FRESH FISH

Wairarapa Daily Times, 30 April 1936, Page 4

FRESH FISH

WELL COOKED ADDS NEW FLAVOUR TO MEAL. There is an abundance of fresh fish on the market at this season of the year, so uoav is the time to carry our menus Avith this inexpensive and delicious food. There are many delightful Avays of sending sea food but the flavour of fisli is often destroyed by incorrect methods of cooking and sending. Too much heat or too prolonged cooking render fish tough and unpalatable. When fish is sufficiently cooked the meat separates easily from the bone. The folloAAdng guide indicates effective methods for preparing various kinds of fish: BROILED —This is the best method for most fresh fish. If whole, the skin must be left on. Sprinkle prepared fish Avith salt and pepper. The less oily fish may be brushed with oil. Broil Avitli flesh side up first, then turn and broil until skin is broAvn and crisp.

BOILED—This method may be used for strong-flavoured fish. Tie fish in cheesecloth or parchment paper. Alloav 10 minutes to the pound. Remove all scum as it rises.

STEAMED —Tie the prepared fish in cheesecloth or parchment paper and place in a pan in the steamer. The test is the same as for all fish; it is done when the flesh separates from the bone. Allow 15 minutes to the pound.

PLANKED —Planked fish service is suitable for any fish weighing three pounds or over. Shad, white fish, pike and trout are especially suitable for planking. To prepare, split the fish and remove all the bones. Place on an oiled plank. The fish plank is an ovalshaped board about one inch thick made from birch or other suitable wood, with a deep groove around the edge. The board should be heated as much as possible without scorching afteT brushing all over with oil. The fish is then placed upon the plank, skin side down. If not a fat fish, baste with a little melted butter or oil and sprinkle with salt and paprika. Place under the broiler burner with a medium high flame. A fourpound fish requires about 25 minutes. Grated cheese may be sprinkled '.’ver the planked fish about five minutes before removing from the broiler. Serve with a border of riced pototoes or potato roses put through a pastry bag. FRIED (Pan)— Small fish (whole with heads and tails) and slices of fish (one inch thick) are best for panfrving. Sprinkle prepared fish with salt and pepper. Cook plain or dip in cornmeal, flour, crumbs or beaten egg and crumb until lightly covered. Heat 2 tablespoons fat in saucepan. When hot, lay in fish and cook until well browned on both sides (3 to 5 minutes'!. Serve at once.

FRIED (Deep Fat)—Small fish and slices of fish (fillets, steaks, cutlets) are often cooked in this way. Sprinkle with salt and pepper. Egg and crumb each, dip in fritter batter, or roll in cornmeal or flour. Fry 5 to 7 minutes. CREAMED —For creaming, freshly boiled fish, left-over fish, canned or salt fish should be flaked or broken

•■"+lier small. Use equal amounts of prepared fish and Medium White Sauco. Add tho fish to the hot sauce and reheat (about 5 minutes). If salt fish is used, cook in sauce for 10 minutes after freshening.

SELECTING FISH. When buying fish its quality may be tested as folloAvs: When pressed by the finger the flesh of good fish is elastic, firm and does not retain an indentation. The eyes are bright, gills are bright red, skin is shiny, the scales adhere to the skin, smell is fresh, and the fish will sink in water and muscular stiffness is evident to a certain degree. The supreme test is the flesh next to the backbone: if it is in good condition the fish is fresh. Because fish is very perishable, it is advisable to buy only one day's supply. As soon as) frozen fish has been thawed out by standing in cold water it should be used, as it is then subject to rapid deterioration. Unfrozen fish should never be soaked as cut fish absorbs Avater rapidly and loses much of . its flavour. Immediately after purchasing, wrap fish in wax paper or cover closely and place in coldest part of refrigerator.

