With this new volume of the series "The Fishing School," every fish becomes a true delicacy. The authors demonstrate how to perfectly prepare fish for consumption after catching them and provide a detailed overview of all preparation techniques. In the chapter on smoking, the current trending technique, readers will find all relevant types of ovens along with their applications. When it comes to grilling, the authors cover everything from fish on a stick over an open fire to kettle grills and smokers. Steaming and frying fish are also well represented.