The Washington times., 1934-06-26


The aver. betsy Caswel
age American housewife who
does not use fish generously in
the daily or weekly menus is
depriving herself and her family
Of an inexpensive form Of nour-
ishment, as fish Of most kinds
are like meat and poultry. hav'
ing a high protein value.
The flesh of salmon and some
other fat fish, like herrings and
Sardines, are richer in vitamins
A and D than any meat. Salt.
water fish furnish iodine, too,
and are therefore very impor-
tant to those living inland, or in
any locality where goiter is com.
mon.
Variety Of Recipes
"Just plain fish" is not very
attractive to anyone. The dish
must be varied, unusual, and
pleasing both to the eye and the
palate. There are an infinite
variety of ways to prepare fish,
and from the recipes Of other
lands we can obtain a wealth OF
. ideas.
Dry-meated or lean fish are
best for cooking in water or
Steaming; for curries and chow
ders, because the meat does not
diSinterratA during the cook.
ing.
Dry+meated fish include black
bass, carp, yellow perch, pike,
pickerel, sturgeon, red snapper,
grouper, haddock, cod, pollock,
founder, whiting, sea bass,
skate, tilefish, bonito, yellow
tail, and amberjack.
Medium dry fish ere the
cisco, striped bass, weakfish,
brook trout, porgy, and mullet.
Among the oiliest of all, and,
therefore, the best for oven
cooking, are salmon, shad, her.
ring, lake trout, pompano, white"
fish, mackerel, and buttertish.
AIl-Year Season
Most of these fish are in sea-
son all the year round, and all
of them are in season in sum-
mer. They are shipped fresh.
frozen, to all parts Of the coun-
try, and some of them should
be readily obtainable anywhere
in the United States.
The most frequently shipped
salt water fish are the salmon,
cod, halibut, paddock and whit
ing. These last two are usually
the cheapest. The whiting, or
kingfish, as it is often called
on the Atlantic Coast, has, in
recent years, gained a large
market in the Middle West.
Frozen fish must be fresh
fish, to be properly salable,
and nowadays they are often
"uuick-frozen" by new and
scientific methods, which keep
them at their best. They may
he thawed before cooking, or
they may be put on the fire
while still frozen-thus taking
longer to cook.
Always use frozen fish i'm.
n1ediately after thawing-they
spoil faster even than fresh fish.
Reliable Tests
The tests for freshness, by the
way. are the same for frozen
and unfrozen fish-the eyes
should be bright red, the flesh
firm and elastic, so that dents
made by fingers do not remain,
the body should be fairly stiff,
and the muscle tissue white.
Fish in some form should fea-
ture in the family diet at least
twice a week, and preferably
oftener. Especially in the sum-
mer, you will find it light and
pleasant change from the old
routine of steaks, chops, leg OF
lamb, roast beef" business.
Here are a few unusual ways
to prepare some of the least eX-
penSive fish:
"CiOpinO"
Can italian dish, modified for
American cooking by the Bureau
Of Home Economics expertS)
Cut cod, or haddock, or pol.
lock in servings, free Of bones
and skin. Salt it, and cook it
on both sides in fat or oil.
From a can of tomatoes, strain
out the seeds, season with salt,
pepper, spice, and little
sugar. Simmer for five minutes,
then add chopped parsley, a
little vinegar, or lemon juice,
q Glove or two Of garlic, some
chopped onions, and a little
mixed spices.
Thicker the mixture with
fat and flour, pour it over the
fish, and simmer for about ten
minutes or more altogether, or
until the fish is well cooked.
Fish Pie
Use any dry-meated fish, and
flake it free from skin and
bones. Make a white sauce
seasoned with lemon juice.