Date post: | 14-Apr-2018 |
Category: |
Documents |
Upload: | resistor4u |
View: | 234 times |
Download: | 3 times |
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 1/54
Let's~ o o kFish!
.., .~ "..4 ',
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 2/54
The United States Department of the Commerce
mak s availabl a voluntary inspection service
which permits processors of inspected seafoods to
display official USDC grade or inspection shields
on their labels . Only those firms that process fish-
ery products under continuous inspection are per-
mitted to use th se emblems.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 3/54
Let's
CookFish!
A Complete Guide to Fish Cookery
Fishery Market Development Seri es No.8
Department of Commerc e
National Oc ea ni c and Atmospheric Administration
National Marine Fisheries Service
Washington, D. C. 20240
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 4/54
7
8IU
1:118
.!1
1. J
1.
I "(HI 'uld.,
I I I I I ' ul II It
:! 3 Hroilln'
k it up
1.7 Brol I,d hi .. Is ur 1 '1 S
3 1 BMI .. " ul,d 1111.,
'\ 2 I I") 111 •
I , ' ,p f II (1")111'
:r () , 'p la (n,'d h h pelrI I ln .
[) 'f'P 1.11 Int'd 1IIII'Is ur !t,' 'i
4 1',111 In n ~5 Fnt'd p i l l elr ''''il-d It .h
QUIL H1.H 0 JUI ( '
0" '1\ II") 1111:
(h .. n In ,d IIII-\s ur .. , !t
POtiC hlnl:
PUdell'd Iish \\ llh " '1( .. tUL •
l°j.!' >,tlUI
40 ~ ,,,mill\:
41 -\ 'urn d fi sh
4 4 Ctlmlo,h 'S fur fI!.h
• • •
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 5/54
• • • Cook it up!
page
44 Planked fi sh
Pl anked pan-dressed fi sh
45 Planked fill e ts or steaks46 Baked fill e ts or s teaks
Baked stuffed fill ets or s teaksBaked fi sh porti ons or s ti cks
47 Baked s tuffed pan-dressed fi sh
48 Fried fill e ts or s teaksDeep-fat fri ed pan-dressed fi sh
Oven-fri ed pan-dressed fi sh49 Fried fi sh porti ons or s ti cks
Ta rt ar sauce
50 New England fi sh chowder
Tuna co rn chowder
51 Manhattan fi sh chowder52 Californi a tuna sa lad
Baked sa lm on sa lad53 Simple sea food sa lad
54 Broiled fbh port ions or sticks
Cha rcoa l broil ed pan-dressed fi shCharcoa l broiled fi sh portions or s ti cks
55 Li s t of fi sh cookery publica tions
5
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 6/54
6
Introduction
Fish played an im po rtant part in the co loniza tion and economyof the early settle rs in Ame ri ca. Hi storians pO int out tha t re ligion
was no t the onl y fac tor in the Pilgri ms' search for freedom whenthey sa iled west in th e ear ly 1600·s. Th ey we re seekin g economic
freedom as we ll and had hea rd wo nde rful ta les of th e pl entifulsupp ly of fi sh to be found ac ross th e ocean . True to their goa l.they did fish when th ey fi rs t became es tabli shed in the New
World. and soon sa lt cod was th e mos t import ant export it em
from America.The fi sh on th e market today are a fa r c ry from th e salt
cod upon which th e fi shing indu s try was founded . There are
abou t 240 commercia l spec ies of fi sh and shellfi sh marke ted inthe United States today. W hen you are look ing for va ri e ty. fi sheryproduc ts give yo u more choice th an any oth er food group . Youca n buy fi sh fresh. frozen . cann ed . d ri ed . salt ed . smoked. and inma ny co nvenience forms as we ll.
Fish are one of our mos t de licious and nutritious foods.Fish are an exce llent source of hi gh-qualit y protein s and alsoprovide min erals and vitamin s so necessa ry for good nutrition .
Fishe ry products can help yo u balance your fo od budge t
s ince' th ey a re among the mos t economi cal prote in foods you canbu y a nd serve. Th e pr e pa ra ti on of fi s h is s impl e a nd n e ve rreq ui res spec ial equipment. Yo u can cook fi sh in a truly amazing va ri e ty of ways. For examp le. th e re are baked fi sh. broiledfish . grill ed fish . poached fi sh . s teamed fi sh. and th e ever popula r
fr ied fi sh.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 7/54
Daily Food Guide
1ilk Group
me for everyo ne
etable-Fruit Group
more servings
Dark Green
Deep Ye llow
Meat Group
2 or more se rvings
Bread-Cereal Group
4 or more se rvin gsWhole gra in or enriched
EVERY DAY EAT FOODS FROM EACH GROUP
EAT OTHER FOODS AS NEEDED TO ROUND OUT MEALS
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 8/54
8 Nutritive Value of Fish
Fish is an important protein food and a ~ such hould pIa ' an
important role in meal planning . Fish af(' mclud d in th "0 ily
Food Guide" along with muat. poultry . dnd ch . Th foodprovide high quality prot 'in s ntial for gro \'\1h nd r pair o f
body ~ s u c
Prote in
The prot ins in our foods a re com po ' d of ve n mall r unit
known as am ino acids . It is through amino acid activity that
protein fun c tion . ome amino aci d s can b ynth ized within
our bodies from mat e ri als in oth r foo ds : hm e v r . th rare
o ther amino acids that our bodi e ca nnot manu facture. The e
a re ca lled esse ntial amino acids and are co ntained in good
quantity in all fish protein . Children need thi biologically
balanced or co mplete protein to keep pace with their rapidl
developing bodies . Adults need it to maintain health and \ ell-
being . Fish protein con tains little or no connective tis ue and
there for e is very easily digested a nd assi milat ed b the bod y.
This fa c t mak es it especially valuable in di e ts for c hildren. olderpeople , and convalescents .
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 9/54
Vitamins
By a fortunate coin c idence. protein foods also con ta in vitamins
and min erals. Fishery produc ts conta in use ful amo unt s of theB complex vitamins. which inc lude thi amin e. riboflavin . ni aci n .
vitamin B6 . vitamin B 12 . and pantoth enic ac id . These are th evitamins valuable in maintaining the hea lth of nerve tissues and
for the normal operations of th e energy-yie ldin g processes of th ebody.
Minerals
Minerals are esse nti al for ce rt a in fun c ti o n s of th e b ody.
particularly the maintenance of so und tee th a nd bones. Fi sh are
a good so urce of ca lc ium. iron. potass ium. phosphoru s . co pper.iodine . manganese. cobalt. and other trace min era ls. Th e fl es h
of both sa lt-wa te r and fres h-wa te r fi s h is quite low in sodium
co ntent . making it partic ul arly adaptab le for s tri c t. low sodium
diets .
Fats
Of inte rest to weight -watchers is th e fac t that fi sh are high in 9protein bu t low in ca lories . T he fa : co nt e nt of th e dif fe re nt
species varies widel y - it may be less than 1 perce nt for fi sh
of the co d famil y or as muc h as 20 to 25 perce nt for sa lm on or
mackerel. When fi sh are cooked b y mea ns ot her th an frying. and
se rv ed without th e a dditi o n o f ri c h sa uces . th ey t e nd to be
ca lorie-shy.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 10/54
10
Market Forms of Fresh and Frozen Fish
Fres h a nd frozen fi s h a r marke ted in va ri ous form s or cut s.
Kn ow ing these form s a nd th e ir spec ia l uses is im port ant in bu y
ing fis h . T he following a re the bes t known ma rke t form s:
o
Whole
Fi s h as th ey co me from th e wa te r. Be fore
coo kin g. th e fis h mus t be sca led a nd
eV isce ra ted - us ua ll y the head . ta il.
and fi ns a re re moved . The fi sh may then
be cooked . fi lle ted . or c ut int o s teaks
or c hunks.
Dressed
Fi s h with scales and entra ils removed .
and usua ll y th e head . ta il. and fin s a re
re moved . The fi s h may th en be cooked.
fill e ted . or c ut into s tea ks or chunks.Th e s ma ll e r s ize fi s h a re ca lle d p a n
dr esse d a nd a re rea d y t o co ok as
purchased .
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 11/54
........
FilletsFille ts are the s ides of th e fi sh cut length -wise away from th e backbone. They are
ready to cook as purchased .
Q
Single fillets
A fill e t cut from one side of a fi sh isca lled a s ingle fill et. Thi s is th etype mos t genera lly ava ilabl e on
the marke t . Th e fill e ts mayo r may
not be skinless.
Butterfly fill e tsThe two sides of th e fish cut length -wise away from th e backbone and
held toge ther by th e uncut fleshand sk in of th e be ll y.
~ ~ ~ == 2 ~ . N t f~ ~ ~~ ~ ~ ~ : ~ Q L :
SteaksSteaks a re c ross sec tion s li ces fromlarge d ressed fi sh c ut 5/ 8 to 1 inc h thi ck.A c ross sec tion of th e backbone is theonly bone in a stea k. Th ey are rea dy tocook as purchased .
