Roanoke Rapids daily herald. (Roanoke Rapids, N.C.) 1948-1949, 1948-11-01
AGredt Big Fish
It's as Versatile as q Leg of Lamb
BY IDA BAILEY ALLEN

By IDA BAILEY ALLEN
THERE was a knock on the door
and there stood the Chef with q
long box in his arms. "a package
for you Madame; it looks like flow
srs. Shall open it for your"
please do, while l get the tall
vase. They must be long-stemmed
roses" As came back the Chef ex-
claimed. at is not the vase that we
need; it is the big kettle. Look! Is
he not beautiful"
"Why it's a fish! And it is beauti-
full. Dark grayish silver with mot
ties Of flesh tone and a rose red
belly"
"Wait, Madame, let me measure
him." He picked up the ruler. "He is
exactly two feet, eleven and one
half inches tall. And Madame, here
Is . card tied around his neck"
Caught Near Chile
"Let's see. 1t says: Here's fish
TO tell your readers about. It's a
Congrio Colorado, caught right off
the coast of Chile. 1t was bought d.
rect from a Chilean fishing boat,
Immediately frozen in our fish
freeze box, and rushed to you as
soon as we reached port in New
York. Hope you and the Chef will
enjoy some Congrio fish steaks"
I wish you could have all been
with US to enjoy this fish. The Chef
cut about a third of it into fish
steaks. Part of these he sauteed and
served with a tomato barbecue
sauce for dinner. The remainder we
quick-froze to bake and serve later
with sauce Meuniere. The balance
Of the Congrio we pressure-cooked,
to serve with a rich fish gravy made
from the liquid in the cooker And
the bits of cooked fish that were
left over, the Chef combined with
mashed potato, onion and parsley
into fish hash.
"You know Madame, this big fish
reminds me of leg of lamb because
it can be used in so many different
ways. We have from it the steaks,
the baked, the boiled dish, even the
hash. But you also have many fine
big fish here in this country that
can be used in a similar way. The
cod, paddock, whitefsh, salmon,
halibut, bass, sea trout. To use more
fish would be very good for the
health of the body and also the
health of the budget"
Nutritive Value
It is a matter of scientific fact
that the protein of fish is equal
to that of mezt In nutritivs value
An interesting experiment, proving
this, was recently conducted at the
Fish and Wildlife Service Labora-
tory in College Park, Maryland. Six
University of Maryland goods took
part. For the first three weeks they
ate whatever foods they liked. Blood
tests were taken each week during
that period, and the red cell counts
and hemoglobin values were record
ed.
During the next seven weeks
four of the girls stopped eating
meat, using only fishery food as the
big MONDAY dish Of their diets.
The other two girls continued |
their regular diets, with meat as
their chief MONDAY dish. The last
week of the experiment, the .ou-
girls on the fish diet returned to
their standard food fare to provide
q second check on their blood values.
And it was found that their red cell
count and hemoglobin value re-
manned the same when they ate fish
Is it did when they consumed meat.
roMoRRow's DINNER
Onion Cream Soup Rolls
Sauteed Fish Fillets
Tomato-Barbecue Sauce
String Beans Parslied Potatoes
Fig Compete
Refrigerator Ginger Cookies
Coffee or Tea Milk (Chlldren)
All Measurements are Level
Recipes Serve Fov,
Onion Cream Soup
Combine 2 c. fine-chopped onion,
III c. water, tsp. salt and Is tsp.
pepper. Simmer about 20 min. or
until the onion is tender. Add 3 c.
whole milk and bring to a boil.
Meantime cream together 2 tbsp.