Let's

Cook
Fish!
I
The United States Department of the Commerce
makes available a voluntary inspection service
which permits processors of inspected seafoods to
display official USDC grade or inspection shields
on their labels. Only those firms that process fish-
ery products under continuous inspection are per-
mitted to use these emblems.
 Let's
Cook
Fish!
A Complete Guide to Fish Cookery

Fishery Market Development Series No.8

Department of Commerce

National Oceanic and Atmospheric Administration

National Marine Fisheries Service

W ashington, D. C. 20240
 Look it up • • •

page
6 Introduction
7 Daily food guide
8 Nutritive value of fish
10 Market form s of fresh and frozen fish
13 Buying fish
18 Cleaning and dressing fish
21 Storing and thawing fish
23 How to cook fish
24 Baking
25 Baked stuffed fish
Bread stuffing
26 Broiling
27 Broiled fillets or steaks
Broiled pan-dressed fish
4 2829 Timetable for cooking fish
30 Charcoal brOiling
31 Barbecued fillets or steaks
32 Frying
Deep- fat frying
33 Deep-fat fried fish portions
Deep-fat fried fillets or steaks
34 Pan-frying
35 Fried pan-dressed fish
Quick tartar sauce
36 Oven-frying
37 Oven-fried fillets or steaks
38 Poa ching
39 Poached fish with egg sauce
Egg sauce
40 Steaming
41 Steamed fish
4243 Garnishes for fish
• • • Cook it up!
page
44 Planked fI h
Plan ed pan-dr sed fish
45 Plan d fill Is or slea s
46 Ba d fill Is or s I a s
Bak d ~Iuffed fillet!> or I a s
Ba ed fish portions or sllc s
47 Ba ed sluff d pan·dr ssed fish
46 Fnt'd fllleis or slroa s
D,·cp·fa fned pan-dressed fish
0\ "n-fned pan·drl'ssed fish
4 Fn d fIsh porllOns or sill S
TariM saucp
50 • '"" f-ndand !Ish chrm der
Tuna com cho\\'dflr
51 5
52

53
54

55
 Introduction
Fish played an impo rt ant part in th e colonization and economy
of the early settlers in America. His torian s point out that religion
was not th e only fac tor in th e Pil grim s' search for freedom wh en
6 th ey sai led west in th e ea rly 1600·s. Th ey we re seeking economi c
fr edo m as well and had heard wonderful tales of the plentiful
suppl y of fish to be fou nd across th e ocean . True to their goal.
they did fi sh when they first became established in the New
World . and soon salt cod was th e most important export item
from Ame ri ca.
The fish on th e market toda y are a far cry from the salt
cod up on which th e fi shin g indus try was founded . The re are
abo ut 240 co mmerc ial species of fi sh and shellfish marketed in
th e United States today. Wh en yo u are looki ng for variety. fishery
products give yo u mor choice than an y oth er food group . You
can buy fish fresh. frozen . canned . dried. salted . smoked. and in
many convenience forms as well.
Fi h are one of our mos t delic ious and nutritious foods .
Fish a re an excell en t so urce of high-qu ality proteins and also
provide minerals and vitamins so necessary for good nutrition .
Fi shery produ ts ca n help you balan ce your food budget
since th ey are among th e most eco nomi cal protein foods you can
buy and se rv e. The pre pa ration of fi s h is simple and never
req uires special equipm e nt. You ca n coo k fish in a truly amaz-
ing variety of ways. For example . th ere are baked fish . broiled
fi s h. grilJ d fish . poached fish . steamed fish . and the ever popular
fried fish.
 Daily Food Guide
Meat Group
2 or more servings
Milk Group
some for eve ryone

Vegetable-Fruit Group
4 or more servings

~ ~s and Tomatoes t------------ 7

Bread-Cereal Group

~
4 or more servings
hole grain or enriched

Dark Green

EVERY DAY EAT FOODS FROM EACH GROUP

EAT OTHER FOODS AS NEEDED TO ROUND OUT MEALS
8 Nutritive Value of Fish
Fish is an important protein food and as uch should play an
important role in meal planning. Fish are included in the "Daily
Food Guide" along with meat. poultry, and cheese . These foods
provid high quality protein es ential for growth and repair of
body tissue.

Proteins
The proteins in our foods are composed of even smaller units
known as amino acids . 11 is through amino acid activity that
proteins function . Some amino acids can be synthesized within
our bodies from materials in other foods : however, there are
other amino acids that our bodies cannot manufacture . These
are ailed essential amino acids and are contained in good
quantity in all fish protein. Children need this biologically
balanced or complete protein to keep pace with their rapidly
developing bodies. Adult need it to maintain health and well-
being . Fish protein contains little or no connective tissue and
therefore is very easily digested and assimilated by the body.
This fact make it especially valuable in diets for children, older
people, and convalescents.
Vitamin
Bya fortunatp cOll1cidence. protein foods also contain I'itamins
!lnd minerals . Fishery products ontain useful amounts of the
8 compl .). lilamll1s. which includ thiamin . rIhofialin. niacin.
vitamin 8ft . vitamin B 12. and pantoth nic a.id Thes are the
vitamins valuable 111 maintaining th health of n rv ti 'sue' and
for the normal operation of the energy-yielding proc ss s of th
body.

Mineral
Min rals re essential for certain fun tlOns of th body .
particularly the maintenance of sound le th and bones. Fish are
a good sourc of calcium. iron. potassium. ph sphoru . copp r.
iodine. manganese. obalt. and other tra e minerals . The flesh
of both salt-water and fresh-water fish is quit low in odium
content. making it particularly adaptabl for tricl. low sodium
diets.

Fats
Of interest to weight-watchers is the fa t that fish are high in 9
prot in but low in calories. The fat conten t of the different
species vari wid ly - it may be less than J percent for fish
of the cod family or as much as 20 to 25 p rc nt for almon or
mack reI. When fish are cook d by means other than frying . and
served without the addition of rIch sauces. they tend to be
calorie- h .
 Market Forms of Fresh and Frozen Fish
Fresh and frozen fish are marketed in various form s or c uts .
Knowing these forms and their special uses is important in buy-
ing fis h. The following are the best known market form s:

Whole
Fish as they co me from the water. Before
10 cooking. the fi sh must be scaled and
eviscerated - usually the head . tail.
and fin s are removed . The fish may then
be cooked. fillet ed . or cut into steaks
or chunks .

Dressed
Fish with scales and entrails removed.
and usually the head. tail. and fins are
removed . The fish may then be cooked.
filleted. or cut into steaks or chunks .
The s maller size fish are called pan -
dressed and are ready to cook as
purchased .
 11

I e \...,
 Chunks
Chunks are cross sections of large
dressed fish . A cross section of the back-
bone is the only bone in a chunk. They
a re ready to cook as purchased .

Raw Breaded Fish Portions

Portions are c ut from frozen fish blocks .
coa ted with a batt er. breaded. packaged .
a nd froz e n . Raw brea ded fish portion s
weigh more th an 1'/2 oun ces. are a t leas t
3/ 8 inch thi ck. a nd mu s t co ntain not less
than 75 perce nt fi sh . They are ready to
cook as purc hased .

Fried Fish Portions

Portions are cut from froze n fi s h blocks.
coa ted with a batter. brea ded . partially
12 cooked. pac ka ged. and froz en. Fried fi sh
portion s weigh more than 1' 2 ounces.
are at least 3/ 8 inc h thick. and must
co ntain not less th a n 65 percent fi sh.
They a re ready to hea t and se rve as
purchased .

Fried Fish Sticks

Sticks are c ut from froz e n fi s h blocks .
coated with a ba tt er. breaded. partially
cooked. packaged. a nd fro ze n. Fried
fi sh sticks weigh up to 1'/, ounces. are
a t leas t 3/ 8 in ch thi ck. an d must co ntain
not less than 60 pe rcent fish . They are
ready to hea t and se rve as purc hased.
 13

Buying Fish
How Much to Buy
The a mount of fi sh to buy per se rving va ri es with th e rec ipe to
be used . the size of th e se rving. and the a mount of bone in the
fi sh . Count about 3 oun ces of cooked. boneless fi sh as a se rvin g
-a little less for small children a nd a little more for adolescent
bo ys a nd me n.