11
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 12/54
12
ChunksC hunk s ar e c ro ss sec tion s of large
dressed fi sh. A cross sec tion of th e back-bone is th e onl y bone in a chunk. The ya re read y to cook as purc ha sed.
Raw Breaded Fish Portions
Porti ons a r cut from froze n fi sh bl oc ks.coa ted w(th a ba tte r . breaded . pac kaged.and frozen . Raw breaded fi sh portions
we igh more th an j '2 oun ces. are a t least3 8 in ch thi ck. and must co nt a in not less
th a n 75 p rcent fi sh. Th ey a re read y tocook as purchased .
Fried Fish PortionsPortions a re cut from froz en fi sh bloc ks.coa ted with a batt e r . breaded . partiall y
cooked . pac kaged . and frozen . Fried fi shportions weigh more th an 1 ' 2 oun ces.
are a t leas t 3 8 inch thi ck. and mustco nt a in not less th an 65 percent fi sh .Th ey a re ready to heat and se rve as
purc hase d.
Fried Fish Sticks
Sti cks a re cut from frozen fi sh blo cks .
coa ted with a ba tt e r . breaded . partialJycooked . pac kaged . and frozen . Fried
fi sh ti cks weigh up to 1 '2 ounces. are
a t leas t 3/ 8 in ch thi ck. and must containnot less than 60 percent fish. They are
ready to heat and serve as purchased.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 13/54
Buying Fish
How Much to Buy
Th e amount of fi s h to buy per se rving va ri es with th e rec ipe to
be used. th e size of th e se rvin g. and th e a mount of bone in thefi s h. Count about 3 oun ces of cooked. boneless fi s h as a se rvin g
- a little less for s ma ll children and a littl e more for adolescentboys and men.
Th e following table can help you dec ide how muc h fi sh tobuy per se rving:
Whole
Dressed or pan-dressed
Fill e ts or stea ks
Porti ons
Sti cksCa nn ed
3/ 4 pound
1/ 2 pound
1/ 3 pound
1/ 3 pound
1/ 4 pound
1/ 6 pound
Fi sh may be purchased fresh. fro ze n . and ca nn ed.
13
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 14/54
14
Bu ying Fr h Fish
:--1(JsI \drll ' l l l ' '> flf f r t ' ~ h fiSh , II f ' mUIlI , olher foods, f i r ! ! murf:
,dlUIl(ldlll dunll).! (l ' fIUIIl Sf'oIS0IlS of 1111' VPtlr Your IOLiJl fish
dl',dl'r will gl\I ' \OU IlIfOrl1wIIIJI1 illHllI1 s e f l ~ ( J J H l I off r l n ~ s flnd
IllclH.i i l l ' 1111' \,ilril ' llI 'S Ihilt d r l ' 111(' m ( J ~ 1 I'r,onomtc"ll Thf: Ir!slier
1..1111\\' 11 SPI ' ( II'S of fish arl' (Jftl'lI flO, silIISf,H.tury as Ihn Iwl ler
h.lIll\VII SIH'( It'S dl1c1 i I r " usu,dlv 1l10rt' I'r,onomic.m Your deal 'r \ i l l
pn'\lolrt' \ l Iur fish III ' 111\ molfJ...1'I form VOll eI"sirl! Fresh fish ma\'
hi' pun hllsl'<I h ~ 111(' IHJUIHill1 tl l l\ of tlH' foll{)\\!nu mur !t forms
",holl'. clr('s"l'd . "11'db. f i l lds , ,mel c.hull S
"rt'sh . \\ holl' . or drt'ssf'd fish hol\ I' 1111' followlIll( c.hdrur.-
1"ll slII
S
Flesh : Flrln fl"sh . l iol "I'partllll1g from tlw bone" ,
Il1d" 0111'" Ii"h "n ' frt'"h and h,,\(' h(!{,1l h.mdl!:d car:
f l l ih
Odor : Frt'sh dnd mild \ fish Just la :n from Ih :
\\'dll'r hoi" prill II( ollh 110 ' fI"h odor Thl: fish} odor
1)(,llIl1l1'<; 1l10fl' PflJlllJU!l1 I'd \\ i lh pd.,sagf' of l ime, but
II slwuld 1101 1)(' dlsoigfl'('iIlJ" .,IWIlI: when th fish
<l f I ' houghl
EBright. 111'00r. ollld full fhl ' p \ ,p" of fr 'sh fish
oIf1' brlghl ,lIld tr<lll"pdfl' llt. <IS 1111' fish b 'com s stdl ' .
1111' 1 ' \1 ' " hl'(()ml' I I0uII\ ollld often turn pm \ \ 'h!'n
fish d f l ' fn, .. h. Ihl' 1 ' \1 '" ofll ' l l prolrud!' , but with 10-
I n '.tslllg ... 1,tll'IlI'S'> Ihl' ( ' \1 ' ' ' ' Ipnd to b 'come sun en
Gill : Rl'd tllld fr!'1' from "llIne rhl ' color gradu ' II}f,Hlp .. \\' Ith dgl' 10 .t light pill . Ihen g r i l ~ . and f i n a l l ~I>ruwlli.,h or grl'l ' l l lsh
k in : Shill\ . wllh color unfdded . When f ir"t ta en
from 1111' \\ 'dll 'r. mo..,1 f l ~ h hi!\ e an irride c 'nt app ar
dnCt) . Edl h spl'cil '" hds ih charm: t ristic mar ings
dnd color .. whi('h fddl' dnd become I s prOllounc d
a,> Ihe fish l o ~ l ' s f r e ~ h n e ~ "Frt'sh fi l l l 'ts. st l 'db . .Inti ( h un " ha 'p the follOWing charac,
tt'risli cs.
Fl esh : Fresh-cut i ll appedfanc . I I should b
texture wi thou t traces of browning or drying
the edges.
firm in
round
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 15/54
Odor : Fresh and mild .
Wrapping: If th e fill e t s, s tea ks, or c hunk s a r ewrapped , th e wrapping should be of mois ture-va por
proof mate ri a l. Th ere should be littl e or no a ir space
be tween th e fi sh and the wrapping.
Buying Frozen Fish
Fi shery produ cts that are sold in th e frozen form are usua lly
packed durin g seasons of ab und ance and held in co ld storage
until ready for dis tribution . Thus, th e consum er is given the
opportunity to se lec t different spec ies of fi sh throughout th eyea r . High qualit y frozen fi sh tha t a re prope rl y processed , packaged , and held a t 0° F. or below, will remain in good condition
for relatively long periods of time. Frozen fi sh may be purc hasedb y th e po und in a n y o f th e foll owin g ma r ke t fo rm s - wh ole,
dressed , steaks, fill ets, chunks, porti ons, and s ti c ks.
Frozen fi sh of good qua lity have th e following charac te r
is tics:
Flesh: Should be solidl y frozen when bought. Th e
fl esh should have no di sco lora tion or freeze r burn .Virtua ll y a ll dete ri ora tion in q uality is prevent edw he n fi s h are p ro per ly h e ld in th e fr oze n s ta t e. 15Frozen fi sh which have been th awed and th en re-
frozen are poorer in qualit y.
Odor : Frozen fish should have littl e or no odor. A
s trong fi sh odor mea ns poor qu alit y.
Wrapping : Mos t frozen fill e ts, s tea ks , c hunks , por
tions , and s ti cks are wrapped e ith er indi Vidua lly orin pac kages of va ri ous we ight s. The wrapping should
be of mOis ture-vapor-proof mater ia l. Th ere shouldbe littl e or no a ir space be tween th e fi sh and thewrapping.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 16/54
16
" .......'
Buyi ng Ca nne d Fis h
,\ wid" \arll'ty ()f [.Inlled fish and sppcialt\ Ilpms b availablp
Oil til!' markl't today . Thl' most aiJundant \ ilri('ties of canned fj<,h
an ' tUIId. salmon . mdc kerl'1. .IIHI :-'!ainl' sdrdinl's
Tuna :
Sm 'pral SllPcies of fish are marketed a ~ tuna. all of \\ hich are
equally dt'sirable to the homemaker . On the Pacific coa t. the
catch includes albacore. bluefin. skipjack . and yellowfin . whl'r!'as albdcore . bladfin . bluefin. skipjad. and little tuna are taken
on tlw r\ tlanti c coast. t\ lbdcore has lighter meat than the other
species and is tht' only tunCi permitted to be labeled as " whit e
meat " tuna . The oth er species arc labeled as " light meat " tuna.
Canned tuna is a\ 'ailable in three different style ' of pack . The
pad does not indicate a quality difference but refers to the size
of th e pieces in the can .
Fan cy or solid : The cans usuall con tain 3 o r ..j largepieces paded in oil. This pack is ideal for cold pl a tes
or for recipes where appearance is important. It is
the mos t expens ive pac k.
Chunk : Th e tun a is c ut into co nveni e nt sized pieces
and p ac ke d in oil. It is es pec iall y adaptable to salads
and other dish es wh e re c hunks of tun a are desirabl e.
It is the modera te ly priced pack .
