FISH FOR FOOD.

Hawera Star, Volume XLV, 6 June 1925, Page 17

FISH FOR FOOD.

Do you know that fish, and lean meat have both the same food valuer- this is why both a fish and meat course are not necessary in a well-balanced dinner. Do yon know that a temperature lon enough for the cold storage ot meat will not keep fish from spoiling? This is why in order to preserve fish it is usually frozen. Do you know that fish which _ has been frozen spoils quickly alter it is thawed? —This'is why frozen fish should be purchased in its stiffened condition and should not be thawed out until it is time to cook it. Do you know that such fish as salmon have oij secreted in the fibres of the flesh, recognised by the darkcoloured streaks? —This is why clarkmeated fish are best prepared by broiling or baking rather than by frying. Do you know that the flavour of fish is in part due to the fat or oil? —Ibis is why the lea n or white fish have less distinctive flavours and we like them served with rich, well-seasoned sauces. Do you know that acid will help keep the flesh of cooked fish white; and firm ? —This is why vinegar or lemon juice is added to water In which fish is boiled. Do you know that some of the flavour and nutriment are lost when fish are cooked in boiling Water? —This is why steaming is a better method than boiling for cooking most kinds of fish. Do you know that the meat fibres in fish are short and the connective tissue is delicate?-—This is why fish cooks quickly and falls apart >vhen overdone.

Do you know that salt-water fish are specially rich in their iodine content? —This is why all salt-water fish, either fresh or salted are valuable additions to the diet in the prevention of goitre tendencies.

Do you know that we have recently learned that fish fats and oils contain a substance which promotes normal l>one growth?—This is why oil either in the form of fat fish or cod-liver oil is an important food for growing children. —The Ladies’ Home Journal.