The followin g tabl e ca n help yo u decid e how mu ch fi s h to

buy pe r servin g:

Wh ole 3/ 4 pound
Dressed or pan-dressed 1/ 2 pound
Fill ets or steaks 1/ 3 pound
Portion s 1/ 3 pound
Sti cks 1/ 4 pound
Ca nn ed 1/ 6 pound
Fish ma y be purchase d fres h . fro zen . a nd canned .
 Buying Fresh Fish
Most varie ti es of fres h fi sh. like many ot her foods. are more
ab und an t during ce rt a in seasons of the year. Your local fi sh
dealer will give you inform a tion about seasonal offerings a nd
indicate the varieties th a t a re the mos t economical. The lesser
known species of fi s h a re often as sa tisfa ctory as the be tter
known spec ies and a re us ua ll y more eco nomi ca l. Your deaJer will
prepare your fi sh in any marke t form yo u desire. Fresh fi s h may
be purc ha sed by th e pound in any of th e following market form s
- whole. dressed . steaks. fill ets. and c hunks.

Fresh. whole. or dressed fi s h have th e following chara c-

teristics :
Flesh : Firm fl es h. not se pa ra ting from th e bones.
indicates fi s h a re fre s h and have been handl ed ca re-
fully.
Odor: Fres h and mild . A fi s h just taken from th e
water has prac ti cally no "fi s h" odor. The fi s hy odor
becomes more pronoun ced with passage of tim e. but
it should not be cU5agreea bl y stron g whe n th e fi sh
are bought.
Eyes : Bright. clear. and full. The eyes of fresh fi sh
are bright and trans pare nt : as the fish beco mes s ta le.
th e eyes become cloud y and oft en turn pink . Wh en
14
fi sh are fres h. th e eyes often protrude ; but wit h in-
c reas ing s tale ness. th e eyes tend to become sunken .
Gills : Red a nd free from s lime. The color gradu a ll y
fades with age to a light pink. th en gray. and fin ally
brownish or greenis h .
Skin : Shiny. with color unfaded. Wh en firs t taken
from th e water. mos t fi sh have an irridescent appear-
ance. Each species has its charac teristi c markings
a nd colors which fade a nd become less pronoun ced
as the fi s h loses freshness.
Fresh fillets. steaks. and chunks have the following cha rac-
teristics:
Flesh : Fresh-cut in a ppeara nce. It s hould be firm in
tex ture without traces of browning or dryin g around
the edges .
 Odor: Fresh and mild,

Wra pping : If the fillets. steaks. or chunks are

wrapped. the wrapping should be of moisture-vapor-
proof material. There should be little or no air space
b tween the fish and the wrapping

Buying Froze n Fish

Fi hery products that are old in the frozen form are usually
paded during ea on of abundance and held in cold storage
until ready for di tribution Thus. the consum r is given the
opportunity to select different species of fish throughout the
year High qualit) frozen fish that are proper1~ proces d. pack-
aged. and held at O· F or below. will r main in good condition
for r lativeh long period of time Frozen fi h may be purcha ed
by the pound in any of the following marl..et form whole .
dr ed. tea s. fillet ,chun . portions. and stic s .
Froz n fish of Rood qualit~ ha\ th following character-
Istics

Fie h: houlo b ohdh froz n \\h n bought. The

flesh should ha\'e no dlsr:oloralion or fr z r burn
\ Irtuall~ all d t rioratlOn in quolit~ IS prc\ nt 0
\\ hf'n fish arc prop 'r1~ hcld in the froz n stat . 15
Frown fish \\ hlch have be n thawl'd and th n r -
froz 'n ar poorer In quaht,

Odor: Frown fIsh should ha\'e httle or no ooor. :\

strong fish oo"r mcans poor qUdht\ .

Wrappin : . lost frozpn fill ,ts . st('11 s , c.hun s . por-

tIOn , and stlc s arC wrdPP"o ('Ith"r Indl\'lduall, or
In pac: a P.S of \ <inous \\ I Ilo!hts . Tht! \\ rappIng shoulo
hI' of mOl turr"\ opor proof mat£'f1al Th!'fP should
hI' htth' or no ,lIr Spill.<' b -t\\ cpn th., fish ,md thp.
\\ rupplng
 Buying Canned Fish
A w ide var i et y of ca nned fi s h a nd specia lty items is ava il abl e
on th e market to day. T he mos t abunda nt va ri e ti es of ca nn ed fi s h
16 are tun a. sa lmon . mac ke re l. a nd Ma in e sa rdin es.

Tuna :
Seve r al species of fi s h are mar ke ted as tun a. all of whi c h a re
eq ua ll y d sirable to th e homemaker. On th e Pac ific coas t. th e
ca tc h inc lu des albaco re. blu e fin . s kipj ac k. a nd ye ll owfin .\V he re-
as a lbaco re. blac kfin . blu e fin . s kipj ac k. a nd littl e tun a a re tfl ke n
on th e Atl a nti c coas t. Alhaco re has li ght r mea t th a n th e oth e r
spec ies a nd is th e onl y tun a pe rmitt e d to be la be le d as " whit e
meat" tun a. The oth e r s pecies a re lab eled as "light meat" tun a.
Ca nn ed tun a is ava il abl e in three diffe rent st yles of pac k. The
pack does not indi ca te a q ualit y d iffe re nce but re fe rs to th e s ize
of th e pi ces in th can.
Fancy or solid : The ca ns usua ll y co nt a in 3 o r 4 la rge
pi eces pac ked in oil. Thi s pac k is ideal for cold pl a tes
or for rec ipes wh e re a ppea rance is import ant. It is
th e mos t ex pe ns ive pac k.

Chunk : Th tun a is c ut into co nveni e nt s ized pi eces

and pac ked in oil. It is es pecia ll y ad a pt abl e to sa lads
a nd o th e r d is hes w he re chun ks of tun a a re desira bl e.
It is th e modera te ly pri ced pac k.
 Flaked or grated: The tuna i cut into smaller pieces
than the chunk style and also paded in oil. It is
excellent for canapes or sandwiches where tuna is
blended into a paste. It is generally lower priced
than the preceding packs.

Canned tuna may be purchased in cans that contain 3' •.

3',.6. 6'z. 7.9' •. 12' .. and 13 ounce
Salmon:
Salmon canned on the Pacific coast are of fjye distinct species
and are u ualh sold b\' their names . since the\' indicate the
differences in the type of meat. The differences are a matter of
color. te ture. and Oa\·or. The hj~her pric d varieties ar' deeper
red in color and ha\'e a hill her oil content In descendinR order
accordlnll to price. th Ilrades of almon are r d or sockeye
salmon chinoo or in~ salmon. medium red coho. or silyer
salmon. pin salmon. and churn or I..eta salmon Canned salmon
may b purcha~ 'd in cans that contain :1'., i'. lind Hi
ounces
Mackerel 17
. la\ bt' purr:h.tsf:d in IS-ounce Gans.