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 17/54
Flaked or grated: The tuna is cut into smaller piecesthan the chunk style and also pa cked in oi l. It isexce llent for ca napes or sandwi ches wh ere tuna isblended into a paste. It is generally lower pricedthan th e precedjng packs.
Canned tuna may be purchased in cans that cont a in 3'/4,
3Y2 , 6, 6Y2 , 7,9 '/4 , 12Y2 , and 13 oun ces .
Salmon:Salmon cann ed on th e Pac ifi c coas t are of fi ve distinct speciesand are usually sold by th eir names, sin ce th ey indica te thedifferences in the type of mea t. Th e differences are a ma tter ofcolor , texture , and flavo r . Th e hi gher priced va ri eti es are deeperred in color and have a higher o il cont ent. In descending orde racco rdin g to pri ce , th e g ra des of sa lm on a re re d or soc keyesalmon : chinook or king sal mon: medium red , coho, or s ilver
sa lm on: pink sa lmon ; and chum or ke ta sa lmon . Cann ed sa lm onma y b e purc hase d in ca ns th a t cont a in 33
,4 , 7%, a nd 16
ounces .
Mackerel :May be purchased in lS-oun ce cans.
Maine sardines :May be purchased in cans that con ta in 33
4 or 4 oun ces.
17
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 18/54
8
Cleaning and Dressing Fish
Most of th e fi sh so ld in th e marke ts today are already cleaned .dressed. fill eted . or s teaked . However. if yo u have a fi she rman inthe fam ily and ca tch yo ur own . or if you are fortunate enough to
have fri end s who give you so me of their ca tches. yo u will need to
know how to clean and dress the fi sh for cooking.
Follow th ese s teps in clean ing and dress ing your fi sh :
1
2
3
4
ScalingWash the fi sh . Pl ace th e fi sh on a cuttingboard and with one hand hold th e fi sh
firml y by th e head. Holding a knife almos tve rti ca l. scrape off th e sca les. startin g
a t th e ta il a nd scraping toward the head
(f ig. 1). Be sure to remove a ll th e scales
aroun d the fins and head .
CleaningWi th a sharp knife cut th e entire lengthof th e be lly from the ve nt to the head .
Re move th e intes tin es. Next . cut a roundth e pelvi c fins and remove th em (fig.2) .
Removing the Head and TailRemove th e head and the pec toral fin sb y cutting just back of th e co llarbone.
If th e backbone is large. c ut down to it
on each s ide of th e fish (fi g. 3).
Th en place th e fish on the edge of th ecutting boa rd so th at the head hangsover and snap th e backbone by bendingth e hea d down (fig. 4). Cut any remainingfl es h that holds th e head to th e body.Cut off th e tai l.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 19/54
Removing the FinsNext remove the dorsal fin. the large fin
on the back of th e fi sh . by cutting alongeach side of th e fin (fig . 5). Then g iv e
a q'uick pull forwa rd toward head and re
move th e fin with th e roo t bones attached
(fi g. 5). Remove the ve ntral fin in th e
sa me way . Neve r trim th e fin s off with
shea rs or a knife beca use the root bones
5 a t th e ba se of the fin s will be le ft in th efi s h . Wash the fish thoroughly in co ldrunning wate r . The fi sh is now dressed
or pan -dressed . de pending on its s iz e.
8
Cutting SteaksLarge s iz e dressed fi s h may be cut c rosswise into steaks. about an inc h thi ck (fig.6).
FilletingWith a s ha rp knife cut alo ng th e back of
th e fi s h from th e ta il to th e head (fig. 7).
Then cut down to th e backbon e just backof th e co lla rbone .
Turn th e knife fl a t and cut the fl esh
away from th e backbon e and rib bones(fi g. 8).
Lift off th e whole s ide of the fi sh or fill e tin one piece (fig. 9) . Turn th e fi sh ove r
and cut th e fill e t from the oth e r side.
19
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 20/54
10
20
Skinning a Fillet
If vou wish. you may skin the fill ts. Pla ce
til!! fillet. skin side down. on a cutting
bOHrd . I ioid the tail end tightly with
your f i n ~ e f s and with a sharp knif cut
clown th'rough th > flesh to the skin about
I .! inch from the nd of the fill t. Flatten
til!' klllfl ' a)winst th> skin and ut th e
flesh "way from th ' skin bv sliding th
knife fOfwdfd while holding the lail
end uf Ih ' skin f irmly helwe n your
fingers ( fi g. 10) .
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 21/54
Storing and Thawing Fish
Fish , like many other food produc ts, are pe ri shable and mu st be
properly handJed to avoid spo ilage or fo od poisoning .
StoringFresh fi shery produ c ts should be placed in the refri ge ra tor,in th eir original wrapper, immedia tely a ft er they are rece ived .
A s torage tempera ture of 35 to 40° F. is needed to mainta in thequalit y of the produc ts . Do not hold fresh fi sh in the refrigeratorlonge r than a day or two before cooking .
Frozen fi shery produc ts should be placed in th e freeze r,
in their ori g in al mOis ture-vapor-proof wrapper, immediate ly a ft erpurchase unl ess the fish is to be th awed for cooking. A s toragetemperature of 0 0 F. or lower is needed to mainta in the qu alit yof fr oze n prod u c t s. At a temp e rature above 0 0 F., c he mi ca lchanges cause the fi sh to lose co lor, fl avor, tex ture, and nutritiveva lue. Freezer storage is a convenient way to keep fi sh ; however,
storage tim e should be limited in orde r to enj oy th e optimum
fl avor of the frozen fi sh . It is a good practice to da te th e packagesas they are put in the freezer. Do not hold raw froz en fi shery
produc ts in the freeze r longe r than 6 months.
21
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 22/54
(:lIol-l'd flslH'rv product .. should r:ilher be slornu In th ' r ,
fngl:r.i lor or fn'( 'zl 'r If Ihl ' \ Hn' 1(1)(' stored in the r ! r r i ~ 'ralor,
Ihl: I ool-I'd fish ... holl ldl l l ' pl,(( I'd in i l cO\l!rpd (.ontdlllf'r Do not
hold (lillI-I,d fi ...hl 'n prOdll! ts In ti l l ' refngPrutor lon"wr than 'i
or -I dd\s TIll'\ ' 111i1\ al..,l) Ill' SIOfl'd III tIl!! frl'l:zl!r if poc aj.!ed in
d II1IlISlllrl' \ i lp l lr ' proof rlldll'rI,d IHlWI'\('r do not hold coo pd
[l sIII 'n products III Ihl' frl ' l 'zl'r IOllgl'r Ih"l1 I months
( ..PIliI'd fl..,h shlluld hI' ..,Iort'd 111 it LOOI. dr\' plac;! Cunned
[ish shlluld 1101 Ill ' sl"rpd 11lI1\.!l'r Ihdll d YI:iJr
Thaw ing
~ I III'duir' thd\' Ill\.! "0 thdt thl' fl ...h will IH: coo ed ..,oem af er
It I.., Ihd\\ I'd lJo 11111 hold thilwl,d fish I(lns.wr th,l/1 H d a ~ b [ore
I lillI-III\.!
.! 1'1.11 I' 1111' 111(11\ Idu ,tI pd f: ,I\.!I'''' III thl' rl'ffl\.!erator 10 Ihd\\
.\ 1111\\ .!-I hllur., for IhdWillg d I -pound pad .dgl' .
.I If qUI l I-I'r IhilWIIl\.! I.., nl'( I'SSelf\ . pld( I ' thl' mdi\ 'idual pac ag's
ullt i l ' r I II l d rUIIIlIIl\.! \\ ' ,! l l ' r lo th i l \ \ ,\ l low I 10:! hours for
22 IhdWIIl\.! d 1- poulld pdl d\.!l' .
-I IJII 1101 Ih 'I I ' fish .II room I l 'mpl'rdlurl ' or in warm ",at r .
• 1 Du 11111 n ' fn'l 'zl '
(i Fish portioll'" dnd sil l b shlluld nul be thdwt,d before coo ing .
I . Frowil fllll 'ts dllti ..,Ied!...., m d ~ 1)(' 1.00 ed wilhoul thawing i f
aticlitlllnai cool-1m.: l imp I., allo\\l 'd . Fillels or tea to b
bfl'dtir'd or "tuffed .,hould be thawed .
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 23/54
l- -- ---- -
- -"
How to Cook Fish
Fish are de licious - if cooked properly . We cook fish to deve lopth eir flavor. to so ft en th e sma ll amount of connec tive tissue 23
present . and to make th e prote in eas ie r to diges t. Coo king fishat too high a tempera ture or for too lon g a time toughens them.dries th em out. and des troys th eir fine fl avor.
How can yo u te ll when fi sh are cooked? Raw fi sh have awatery. translucent look. During th e cooking process th e watery
juices become milky colored . g iving th e fl esh an opaque. whitish
tint. Thrs co lor change is unmi stakable. When th e flesh hastaken on this opaqu e whiti sh tint to th e cent e r of th e thickes t
pa rt. fi sh are co mpl e te ly cooked . At thi s point th e fl esh will easily
separa te into fl akes. and if the re a re bones present. th e fl es h
will come away from them rea dily.
