smoke on the waterfront : the northern waters smokehaus cookbook by ned netzel
Fresh off a stint in Sitka, Alaska, where he’d learned a method of smoking fish called kippering, Eric Goerdt opened Northern Waters Smokehaus in the port city of Duluth, Minnesota, in 1998. Soon, what began as a sandwich counter expanded into a downtown mainstay with a worldwide trade in all manner of smoked and cured meats and fish. A celebration of the Smokehaus’s singular contribution to the region’s cuisine, Smoke on the Waterfront brings two decades of experience to the table, laying out the stories, recipes, and techniques that have made the establishment a beloved fixture of Third Coast culture.
Presenting recipes that take advantage of the natural bounty of Lake Superior’s north shore—all workable with simple equipment—this cookbook allows home cooks to bring the legendary flavors of the Northern Waters Smokehaus to their own kitchens. Whitefish smoked or made into a spread, lake trout stuffed with gremolata, pulled pork Minnesota style, ribs and kimchi with maple sambal, smoked sausages, eelpout étouffée, duck poutine, braised ruminant, bison pastrami: that’s a sample of the provisions that run from roe and gravy to casseroles, chowder, and ice cream. Featuring beautiful photographs, carefully crafted recipes, and pithy remarks from the restaurant’s veterans, Smoke on the Waterfront evokes the history and the promise of a rich regional culture that endures—and transcends—boundaries.