Evening star., 1923-08-10
REAL fishman, one who knows

REAL nSnman, one VINO KNOWS
~ his business thoroughly. can
~ help you pick out fish, as
we'll as tell you the best way to
cook 1t. Some kinds Of fish may be
cooked in many different ways. while
others seem to demand special treat
rent to bring out the best flavor.
Fish Is not a telephone -for-it' food
You should go to the market and
make your own choice to get the best
bargains and largest variety. If hsh
are not In your market in great num-
bers and at reasonable price. it is
because you hav not demanded them.
Learn what fresh fish looks like.
If it is in steaks, il will have firm
flesh, a good odor and a glittering,
fine. clear skin. The same rules APP
ply TO smaller fish, only they are still
easier to judge. as you will find in
them clear eyes, red gills and bright.
skinny scales. Put fish in water.
and If 1t sinks, you will know that
il is fresh. If it floats. it is d sign
that it is not fresh. and it should not
be used. Serious illness is' apt to
fresh. Be sure that it is thoroughly
cleaned before cooking it, Clean as
soon as 1t is bought
III possible. buy your fish from "A
regular fish dealer. See that you get
the trimmings. You are just AS much
entitled to them as you are to the
TRAININGS of your meat. If you ask
your fish dealer to remove the meat
part of the fish for you. the trimmings
consist of the head. the skeleton and
she ms. and these can be used for
hsh stock. out of which can he made
excellent fish soups and fish sauces.
Many housewives go to IA fish mar
ket and buy the fllets of fish in
stead of buying the whole fish. a
INLET of fish is nothing more nor less
than the meat of the fish stripped
from the skeleton. Some fish dealers
have these fillets all ready on plat
ter for sale, but if you buy them that
way you will pay more pound for
them than if you bought the entire
nsh and asked your fish dealer to strip
the fllets off for YOU and give you
the trimmings. Fish is just as
uourishing as lean meat and if eaten
with bread. potatoes and other vege-
body
Fish for chowder-Halibut cod and
halibut mixed. haddock. eels. little
neck CLANS. long clans. round CLANS
and oysters
Fish best boiled-Salmon. cod. red
snapper. halibut. sworifsh. haddook X.
black bass and sturgeon
Fish for stewing - Lobster. little
neck clans. oysters. shrimps. round
CLANS chopped and scallops
Fish to broil-Fresh mackereI
bonfto mackerel. cod scrod chick en-
halibut. shodl halibut sea trout.
weak fish. Spanish mackerel. fresh
whitefish and trout
Fish to bake-BlucfiSh. Shad mack
erel, haddock. halibut. striped bass.
whitefish. lake trout. long shell clans.
Fish to fry-Butter1sh. shad cod
steak, swordtish. blueish. porgies.
bonito mackerel. picktrel. ciscoes.
yellow perch. brook trout. smelts,
haddock. halibut salmon. eels, tinker
mackerel, bullheads. white perch.
ster. long clans scallops and large
oysters
Best way 10 fry-rrying fish in
deep hot fat: with the fish incrusted
the best way. One of the most eco
nomical. although one of the more
expensive kinds of fish. is halibut.
because there is absolutely no waste
to II. when cut into steaks. for fry
ing or when boiled and. in every way
you can cook. it. YOU will find it de-
llcious. There is really no season of
the year when it cannot be obtained.
For that matter. there is no time of
the year when almost any sort of
fish cannot be obtained if the de-
mand is great enough. om account of
the perfection of cold storage
To add flavor to fish Fresh water
fish or others which are without much
flavor can be boiled in court bouillon
to give them flavor. Court bouillon
Is made as follows: Fry in one table
spoonful of butter one chopped car
rot, one chopped onion and one stalk
of celery. Then add two quarts Of
hot water. one cup of vinegar. three
peppercorns. three cloves. one bay
leaf and one teaspoonful of salt.
Vinegar poured over fresh fish will
help to make the scales come off more
easily, and IL the fish is TO be boiled.
one-half cup of vinegar added to
the water in which it is cooked will
greatly improve the flavor
Serve These Fish Dishes.
Fish Salads in ShelS.-S> aSon some
baked or boiled fish with salt and
pepper. and sprinkle with lemon juice
and a few drops of onion juice. Let