Culinary treasures from rivers, streams, and lakes. Freshwater fish need to be back on the menu. They are just as healthy as species from the sea, but can be farmed in regionally ecologically controlled aquaculture or come from wild catches in rivers and lakes. Our four authors, all nature lovers, hunters, anglers, passionate grillers, and chefs, have dedicated this book entirely to the topic of "freshwater fish." It includes information on fish and sustainability, product and equipment knowledge for grilling, cooking, and smoking, a chapter on fishing, and of course, their favorite recipes for the grill and kitchen. The exceptional outdoor photography by Thomas Apolt perfectly captures the atmosphere and visually transforms the recipes into a true delight.