The Morgan City daily review. (Morgan City, La.) 1916-1920, 1917-06-06
FISH FOR DOMES
TIC USE.


present period of high prices of
:oodstuffs and as a contribution t.
the conservation of the food supply
which is one of the country's urgent
needs, the Bureau of Fisheries urges
housewives, partie ularly those living
near streams and lakes Of the sea-
shore, to preserve fish for home
consumption. The fish can be
bought when they are cheap, dur
ing times of plenty, and held for use
during the winter when, ordinarily,
prices are high. In many cases waste
fishes, which because Of prejudice
or ignorance are not placed on the
market, may be bought for little and
sometimes may be obtained from the
fishermen for the asking. Practical
ly all fishes are edible, and pur-
chases should not be deferred from
buying them on account of their un-
attractive appearance. Some Of the
uglist are among the best. Two easy
methods of preserving, namely, can
ming and sailing, are available to
housewives. To be sure Of success
the methods here described should
be carefully followed.
When using coarse-scaled, thick
skinned fishes, CIT off the fins or
made an incision on each side Of the
fin and pull it out. Make an incision
through the skin along the belly,
and connect. these two by a third en-
circling the body just behind the
head on hook or sharpened nail
driven through a plank, hold Of the
skin at the angle of the two missions
at the back Of the head and remove
it by pulling toward the tail. Thin
skinned fishes, like herring and ale
wives, should be scaled, not skinned.
Cut off the head, remove the in
testines and other organs, and take
out the backbone by making a cut
with sharp knike on each side, in
side of the body cavity. Wash thor
oughly, taking particular care to re-
move the blood along the back.
Cut the fish into strips to fit the
length of the jars to be used and rub
with dry salt, using a level table
spoonful to each pint jar Of fish.
Fill the jars with the pieces packed
as tightly as possible, put on the rub
ber rigs, and place the caps on the
Jars loosely, so that the steam can
escape. Put no water in the jars.
Cook in a pressure cooker for one
and one-haf hours after steam pres
sure register Is pounds or the tenn
perature Of $50 degrees. Tighten the
caps of the jars and permit cooling.
Use the cooker as directed by the
There are several kinds on
the market and the Bureau of Fish
cries, Washington, D. c., will fur
nish addresses of manufacturers on
!
Large fish having soft fins, small
scales, and thin skin should be seal
ed but not skinned. Remove the
head, split down the belly to the
vent and remove the viscera. Make a
cut on each side of the backbone in
side Of the body cavity, cut the bone
in two as far back as it can be reach
ed and remove the cutoff portion,
then make a deep cut along one side
If the backbone for the remainder
If its length and remove the tall If
he fish are too large to go into the
;ontainer, cut them to the proper
ength. The cheeks and the portion |
between the jaws, including the ton.
rue, of many large fishes are excel
ent when boiled, and they may be
preserved by removing the eyes and
fills and packing the heads, after
plitting them lengthwise, in the
anne container with the rest Of the
ish.
Slender fish, such as mackerel.
whiting, large herring, ETC., should
re split down the back to one side Of
he backbone for the entire length,
he belly walls not being cut. The
need not be removed.
mailer fish Of the same character
eed not be split but should be care
ully eviscerated. Coarse-scaled,
hick-skinned, spiny-finned fishes
Ike black bass, perch, etc., should
e skinned, and unless large and
nick meated need not be split.
Having dressed and thoroughly
'ashed the fish in water containing
little salt, taking particular care
remove the blood near the back
one, cure them as follows: II
Place layer of coarse salt on
he bottom Of tight key, barrel, or
ther suitable vessel, and on this
,read layer of fish, one deep,
,rinkle salt thickly over these, add |