Maine sardines
_ lay b" purchased In cans that cuntain .1 • or .j ounr:es.
 l(,lIninl! and ()n·ssinl..~ Fish

10110\\ 1111'''' sl,'p" III I 11','11 lilt.: .11111 dr 'sslIlg \our fISh

alin g
\\ , h 11ll' fish 1'1<111' till' fish nil iI ( uttillt.:
blldfd Illd \\Ith 0111' h.lIld hold tilt' fISh
ftrlllh 11\ tl\l' h" .. d Ilold'lIg II "lIdl' IllIlost
\ertll.tI, SI mp" off til{' S('.tlI'S, sttll'tillg
oIt tlli' t.1I1 Illd S( r .. plllg to\\ Md till' Ill'ild
(fit.: t) B,' SlIrI' to rl'lIlll\1' .111 till' S( .tll'S
MOUlld tlH' fillS .1Ilt! lH'ud ,

J8 a nin g
\\ Ith .( slttll'll "llIf,' l'Ut thl' ('111m' 1('IIKth
"f tlli' h,'lh fmlll till' \I'llt to till' hl'lIt1,
H"lllll\" tit .. Illt .. st,n,'s I' t. LUt B('()ulld
tit .. p .. I\'I( fins .. nd rI'IIIU\!' tlll'llI (fig,:!).
2

Re mo in g th e B ea d a nd Tail
H"lIllll" tit" It" .. d 'Illd till' IJI'clur,t\ fillS
b\ (ullllIl<: IU~I hUI" of lit" Loll.,r1)OIl"
If lit" b .. , "b"II" IS I<I!'J,:I', I III dowlI I" II
Oil " .. h sHI,' "I II" , Iish (III<: I)

I h"l1 "I.H Ih .. fish "II tI", ,'dl<:l' of Ih,'

I'
( 111111)' bo,1I'I1 Illhdl IIII' h"'HI h,IIII(S
U\"I 11,,1 IIo1Jl IIII' b,,, kbllllll iI\ IlI'lIdillJ,:
tI,,'I,,· III dll\\11 (f'g I) LIII <111\ 11'111111111111:
fl,'s h Ih.t! hold Ih,' I,,· J(I to Ih,' "",h
( III "II 1111 III"
 Removing the Fins
Next remove the dorsal fin. the large fin
on the back of the fish . by cutting along
each side of the fin (fi g. 5). Then give
a quick pull forward toward head and re-
move the fin with the root bones attached
(fig . 5). Remove the ventral fin in the
same way. Never trim the fins off with
shears or a knife because the root bones
5 at the base of the fins will be left in the
fish. Wash the fish thoroughly in cold
running water. The fish is now dressed
or pan-dressed . depending on its size.

Cutting Steaks
Large size dressed fish may be cut cross-
wise into steaks. about an inc h thi ck (fig .
6) .

19

Filleting
With a sharp knife cut along the back of
the fish from the tail to the head (fig . 7).
Then cut down to the backbone just back
of the collarbone .

Turn the knife flat and cut the flesh

away from the backbone and rib bones
(fig. 8) .

Lift off the whole side of the fish or fillet

in one piece (fig . 9) . Turn the fish over
and cut the fillet from the other side .
 Skinning a Fillet
If you wish, yo u may skin the fillets. Place
the fillet, skin side down, on a cutting
board. Hold the tail end tightly with
your fingers and with a sharp knife cut
down through the flesh to the skin about
1/ 2 inch from the end of the fillet. Flatten
the knife against the skin and cut the
flesh away from the skin by sliding the
knife forward while holding the tail
10
end of the skin firmly between your
fingers (fig. 10).

20
Storing and Thawing Fi h
21
FI h. II £! man~ uther food product. ar p rishabl and mu t b
prop rl~ handl d to (j\'old spoilage or food poisoning.

torin
Fre h hshen products hould b plac d in tht' r frij;lerator.
in their onglO I Wrappf!r. Immedlat halter thl'\ r r C Iv·d
A torag tromp .rature of 35 to ~OO F IS ne 'dl!d to malntalO the
qualil\ of thro product Do not hold fr 'sh fish in the refrIgeratur
longer than a da\ or two before 00 Ing
Frozl'n h h!'rv products should b· plllr I'd 10 the fre ·zer.
In their orIglOoll mlJlstur,,·\apor·proof wrllppl'r, immedl8tely after
purchd~e unle th" fish IS to b· thllwed fur coo ing. ,\ storage
t"mp(~raturr' of (JO f or lowl'r is need d to maintain th" qualit~
of frol,!n prlJduc.ts. ,\I H tr!mper<lturro ahuv/' O· F .. chemical
changr· UJUSI' the fish to 10sH r olor. flavor. text urI'. and nutritive
\ alul' FrN'ZI'r tOrdj,l1' IS a LOn\ r'nll'nt wuy to ['('p fish. howev r.
toralW tlml' hould 1)(' limited 10 order to (!Oi()~ the optimum
fliH'or of til<' fr()z('n fi h It I ol guod prur.tlu· to datI' thl! pac.kuges
as they IJff' put 111 th" fn,eZl'r. 00 not hold ffJW frown fishery
produr tB in th(' frn"u'r Irmj,lr'r than 6 months
 Cooked fi she ry products should either be stored in the re-
fri ge rator or freezer . If they are to be stored in the refrigerator.
the coo ked fish should be placed in a cove red co ntain e r. Do not
hold coo ked fi she ry produc ts in th e refri ge ra tor longer than 3
or 4 days. They may also be store d in th e freezer if packaged in
a mois ture-va por-p roof ma te rial : howeve r. do not hold coo ked
fi s he ry produc ts in th e fre ze r lon ge r than 3 months.
Canned fi sh s hould be stored in a coo l. dry place. Canned
fi sh should not be s tored lon ger th an a yea r.

Thaw ing
1. Schedule thawin g so that th e fi s h will be cooked soon after
it is thawed . Do not hold thawed fi sh longe r th an a day before
cooking .
2. Place th e individual packages in th e re frigera tor to th aw .
Allow 24 hours for th aw in g a 1-pound package.
3. If quicker th awi ng is necessary. place th e individual packages
und e r co ld running water to th a w . Allow 1 to 2 hour s for
22 th aw in g a 1- pound package.

4. Do not thaw fish at room temperature or in warm water.

5. Do not refreeze .
6. Fish portions and sticks s hould not be thawed before cooking .
7. Frozen fill e ts a nd s teaks may be cooked without th awi ng if
addi ti onal cooking tim e is a llowed. Fillets or steaks to be
breaded or s tuffed s hould be th awed.
(- _.

How to Cook Fish

Fish are delicious - if cooked properly. We cook fish to develop
their flavor, to soften the small amount of connective tissue 23
present. and to make the protein easier to digest. Cooking fish
at too high a temperature or for too long a time toughens them ,
dries them out, and destroys their fine flavor .
How can you tell when fish are cooked? Raw fish have a
watery. tran lucent look. During the cooking process the watery
juices become milky colored, giving the flesh an opaque, whitish
tint. This color change is unmistakable. When the flesh has
taken on this opaque whitish tint to the center of the thickest
part, fish are completely cooked. At this point the flesh will easily
separate into flakes, and if there are bones present , the flesh
will come away from them readily.

Most cooked fish tend to break up easily. so handle fish as

little and as gently as possible during and after cooking to pre-
erve their appearance .
 Baking
Ba king is a form of dry hea t coo kin g a nd is one of th e easies t
ways to coo k fi sh. But "ba ke fi s h easy" is th e most important
24 guid e to follow in fi sh coo kery. Fi sh like a pre heated . mode rat e
ove n se t at 350 0 F. for a re la ti ve ly s hort pe ri od pf tim e. This
kee ps th e moistness and fl avo r in the fis h. preve nts dryin g. and
kee ps the fi sh te nde r and pala table. Fi s h not ba ked in a sa uce or
wi th a toppi ng are bas ted with me lted fa t or oil to keep th e s ur-
face moist.
Ca n fis h be bake d from th e froze n sta te? Yes. provided th e
cooking tim e is inc reased to allow for th awing during th e baking
process a nd prov id e d th e rec ip e d oes no t ca ll for s pec ial
ha ndlin g suc h as s tuffin g or rolling.
 25

Baked Stuffed Fish

1 dressed fish Pepper
(3 pounds), Bread stuffing
fresh or frozen 2 tablespoons melted
Salt fat or oil

Thaw frozen fish . Clean, wash, and dry fish . Sprinkle inside
with salt and pepper. Place fish on a well-greased bake and
serve platter, 18 by 13 inches. Stuff fi s h loosely. Brush fi sh with
fat. Bake in a moderate oven, 350 0 F., for 45 to 60 minutes or
until fish flakes easily when tested with a fork . Makes 6 servings .

