NOTE: This book is in Russian.
Illus. with drawings depicting scaling, deboning, and filleting Russian fish. Cloth-backed printed white boards. Moscow: Gostorgizdat Publishing House, 1959.
This book sets forth the techniques for preparing hot fish entrees & appetizers, crabs, crayfish, oysters, mussels, and sauces. Sturgeon is dissected in detail. Rubbing to extremities, else very good.
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