Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1912-02-27
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. THE SEASON or FISH Z
. AND SOME DAINTY DISHES 4
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'NAA"" NHN IANN' VI AM"NNN NN'N MNNAFNH
families who have no special chufcn-
~ obligations, nv far as diet goc8. IN
mind Fortunately late February aud
March bring tho largest variety OF
fish into the markets OF any time of
the year. The frozen lsh that nave
been kept IN cold storage since last
iail fiill holding over and fresh
catches coming In from watora near
and distant II goes without saying
that fresh FISH. even OF an inferior
variety, are greatly to be preferred to
amy aristocrat OF the iinny tribe that
has been for months out OF It's native
element The test OF fresh FISH Is a
full eye, and firm hard flesh II the
eyes are dun and sunken, the giils
palo and tho flesh ilabby, the Jlsh Ii
not fresh
Frozen ish could be thawed in cold
water.
Fresh water FISH. like bullheads,
that have naturally an earthly odor
and flavor, are improved by soaking
for a little while Ia salt and water be-
foro cooking.
While some kinds OF ash are con-
sidered equally good cooked in several
ways--fried, brolled. baked--the larg-
er number have one special way In
which they appear 70 The best advan.
tage, The dark meated. oily fish are
seldom tried The white fish whose
meat Is naturally dry are often best
when fried Boiling is the ideal way
of cooking Ash. n the meat 10 rather
dry, brush over with olive oil ca table
spoonful ~ quite enough for a large
lfsh), then broil under the gas flame
or over a clear coal Ere. Large fish
are usually best baked, with or with
out stufhng. Boiling Is the most
waatefal Of ali WAYS Of cooking fish,
Z the juices being drawn out In the
process. n drawn butter sauce,
made from the water In which the
fish ie cooked, Is made. as in the case
OF cod, then there ia no waste. Sal
mon, on account OF It's superior rich
ness, Is really the only FISH that does
not suffer In tho process OF boiling.
) Broadly tabnlated. here "a list OF
the various fish now In market. With
the ways In which they are commonly
cooked.
! Il would be a good thing to cut It
out paste on piece OF cardboard,
IL you wish 10 preserve Il, and hang
In the Kitchen for ready reference
( Fish to Bake---Bass, bluelish, cod,
eusk. hsddock halibut. lake trout, live
lobster. mackerel. oysters (argo).
shad, small salmon and whitefish.
/ Fish 10 Boil--Cod. haddock, halihut
red snapper, salmon, sturgeon and
sword fish.
Fish to nroil--Iilueiish, bonito
mackerel. chicken. halihut, ellis large
ones split, lobster. mackerel fSpan-
ish). maekerel tfresh). salmon (freshl
shad, sea trout. trout weakiish and
whilefish
Fish 10 Fry-Bass (filletsl bull
heads. hutterfish. carp ciscoes, cod
steak. crabs. cells illlet Of founder.
filet OF halibut and haddock, live
lobster, tnackerel. perch, pickerel,
porgieB. roe OF shad. haddock, etc,
scaliops. shad and smelts.
Pianked Fishr-Black baas, butter
FISH. bluehsh herring. mackerel. POM
pano, shad, salmon, trout and white
fish.
Fish for stewing-Ciams, lobster,
oyster. shrlmps and scallops.
Fish for Chowder-Glams, cod, cells,
paddock and halibut.
To Rroil-Rub carefully all over
with olive oil or butter season with
salt and pepper. lay in a well creased
broller. flesh side. down, and broti
until brown: then turn and brown the
skin side. slip onto a hot platter and
garnish with lemon and PARSLEY.
TO Fry liah--This may be done In
deep fat, using n fryang basket, or IN
spider. olive oil or pork drippings
are the best frying mediums for fish.
TO Bake FGsh--In baking FISH use q
special dripping pan. Place three OF
four thin slices 81 salt pork or bacon
In the bottom Of the pan. lay tho fish
on top, with or without dressing, cut
gaaaes across tho fish at inch inter
walls. and put into these tiny strips OF
FAT pork; dust with salt and pepper
ana flour. Law thin slices OF pork OF
bacon on the fish or simply brush
with pork drippinRa. olive oil or but
ter; pour In cupful OF boiling water
cover closely and bake In hot oven
hastine often; allow about hiicef
a minutes TO each pound Of fish; whef
done ift carefully on TO hot platter
gsrnish with thin slices of lemon ans
+ parsley aud serve with flollandalse ol
sauce tartars
2 To Boil Fish-sprinkie the wei
lcleaned FISH thoroughly with sait
lWTap On a piece OF cheesecioth hh'
boil. preferably in a fsh kettle. Th'
water should be gcalding when th'
fish GOES in then let Il simmer genill
! until the nsh flakes. u preferred th'
= water IN which the fish Ia cooked ma
: be highly seasoned with celery, onion
hey leaf and parsley or the hsh ma
/, be boiled in a rich court honiiion 10
I stead Of n water; serve with thlcl
I drawn butter sauoe made rich VIII
. chopped hard boiled eggs, pickles an'
7, Gamers.
Fried Oysters, Virginia Style-Th
y cid black cooks IN virginia pat 'hei
oysters dry on cloth roll them u
= he sweet white cornmeaA then dro
= IN a skillet half fun Of hot lard ant
the result Is certainly toothsom
morsCl.
y seailoned IObsteT--lobsters hay
~ become 80 scarce, and consequenil
y the price so high these last te'
3 wears. that the family living on
n moderate income cannot expect Y
@ have them on the table very often. q
course. there Is the canned article
u which can be purchased at modettN