36 SEA FOODS

8 cups soft bread crumbs (1 loaf bread)

Mix lightly together.
Doug Cook — “Hallowe’en”’

BAKED SALMON
For 2 small salmon (1 Ib. each)
Melt 2 tbs. butter

Add:

¥% tsp. paprika

% tsp. onion salt

¥% tsp. Worcestershire sauce

Place fish in baking dish. Pour sauce over fish and bake in hot oven
350° for 25 to 30 minutes. Serve with Parsley Butter.
Doug Cook — “‘Hallowe’en”

IVANHOE’D SALMON

1. Dig a deep pit in the gravel beach or sand.
2. Build a good-sized fire and let die down after there are lots of hot
coals.

3. Smother it with lots of wet seaweed and kelp to a 4” depth.

4. Lay a cleaned salmon wrapped in tin foil (but leave ends of foil
open) on the seaweed.

. Cover the salmon completely with kelp and seaweed to a depth of
8 or 10 inches and leave for 45 minutes for a 6 pound salmon.

. Drink lots of gin and tonic while fish is cooking.

. Take out and serve with a salad.
(Remember to leave lots of foil on the open ends to prevent sand
from getting into fish).

— ON Sh

Ralph Vittery — “Anna Maria”

BRAISING SALTWATER FISH

Butter a baking dish or Dutch oven. Cover bottom with layers of
sliced carrots, celery, onions and add a few herbs. Salt fish inside and
out. Oil fish well and lay on top of vegetables. Add enough liquid
(white wine or sherry and water) to cover vegetables and part way up
fish. Place a few strips of bacon over the fish. Cover, bring to boil,
uncover and cook gently, basting frequently with pan juices.

FRIED FISH
Remember to have the fat quite hot when fish is put in pan.

Dip fillets in milk, roll in breadcrumbs (cracker crumbs?) seasoned
with salt, pepper and paprika. Place in hot fat in frypan. Cook until
golden brown, turn over, fry until done. Or, breaded fillets may be
placed in oiled baking dish, sprinkled with melted butter. Bake in hot
oven of 450° for 20 minutes.