Most coo ked fi sh tend to break up easi ly. so handle fi sh as
littl e and as ge ntl y as possible during and a ft e r cookin g to preserve th eir appea rance.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 24/54
24
Baking
B i I ~ l n g IS d form of dry heat coo mg and is on
ways to coo fish . But "ba p fi.,h ra.,y" th mo t important
gUide to follow In fish coo r\ Fish II a pr heat d. mod rat
O\ 'en set at .l50° F. for a r e l a t l \ p l ~ .,hort p riod of t im. Thi
~ e e p s th£' moi:-,tn ':-'S and flavor In the fish. pr \' nts drying. and
~ p e p s the fish t 'nder and palatabl . Fish not ba d in a ue or
with a topping <Ire ba t d with m'lt d fat or od to p the ur
face moist .
an fish be b a ~ e d from th frozen ta t? Y s. provid d the
coo ing lime is increased to allow for tha w ing d u rin th ba .in
process and pro\' id d the recipe doe not call for pecial
handling such as stu ff ing or rolling.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 25/54
Baked Stuffed Fish
1 dressed fish
Salt
(3 pounds j ,fresh or frozen
Pepper
Bread stuffing2 tablespoons melted
fat or oil
Thaw frozen fish. Clean, wash, and dry fi sh. Sprinkle insidewith sa lt and pepper . Pla ce fi sh on a well-g reased bake and
serve pla tte r , 18 by 13 inches. Stuff fi sh loosely. Brush fi sh with
fat. Bake in a mode rate oven, 350 0 F.. for 45 to 60 minutes oruntil fish flakes eas ily when tested with a fork . M3kes 6 se rvings.
Bread Stuffing
1/ 2 c up chopped ce lery
1/ 4 c up chopped on ion
1/ 4 c up butte r or marga rin e,
melted
1 quart dry bread cubes
1 egg, bea ten
1/ 2 teaspoon sage
1/ 2 teaspoo n sa lt
1/ 4 teaspoo n thymeDash pepper
Cook ce le ry and onion in butter until tender . Co mbine all ingre-dients and mix well. Makes 3 cups stuffing.
25
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 26/54
26
Broiling
Broiling. like bilking. i!. a dry heat method of coo ry but in bro il
ing til(' heal is direct. int 'nse. and comes from only one source.
Thin foods tend tu dry out under th e broiler. so wh en planning
to use this method. choose pa n-d r sed fi s h . fi l let . or teak
which a re about I inch thid in pre fe rence to thinner on . If
frozen. th e fi"h should be th a wed. Bas te fj h well with melted fat
or oil or a basting sauce befor pla c ing th e m under the broiler .
Baste agai n while broiling to keep th e fi sh mois t.
Follow th e range manufacturer' direc tion for the operation
of th e broiler and pre hea ting . The length of time it takes to broil
fi s h depends on th e thi c kn ess and the di s tan ce the are placed
from th e hea t. As a general guide have the sur fa ce of the fi sh
a bout 3 to -1 inc hes from the source of heat and place thi cke r
cut s farth e r from th e hea t than thin ones .
Coo king time will usually range from 10 to 15 minutes torea c h th e " fish fl ake eaSily" stage. As a rul e. th e fish do not need
to be turn ed beca us e th e heat of th e pan will cook the underside
adeq ua te ly. Turn th e thicker pi eces. such as pan-dressed fish .
when half the a llotted cooking time is up . Baste again with fat
or sa uce. Always se rv e broiled fish sizzling hot.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 27/54
Broiled Fillets or Steak s
2 pounds fis h fille ts or
s tea ks . fresh or f rozen2 ta blespoons me lted fa t oroi l
2 tab lespoons lemon juice
1 teaspoon sa lt1/ 2 teaspoon pa pri ka
Dash pepper
Thaw frozen fi sh. Cut fi s h into 6 porti ons. Pl ace fi sh in a s ingle
laye r . skin side down. on a we ll-g reased ba king pan . 15 by 10 by 1inches. Combine remaini ng ing redient s and mi x we ll. Pour sauce
ove r fi sh . Bro il about 4 in ches from source of hea t for 10 to 15minutes or until fi sh fl ake eas ily when tes ted with a fork . Bas te
once during broiling with sa uce in pan . Ma kes 6 se rvings .
Broiled Pan-Dressed Fish
3 pounds pan-dressed fis h.
fresh or frozen1/ 4 c up me lted fat or o il
1/ 4 cup lemon juice
1 Y2 teaspoons sa lt3/ 4 teaspoon paprika
Dash pepper
Th aw frozen fi sh. Clean . wash . and dry fi sh . Pl ace fi sh in a Single
laye r on a w e ll -g reased bak in g pan. 15 b y 10 b y 1 inches. Combin e
remaining ingredie nt s and mi x we ll. Bru sh fi sh inside a nd outwith sauce . Broil about 4 in ches from so urce of hea t for 5 to 8minutes. Turn ca refull y and bas te with sa uce. Broil 5 to 8 minut es
longe r or until fi sh flake eas ily wh en tes ted with a fork. Ma kes6 se rvings .
2 7
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 28/54
METHOD OF COOKING
Baking
Broiling
Charcoal Broiling
28
Deep- Fa t Frying
Oven-Fryi ng
Pan-Frying
Poaching
Steaming
Timetable for Cooking Fish
MARKET FORM
DressedPan -dressedFi lle ts or steLlks.Fro ze n fri ed fi sh port ions
Frozen frierl fi sh s ti c ks
Pa n-dr essed
Fille ts or s teaks
Frozen fri ed fi s h portions
Frozen frie d fi s h s ti cks
Pa n-dr essed
Fill e ts or s tea "s
Froze n fri ed fi sh porti ons
Froze n fri ed fi s h s tid s
Pa n-dressedFille ts or s t a ksFroze n raw brea d d fi s h porti on s
Pa n-dr essedFille ts or s tea ks
Pan -dressed
Fillets or s leaks
Frozen raw breaded
or frozen fried
fish portions
Frozen frted fish sticks
Fill ts or s t a "s
Fi lle ts or s t 'a\..s
AMOUNT FOR 6
:1 pounds
:1 pu unels2 pounds
12 portiun s to :1ou nces (,dch)
24 s tic b ( ' , to I' .oUllces I)ilch)
:l pound s
2 pounds
J 2 port ion s (2 ' 2 to ]
oun ,es eac h)24 s ti ks (' . to I '.
Dune s aeh)
:1 p o u n d ~L p o u n dIL p ( ) r t i o n ~ (L' , til .l
1 I 1 I 1 ) ( 1'.11 h)L4 slic"s ( ' , to I',
( ) U n ( I 'd! h)
:1 p l Intb
2 p O l l n d12 purtion s (2 ' 1 to :1
( lU l l ' '5 ! eh)
:1 p o u n d ~2 pound s
:1 p un ds
2 pounds
12 portions (2 1-) to :1uunces ell ,h)
24 s t ids (Y. 10 I' .
ounces each)
2 pounds
1'" pound s
COOKING
TEMPERA TURE
:15U" F.:15()" F.
'150 " F.
400 " F.
4UO" F.
Mod erate
Moderatp
\I odera tp
lod'ratl'
:150· F.:150· F,:150· F.
. 00 " F.500 " F
lod'rate
lod'r Ie
loderalt'
Moderlll
Boil
APPROXIMATECOOKING TIM E
(minut es )
45 to 60
25 to ]020 to 2515 to 20
15 to 20
] 0 to 16
(turnin g once)
10 to 15
10 to 15
10 to 15
10 to 16(turning on e)
10 to 16(turning once)
8 to 10(turning once)
8 to 10
(turning once)
3 105
3 to 53 10
t5 to 2010 to I
8 to 10(turnlllg once)
8 to 10(turninf,: once1
8 to ]()( t u r n i n ~ once)
8 to 10( I u r n i n ~ on e
5 to 10
5 to III
29
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 29/54
Charcoal Broiling
Chdrcoal broiling is d dry he,ll method o f c o o ~ i n g over hot coab
30 and in recent ~ ( ) a r s h a ~ becomp a popular form o f r crea ti on.
Fish. beca use they c o o so q u i c ~ are a natural for this method
uf c ( ) o ~ e r yP a n - d r e ~ ~ e d fi s h . fillets. and s t e a ~ a re all sui table for
c harcoal broiling . If fr ozen. th e fi sh s h o uld be th awed in
ac\ \'ancp. Because fishf 1 a ~
easily as th e irc o o ~ i n g
nears completion . lise of H well-greased. long-ha ndled. hin ged \ ire grill
is reco mmended .
Since c har coal broiling is a dr y h eat coo kin g me thod .
th ider c u t of fi sh a re preferable as th ey ten d to dry out less
during th e process than thin ones. Also. to e nsu re se rving jui cy
a nd fl avo rful fi sh . use a sa uce th a t con ta in s som fa t a nd ba s te
th em generously be fore a nd whil e coo kin g.
Fi sh are us ua ll y c o o ~ e d abo ut -l inches from mod e ra tely hotcoa ls for ]0 to:W minut es. de pending on th e th ic kness of the fi s h .
