The Washington times., 1929-03-19

FOrtunateIy, however, the LlShins
industry in all its branches has
been aggressively engaged in per
fecting its products to overcom"
these seeming objections.
Today our markets sell not only
canned fish of superior quality.
but fresh and frozen fillets In
package form, fish fresh from the
ocean, which has been cleaned,
boned, skinned and wrapped with
the utmost care. No fishy odors,
no disagreeable cleaning to be done;
all ready to cook.
Frozen Fish FiIIet
A new development in package
fish which has made rapid strides
toward countrywide distribution
during the past year Is the frozen
fish fillet-fillets in whole or cut
form frozen by a wholly new pro.
cess and packed in sanitary sealed
packages of transparent water
proof wrapping, parchment paper
or in sealed cartons.
Frozen cod, haddock. mackerel,
smoked haddock and sole fillets are
now being distributed in this form.
Frozen CLAIMS, shrimp and scallops
in their neat packages are an1azs
ingly sweet and delicious and rave
all the natural flavor of the fresh
product. They will surely appeal
to all fish lovers.
With such a wide variety of can
ned fish products as we'll as fresh
and frozen fish fillets-all ready
to cook--now procurable In many
of our markets, the home manager
has every reason for making fish
one OF the staple meat products
of her meals. II
A Fine Flavor
In broiling fillets, the fish has a
much finer flavor if broiled IN the
original form and not turned. For
this reason do not spread the fish
out, that is, do not separatee the
fillet halves. One of the greatest
mental handicaps tn the housekeeper
in broiling fish is this difficulty ex-
perienced in removing it from the
broiler to the platter intact. and
the fact that parts of the fish in
variably cling to the broiler either
through breakage or insufficient
greasing. The following methods Of
broiIing are suggested:
utes. If a heat-proof glass platter
is available dip the f:llets in melted
fat or oil and lightly salt them. AZ
range them in pairs, one on top
of the other, in their original posi-.
ter on the broiler rack, insert the
rack in the broiler oven about two
and one-half inches from the heat
snk
it's CLASSY appearance, allowing about
| 10 minutes to the pound. Baste the
| fish, garnish the platter or oil, or
about twice with a tablespoonful
| of hot water. When tender. draw
the broiIer out, :salt the fish. gar
nish the platter and serve.
For BrOiIing
II you prefer to broil the fillets
| on the broiler rack. it's an excel
| lent plan to have in readiness q
piece Of cardboard cut slightly
longer and wider than the fist
! and thoroughly oiled on both sides
with an unsalted fat. AS described
above. place the oiled fillets or
| top of each other. on the card
board, placing this in. turn on tht
broiler rack with the dripping par
below. Broil as above. When ten
der, grasp the cardboard at either
end and slide the fish directly or
the serving platter. Then resalt th'
I top of the fish, garnish 1t witt
several slices of crisp bacon, put
a bit of barley on top and serve
with the following lemon butter:
Cream one tablespoonful oi
lemon juice with two tablespoonful
of butter. Add one tablespoonful Of
chopped parsley and blend all to
gether. Set aside to chill until the
fish is served. This lemon butter
may be rolled into balls, garnishet
! with parsley, and. served on a sepa