Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-02-21

Several tests can be applied to fish
N order to determine whether 1t is
fresh or not. The eyes should be bright
and clear, not dull or sunken. The
gills should have bright red color and
the flesh should be so firm that no
dent will be made when it is touchtd
with the finger. Fish may also be
tested for freshness by placing in a
pan of water II they sink, they are
fresh, but if they float, they are not
ut to use.
Some varieties of fish contain large
quantities of fat and others contain
very little, so that the food value OF
the different kinds varies. Fish con-
tanning a large amount of fat are
salmon.s turbot, herring, halibut, mack
erel, butterfish and lake trout. These
make very desirable substitutes for
meat. Some kinds of fish have higher
food value than certain kinds of meat,
namely, If the fish contains consider
able fat and the meat is very lean.
but on an average, of course, meat Will
be found to have higher food value
than fish. On the whole. fish is more
easily digested than meat, with the
exception of a few kinds and certain
cuts. Fish is often used for the feed
ing of invalids or sick people when
meat Is not permitted The kinds most
easily digested are those that are lean.
Best Ways to Cook Fish.
Fish may be boiled, steamed, baked,
broiled and also used for various kinds
of bisques, chowders and other made
dishes. The cooking method to select
depends largely upon the size, kind
quality and flavor of the fish. A very
large fish should not be broiled unless
it can be cut into slices. steaks or thin
pieces A large fish should either be
stuffed and baked or baked without
stuffinE, but when 1t is cut into slices,
the slices may be fried, broiled or
steamed.
Unless the fish to be cooked is one
that has a very strong flavor and VIII
be improved by the loss of flavor, 1t
should not be boiled. In any case,
boiled fish should be served with a
well seasoned sauce, such as lemon
cream or horseradish sauce. Steamed
fish does not lose favor like fish that
has been boiled. f.either does steam
ing add flavor. II is also necessary in
this case to add flavor by adding a
sauce of some kind. Fish TO be steamed
should first be wrapped in cheesecloth
before being placed in the steamer TO
cook until tender.
If boiled fish is much broken, it Is
an indication that it was cooked too
fast The water should be boiling when
the fish is put in. but must only simmer
gently afterward, as fast boiling breaks
the skin and outside flesh before the
inside is cooked. Too much water also
causes the fish to break. The water
should only extend two inches above
the fsh. A little lemon juice should
be added to the water. Never boil
small fsh or thin slices of fish. They
should be baked, fried, broiled or
steamed. Boiling is only suitable for
large whole fish or thick pieces Of a
lerge fish.
When baking fish, If a piece of thin,
white cotton cloth is scalded, then
on it before 1t Is placed in the baking
pan, then cooked as usual, it can be
lifted out of the pan onto a platter for
serving without being broken.
Fish for frying should be washed
thoroughly, cut into inch-thick slices,
then soaked for an hour or two in
cold salt water before being prepared
for frying. Always wipe fish perfectly
dry with clean cloth before cooking
in any way. Fry in dep fat, allowing
plenty Of room for each piece. Do not
cover the pan with frying. as this will
destroy the desired crispness. If the
fish pops or seems to spatter great
deal when frying, turn a large sitter
over the frying pan. This will protect
from scattering, yet there will be an
outlet for the steam. Deep-fat frying
is especially suited to the frying Of
very small flsh or slices of larger fish.
These should first be dipped in beaten
egg, and then in crumbs or cornmeal
70 form coating that will cling to their
surface. After being removed from the
fat, they should be drained well before
being served.
Leftover Fish.
AL leftover fish should be used in
some way. It should not be used In any
kind of soup except in a fish soup, such
as fish chowder. Whether a fish hes
been boiled, steamed, baked, fried, or
prepared in any other way, it can al
ways be made into croquettes. When
used in this way, all the bones should
be carefully removed. If the fish has
been stuffed, the stufIing may be broken
int pieces and used with the fish.
Dried and Canned Fish.
In season when fresh fish are scarce,
salt and smoked fish are good TO use.
They are more economical because
pound for pound they contain more
nutTiment than the same fish when
fresh, as all water is driven OF in the
drying. The method of preparing dried
or preserved hsh, the same as with fresh
fish, has much to do with the food value
obtained from it. Just as nutritive
value is lost in the cooking of meat by
certain methods, so it may be lost in
the preparation of FISH If the right
methods are not used. After being
soaked for some time with the skin side
placed uppermost, salt FISH should be
placed in lukewarm water and cooked
slowly. 1t will be tough and leathery
Il cooked too fast.
Canned fish is comparatively cheap