Bread Stuffing
1/ 2 cup chopped celery 1 egg, beaten
1/ 4 cup chopped onion 1/ 2 tea spoon sage
1/ 4 cup butter or margarine, 1/2 teaspoon salt
melted 1/ 4 teaspoon th yme
1 quart dry bread cubes Dash pepper

Cook celery and onion in butter until tender. Combine all ingre-
dients and mix well . Makes 3 cups stuffing.
 Broiling
I3rolllllg. It\..e ba\..mg. is a dr
26

Follow th rang manu fac tur r' dir cli ons for th op ra tion
of the broiler and preheat ing. Th le ngth of lime it t \..e to broil
fish d 'p 'nds on th thic kn ess a nd th di s ta nc th ey a ro pl aced
from th h£'a!. A a ge n ral guid e ha ve lh e surf of lh fi h
about :3 10 o.J mche from th e so ur 0 of h a t a nd pl ac thi c k r
(uts farther from th heM than thin n s
Coo\..mg !tme will usually ra nge from 10 to 15 minut s to
reu! h lhe "fish fla\.. asily" slage. As a rul . th e fi s h do nol n d
10 b . lurned b caue lh£' he I of lh e pa n will ook th e und rsid
udf'qudlel, Turn the thider pieces. s uc h 8 p n-dr . sed fi s h.
whPon half thl! ,dlolled coo\..mg time IS up B s t aga in with f t
ur silue . J\lwllYs s rve broil d fi sh s izzling hot
 27

Broil d Pan-Dr'<'& d Fi ·h
• Il poon" s /I
:I ~ I. , pUlln plprd'i)
fJ J 11 p pp, r
 Timetable for Cooking Fish
---- I ~
COOKING APPROXIMATE
METHOD OF COOKING I MARKET FORM AMOUNT FOR 6 TEMPERATURE COOKING TIME
(minutes)
Dressed ::I pounds J50" F. 45 Lo 60

Pan-dressed 3 pounds
~50° F. 25 to 30

Fillets or stea ks
2 pounds 350" f. 20 to 25

Baking Frozen fried fish portions

Frozen fri ed fish s ticks
1 12 portions (2'2 to 3
ounces oach)
400" F. 15 to 20

24 sticks (1. 10 }', 4 400" F. 15 to 20

~ ounCes each)

Pan-dressed :3 pounds 10 to 16

(turning once)

Fillets or steaks 2 pounds 10 to 15

Broiling Frozen fried fish portions U portions (2 ' 2 to :3 10 to 15

ounces each )
Frozen fried fish sticks 24 sticks ( 1. to 1'. 10 to "15
ounces each )

Pan-dressed
II :~ pounds Moderate 10 to If)

(turning once)

Fillets or steaks 2 pounds Moderate 10 to 16

Charcoal Broiling (turning once)

Frozen fried fish portions 12 portions (2' 1 to :3 Moderate 8 to 10

ounces each) (turning once)

28 Frozen fried fish sticks 24 sticks (". to l'/i Moderate 8 to 10

ounces each) (turning once)

29

Pao-dressed :l puunds :150" F. :i to 5

Deep- Fat Frying Fillets ur steakH :! pounds :i50" F. :i to 5

Frozen raw brolided fish porllons 12 portiuns (:!" ~1 to :J :150" F. :1 lu 5

ounclls uac:h)

Oven-Frying Pan-dressed :1 pounds soW' F. 15 to 20

Fillets or steaks 2 pounds soon F. 10 to 15

Pan-dressed :I :1 pounds Moderate 8 to 10

Fillets OT sleaks ~t 2 pounds Moderale

(turnlnJ! unct!)

8 10 10

(turning IInce)

Frozen raw breaded I:! portions (2Yl to ~I Moderatl! 81010

Pan-FryJDg or frozen fried ounCllS mlch) (tumin.: ollce)

ftsh portions

24 slicks (~ to I'. MlJderatn 8 10 10

Frozen fried fish sticks ounces es(;h) (turnin!! ol1eo)
---- -
Poaching Fillets or steaks 2 pounds Simmer 5 to 10
Steaming Fillets or steaks 1'1: pounds Boil 5 to 10
 Timetable fo
METHOD OF COOKING MARKET FORM

Dressed
Pan-d ressed
Fille ts or steaks
Baking Frozen fri ed fi sh port io ns
Froze n fri e d fi sh sti cks

Pan-dressed

Fillets or steaks
Broiling Froze n fri ed fi sh portion s
Froze n fri e d fi sh s ti c ks

Pan-dressed

Fill e ts or ste aks

Charcoal Broiling
Froze n fri e d fish porti ons

28 Frozen fri ed fi sh s ti cks

Pan-dressed
Deep- Fat Frying Fillets or steaks
Frozen raw breaded fish \Jortions

Oven-Frying Pan-dressed
Fillets or s teaks

Pan-dressed
Fillets or steaks
Frozen raw breaded
Pan-Frying or frozen fried
fish portions

Frozen fried fish sticks

Poaching Fillets or s tea ks

Steaming Fille ts or stea ks
Cooking Fish
COOKING APPROXIMATE
AMOUNT FOR 6 TEMPERA TURf COOKING TLME
(minules)

3 pound~ .ISO· F 45 to 60
3 pound~ 150· F 251030
~ pound" 350· F ::!o
10 ~5
12 portIOns (.!'. to.l 400· r 15 to 20
ounces each)
24 sticl..s ( • to I'. -WOo F IS to :W
ounce" each'

J pound" 10 10 IH
(Iurninl! oncc'
.! pound III to 15
12 portIOn .. (.! 10 I I(J to I~
oun c e h)
14 hc (.to]', 10 to 1 ';
ounc.' Cd h)

I pound 10d.'r•• I, 10 to III

(lurn,lII: om e)
.! pounds _ \odpral. IU to 1ft
(Iurllln' oIle."
J 1 portIOn (.! 10] lod r Il RIolO
ounCt" each) (lumllH.: ope.')
.!.J 11 I • to 1 • tod r t. B 10 1(1
(Iumln\: omp)
29
'dlh,

o ~ I I !l
~ I
o f I to

I pound ()O F 15 to.W

!. pound -()o F 10 to IS

pound too r.t 8 to I()

(Iumln' III\( 1',
2 pound R I 10
(Iumln' Oll(£')
lod r I. I:l 10 ttl
(Iumln' 0111 )

totl. rul 8 \1/ 10

(luMlln' (lnfl)

l pounll ., mn "r 5 til IU

pound 110 I 'j \01(1
 Charcoal Broiling
Cha rcoa l broiling is a dry h a t me thod of cooking over hot coa ls
30 a nd in recent yea rs ha s beco me a popular form of re c reation.
Fish. b ca use they cook so quickly, a re a natura l for thi s me th od
of cooJ..ery.
Pa n-d ressed fi s h . fill e ts, and s tea ks a re all s uit a ble for
c h arcoa l broiling. If fr oze n, th e fi s h s h o uld be th a w ed in
advance. Because fi s h fl a J..e eas il y as th eir cookin g nears co m-
pletion, use of a well-greased, lon g-ha ndl ed, hin ged wire grill
is recommended.
Since charcoa l bro ilin g is a dry h ea t coo kin g m e thod,
thicker cuts of fish are preferable as th ey te nd to dry out less
during the process than thin o nes. Also, to e ns ure se rvin g juicy
and flavorful fish, use a sauce that con tains some fa t a nd baste
them generously before and while cooking.
Fish are usually cooJ..ed abo ut 4 inches from mod e rat e ly hot
coals for 10 to 20 minutes, depending on the thi ckness of th e fi s h .
 31

Barb u d Fill t or
 Frying
Frying is a method of cooking food in fat. For fryin g. choo se a
fat that may be heated to a high tempera ture without danger of
smoking. This is necessary because a smoking fat begins to de-
compose and will give th e food an unpleasant flavor. Becau e
they begin smoking at higher temperatures. vege table oils and
fats are pre ferable to fats of animal origin.
The tempe rature of th e fat is ex tremely important. Too hi gh
hea t will brown th e out side of the fi sh before th e cen t rs are
cooked. Too low heat will give a pale. greasy. fat-soaked product.
The most satisfactory fryin g te mperature for fish is 350· F.

