Omaha daily bee., 1917-03-07
Fish,.

People OF an inland community
like Omaha are apt to overlook the
many possibilities of fish as part OF
the diet. Fish compares very favora-
bly, with meat as a hesh-building
food, and it is somewhat cheaper. 1t
is probably not cheaper as fuel
food, for it furnishes less heat units
per pound. Besides the money ad-
vantage, fish offers pleasant change
in the line Of Aesh-building foods-if
one likes it. find in my high school
classes that the IF" is rather large
one. If | may generalize from the
tastes OF the girls, | should say that
our community does not half realize
the value of fish. Though our own
waters do not supply the choicest va
rieties, we can enjoy them because of
the excellent system of refrigeration
in shipping. Fish is shipped in frozen
from large lakes and either ocean,
and is in splendid condition if used
directly from the icebed on which it
is kept. Frozen fish deteriorates
more rapidly than fresh stock. Good
fish has firm flesh and the odor is not
strong.
In the Omaha market are to be
found most of the common varieties
OF fish, such as pike, pickerel, crop
pies, bass, catfish, halibut and fresh
salmon. The last two seem general
favorites, because they contain very
few bones, little waste and are easy
to prepare. In the summer time we
get carp, buffalo and few bass from
local waters; but the flavor is very
inferior because of the muddiness of
the waters. The price of shipped-in
fish varies from 121a cents to 80 cents
per pound.
Fish may be boiled, steamed, fried
or baked. Steamed fish is a little
nicer than boiled, for the fish retains
more favor and is less apt to 60 to
pieces. A boiled or steamed fish is
always served with a sauce to add to
the flavor; baked or fried ish is i'm
proved by sauce, though it may be
served with slices of lemon and
sprigs of parsley.
Boiled Fish.
Use thick pieces of large fish for
boiling, or whole small fish. Add
salt and vinegar to water in proper
tion of one tablespoonful salt and
two tablespoonfuls of vinegar to
three quarts of water. Use enough
water to cover the fish. Wrap the
fish in cheesecloth to prevent break
ing apart and plunge into boiling
water. Do not let the water boil
after the fish is in. The fish is done
when the flesh leaves the bone, or
when the flesh fakes apart easily.
The usual time for a thick piece is
thirty to forty minutes. To steam
fish, allow about forty minutes.
Fried Fish.
Dredge fish with -four, salt and pep
per, or cornmeal, or egg and crumbs,
and cook in small amount of fat in
pan for about twenty minutes. The
fame should be high for the first five
minutes, then low to insure thorough
cooking of the interior. Better still
plunge the FISH into deep fat heated
till bread cube will brown in sixty
seconds.
Baked Fish.
Lay the fish on buttered strips of
cloth, put strips OF salt port over it,
or fair Quantity OF any desired fat,
and bake enc hour in hot oven for
three pound fish. Basic frequently
unless using a self-basting rooster.
Fish for baking is improved by stuff
fing,
FISH STUFTTNG.
c. crumbs Few drops onion
" @, melted butter. juice.
u salt l I. each parsley,
" t. pepper. capers and pickles,
finely chopped.
Mix ingredients in der given.
For special occasions, fish may be