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 30/54
Barbecued Fillets or Steaks
2 pounds f ish fi l lets or
steaks. fresh or froze n1/ 4 cup chopped on ion2 tab lespoons chopped
green pepper
1 clove ga rlic. fin ely
c hopped
2 tab lespoons mel ted fat oro il
1 ca n (8 ounces) tomato
sa uce2 tablespoons lemon ju i ce
1 tab lespoon Worces te rshiresa uce
tablespoon s uga r2 teaspoons sa lt
1/ 4 teaspoon peppe r
Thaw frozen fi sh. Cook onion . green peppe r. and ga rlic in fatuntil tender. Add rema ining ingredient s and s immer for 5 minutes.
s tirring occasiona ll y. Coo l. Cut fi sh into 6 portions. Pl ace fishin a single layer in a sha llow bak ing dish . Pou r sauce over fi shand let stand for 30 minutes. turning once. Remove fi sh . rese rvingsauce for bas ting. Place fi sh in well-greased. hinged. wire grill s.
Cook about 4 inches from modera te ly hot coal s for 5 to 8 minutes.Baste w ith sauce . Turn. Cook for 5 to 8 minutes longe r or untilfi sh fl ake eas il y when tes ted with a fork . Makes 6 se rvings .
31
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 31/54
32
Frying
Frying is a me thod of cook ing food in fa t. For frying. choose a
fat th a t may be hea ted to a high temp e ra ture without danger of
smok ing. This is necessa ry because a smokin g fat beg ins to decompose and will give th e food an unpleasan t fl avo r . Becau se
they begin smoking at highe r tempe ra tu res. vege tabl e oil s and
fa ts are pre fe ra bl e to fa ts of an ima l o ri gin .
The tempera ture of the fa t is ex tremely impor tant. Too high
hea t w ill brown th e out sid e of th e fi sh be fore the cente rs a re
cooked. Too low heat wi ll give a pa le . g reasy. fa t-soa ked produ ct.
The mos t sa ti sfac tory frying tempera ture for fi sh is 350 0 F.
Frozen fi sh mus t be thawe d before frying. Separate the
pieces and cut to uniform s ize .
After fryi ng. dra in th e fi sh immediately on absorbent pape r
to remove excess fa t. Keep the fi sh wa rm in a low oven until a ll
pieces a re cooked . then se rve imm edia tely.
Deep-fat frying
Deep fa t fryi ng is a te rm appli ed to cookin g in a deep laye r oUat.
It is a q uick me th od of cookin g and is an exce llent way to cook
te nder foods a nd precooked food s .
For deep-fa t fryi ng you need a heavy. deep saucepan orFrench frye r with s tra ight sides . a fry baske t to fit th e fryer . a
deep-fa t fryi ng th erm ome te r. or an elec tri c frye r with aut oma ti c
temp e ra ture contro l. Use enough fa t to fl oa t th e fi sh but do notfill the frye r more th an ha lf full. You mu st a llow room for th e fis h
and fo r the b ubb ling fa t.
The fi sh may b e dipped in a liquid and coa ted with a bread
ing. or d ipped in ba tt er . The coa ting wilJ keep the fi sh mois tdu ring fryi ng and will give th em a de licious c rispness.
Pl ace only one laye r of fi sh a t a time in the fry basket and
allow enough roo m so tha t the pieces do not touch . This prevents
the tempe ra ture of the fa t from dropping sudd enly and assures
th orough cookin g and even browning. When the fa t has heated
to th e prope r tempe ra ture. lowe r th e baske t in to the fryer s lowly
to preven t excess ive bub b li ng . If th e fa t is a t th e right
te mpera tur e wh e n th e fis h a r e a dd e d . a c ru s t fo rm s a lm os t
immedia t e ly . ho ldin g in th e jui ces a nd a t th e s am e tim e
preventing the fa t from soaking in. Fry until th e fi sh a re goldenbrown and .flake eas il y. usua lly about 3 to 5 minutes.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 32/54
Deep-Fat Fried Fish Portions
12 froze n raw breaded fis hportions '" (2Y2 to 3
oun ces eac h )
Fa t for fryingTartar sa uce
Pl ace frozen fi sh in a s ingle laye r in a fry baske t. Fry in deep fat .350 0 F . for 3 to 5 min ut es or until fi sh are brown and fl ake eas il ywhen tes ted with a fork. Dra in on absorb ent paper. Serve w ith atarta r sa uce. Makes 6 se rvi ngs .
"'Often labeled as "fill e ts" or "s teaks".
Deep-Fat Fried Fillets or Steaks2 pounds fi sh fill e ts or
s teaks. fresh or froze n
1/ 4 cup milk1 egg . bea ten1 teaspoon sa lt
Dash pepper1Y2 cups dry brea d . ce rea l.
or c racke r c rumbs
Fat for fr ying
Thaw froz en fi sh . Cut fi sh into 6 porti ons. Combine milk . egg .
salt . and pepper . Dip fi sh in milk and roll in c rumbs . Pl ace in asingle laye r in a fr y basket. Fry in deep fa t. 350 0 F.. for 3 to 5minutes or until fi sh are brown and fl ake eas il y when tes ted with
a fork . Dra in on absorbent paper . Makes 6 se rvings .
Note - A commerc ial breading may be used . Follow th e directions on the package.
33
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 33/54
Pan-fry ingPcll1- fr yi ng is a l ! ~ r m a pplied to coo king in a mall amo unt of "fat
34 in a fry pan. Of all th e way of coo king fi sh. pan- frying is probabl
the most freq ue nt l y us ed - a nd mos t freq uen tl y abused method .
Wh e n well co ntr olle d . it is a n e ce llent w a_ o f coo kin g
pan-dressed fi sh. fi llets. and stea ks .
The general procedure is to dip th e fi sh in a liquid andth en coa t th e m with a breading . Hea t a bout 1 B inc h of fat in
the bottom of a heavy fry pan. For pa ns with a temperature con-
tro\' th e right hea t is 350 0 F. Place one laye r of breaded fish in
th e hot fa t. taking ca re no t to overload th e pan and thus coo l the
fat. Fry until brown on one s ide . then turn a nd brown the o th er
side. Cook ing tim e will vary with th e thi c kness of the fish . In
ge ne ral. allow abo ut B to 10 minutes.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 34/54
Fried Pan-Dressed Fish
3 pounds pan-dressed fi sh .
fresh or fro zen
1/ 4 cup milk
1 egg . bea ten
1 teaspoon a lt
Das h pepper
1' 2 cup s d ry bread . ce real.
or c rac ker c rumbsFat for f r y in g
Thaw froz en fi s h . Clean . wash. and dry fi s h . Combine milk . egg.
salt. and peppe r . Dip fi sh in milk and ro ll in c rumbs. Pl ace fi sh
in a single layer in hot fat. in a lO-inc h fry pan . Fr y a t a modera te
heat for 4 to 5 minutes or until brown . Turn ca re full y. Fry 4 to 5
minutes longe r or until fi sh are brown and
fl a ke eas il y w hentested with a fork . Drai n on abso rb ent pape r . Ma kes 6 se rvings .
Quick Tartar Sauce
1/ 2 cup ma yonnaise or salad
dre ing
1/ 4 cup dra ined IV e t p icklere lish
Combine in gredie nt s and mi well. ClU ll. ake 3 4 cup sauce .
35
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 35/54
36
Oven-frying
Oven- frying is not ac tu a ll y a tru e frying me th od . It is a hot oven
method whi ch simul a tes fri ed fi s h . Thi s meth od of coo kin g fi s h
was developed b y Evele n e Spen ce r . a for me r Burea u Hom e
Eco nomi s t. a nd is so me tim es re fe rred to as th e Spe nce r me thod .
For oven-fryi ng. th e fi s h a re cut into se rving-s ize portions.
dipped in sa lt ed milk . a nd coa ted with toas ted . fin . dry c rumb s.The fish a re th en placed on a s ha llow. we ll -g reased ba kin g pan.
A little melted fa t or oil is poured ove r th e fi s h. a nd th yare
baked in a n ex tre me ly hot oven (500 0 F) . Ni ce f atures of oven
frying a re th a t th e fi s h don ' t require turnin g. basting. or ca re ful
watching. and th e cook ing tim e is s hort. us ua ll y 10 to 15 minutes.
The c rumb coa tin g a nd th e high te mp rature preven t th e esca pe
of fl avor ful juices and give a n a ttrac ti ve. brown c rus t.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 36/54
Oven-Fried Fillets or Steaks
2 pounds fish fillets or
s teaks, fresh or frozen1/ 2 cup milk1 teaspoon salt
1 c ups ce real crumbs or
toa s ted dry breadcrumbs
1/ 4 c up melted fat oroil
Thaw frozen fi s h. Cut fi sh into 6 porti ons. Comb ine milk and
sa lt. Dip fi sh in milk a nd roll in c rumbs. Place fi s h in a s ingle
laye r , sk in sid e down , on a we ll -g reased baking pa n, 15 by 10 by J
in c hes. Po ur fa t over fi s h . Bak e in a n ex tr e me ly ho t ove n ,
500 0 F. , for 10 to 15 minutes or until fi sh a re brown and fl a ke
eas ily whe n tested with a fork . Makes 6 se rvings .