Frozen fish must be thawed before frying. Separate th e

pieces and cut to uniform size.

After fryin g. drain th e fish immedia tely on absorbent paper

to remove excess fa t. Keep th e fi sh warm in a low oven until all
pieces are cooked . then serve immedia tely.

Deep-fat frying
Deep fa t frying is a term app li ed to cooking in a deep layer of fat.
It is a quick method of cooking and is an excellent way to cook
32
tender foods and precooked foods .

For deep-fat fr ying you need a heavy, deep sa ucepan or

French fryer with straight sides. a fry baske t to fit the fryer . a
deep-fat frying thermometer. or an electric fryer with automatic
tempera ture control. Use eno ugh fat to float the fish but do not
fill th e fryer more than half full. You must allow room for the fish
and for th e bubbling fat.

The fi sh may be dipped in a liquid and coated with a bread-

ing. or dipped in batter. The coa tin g will keep the fish moist
during frying and will give them a delicious crispness.

Place only one layer of fish a t a time in th e fry basket and

allow e nough room so that the pieces do not touch. This prevents
the temperature of the fat from dropping suddenly and assures
thorough cooking and even browning . When the fat has heated
to the proper temperature. lower th e basket into the fryer slowly
to prevent excessive bubbling. If the fa t is a t the right
temperature when the fi sh are added. a c ru s t form s almost
immediately, holding in the jui ces an d at th e same time
preventing the fat from soaking in. Fry until the fish are go lden
brown a nd fl ake easi ly, us uall y about 3 to 5 minutes.
 33
Deep-Fat Fried Fish Portions
12 frozen ra IV breaded fish Fat for frying
portions'" (2' 2 to 3 Tartar sauce
ounces each )
Place frozen fish in a single layer in a fry basket. Fry in deep fat,
350 0 F.. for 3 to 5 minutes or until fish are brown and flake easily
when tested with a fork . Drain on absorbent paper. Serve with a
tartar sauce. Makes 6 servings .
"'Often labeled as "fillets" or "steaks".

Deep-Fat Fried Fillets or Steaks

2 pounds fish fillets or Dash pepper
steaks, fresh or frozen 1' 2 cups dry bread , cereal.
1/ 4 cup milk or cracker crumbs
1 egg, beaten Fat for frying
1 teaspoon salt

Thaw frozen fish. Cut fish into 6 portions. Combine milk, egg .
salt, and pepper. Dip fish in milk and roll in crumbs. Place in a
single layer in a fry basket. Fry in deep fat. 350 0 F.. for 3 to 5
minutes or until fish are brown and flake easily when tested with
a fork. Drain on absorbent paper. Makes 6 servings.
Note - A commercial breading may be used. Follow the direc-
tions on the package.
 Pan-frying
Pan-frying is a term applied to cooking in a small amount of fat
34 in a fry pan . Of all the ways of cooking fish. pan-frying is probably
the most frequently used - and most frequently abused method.
When well controlled. it is an excellent way of cooking
pan-dressed fish. fillets. and steaks.

The general procedure is to dip the fish in a Iiqwd and

then coat them with a breading . Heat about 1/ 8 inch of fat in
the bottom of a heavy fry pan . For pans with a temperature con-
trol. the right heat is 350· F. Place one layer of breaded fish in
the hot fat. taking care not to overload the pan and thus cool the
fat. Fry until brown on one side. then turn and brown the other
s ide . Cooking time will vary with the thickness of the fish. In
general. allow about 8 to 10 minutes .
 35
Fried Pan-Dressed Fi h
3 pounds pan-dressed Ish . Dash pepper
resh or frozen cups dry bread. cereal.
11 2
1 4 cup milk or cracker crumbs
1 egg. beaten Fat or frying
1 teaspoon salt

Thaw frozen fl h. Clean . wash. and dry fish . Combine milk. egg.
salt. and pepper. Dip fish in milk and roll in crumbs . Place fish
10 a single layer 10 hot fat. in a lO-lnch fry pan. Fry at a moderate
heat for 4 to 5 minutes or until brown Turn carefully. Fry 4 to 5
minutes longer or until fish are brown and flake easily when
tested with a fork Drain on absorbent paper Makes 6 servings.

Quick Tartar Sauce

1/2 cup mayonnaise or salad
dressing
1/ 4 cup drained sweet pickle
relish

Combine IngredJents and mix well. Chill. Makes 3/ 4 cup sauce .

 Oven-frying
Ove n-fryin g is not ac tu all y a tru e fryi ng me thod . It is a hot oven
36 me th od whi ch simulates fri ed fi s h. Thi s method of cooking fi s h
w as d eve lo pe d b y Eve le n e Sp e nce r . a form e r Burea u Home
Eco nomist. and is sometim es re fe rred to as the Spe ncer method .

For oven-fryin g. th e fi sh are c ut into servin g-s ize portion s.

dippe d in salted milk . and coa ted with toas ted . fin e. dry crumbs.
Th e fi sh are th en place d on a shallow . we ll-g reased ba king pan .
A lillI e me lted fa t or oil is poured ove r th e fi sh. a nd th ey a re
bake d in an ex tre mely hot ove n (500 · F). Ni ce features of ove n-
fryin g are th a t th e fi sh don't require turnin g. basting. or ca re ful
wa tc hin g. and th e cookin g tim e is s hort . usually 10 to 15 minutes.
The crumb coa ting and th e high te mp erature prevent the escap e
of fl avorful juices and give an a ttrac ti ve. brown cru st.
 37

Oven-Fried Fillet or Steak

2 pounds fIsh fillets or
steaks. resh or frozen
1 2 cup milk
1 teaspoon salt
1'2 cups cereal crumbs or
toasted drr bread
crumbs·
1 4 cup melted fat or
011

Thaw rroz n fish . Cut fish into portions . ombme milk and
salt Dip fish in mil and roll in crumbs . Plac fish in a singl
layer. s~ in sid down on a well·gr as d baking pan. 15 by 10 by J
Inches . Pour fat ov r fish. Bake in an extremely hot ov n.
500· F.• for 10 to 15 minutes or until fj·h ar brown and [Jake'
easJJy when t sled with a fork Mak s 6 ervings.
 Poaching
Poaching is a method of cooking in a simmering liquid .
In poaching. the fish are placed in a single layer in a shallow.
38 wide pan. such as a large fry pan. and barely covered with liquid .
The liquid used in poaching may be lightly salted water. water
seasoned with spices and herbs. milk. or a mixture of white wine
and water. to name just a few. As with other methods of fish
cookery. it is important not to overcook the fish. Simmer the fish
in the liquid in a covered pan just until the fish flakes easily.
usually 5 to 10 minutes . Because the poaching liquid contain
flavorful juices. the liquid is often reduced and thickened to
make a sauce for the fish .

