The Alaska daily empire., 1923-05-11
ALASKA COD IS GOOD BUT II IS lS.'''."'.
 NEGLECTED SAYS FRISCO WRITER
By s. EDWARD WILLIAMS, In San Francisco Bulletin.

There is an excellent fish that is common in our markets. which, it seems to me. has not been appraised
 at it's true value. It is sometimes called black cod and sometimes Al
 aska cod. When 1 first made the acquaintance of this fish I could not
 sec in which respect he resembled the cod family, which are all dry mcatcd fish, carrying their fat in the l liver, while the black cod is as fat
 as a salmon. Tho fact of the mat tor is that he is not cod at all,
 and his proper appellation is sable fish, but your fish dealer is yer. apt to call him a tblaek cod.
 Tine sable fish can be cooked il
 many different ways, and will be found the equal of salmon or halibu in any way you cook him. First WI will prepare a boiled sable fish ana use several styles of sauce with it. To get the best results with any fresh fish when boiling, it is well t first prepare court boirilon, whlci is very simple. Put a pot on the fire with two quarts of water in it Squeeze in the juice of two lemons and then drop in tho lemon rinds
 Add ono rounded tablespoon of salt
 half a dozen whole cloves, a sliced onion, half a bunch of parsley, a tea
 spoon of whole peppers, two or three bay leaves and four or five stalks of celery. Half a cup of vinegar may be used instead of tho lemon Bring to a boil and let simmer for 15 min utes and strain.
 Have the sable fish sliced cross wise Have the court bouillon boil ing hot, drop in tho slices of fish ono at a timo in quick succession. Keep tho pot on hot fire to quickly bring the bouillon to boil again after the fish has beon dropped in. As soon as it is boiling in good shape. move the pot back where it
 will just aiulmer along and let cook fer 10 or 15 minutes.
 It is important to drop the fish into tho boiling water and to see that the water comes quickly to a boil again
 after the fish has been put in, as in
 this way the heat will cook the out side of the slices quickly and prevent the loss of that valuable milky fluid which with slower cooking would float away in the water instead of coagulating bctwccn the tissues of the fish.
 Sable fish la Normandy: As it is not at all likely that the family loitchon will possess anything in the
 way of mother sauces. we will put up this dish a little differently than
 would be done in a first-class hotel, much the same finished product. 1 Strain off a pint of tho bouillon in
 which the fish was boiled. Heat a pint of milk. Tako half a dozen fresh oysters and cut them up little,
 making about four pieces of each
 oyster if they arc large. Put the oysters on tho stovo in a small saucepan and bring to a boil. Don't
 allow to boil violently, just bubble along for couple of minutes, when thcre will be scum form on the hquor. Skim off tho scum.
 Make a roux of four ounces of
 butter and a slight half cup of flour
 and work in alternately the hot milk
 and tho strained fish bouillon and i then add tho oysters with their 'liquor. Separate three cggs and add
 tablespoon of lomon juice to the
 yolks, beat up and gtir into the
 sauce. Salt to taste and pour over tho boiled fish. This sauce is good
 with almost any kind of boiled fish
 For two or throe people this recipe
 should be divided. Fresh clans may be substituted for tho oysters.