Oxford Democrat., 1921-06-21
We BAT Comparatively Pew Flsh.
4 NUTRITIOUS AND APPErIzIHa FOOD
DESERVING OF WIDER USE.

Many families during the war formed
the habit of having two or three fish
days week and some of them have kept
It up ever since. Many others, II they
tried II, would find that the use Of moro
flsh adds pleasant variety to the meals.
America has - good fish supply ~
any country in the world, say food spe-
cialists of the United States Department
of Agriculture, but Americans eat less
fish than the people of many other ooup-
tries. For instance, in England an aver
age Of 65 pounds of fish yearly for each
person is eaten, while here the average
10 only 1s pounds.
All told, there are said to be about 100
kinds of edible fish available 10 the
United States, but most persons are
familiar with not more than dozen. II
| is good plan to try new kinds Of fish
whenever there is an opportunity and, II
they are not available In the local mar.
ket, to suggest to the fshman that be
add them 10 bis supply. Also, II fresh
fish can not be obtained, many kinds Ol
salt, smoked and canned fish can be
shipped anywhere at any season OF the
year.
HOW TO SELECT FRESH FISH
Whenever possible, It is best to 60 .tc
the market and select fish. A fresh fish
has full, bright eyes, bright red gills
firm flesh, and fresh odor. The flesh
along the back bone should be examined
with special care, because that is where
fish spoils first.
Frozen fish should be bought In that
condition and thawed In cool place
| Just before cooking Much Of the preju
dice against frozen fish has come from
the fact that il was thawed ont some
time before 1t was sold. Fish does no,
change in favor and food value so lonR
AZ it remains frozen. but It spoils YER,
quickly after 1t is thawed.
Broiled fisl-Brolling over GOALS Of
under the gas fame until brown is .
favorite way of preparing the smaller
fish. Fresh fish OF to 2 pounds size, OF
smoked fish, such as f1nnan haddie OF
white fish, are delicious served In thii
way.
| Wash the fish, split, season, dot witt
fat, place on CREASED broiler, and broi
until the fakes can be easily separated
II gas broiler Is used, place the rach
several inches below the fame aDt
brown. Sliced lemon makes an attract
i've garnish and gives additional flavor
and food value.
Boiled fsh--Boiled flsh is easily pre-
pared, and, when served with well
seasoned sauce, is delicious. Cool
whole or, If too large, cut In pieces
Cover with boiling sslted water, but dt
not allow 1t to boil rapidly, as hard boil
ing breaks the fish. Cook for 10 min
utes per pound. Strong. favored fish
such as carp, is improved by adding
half cup of vinegar to the cooking water
Baked fsh-Use the whole fish or
piece from the middle of large one. /
desired, stuff with mashed potatoes
cooked rice, or bread crumbs we'll sea
soned. Cut gasbes down the back ant
insert strips of salt pork or dot with fat
Dredge with fine corn meal or -four
place In baking pan and cook till ten
der, allowing 10 to IL minutes pound
Sometimes fish 10 baked In tomat'
sauce or in milk enough to cover tn
bottom Of the pan.
Fried fish-Small fish may be friet
whole; larger ones should be cut int
pieces suitable for serving. Roll the fisl
In corn meal or -four, or dip It in batter
or In bread crumbs, egg, and again u
crumbs. Fry In deep fat, or In q small
amount OF fat in a skillet. Fish fried IL
deep fat Ia less likely to be greasy thai
| when fried In pan.