Poaching is a favorite method of cooking fish -and with

good reason . As an entree. poached fish can be simply served
with a sauce or used as the main ingredient of a casserole or other
combination dish . Chilled and flaked. poached fish makes a
delicious salad .
Poached Fish with Egg Sauce
2 pounds fi sh fill ets or 3 pe ppercorns
s tea ks. fres h or fro ze n 2 s prigs p arsl ey
2 c ups boiling wa ter 1 bay lea f
1 4 c up lemon juice Egg sau ce
1 sm all onion. thinl y sli ced Paprika
teaspoon sa lt

Th aw fro ze n fi sh . Re move s kin a nd bones from fi sh. Cut fi s h into

6 portion s. Pl ace fi sh in a we ll-g rea sed lO-in ch fr y pa n . Ad d re-
ma ining in gredi ents. Co ve r a nd s imm e r for 5 to 10 minut es or
until fi s h fl a ke easil y wh e n tes ted w ith a fork . Ca re full y re move
fi s h to a hot pla tt e r. Pour Egg Sa uce ove r th e fi s h. Sprin kle wit h
pa prika. Ma kes 6 se rvin gs.

Egg Sauce
1/ 4 cup butte r or margarin e Das h pe ppe r
2 table spoon s flour 1'. c up s milk
3/ 4 teaspoo n powdered 2 hard-c ooked eggs, c hopped
m us tard 1 tab les poon c hopp ed
1/ 2 teaspoo n sa l t parsl ey

Melt b utt er . Stir in fl our an d seasoning s . Add milk grad ua ll y

a nd coo k un ti l thi ck an d smooth . stirring consta nt ly. Add eggs
a nd pa rsley . Hea t. Makes 1' 2 c ups sau ce.
 Steaming
Steaming is a method of cooking fish by means of the steam
genera ted from boiling water. When cooked over moisture in
a tightly covered pan . the fish retain their natural juices and
flavors . A steam cooker is ideal. but any deep pan with a tight
40 cover is satisfac tory. If a steaming rack is not available. any-
thing may be used that prevents the fish from touching th e
water. The water used for steaming may be plain. or seasoned
with various spices. herbs. or wine. When the water boils
rapidly. the fish are placed on the rack. th e pan is covered
tightly. and the fish are s teamed for 5 to 10 minutes or until they
flake easily when tested with a fork . Steamed fish may be served
the same as poached fi sh.
 41

t am d h

111,,\\ lrolf n II h l')dC" II h In \\ "II grl'.lsf,d sl,."m('f Insl'rl

f'dll Sprinllu II h \\1111 .. II ((f\f'f .1lId (011 O\f'f hOlllng \\ lJIl'r
lor S 10 10 mlllllt .. Of unll)II It 11,,1,· "dSI) \\111'11 If'sl!,d Wllh oJ
lorl (onl H"mll~" Sllll dnd bfllll
 "
qhl/L'
I~O ,7"""",
....p d"-"'"
Jl~~'!';?'~~
//!~ ~ .,...,~~
Garnishes for Fish ~/ A,";;/
» /J~/-
",.~
, -

~~
Gay garnishes add life and zest to fish dishes in the same way
that smart looking accessories dress up a wardrobe. Let the
garnish provide color contrast. Make it pretty but not gaudy.
To give a finishing touch to a fish creation, consider one or more
of these possibilities:

GARNISHES
Beets Cooked whole or sli ced
Carrots Tops. sticks. curls. or shredded
Celery Tops . hearts. sticks. or curls
Chives Chopped
Cucumbers Slices or sticks
Dill Sprigs or chopped
Green or red peppers Sticks or rings
Hard-cooked eggs Slices. wedges. deviled. or grated yolks
Lemons or limes Slices. twists. or wedges
Lettuce Leaves or shredded 43

Mint Sprigs or chopped

42 Nut meats Toasted whole. halved. slivered. or
chopped
Olives Whole. sliced. or chopped
Oranges Slices. twists. or wedges
Paprika Sprinkled sparingly
Parsley Sprigs or c hopped
Pickles Whole. sli ced. or chopped
Radishes Whole. sliced. or roses
Water cress Sprigs or chopped
 Garnishes for Fish
Gay ga rni shes add life a nd zest to fi sh dishes in the same way
that smart looking accesso ri es dress up a wardrobe . Let th e
ga rni sh provide color co ntras t. Make it pretty bilt not gaudy.
To give a finishin g touc h to a fish c rea tion . consider one or more
of th ese possibilities:

GARNISHES
Beets
Carrots
Celery
Chives
Cucumbers
Dill
Green or red peppers
Hard-cooked eggs
Lemons or limes
Lettuce
Mint
42 Nut meats

Olives
Oranges
Paprika
Parsley
Pickles
Radishes
Water cress
Coo ed \\ hoi or lic d
Tops, tic ,curls, or shr dded
Tops, hearts, stlC ,or curl
Chopped

d, ur grated \01 ~
SIICf'~ tWI~ts, ur wcd(,:l's
Ll'o\ t'~ or shrcdd,'d 43
pn~s or chopped
TOd I·d \\ ho P, hdh pd. slt\ l'r 'd, or
(hoppld
\ hal<, ~h( I'd or chuppI'd
d~t,S

"hoI. sli I'd or row

Spn 'S or ( hop[wd
 Planked Fish
1 dressed fish Seasoned hot cooked
(3 pounds). vegetables
fresh or frozen (asparagus.
Salt broccoli.
Pepper carrots,
2 tablespoons melted cau liflower,
fat or oil onions. peas,
Seasoned hot mashed or tomatoes)
potatoes

Thaw frozen fish. Clean, wash, and dry fi sh . Sprinkle inside with
alt aod pepper. Place fish on a preheated, oiled plank or well-
greased bake and serve platter, 18 by 13 inches. Brush fish with
fat. Bake in a moderate oven, 350 0 F .. for 45 to 60 minutes or
until fish flakes easily when tested with a fork. Remove from
oven and arrange th e hot mashed potatoes and two or more hot
vegetables around the fish. Makes 6 servings.

44

Planked Pan-Dressed Fish

3 pounds pan-dressed Seasoned hot mashed
fish. fresh or potatoes
frozen Seasoned hot cooked
2 tablespoons melted vegetables
fat or oil (aspa ragus,
2 tablespoons lemon broccoli.
juice carrots.
11 2 tea poonssalt cauliflower,
1/ 2 teaspoon paprika onions, peas.
Dash p pper or tomatoes)
Thaw frozen fish . CI an, wash, and dry fish. PIa e fish in a si ngle
layer on a preheated, oiled plank or well-greased bake and serve
platter, 18 by 13 in hes , Combine r maining ingr di nts and mix
w II. Brush fish with sauce . Bak in a moderate oven, 350 0 F ..
for 25 to 30 minutes or until fish fl ake easily when tested with a
fork . Remove from oven and arrange the hot mash d potatoes and
two or more hot vegetables around fish. Makes 6 ervings.
Plank d Fill L or teak
('uson"d hot mdshl'c/
h flotato l
or (rou'n SPllsonud hot Goolwd
2 tabl' (loon8 mc Itc d \(!~I,t(jIJI{'s
al or 011 (BSPdfU~US.
2 tabl poons I('mon brace or,.
IUle' currots.
I (>a pOIJn salt ( UUllf/o\\l'f.
I 2 I('a pocm paprika onmns. p('a~
Vash fwpp'r or tomutrJ('S

Thaw frrm'n fl h CuI II~h J[Ito fi portjllll 1'1,1( I' fish III iI slll).(lt'
Id~'·r. In Id, down on" prr·hpilled. (IIlpc] pl,l[lk or wt'll gr.·ased
iJd r' "nd ,·rv,. pl"tl ·r. IH b\ 1 I Inr.lH'S (IIrnllllH' rr'rnolllllllg Jn
grr·dJl·nl .md mj w,,11 Pour .Iur" 0\ pr fish Il"k,. III II mod('rul{'
o'l'n. 150 I • lor .W to .!5 mlllutl's or until II h link" Pol 11\ \dU'1l
I"stc,d With II lor Hpmo,,!' from o\"n ,11111 oIrr,lllg" tlw hoi m"sllPd
polalcH'S ,Jlld t\\O or morr' 1t,,1 \l'gpldblC'o.; ,Hound tilt' Iish. 1uJ...cs
fI ~"nin~s
Bal d Fill t , or teal!.

