id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
digest-27893	Gilmore, Janet	Stuffed Baked Northern Great Lakes Whitefish, Lake Superior Lake Trout: or the Venerable Wild-Caught Pacific Northwest Coast Coho (Silver) or Chinook (King) Salmon (although Chums (Pinks) and Sockeyes (Red) will also do)	2015	7	.pdf	application/pdf	2061	102	72	There are tricks for cutting baked fish into appropriate serving chunks relatively free of bones, but these methods depend on the fish, its size, and family aesthetics, and conveying them here resists written description. When I get a fresh, whole big-bodied fish like Lake Michigan whitefish, Lake Superior lake trout, or a wild-caught salmon from the Pacific Northwest, I generally use Irma Rombauer’s recipe for Baked Fish in the 1946 edition of the Joy of Cooking (New York: Bobbs-Merrill, 230) as my crutch, yet what I do is as much in opposition to the recipe as according to it.	cache/digest-27893.pdf	txt/digest-27893.txt