Commercially quic.k frozen fish should not be thawed out in water as ordinary frozen fish. The packer’s directions for care and preparation are printed on the carton and should be closely followed. CLEANING FISH. Place fish on paper, cut a slit on the under side of the head and draw out all internal organs. Remove scales Avith a knife, beginning, at the tail end. Incline the blade toward self to prevent scales from flying. Wipe fish inside and out Avith a cloth dampened in cold water. Use salt to remove blood. The head may be left on or cut off. FISH SIDE LIGHTS. 1. Fisli cooked in salted water with lemon juice or vinegar is sweeter, more tender and holds its shape Avlien remoA r ed from the water. To one quart of Avator, add one tablespoon salt and three tablespoons vinegar. 2. Fish can be bought fresh, frozen, canned, pickled, dry, salted, smoked. 3. Salt fish must not be actually boiled. or it Avill toughen. 4. Fish is done when the flesh separates from the bone and when a milky, substance no longer appears Avlien a fork is inserted. 5. Fillets are pieces of fish from which the bones and skin have been romoAmd. Fillets of large fish are sold as cutlets or steaks. 6. AHoav 3 nound fisli as purchased per person. One pound of fish Avithout Avaste should yield about two cups Avlien flaked. 7. To prevent fish from sticking to broiler, brush the fish as well as broiler Avitli oil.

° removes the odour of fish from dishes, utensils and hands. BAKED MACKEREL HaA r o 23 pounds mackerel dressed for broiling. RemoA r o backbone, retaining the tail. Break 3 cups soft tread crumbs and add with 13 tablespoons minced onion 13 tablespoons chopped green pepper 2 teaspoons chopped parsley 3 teaspoon celery salt 3 teaspoon salt l-lfi+fi teaspoon pepper and 1 tablespoon water to 1 beaten egg. Place fish in a greased shalloAV baking pan. Lay the dressing on the lower half of the fish and partially cover Avith the upper half. Arrange 3 slices of bacon diagonally over fish and dressing. Bake in a moderate oven (42odeg. F.) for 30 minutes. Serve on a platter garnished with alternating rings of green and sliced lemon. STUFFED BAKED FILLETS. Sprinkle filylets of flounder or haddock Avith salt and pepper. Place a stuffing between fillets, arrange in a greased shalloAV pan and secure Avitli toothpicks. Pour tomato soup over fillets and bake in a moderately hot oven (400 deg. F.) 30 minutes. PLANKED FISH Wash 3 to 4-pound haddock AA r ell —split aud remove backbone. Sprinkle with 1 teaspoon salt l-16th teaspoon pepper. Heat plank thoroughly and grease well. Lay fish, skin side doAvn, on plank. Pour 2 tablespoons vegetable oil and 2 tablespoons lemon juice over fleshy part of fisli. Sprinkle Avith 3 teaspoon paprika. Place under broiler Avitli medium high flame. Let cook until tender, about 25 minutes. Garnish with Avell seasoned mashed potatoes put through a pastry bag. Place under broiler until potatoes are lightly broAvned. Remove and garnish Avitli lemon and parsley. BAKED FINNAN HADDIE. Soak 21bs. finnan haddie to remove some of the salt if desired; wipe dry. Place in a shalloAV baking dish and dot over Avith 4 tablespoons butter. Cut 3 red or green pepper in thin strips and slice 2 small onions A 7 ery fine. Arrange on top of the fish with 3 tablespoons chopped parsley. . Add 13 cups milk, coA T er and bake in a moderate oven (375 deg. F.) for 1 hour. Serve A\ 7 ith creamed potatoes. Six to eight servings. FISH CAKES WITH FRIED PORK. ( Cover 1 cup shredded salt codfish Avith cold water; bring to boil very sloAvly and simmer 5 minutes then drain. Combine with 2 cups need potatoes, hot and seasoned Avith J teaspoon pepper. Shape into flat cakes and roll in 1 cup fine corn flake crumbs. Fry G tliin slices salt pork until crisp; remove from pan and brown the codfish cakes in the hot fat. Six serving.