Uu\...cd tuffed Fill ,ts or t a\...s

~ P JlInils I II 111"'1
or ,I, ks. If! II

1If('
2 I

2 I

/I
pnkn

II II s~ III flll .. 1 1'1. .. I'

Ba\...cd Fi!.h Portion') or tids

I I h\ Io!
'1\IIiI
I"r~
 47

Baked Stuffed Pan-Dressed Fish

3 pounds pan-dressed
fish. fresh or
frozen
Bread stuffing
2 tablespoons melted
fat or oil
2 tablespoons lemon
juice
1 Y2 teaspoons salt
1/ 2 teaspoon paprika
Dash pepper

Thaw frozen fish . Clean. wash. and dry fish . Place fi sh in a single
layer on a well-greased baking pan. 15 by 10 by 1 inches. Stuff fish
loosely. Combine remaining ingredients and mix well. Brush fish
with sauce . Bake in a moderate oven. 350 0 F .. for 25 to 30 minutes
or until fish flake easily when tested with a fork . Makes 6 servings .
 Fried Fillets or Steaks
2 pounds fi sh fill e ts or Da sh pe pper
s tea ks. fres h o r frozen 1' , c up s dry brea d. cerea l.
1/ 4 c up milk or crac ke r c rumbs
1 egg . bea te n Fa t for frying
1 teas poo n sa lt

Th a w froze n fi sh . Cut fi sh into 6 portion s. Combine milk . egg .

salt. and pe pper. Dip fi sh in milk and roll in crumb s. Place fish
in a s in gle la ye r in hot fa t ir, a 10-in c h fry pan. Fry at a mod erat e
hea t for 4 to 5 minutes or until brown . Turn care fully. Fry 4 to
5 minut es longe r or until fi s h are brown and fl ake eas il y wh en
tes ted w ith a fork. Drain on a bsorbe nt pape r. Makes 6 servings.

Deep-Fat Fried Pan-Dressed Fish

3 po und s pan-dresse d fi sh. Das h pe pper
fres h or froze n 1', c up s dry brea d . cerea l.
1/ 4 c up milk o r c rac ke r c rumb s
1 egg . bea ten Fa t for fryin g
1 teas poo n sa il
48
Thaw frozen fi s h . Clea n . wash . and dry fi sh . Combine milk . egg.
sal t. and pe ppe r. Dip fish in milk and roll in crumb s. Place fi sh
in a s in gle laye r in a fr y bas ke t. Fry in dee p fa t. 350 0 F .. for 3 to
5 minutes or until fi s h a re brown and fl a ke easil y wh e n tested
with a fork. Dra in on ab so rbe nt pa pe r. Makes 6 se rvin gs.

Oven-Fried Pan-Dressed Fish

3 po un ds pan-dressed fish. 1 ' 2 c ups ce rea l c rumbs or
fres h or froze n toas ted dry brea d
1/ 2 c up milk c rumb s
2 teaspoo ns sa lt 1/ 4 c up melt ed fa t or oil

Th aw froze n fish . Clean. was h . and dry fi sh . Combin e milk a nd

salt. Dip fi sh in mil k an d ro ll in crumb s. Pl ace fi sh in a sin gle
laye r on a well-g reased ba kin g pa n . 15 b y 10 b y 1 in ches. Po ur fat
over fi s h . Bake in a n ex tremely hot oven . 500 0 F .. for 15 to 20
minut es or until fi sh a re brown and fl ake easil y wh en tes te d w ith
a fork . Ma kes 6 se rvin gs.
Fried Fi h Portion or ti k
1_ ff'IZf-n rll d ,r r"
hrpaci"d f h portron
2 10 10uncf's '8 h
or
2-1 rozc'n rll'd I, h slw/;s
I ~ 10 1 • ounCl"
pach
Fillor (rllng
1artar au(r'
Piau' lrozr'lI fish In ... ~11I1-:1,·1 .. r II hoi 1,,1 III I() 1111 h In Thill
Fr at" rnodr'r tlr I\I'd I lur .j lu ; JIIlllul, or ulltil lirown I urn
c r,.[ully I r\ .) to - millull's IOIl~r'l or 1111111 II han' Imm II ,lI1d
fla t' ", sil 1\ 1"'11 I, sted \, Ifh d fork IJr,llll Oil Ilisorli"lIt p"p!'r

Tartar au
~ (UP m.. }"nnw,,' or S,II,HI lilhl"SIHHHl ,hoPIH'ri
drf's fllg pdfS/!'\
1<J!JI"sprICJII , flOppr'rJ 01/\ ,- IlJh/f'spo,m r h(Jpp,'d SII",,'t
I"b/r' P""fI , h"p(JI'rJ r)flH'fI pH 1.1,.

C.omIJIIII! ,,11 IlIgrr'cJl"nts ,mel ml \,,,11. LlIIII I"",,, I .j '.up of

Silur,r!
 New England Fish Chowder
1 pound fish fillets or
s teaks, fresh or frozen
2 tablespoons chopped bacon
or sa lt pork
1/ 2 cup c hopped onion
2'2 cu ps diced potatoes
1' 2 c up s boiling water
1 teaspoo n sa lt
Dash pepper
2 cups milk
1 tablespoon butter
Chopped parsley

Thaw frozen fi sh . Remove skin and bones from fi sh . Cut fish into
l-inch pieces. Fry bacon until crisp. Add onion and cook until
tender. Add potatoes, water. seaso nings. and fish . Cover and
simme r for 15 to 20 minutes or until potatoes are tend e r. Add
milk and butter. Heat. Sprinkle with parsley. Makes 6 se rvin gs.

50
Tuna Corn Chowder
2 cans (6'2 or 7 ounces ach)
tuna
1 can (10', ounces) frozen
condensed crea m of
potato so up
3 cups milk
1 tablespoon butter or
margarine
1 tablespoon gra ted onion
1 small bay leaf
Dash pepper
1 can (8 ounces) w hole
kernel corn
Chopped parsley

Drain tuna and brea k into large pieces. Combine soup. milk.
butter. onion. bay leaf. and pepper. Heat until soup is thawed.
s tirrin g occasionall y. Add co rn a nd tuna ; heat. Remove bay lea f.
Garnish with parsley. Serves 6.
 51

Manhattan Fish Chowder

1 pound fish fillets or "2 cup chopped celery
steaks. fresh or frozen " cup catsup
" cup chopped bacon or 1 tablespoon Worcestershire
salt pork sauce
'/2 cup chopped onion teaspoon salt
2 cups boiling water " teaspoon pepper
1 can (1 pound) tomatoes " teaspoon thyme
1 cup diced potatoes Chopped parsley
'2 cup diced carrots

Thaw frozen fish. Remove skin and bones from fish. Cut fish
into 1-inch pieces. Fry bacon until crisp. Add onion and cook
until tender. Add water. tomatoes. potatoes. carrots. celery.
catsup. and seasonings. Cover and simmer for 40 to 45 minutes
or until vegetables are tender. Add fish. Cover and simmer about
10 minutes longer or until fish flake easily when tested with a
fork. Sprinkle with parsley. Makes 6 servings.
 California Tuna Salad
2 cans /6'. or 'i ounces each)
tuna
2 cups orange ctions
J a\'ocado
1 table poon I mon IUlce
1 cup chopped cel n
'2 cup toa t d blanched
s/i\' red almonds
1'2 teaspoons curry pO\\'d r
(optional)
'2 cup maronnai e or salad
dres mg
Salad gr ens

Dr in tun Break into large pieces . Reserve 12 orange e tions

for garnish: ut remaining ctions in half. Cut avocado in half
lengthwise and r mov seed. Peel nd slice avocado: sprinkl
with lemon juice to prevent discoloration . Reserve 6 slices
avocado for garnish: c ut r maining slices in fourths . ombine
orang . avocado, cel ry, almond. and tuna. ombin curry
powd rand mayonnais . Pour ov r tuna mixture and blend
lightly. Chill. S rv on salad green. Garnish with orange sec·
52 tions nd avocado sli s. rve 6.

