Evening star., 1921-07-03
Delicious Fish.

| 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, If
they tried it, would find that the use of
| more fish adds pleasant variety to the
meals.
America has as good a fish supply as
any country in the world. say food spe
cialists of the Department of Agricul-
ture, but Americans eat less fish than
the people of many other countries.
For instance, in England an average of
siNty-f1ve pounds of fish yearly for each
person Is eaten, while here the average
is only eighteen pounds.
All told. there are said to be about 100
kinds of edible fish available in the
United States. but most persons are ia
miliar with not more than a dozen. It
is a good plan to try new kinds of fish
whenever there is an opportunity and, If
they are not availa BILE in the local mar
ket. to suggest to the fisherman that he
add them to his supply. Also, if fresh
fish cannot be obtained, many kinds of
salt. smoked and canned fish can be
shipped anywhere at any season of the
year.
Whenever possible. it is best to go to
the market and select fish. A fresh fish
has full, bright eyes. bright red gills.
firm flesh and a fresh odor. The flesh
along the backbone should be examined
with special care, because that is where
fish spoils first
Frozen fish should be bought in that
condition and thawed ina cool place just
before cooking. Much Of the prejudice
against frozen fish has come from the
fact that it was thawad out some time
he fore it was sold. Fish does not change
in flavor and food value SO long as it re-
mains frozen. but 1t spoils very quickly
after it is thawed.
Broiled Fish.-Broil!ng over Goals or
under the gas flame until brown is
favorite way Of preparing the smaller
fish. Fresh fish of one to two pounds
size. or smoked fish, such as finnan
haddie or white fish, are delicious served
in this way.
Wash the fish. split. season, dot with
fat. place on creased broiler and broil
until the flakes can be easily separated.
If gas broiler iS used, place the rack
several inches below the flame and
brown. Sliced lemon makes an attrac-
tive garnish and gives additional flavor
and food value.
Boiled Fish.-Boiled fish is easily pre-
seasoned sauce. is delicious. Cook whole
or, If too large. cut in pieces. Cover
with boiling salted water, but do not
allow it to boil rapidly, as hard boiling
breaks the fish. Cook for ten minutes
per pound. Strong favored fish, such
as carp. is improved by adding a half
cup of vinegar to the cooking water.
Baked Fish.-Use the whole fish or a
piece from the middle of large one. If
desired, stuff with mashed potatoes,
cooked rice or bread crumbs we'll sea-
soned. Cut gashes down the back and
insert strips of salt pork or dot with
fat. Dredge with fine corn meal or
flour, place in baking pan and cook
till tender. allowing ten to twelve min
utes pound. Sometimes fish is baked
in tomato sauce or in milk enough to
cover the bottom of the pan.
Fried FiSh.-Small fish may be fried
whole; larger ones should be scut into
pieces suitable for serving. Ron the fish
in corn meal or flour. or dip it in batter.
or in bread crumbs, egg and again in
crumbs. Fry in deep fat. or in a small
amount of fat in skillet. Fish fried
in deep fat is less likely to be greasy
than when fried in a pan.