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WATKINS COOK BOOK 37

Fish
Hints On Fish

Buy fish from a sanitary market where the fish is kept in a refrigerator
compartment. In buying salmon or halibut steak, one pound will serve two
to three. Fish must be fresh.

The eyes of the fish should be bright, gills red, scales bright, flesh firm.
The flesh of the fish should leave no imprint at touch of fingers.

There should be no unpleasant foreign odor.

Fresh fish sinks when placed in cold water.

Have the butcher scale and clean the fish. But fish need additional clean-
ing before cooking.

Wipe fish with clean white cloth wrung out in cold water. Remove any
blood adhering to backbone.

Remove any scale, always scrape against the scales with back of knife.

Carefully wipe out inside as well as outside of fish.

To keep fish—Because of its strong odor, fish must be well covered in a
tin pail and kept in the refrigerator.

If fish is to be kept over 24 hours, clean carefully, cut in pieces as for serv-
ing. Cook a few minutes in hot olive oil. When cold, cover, place in the re-
frigerator. Then cook at first opportunity.

U. S. Government Food Experts recommend cooking fish quickly
in a hot oven of 550 degrees F. to retain the best flavor and food value.

Hints On Cooking Fish

1. Bake medium fat fish and place strips of fat salt pork or fat bacon
over the fish. This will improve the flavor and keep the fish moist.

2. If broiled, the fish should be basted frequently with melted butter.

3. Dried fish as cod, mackerel, finnan haddie, haddock should be soaked
in cold water flesh side down. Examine fish carefully, cut away any parts not
to be cooked. Wash well. Change the water several times. The length of
time for soaking depends on the degree of saltiness. Then rinse and dry.

4. Stuffed fish is better if boned. Fish is not tough in fibre, and requires a
short cooking period. Do not over cook fish—fish to be appetizing must
be flaky. To prepare quick frozen fish, cook without thawing.

Baked Fillets

Carefully clean fish and wipe dry. Cut in pieces as for serving. For fillets,
dip in salted milk (1 level tablespoon of salt to each cup of milk) then dip in
very fine dry bread crumbs. Place in pan—no water—rubbed well with olive
oil. Brush fish with olive oil or butter melted over hot water. (Use 1 tablespoon
of olive oil to each pound of fish). Brown quickly, 10 to 20 minutes in 550 de-
gree F’. oven, then serve on hot platter.