37
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 37/54
PoachingPoac hin g is a me th od o f coo kin g in a s imm e rin g liquid .In poaching, th e fi sh are placed in a single laye r in a shallow.
38 wide pan . such as a la rge fry pan . and bare ly cove red with liquid .The liquid used in poaching may be lightl y sal ted wa ter, water
seasoned with spices and he rb s. mil k. or a mixture of white wineand wa te r , to name just a few . As with oth er me th ods of fi sh
cookery. it is important not to overcook th e fi sh . Simmer th e fi sh
in th e liquid in a covered pan just until th e fi sh flakes eas ily.usua ll y 5 to 10 minutes. Because th e poaching liquid contains
flavorful juices. th e liquid is oft en reduced and thi ckened tomake a sauce for th e fi sh .
Poaching is a favorite me thod of cooking fi sh - and with
goo d reason. As an entree, poached fi sh can be simply servedwith a sauce or used as th e main ingredient of a casserole or other
combina ti on dis h . Chi lled and fl aked, poac hed fi sh makes a
de licious sa lad .
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 38/54
Poached Fish with Egg Sauce
2 pounds ish i l lcts or
stea ks. fresh or f ozcn
2 cups boiling water
1 . j cup lemon iuicc'
small onion. thinlr sliced
teaspoon salt
:1 peppercorns
2 spr ig s parsley
1 b a ~ leaf
Egg sauce
Paprika
Thaw frown fish. RemO\'e ~ k i n and bones from fi sh. Cut fi sh into
6 portion s. Pl ace fi sh in it w ell-g reased IO -i nc h fry pan . Add re
maining i n g r e d i e n t ~ C o v ( ~ r an d simmer for 5 to 10 minutes or
until f ish flake easily wh cne d
wi th a fork . ' are full y removcfi sh 10 a hot platter . Pour g g Sa uce ove r th e fi sh . Sprinkl e with
paprika. M akes 6 servings .
Egg Sauce
1/ 4 cup bul l er or marg arin e
2 tab lespoons f lour
3/ 4 leaspoon powdered
mu slard1/ 2 leaspoon sai t
Dash pepper
1'. cups m ilk
2 hard-cooked eggs. chopped
1 tables poon choppedpa rsley
M elt butter . St ir in fl our and seasonings. Add milk graduall y
and cook un ti l th i ck and smoo th. stirrin g constantl y . Add eggs
and parsley . Hea t. M akes 1' 2 cups sa uce.
39
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 39/54
Steaming
Steaming is a method of cooki
ngfi
sh by means of th e steamge nerated from boiling wa ter . When cooked over moisture ina tightly covered pan . the fi sh retain their natural juices andflavo rs . A steam cooker is ideal. but any deep pan with a tight
40 cover is sati sfac tory. If a steaming rac k is not avai lable. any-th ing may b e u sed th a t preve nt s th e fi s h from tou chin g th ewater . Th e wa ter used for steaming may be plain . or seasonedw ith var ious s pi c e s. he rb s . or win e. Wh e n th e w a te r boil sr a pidl y. th e fi s h a re pl ace d on th e rac k . th e pa n is cove re d
ti ghtl y. and th e fi sh are steamed for 5 to 10 minutes or unti l theyflake eas ily when tested with a fork . Steam ed fi sh may be servedth e same as poa ched fish.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 40/54
Steamed Fish
1' 2 pounds fi sh fi l lets.
s tea ks . or pan-dressed
fi sh. fresh or fro zen
qu a rt boiling wa ter1 ' 2 teaspoons sa il
Thaw frozen fi s h . Pl ace fi s h in a we ll -greased s teame r inse rtpan . Sprinkle fish with sa lt. Cove r and cook ove r boiling wa te rfor 5 to 10 minutes or until fi s h fl a ke eas il y wh en tes ted with a
fork. Cool. Re mov e skin and bones . Ma kes 2 cup s cooked fi s h .
41
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 41/54
42
Garnishes for Fish
Gay ga rni sh '8 add life a nd zes t to fi s h dis h s in the sam wa yth a t sma rt l o o ~ i n g ace s 'ori es dress up a wa rdrob . L t thega rni sh prov ide co lor co ntras t. Ma ke it pr tt y but not gaudy .To gi ve a fini shin g tau h to a fis h cr a li on. co nside r on or moreof these possib iliti es :
GARNISHES
Beets
Carrots
Celery
Chives
Cucumbe rs
Dill
Green or red peppers
Hard-cooked eggsLemons or limes
Lettuce
Mint
ut meats
Olives
Oranges
Paprika
Parsley
Pi ckles
Radishes
Water cress
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 42/54
Cooked whole or s liced
Tops . s ti cks. curl s. or shredded
Tops. hea rt s. s ti c ks. or curl s
Chopped
Slices or s ti cks
Spr igs or c hopped
Sti cks or ring s
Sl ices . wedges. dev iled. or gra ted yo lk s
Slices. twi sts . or wedges
Leaves or shredded
Sprigs or chopped
Toasted whol e. halved . s live red . orchopped
Whol e. s liced . or c hopped
Slices. twi sts. or wedgesSprinkled spa rin gly
Sprigs or chopped
Whol e. s liced. or c hopped
Whole . s liced. or roses
Sp rigs or c hopped
43
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 43/54
44
Planked Fish
1 dressed fish
(3 pounds).
fr sh or froz n
alt
Pepper
2 tablespoons m Ited
fat or oil
S a oned hot mas hed
pota toe
S ason d ho t cooked
veg tab les
(asparagus.
bra coli.
ca rrots.
ca ulif lower .
onions. p a s .or tomato s)
Th aw froz n fi s h. Clean. wa s h . and dry fi h . Sprinkle insid with
sal t and p ppe r . Pl ace fi s h on a pr h a t ed . oil d plank or well-
g reased bake and serve platter. 18 by 13 inches . Bru s h fi s h with
fat. Bak in a moderate oven . 350 · F . for 45 to 60 minutes or
until fi s h fl a kes asily wh n · t s ted with a fork . R move from
ov nand a rrang th hot mash d pot a to s and two or mar hot
vege ta bl es around th fi s h . Mak es 6 s rvings .
Planked Pan-Dressed Fish
3 pounds pa n-dressed
fi s h. fresh or
fro ze n
2 tablespoons meltedfa t or oil
2 tablespoons lemon
ju ice
1 12 teaspoons salt
1/ 2 teaspoon paprika
Das h pepper
Seasoned hot ma s hed
potatoes
Seasoned hot cooked
vegetables(asparagus.
broccoli .
carrots .
cauliflower.
onions. peas.
or toma toe )
Thaw frozen fi s h . Clea n . wash. and dry fi sh. Place fi sh in a s ingle
laye r on a prehea ted . o iled pl a nk or we ll -g reased bake and se rvepla tt er . 18 by 13 in c hes. Combin e re maining ingredi e nt s a nd mix
w e ll . Bru sh fi s h with sa uce. Bake in a mode ra te oven. 350· F ..for 25 to 30 minu tes or un til fi s h fl ake eas ily when tes ted with a
fork . Re move from oven a nd arra nge th e hot mas hed pota toes and
tw o or more hot vege ta bles a round fi s h . Ma kes 6 se rv ings.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 44/54
Planked Fillets or Steaks
2 pounds fish fill e tsor s tea ks, freshor frozen
2 tabl es poon s meltedfa t or oil
2 ta bl es poon s lemonjuice
1 teaspoon sa lt
1/ 2 teaspoon paprikaDash peppe r
Seasoned hot mashedpo ta toes
Seasoned hot cookedvege tabl es(aspa rag us.
brocco li .ca rrots,ca uli flower.
onions. peas,or tomatoes)
Thaw froze n fi sh . Cut fi sh into 6 porti ons. Pl ace fi sh in a single
layer , skin side down . on a prehea ted, oiled pl ank or we ll -greasedbake and se rve platter. 18 by 13 in ches. Combine re ma ining in-gred ients and mi x we ll. Pour sa uce over fi sh . Bake in a moderateoven . 350 0 F., for 20 to 25 minutes or until fi sh fl ake eas ily when
tes ted with a fork. Remove from oven and arrange th e hot mashedpotatoes and two or more hot vegetables around th e fi sh. Makes
6 se rvin gs.
45
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 45/54
46
Baked Fillets or Steak
2 pounds {i sh il/c ts
or s te aks. f() sh
or (rozen
2 tablespoons mu /t ed
a t or oil
2 ta blespoon s If' mon
,uic ()
1 tpas poo n sa lt
1 2 teas poon p a pnka
Das h pepp f'f
Th,I\V froze ll f is h . Cut fi sh Into B porll on s. Pl ac fi h in a ingl
lay()r. skill sld (' down . III " w ( ' I I ~ sed ha i n ~ d is h. 12 b 8 b 2
inc hes. Comb ine n ! m a l l l l n ~ ingredi ent s and mi \ II. P ur sa u
0 \ (' r h Bet ke i n a moclpret te o\' ' n . :150 ° F.. for 20 to 25 minut
or ull td fi sh f lake ('<lsil\ wl1('11 t Jd \ ~ I t h a fork rvings .
