LESSON 15

Gish

There are two important classifications of fish—those which have a spine and
those which have a shell. In this lesson, we shall really only deal with the basic
and most-often-wanted ways of cooking fish belonging to the first of these classi-
fications, since space does not permit detailed treatment of the shell-fish; they are
really used for specialty dishes, of which large numbers will be found in good cook
books. I should like to add, however, that the ambitious cook and hostess would
find it worth her while to develop a familiarity with the types, uses and preparation
of various shell-fish.

Fish products are prepared for the market in so many ways that no part of |

Canada really. need be without its chance of serving fish dishes. If fish is not available
in one form, it surely should be in another, for it is marketed in all these forms:

FRESH FISH, UNFROZEN—Only truly fresh fish is either attractive or wholesome,
wherefore fish should be refrigerated from net to cooking-pan. When buying fish
of this type, always try to purchase it the day you plan to use it; choose fish that
has firm, elastic flesh, eyes that are bright and protruding, gills of reddish color
and an odor that is ‘‘fresh’’ rather than “‘fish.’’ If you plan to use your fish as fillets,
it is simpler for you if you can buy them already prepared or ask your fish dealer
to do the filleting for you.

Having bought your fish with care, continue to protect its freshness most dili- —

gently, until time to cook it; store fish immediately in coldest part of your refrigerator
—it should be carefully wrapped, preferably in waxed paper, so that its odor will
not be picked up by other foods.

QUICK-FROZEN FISH—In this torm, fresh fish has its best chance to reach the con-
sumer in a truly fresh state; in the shortest possible time after the fish is caught,
it is cleaned, cut into fillets or steaks, wrapped and frozen ...a state in which it is
expected to remain until it is put into your hands. You can (a) hold fish in frozen
condition, if you have the facilities or (b) cook it, with or without first defrosting it,
as dictated by the package instructions and the nature of the dish you want to make.

SALT FISH—Observe package directions for the care of salt fish, and also for fresh-
ening, when required. ‘To freshen salt fish, you may allow cold water to run over
it for about 15 minutes—or, after washing fish, soak it in cold water over night.
Extremely salt fish may be further freshened, after either of these treatments
(or given the speediest of freshening treatments when time is short) by covering it
with fresh cold water, bringing to the boil, and pouring off water.

SMOKED FISH—The degree to which fish has been smoked, dictates to considerable
extent how it needs to be stored. Whilst deeply-smoked fish asks for cool storage,
lightly-smoked fish must be regarded as perishable, and given the protection of
refrigeration. Much smoked fish has been already cooked, and requires little more
than heating by one of the simpler methods, such as simmering, broiling or baking.
But it is interesting to use smoked fish in many made-up dishes that are usually
made with fresh fish—you’ll find it produces a marked difference in character!

PICKLED FISH—This is chiefly a “delicatessen specialty”’ which has its own definite
characteristics; usually used in appetizers or with green salads.

113 LESSON 15

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