SEA FOODS 35

FRESH FISH

To clean fish:

Scale the fish by scraping it with a rather dull knife or the back of the
blade of a sharp one. Strokes should begin at the tail and move forward
to the head. After the scales have been removed, cut off the head, tail
and fins. Open the fish by making a slit along the ventral surface, remove
the entrails, wash in cold water and dry.

- Always handle fish gently.

TO REMOVE FISH ODOURS

To minimize the odour of cooked fish, use wine, vinegar, ginger, onions
or garlic in the recipe.

To remove the odour from utensils use a solution of baking soda and
water (about | tsp. soda to a quart).

To remove the odour of fish from the hands, rub with lemon juice,
vinegar or salt before washing.

Basic rule for fish is not to overcook. When the flesh of the fish is flaky,
it is ready to eat.

When baking fish, bake in a hot oven.

Fish steaks — take 30 minutes

Fish fillets — take 20 minutes
Whole Fish — 15 minutes per pound
OVEN BAKED

Place a cleaned and stuffed fish in a baking pan with 3 or 4 strips of
bacon under and over it. Rub with salt, pepper and a little flour. Bake
in a hot oven, basting frequently, until flesh begins to separate into
flakes. Large coarse fish are best done this way.

BEST-EVER DRESSING
Excellent for poultry, fish, spareribs and other meats.

Chop fine and combine:

1 cup celery, leaves and stalks
| large onion

%, cup parsley (dried)

Melt % cup butter or margarine
Add celery, onion and parsley
Cook slowly for 10 minutes
Add:

1 tbs. poultry seasoning

1 tsp. salt

¥, tsp. pepper

And pour over