Bake d Stuff d Fill ts or t ak
.! pounds fish ill('ts
ors/( 'dhs . ["('"hor {rrJz( '1l
Bf( 'i1d stuf Ing
2 tilb/pspoons mpltp(/
at or oil
2 tab/pspoon, lemon
IUlce
1 /('aspoon salt
1 :1 tpasp()on papnha
Dash ppppC'f
Tha w f rozPI1 f ish . Sk in f ille ts. Cu t fh h int o 6 porti ons . Pla e
t u f f i n g in a \\'pll-g reased bakin g dis h . 12 b y 8 by 2 i nch s . Place
fi sh in a si ngle layer on stuff ing. Combin r ma ining in ' redi nt s
and mix w ('11. Pour sa uce O\ 'er f is h . Bake in mod rate o\'en.
:150 " F .. fo r :!5 to :10 minut es o r unti l fi sh fl ake a i ly wh n t sted
wi th a fork . l akes 6 serving s.
Baked Fish Portions or Sticks
12 {rozen {ried {i sh po rt ion s
(2 ' 2 to 3 oun ces each;
or
24 {rozen { ried fi h s tic ks
(3 4 to 1 ' . oun ces
each;
Tartar sa uce
Pl ace froze n fi sh in a Sin gle la r on a cookie shee t. 15 by 1 2
in ches. Bake in a hot oven . -l00 ° F . for 15 to 20 minutes or until
f i sh fi re hea ted through and fl ake eaS il y when tes ted with a fork .
Serve with a tart ar sa uce . M akes 6 servings.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 46/54
Baked Stuffed Pan-Dressed Fish
3 pounds pan-dressed
fish. fresh or
frozen
Bread s tuffing2 tabl espoons me lted
fat or oil2 tablespoons lemon
juice
1Y2 teaspoons sa lt1/ 2 teaspoon paprika
Dash pepper
Th aw froz en fi sh. Clean . wash. and dry fi sh . Place fi sh in a single
laye r on a we ll-greased baking pan . 15 by 10 by 1 inches. Stuff fi s h
loosely. Combine remaining ingredient s and mi x well. Brush fi shwith sauce. Bake in a modera te oven. 350 0 F . for 25 to 30 minutes
or until fi sh fl ake eas ily when tes ted with a fork. Makes 6 se rvings.
47
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 47/54
48
Fri ed Fille t. or teak
2 p O l l n d ~ ,sh , I / { ' I ~ 0'
...1Pil I..... rp"h or f(JLf'n
.j (LIP milkogg . hl'/I /f'n
Ir'II"IHIC)f1 ....111
lJllsh pl1plJ('r
" c. ups dl1 hr ·ud. er '01.
fir c.ruck 'r crumbsFi l l IJ r r ) ,nl<
Thilw froLI'1I f I ~ h CuI f, ... h inlo H portion" Combln! mil . '$I$! •
.. ,tit. dlld Iwppt'r Dip fl"h III mtl dud roll in (rumb" Pial: fishIII 01 <,llIgl·lil\l·r III hoI f,d 11101 lHIIH .h fry IHlIl Fry ill q mod!r' I
I\('.d for 4 I J :; millul '!> or unltl hrowll Turn { r :fullv lu
:i 1111Ilull'<' longl'r or until fish tlrl' hrown dm.l nil . east! \\ h n
1".,ll'd \\'llh i t for [ rHill Oil ,Ih!>orb 'nl IJiJppr . I il (.!> S n ' IOj(!'
Dee p-Fa t Fri d Pan-Dr . ed Fi h
I pound .. p.Jn -drro ...... /'d ,.,h .
n· .. h or rOLI'/14 I up milk
!'gg . lwul!'n
/t'ilspO()n .,illt
Da ...h peppl'r
/ '! c. ups d r ) brf'ad . creal,or cri l l k r crumb
F i.1I or r) InR
Thil\\ fro/PI1 fish U{·dn. \\ash . ,HId dn fhh ComblO mil . "
.,alt. ami P 'Plwr Oip f,.,h 10 mil <lIH.I roll 10 crumb Plae fl hIII d .,10,,:(1' l i I ~ t ' f III iI fn bas 1'1 F r ~ 10 d . 'p ful. 350· Foo for '3 10
5 mlOull's or unltl fish dr ' bn)\\ n ,lIlel fla ( ' a s i l ~ wh n I I d
wilh d for [)rHII1 011 dbsorb '111 paper i la 's 6 s 'n 'lOgs
Ove n-Fried Pan-Dre ed Fi h
.! pounds pan -dressed ish.f ('sh or rown
1 2 cup milk
2 lea spoons sail
/ ' 1 cups cor al crumb or
toasted dn bread
rumb '4 cup melted at or oil
Thaw frozen fish. Clean. wash. and dr fish. ombin mil a nd
sal t. Dip fi sh in mil J... nd roll in crumb. Place fi h in a in Ielayer on \ II-g reased ba J... ing pan. 15 by 10 by 1 inch . Pour fal
ove r fi s h. Bake in an e ·trem I ho t oven. 5 0 0Foo for 15 to 20
minut es or until fi sh ar brO\ n and fla ke easi! \ h n te ted with
a fork . Ma kes 6 servings.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 48/54
Fried Fish Portions or Sticks
12 froz en fri e d or ra wbrea ded fi sh port ion s
(2 12 to 3 ounces each )or
24 froze n fri ed fis h s tick s
(3 / 4 to 1 1 • oun ces
eac h)
Fa t for frying
Ta rt a r sa uce
Pl ace fro ze n fi sh in a Single laye r in hot fa t in a IO-inc h fr y pa n.
Fry a t a mod era te hea t for .j to 5 minut es or unti l brown . Turnca re full y. Fry 4 to 5 minutes longer or until fi s h a re brown a nd
fl a ke eas il y wh e n tes ted with a fork. Dra in on abso rbe nt paper.
Se rv e with a ta rt a r sa uce. Makes 6 se rvings .
Tartar Sauce
1/ 2 c up mayo nn a ise or salad
dress ing1 tablespoon chopped olives
1 tabl espoon chopped onion
tablespoon chopped
parsley
tab lespoon chop ped s lveel
pickle
Co mbine a ll in gredi e nt s a nd mix w e ll . Chill . Ma kes 3 ..} c up of
sa uce.
49
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 49/54
50
New England Fish Chowder
1 pound fish fillets or
s teaks. fresh or frozen
2 tablespoons chopped baco n
or sa lt pork
1 2 cup chopped onion
21 2 cups diced potatoes
1 12 cups boiling wa ter
"1 teas poon sa lt
Dash pepper2 cups milk
1 tablespoon butte r
Chopped parsley
Tha w froze n fi s h. Re move skin and bones from fish . Cut fish into
l-in ch p ieces. Fry bacon unt il crisp . Add on ion and coo k until
te nde r. Add pota toes. water. seasonings. and fish. Cover and
s imm er for 15 to 20 minu tes or u ntil po ta toes are tender. Add
milk and bu tt e r . Heat. Sprink le with pars ley. Makes 6 se rvings.
Tuna Corn Chow der
2 ca ns (6 12 or 7 ounces each)
tun a
can (10 14 ou nces) frozen
condensed c rea m ofpotato soup
3 cup s milk
J tabl espoon butter or
ma rga rin e
tablespoon grated onion
J small bay leaf
Dash pepper
1 ca n (8 oun ces) w hole
kern el co rnChopped parsley
Dra in tun a a nd break into la rge pieces . Comb ine soup. milk.
butt e r. onion. bay lea f. and peppe r . Hea t until so up is thawed.
s tirrin g occasio na ll y. Add corn and tun a: hea t. Remove bay leaf.
Garn is h with pa rs ley . Se rves 6.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 50/54
Manhattan Fish Chowde
1 pound fi sh fille ts or
s tea ks . fresh or frozen
' . c up c hopped bacon or
sa lt pork
'2 c up c hopped onion
2 c ups boiling wa ter
1 ca n (1 pound ) tom a toes
1 c up diced potatoes
' 2 c up di ced ca rrot.s
'2 c up c hopped celery' . c up cats up
1 tab lespoon Worcestersh irc
sa uce
teaspoon sa il
' . teaspoo n pepper
' . teaspoon th ymeChopped parsley
Thaw frozen fi s h. Re move s kin a nd bon es from fi sh . Cu t fi sh
into J-in ch pi eces. Fr y baco n until c ri sp . Add onion a nd coo k
until te nde r . Add wa te r. toma toes. pota toes. ca rrots. ce le ry.
ca tsup . and seaso nings. Cove r a nd s imm e r for 40 to 45 minut es
or until vege ta bles a re te nd e r . Add fi s h . Cove r and s imme r a bout
10 minutes longer or until fi s h fl ake eas il y wh e n tes ted with a
fork . Sprinkle with pa rsl ey. Ma kes 6 serv ings.
