Fish Recipes

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Fish brings delicacy of flavor and texture to a wide variety of main dishes. Recipes in this section add more goodness to fish with crispy crumbs . . . piquant mustard sauce . . . bread stuffing and bacon . . . onions ... or nippy cheese.
Fish is a high-quality protein food, often economical, that deserves more use in our menus. Some 160 varieties of fish are sold in the United States but only about seven are well-known to the average homemaker.
Most fresh and frozen fish come in convenient fillets (slices of fish cut length-wise away from the backbone) and steaks (crosswise slices). Fillets and steaks need no preparation before cooking and have no waste.
Keep uncooked fish well iced or in the coldest part of the refrigerator. Thaw frozen fish in a cold place or start cooking without thawing. Never refreeze fish after it thaws.

Cookery points
How to cook fish depends on their fat content. Best for baking and broiling are fat fish such as salmon, shad, mackerel, lake trout, and whitefish.
Lean fish such as cod, flounder, haddock, pike, rosefish, sea bass, striped bass, perch, and carp are preferred for cooking in water because they are firmer after cooking. But they may be baked or broiled if basted with melted fat. Both fat and lean fish are suitable for frying.
Most important point in fish cookery - don't overcook. Cook just until flesh can be easily flaked.
Canned fish
In using canned fish, the more attractive higher grades are better for salads or serving plain. For such dishes as casseroles or fish cakes, lower grades will do. They are just as nutritious and flavorful as top quality.
The oil or salty liquid from canned fish adds flavor and food value to sea food dishes. Use the oil, for instance, as fat in the white sauce in making creamed tuna fish. Brine may be part of the liquid in jellied fish salad.
Recipes

Baked Stuffed Fish
Broiled Fish
Fish and Egg Croquettes
Fish Shortcake
Fish Steaks Baked in Mustard Sauce
Oven-Fried Fish
Pan Fried Fish
Poached Fish
Savory Fish Loaf

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