Baked Salmon Salad

I can (J pound) salmon
2 cups cooked rice
J cup lhinh s/lcf'd ce/en
I 2 cup chopprd p!lrs/o\
~ cup sliced pilted ripc'
oliros
2 cup mul'onnuis(' or salud
dn·ssmg
2 t<Jb/cspoons French dmsslng
2 tublcspoons Il'mon lui('('
I tf'ilSpOOn curn po\\'(ier
2 tubJcsp()ons mu\,onnalsc or
sa/iJd drf'ssing
Paprika

[Jrdlll and hWdl- siJlmon Into liJq.w piu(.ps ComiJinn nco. cl'lury.
pdrsl,,\,. olivl's, ,llld sdlmorl. ComiJirH' mayoJlJldisf'. ['milch
drl'ssln~. t.'mfll1 iuJC 1'. ,,11(1 curry powder Add nlayolllHIISf'
nll lure to salrnon mi turf' toss lightly Piau' In [j well·grnilsnd
!, ·o un( (' f.dssl'rnl(~s or (.ustard LUpS Top fjdLh with iI leHSpOOJl
"f mll\OnrhllSI' Sprinl-I,' With papnl-i1 Bill-t, III d hot IJvpn, -IU()" ,..
[fir 15 III 211 1l1111Utl'S or ulltil /w,i1l'd Sf'rv'~s Ii.
 53

impl afood alad

ns r (J,;- uun r
('af h luna
or
can 1 pound salmon
cup chopp('d r.,,/r'f\
cup mil\OnnaISp. or t;a/ad
drp 109
2 hard-uJOkN) "gJ:S, (hoPfWd
2 Lilblt· PlJflnS til(Jpp,'d onIOn
2 tablt' pmlns (ilfJPfWd sln'PI
pll klr'
Sa/"d gn'('n

Drain fish Brc''1~ fish IIlto lar!!/' PU'CPS (IJrnbuu' i111 1llgrr'dl!'llls
(, r.epL al"d l(fI" 11~. foss hghlh r.htll. S"r\f' Oil sdl"d gfl'PIIS
l'1kf' h ,'rvlng
 Broiled Fish Portions or Sticks
12 frozen fri ed fi sh porti ons
(2 Y2 to 3 oun ces eac h)
or
24 fro zen fri ed fi sh stic ks
(3 / 4 to 1 '4 oun ces
eac h)
T art ar sa uce

Place fro zen fi s h in a s in gle layer on a cooki e sh ee t. 15 by 12 inches.

Broil about 4 in c hes from so urce of hea t for 10 to 15 minutes or
un til fi sh a re hea ted through and fl a ke easil y wh e n tes ted with a
fork. Serve with a ta rt a r sa uce . Ma kes 6 ser vings .

Charcoal Broiled Pan-Dressed Fish

3 pou nds pa n-dressed fis h.
fresh or fro ze n
1/ 4 c up me lted f at or oil
1/ 4 c up lemon jui ce
1 Y2 teaspoons sa lt
3/ 4 teaspoon pa pri ka
Das h pepper
54
Tha w froze n fi sh . Clea n . was h . and dry fi sh . Place fi sh in well-
greased . hin ge d . wire grill s . Combin e re maining ingredie nt s a nd
mix well. Brus h fi s h with sa uce. Cook a bout 4 in ches fro m mode r-
a te ly hot coals for 5 to 8 minutes . Bas te with sa uce . Turn . Cook
5 to 8 minut es longe r or until fi sh fl a ke easil y wh e n tes ted w ith
a fo rk . Ma kes 6 se rvin gs.

Charcoal Broiled Fish Portions or Sticks

12 froz en fri ed fish portions
(2Y2 to 3 ounces ea ch)
or
24 fro ze n fri ed fi sh sti cks
(3 / 4 to 1 '4 oun ces
eac h)
Ta rta r sa uce

Place froze n fi s h in a single la ye r in well-g reased . hinged . wire

g rill s. Cook about 4 in c hes from modera tely hot coal s for 4 to 5
minutes . Turn . Coo k for 4 to 5 minut es longe r or unt il fi s h a re
hea te d through a nd fl ake easil y wh en tes ted with a fork . Serve
with a ta rta r sa uce . Makes 6 se rvin gs.
 List of Fish Cookery Publications
FISHERY MARKET DEVELOPMENT SERIES
N o.1. - Fl orida Fish Recipes ............. (I 49.49/2:1) .. 35¢
No.2. - Can-Venient Ways with Shrimp ... (149.49/2:2) .. 35¢
No.3. - Heirloom Seafood Recipes ........ (I 49.49/2 :3) .. 20¢
N o.4. - The Letters fr om the Captain's W ife (149.49/2.4) .. 70¢
No.6. - Fancy Catfish .................... (I 49.49/2 :6) .. 40¢
No.7. - Seafood Slimmers ................ (I 49.49/2:7) .. 25¢
No.8. - Let's Cook Fish .................. (149.49/2.8) .. 60¢
No.9. - Fish for Compliments on a Budget. (I 49.49/2:9) .. 15¢
No. 10. - autical Notions for Nibling ...... (I 49.2: 51) .. 45¢
No. 11. - Flavor of Maine ................. (I 49.49/2:11) .. 35¢
No. 12. - Time for Seafood ....... '" ...... (I 49.49/2:12) .. 45¢
No. 14. - Seafood Moods ................. (I 49.49/2 :14) .. 60¢
o. 15. - How to Eye and Buy Seafood .... (I 49.49/2:15) .. 30¢
No. 16. - Portraits with Pollock ........... (I 49.49/2:16) .. 60¢

CIRCULAR SERIES
o. 41. - Shrimp Tips from New Orleans .... (I 49.4:41) .. 40¢
No. 60. - Take a Can of Salmon .............. (149.4 :60) .. 25¢
No. 201. - Fish Recipes from the Great Lakes .. (I 49.4:201) .. 25¢

TEST KITCHE SERIES

o. 1. - Fish Cookery for One Hundred .. (149.39:1/2) .. 60¢
No.3. - How to Cook Oysters ............ (I 49.39:3/2) .. 30¢
No.4. - How to Cook Salmon .............. (149.39:4) .. 30¢
No.6. - How to Cook Ocean Perch .......... (149.39:6) .. 30¢
No.7. - How to Cook Shrimp ............ . (I 49.39:7) .. 30¢
No.8. - How to Cook Clams ............... (I 49.39: ) .. 30¢
o. 9. - How to Cook Halibut. '" .......... (I 49.39:9) .. 30¢
o. 10. - How to Cook Crabs. . . . ... .. . ... (149.39:10) .. 30¢
No. 11. - How to Cook Lobsters ........... (I 49.39:11) .. 30¢
No. 12. - How to Cook Tuna ................ (I 49.39:12) .. 20¢
No. 13. - How to Cook Scallops ............ (I 49.39:13) .. 35¢
No. 14. - Fish and Shellfish over the Coals ... (I 49.39:14) .. 40¢
No. 15. - Top 0' The Mornin' with Fish and
Shellfish ......................... (I 49.39 :15) .. 25¢

EDUCATIO NAL CHARTS

Fish chart full-color 30 by 48 inches, "Marine Fishes of the N.
Atlantic." $1.50 0-1971-823-704
The above publications, published by the National Marine Fish-
eries Service, U. S. Department of Commerce, may be obtained
from the Superintendent of Documents, Government Printing Of-
fice, Washington, D. C., 20402, at the prices indicated. A 25% dis-
count is given on orders of 100 or more of anyone publication
sent to one address.
For sale by the Superintendent of Documents,
U.S. Gove rnment Printing Office, Washington, D.C. 20402
Price: S1.25, domestic postpa id; $1, GPO B ookstore
tl u.s. GOVERN ME NT PRINTING OFFI CE: 0- 1 972-7 51 - 806