51
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 51/54
52
California Tuna Salad
2 ca ns (6 Y2 or 7 oun ces each)tuna
2 c ups orange sec tions
1 avoca do
1 tables poo n lemon juice
1 cup chopped ce ler y
Y2 cup toas ted blanched
sl ivered a lmonds
1Y2 teaspoon s curry po wde r(optional)
c up mayonn a ise or sa lad
d ress ingSa lad greens
Drain tuna. Break into large pieces. Rese rve 12 orange sec tionsfor ga rni sh: cut remaining sec tions in half. Cut avocado in half
lengthwi se and remove seed . Peel and s lice avocado: sprinkle
with le mon juice to prevent discolora tion. Reserve 6 s licesavocado for ga rni sh: cut remaining s lices in fourths. Combineorange. avocado. ce le ry. almonds . and tun a. Combine currypowder and mayonn aise. Pour ove r tuna mi xture and blend
lightl y. Chill . Serve on sa lad greens . Ga rni sh with orange sec
tions and avocado s lices. Serves 6.
Baked Salmon Salad
1 ca n (1 pound) salmon
2 c ups cooked ri ce
1 cup thinl y sl iced ce lery
1/ 2 cup chopped parsley
1/ 4 cup s liced p it ted ripeo li ves
1, 2 c up ma yonnaise or salad
dressing2 ta blespoons Frenc h dress ing
2 ta blespoons lemon juice
1 teaspoon curry powder
2 tablespoon s mayonn aise orsa lad dress ing
Pa prika
Dra in and brea k sa lmon into large pi eces. Combine ri ce. ce lery.
pars ley. olives. a nd sa lm on. Combin e mayo nn aise. Frenchdress in g. lemon juice. and curry powder. Add mayonn a isemixture to sa lm on mi xture: toss lightl y. Place in 6 we ll-greased6-oun ce casse roles or cus tard cup s. Top each with a teaspoonof mayo nn aise. Sprinkle with paprika. Bake in a hot ove n . 400 0 F..for 15 to 20 minutes or until hea ted . Serves 6.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 52/54
Simple Seafood Salad
2 ca ns (6 Y2 or 7 ounces
each ) tun a
or
ca n (1 pound ) sa lm on
1 c up chopped ce lery
1/ 3 cup ma yonnaise or sa lad
dress in g2 hard-cooked eggs. chopped
2 tablespoon s chopped onion
2 tablespoons chopped swee tpickle
Salad greens
Drain fi sh . Brea k fi sh into la rge pi eces. Combine all ingredien ts
except sa lad greens . Toss lightl y. Chi ll. Se rve on sa lad greens.
Makes 6 se rvings.
53
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 53/54
54
Broiled Fish Portions or Sticks
/] {rown {rind {ish portions
( ] '2 to :1 ounces each )
or2<1 frown fried {ish s l ick s
(:1 <1 to / ' , oun(;es
nac h)
Tartar saucp
Place frown fish in ,I ingl!! liIycr on a cookie sheet. 15 b 12 in ches.
I3rlJll ahoul .J inches from sou ret! of heat for I () 0 15 minut f> or
until fish are healed through and flake e,lsily when tested with a
fork . Serve \Vith il ti lrli lr ..,<lUC('. 1akes B servings.
Charcoal Broiled Pan-Dressed Fish
:1pounds pan -drps!-.pc! {ish.
r esh or r ozpn
/ .J cu p melleci (al or oil
/ .J cup lemon juiceI ' 2 tea spoons saIl
:1 J lea spoon paprika
Dash P(,PPf'f
Tlww frozcn fish . Clean. wash. and dry fish . Place fish in w ell-
grl'ased. hinged . wire grills . Combin e remaining ingredients and
mi:-. well. Brush fish wilh sauce . Cook about .J in c hes from moder-
ately hot coals for 5 to 8 minutes . Ba ste with sauce. Turn . CooJ...
5 to 8 minules longer or until fish flake easily wh en tested with
a fork . l\ l akes B servings. .
Charcoal Broiled Fish Portions or Sticks
12 frozen fried fish port ions
(2'2 to 3 ounces each)
or24 frozen fried fish sticks
(:1 .J to 1'. ounces
each )
Tartar sa uce
Place froz en fi sh in a singl e layer in w ell -g reased . hinged . wire
g rill s. Coo k abo ut .J in ches from mode rately hot coa ls for .J to 5
minutes. Turn . Coo k for .J to 5 minutes longe r or un t il fi sh are
hea ted throu gh and fl ake easi ly wh en tes ted w it h a fork . Servewith a tar tar sa uce. 1akes 6 serv in gs.
7/27/2019 Let's Cook Fish!
http://slidepdf.com/reader/full/lets-cook-fish 54/54
List of Fish Cookery Publications
FISHERY MARKET DEVELOPMENT SERIESNo. 1. - Florida Fi sh Re cipes . . . . . . . . . . . . . [149 .49/2:1) . 35¢No.2 . - Ca n -Ve ni e nt W ay s w ith Sh r imp . . . [1 49 .49/2:2) . 35¢No.3 . - He irl oo m Sea food Rec ipes . . . . . . . . [I 49.49/2 :3) . . 20¢No . 4. - Th e Le tt e rs fr om th e Ca p ta in ' s Wife [1 49.49/2.4) . . 70¢No . 6. - Fa ncy Ca tfish . . . . . . . . . . . . . . . . . . . . [1 49.49/2 :6) . . 40¢No.7 . - Sea foo d Slimm e rs . . . . . . . . . . . . . . . . [1 49.49/2:7) . . 25¢No. 8. - Le t' s Co ok Fis h . . . . . . . . . . . . . . . . . . [1 49 .49/2.8) . . 60¢No. 9. - Fi sh fo r Co m p lim en ts o n a Bu dge t . [I 49.49/2 :9) . . 15¢No. 10. - Na uti ca l Not ion s fo r N iblin g . . . . . . [I 49.2 :N51) . . 45¢No. 11. - Fl av or o f Ma in e . . . . . . . . . . . . . . . . . [1 49 .49/2:11) . . 35¢No. 12. - Tim e for Seafood . . . . . . . . . . . . . . . . [149.49/2:12) . . 45¢No . 14 . - Seafoo d Mood s . . . . . . . . . . . . . . . . . [1 49.49/2 :14) . . 60¢No. 15. - H ow to Eye a nd Bu y Seafood . . . . [149.49/2 :15) . . 30¢No. 16. - Portra i ts w ith Polloc k . . . . . . . . . . . [149.49/2 :16) . . 60¢
CIRCULAR SERIES
No . 41. - Sh rim p T ips fr o m New Orl ea ns . . . . [I 49.4:41) . . 40¢
No. 60. - T a ke a Ca n o f Sa lm o n . . . . .. . . . [I 49.4 :60) . . 25¢No . 201 . - Fi sh Rec ip es fro m th e Grea t La kes . . [I 49 .4 :201 ) . . 25¢
TEST KITCHEN SERIES
No.1 . - Fi sh Cooke ry for On e Hu ndred . . . (149.39:1/2 ) . . 60¢No . 3 . - H ow to Cook O ys te r s . . . ......... [1 49. 39 :3/2) . . 30¢No . 4 . How to Cook Sa lm on . . . . . . . . . . . . . . (1 49.39:4) . . 30¢No . 6. How to Cook O cea n Pe rch .......... (I 49 .39:6) . . 30¢No.7 . How to Co ok Sh rim p . . . . . ......... (149.39 :7 ) . . 30¢
No . 8. How to Coo k Cla m s . . . . . . . . . . . . . .. (1 49 .39 : ) . . 30¢No . 9. Ho w to Cook Ha li b u t . . . . . . . . . . . . . .U49.39 :9) . . 30¢No. 10 . How to Cook Cra bs . . . . . . . . . . . . . . . (1 49.39:10 ) . 30¢No. 11. Ho w to Cook Lobs te rs . . . . . . . . . . . . (1 49.39 :11) . 30¢No . 12 . H ow to Cook T una . . . . . . . . . . . . . . . . [149 .39 :12) . 20¢No. 13. - How to Cook Sca ll op s ........... . [I 49.39:13) . 35¢No. 14 . - Fi s h a nd S he ll fi s h ove r th e Coa ls . .. (149 .39:14) . . 40¢No. 15. - T op 0 ' Th e Mo rnin ' wi th Fi s h a nd
Sh e llfi sh . . . . . . . . . . . . . . . . . . . . . . . . . (I 49 .39 :15) . . 25¢
EDUCATIONAL CHARTS
Fi sh cha rt full- co lo r 30 by 48 in ches , "Ma rin e Fi shes o f th e N.Atl a nti c." $1.50 0-1971- 823-704
Th e above publica ti o ns, publi sh ed by th e Na tiona l Ma rin e Fi she ries Se rv ice, U. S. De pa r tm e nt o f Co mm e rce, may be obt a in edfr om th e Sup e rint end e nt of Doc um ent s , Gove rnm ent Printin g O f