Evening star., 1932-02-26
N order TO become an intelligent pur-

N order 70 become an 1ntelllgent puT'
chaser of fish, go to the marke
ready and willing to inquire wha'
A fish are in season, which ART
caught In nearby waters. anc
which are shipped from distance. 81
ready to familiarize yourself with TIT
fish in your market and be able tt
identify them. Ask your dealer tG
help you do this. Ask for the name by
which each variety is best known. Re
member that the variety of fish that j!
most plentiful is usually the most rea.
sonable in price.
In order to appreciate the value o1
fish as food, the housewife must un-
derstand the place it occupies in tht
diet. Pound for pound fish and meal
offer the same properties as muscle ano
tissue builders. Fish, like meat, is high
in protein, and the valuable minera
celery, cucumbers, cole Slaw, and to-
matoes, all of which combine especially
well with fish and aid in forming q
balanced menu. The starches are pro-
vided by bread, potatoes or rice, which
may be served with or during the meal
The flavor of fish calls for something
tart, hence the use of lemon, French
and Russian salad dressings, toma-
toes, and tart sauces in connection with
this food. Fish must stand the follow
ing tests: Eyes must be full, gills red,
flesh firm, scales bright and fins stiff.
In Appetizing Ways.
Try to prepare fish as palatably and
attractively as possible Small fish, such
as smelts, trout, whiting, butterfSh,
white and yellow perch, and small cod
fish, SHOULD be fried or boiled. Medium
sized fish may be baked whole, planked
or plain, broiled when split, boiled whole
or in pieces, or steamed, according to
size and firmness Of flesh. This applies
TO market Goldfish, haddock, small sal
mon, blueflsh and some mackerel.
Large fish may be baked, planked or
boiled in pieces and fried or broiled as
steaks. This is true of halibut, large
Goldfish tuna fish and swordfish. Al
most any fish may be filleted, either at
home or by the dealer, thus removing
the objections to fish because OF the
bones. These bones, which contain
nourishment, may be used as the basis
for soups, chowders and sauces. Some
fish Is best when served with sauce.
White sauce, cucumber sauce, tartare
and tomato sauces are just few OF the
most popular among the many tasty
sauces. A garnishing Of parsley and
lemon may be enriched by cut hard
cooked eggs, LETTUCE leaves, Slices Ol
beets or carrots notched, a few stuffed
olives split or slices of tomatoes placed
at intervals around the fish. Hard and
soft shell CLAIMS, oysters and scallops
may be eaten raw, cooked or picked
When preparing fish keep the fol-
lowing points in mind All fish needs
some seasoning. Highly favored varie-
ties, such as shad, blueflsh, salmon and
mackerel, need very little seasoning.
More or less taSteless fish, such as hake
haddock and pollock, need high season.
ing. Juicy or oily fish, such as shad
bluehsh, mackerel and salmon, need
very little fat in their preparation,
whereas dry fish, such as haddock,
hake, whiting, small cod, founder and
pollock, require the use Of much fat in
cooking. Fish should be thoroughly
cooked, although not dried out. Basic
both broiling and baking fish. Fish Is
cooked If the flakes separate easily
when tested with fork.
Plate Fish Dinner.
Tie two pounds OF halibut, Goldfish or
haddock IN cheesecloth and boil until
tender in water to which one table
spoonful of salt and one tablespoonful
Of vinegar have been added. Cook one
cupflA Of rice in boiling salted water
until tender Chop one quart Of canned
spinach and one large bunch Of beets
or one pint Of canned beets separately