All fresh fish should be cooked the day it is bought as it quickly loses freshness and flavour Smoked fish such as kipper, bloater, smoked haddock, etc., is only lightly smoked and it is unwise to keep it more than 24 hours without cooking. If fish is put in a refrigerator it should be placed inside a covered container to prevent the fish smell spreading to other foods. Some people regard fish as an expensive food, but it need not be so if full use. is made of the cheaper kinds. Of all fish, the herring gives the best value for money. It can be bought fresh, salted, smoked, pickled or canned ; there is no end to the variety of dishes that can be made with it. Page 6 is ae most suitable ways of Eiatias All fresh flat fish such as plaice, sole, flounder, dab, etc. Skate and ray Eel Smoked white fish Dried or salt white fish Canned fish Herring, fresh kipper bloater salt Macketel, fresh smoked Pilchard, fresh Sprat, fresh smoked Whitebait Salmon, fresh smoked Grilse Trout Whale meat different Fish All fresh, round white fish, such as cod, haddock, hake, etc. May be’fried, baked, steamed, stewed, poached, boiled, or, if small, cut into suitable portions and grilled. May be grilled, fried, baked, steamed or stewed. May be fried, baked, steamed or poached. May be fried, stewed, jellied, boiled or baked in pies. May be poached or boiled. Should be soaked in cold water for 12 hours, then poached or boiled. See page 23. May be grilled, fried, baked, soused, boiled, poached or stewed. May be grilled, fried, baked or poached. May be grilled, fried, baked or poached. Should be soaked in cold water for 12 hours, changing the water occasionally, then boiled or poached, or the flesh may be cut in strips and used taw as hors d’ceuvres in a salads. As flesh herring. As kipper. As fresh herring. Fried or grilled. Fried or grilled or raw in hors d’ceuvres. Fried. Steamed, grilled, fried, baked or poached. Very finely sliced in hors d’ceuvres, salads and sandwiches. As fresh salmon. Grilled, fried, baked or poached. This can be prepared in the same way as beef steak, the best cuts can be fried or grilled, while the cheaper cuts should be made into curry, goulash or stewed slowly with onions and other vegetables, Most kinds of freshwater fish, especially of the carp family, are improved, after careful cleaning, by being soaked for 2 or 3 hours in well-salted water to which vinegar has been added (2 table- spoons vinegar to 1 pint water). Freshwater fish should not be boiled. This helps to remove any muddy flavour they may have. It may be poached in fish stock (see page 17 ), stewed, baked or fried. Many kinds are greatly improved by a well-flavoured stuffing or a sharp sauce. For how to prepare and cook shell fish see page 15. Page 7 Flow to Prepare fish for Cooking To Scale Use the back of a knife and, holding the fish by the tail, scrape firmly from the tail towards the head. Wash well to remove loose scales. Ur | \* Seay renee To Clean (2) Round fish such as herrings, whiting, mackerel, etc. Use a pair of kitchen scissors or a sharp knife and slit the belly from the head towatds the vent. Remove all the entrails, keeping the roe. Wash well. If desired, remove the head by cutting across behind the gills. (4) Flat fish such as sole, flounder, dab, etc. The belly is just behind the head. Cut away the gills, open up the belly and clean out thoroughly. If the head is to be removed, do this with a semi-circular cut at the base of the head. To Bone or Fillet (2) Round or flat fish. With a sharp knife slit the fish down the back bone and cut the flesh from the bones on each side. Use the bones and trimmings for fish stock or soup.

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All fresh fish should be cooked the day it is bought as it quickly loses freshness and flavour. Smoked fish such as kipper, bloater, smoked haddock, etc., is only lightly smoked and it is unwise to keep it more than 24 hours without cooking. If fish is put in a refrigerator it should be placed inside a covered container to prevent the fish smell spreading to other foods. Some people regard fish as an expensive food, but it need not be so if full use is made of the cheaper kinds. Of all fish, the herring gives the best value for money. It can be bought fresh, salted, smoked, pickled or canned ; there is no end to the variety of dishes that can be made with it. Page 6 [illustration: Table showing suitable cooking methods for different fish] All fresh flat fish such as plaice, sole, flounder, dab, etc. Skate and ray Eel Smoked white fish Dried or salt white fish Canned fish Herring, fresh kipper bloater salt Macketel, fresh smoked Pilchard, fresh Sprat, fresh smoked Whitebait Salmon, fresh smoked Grilse Trout Whale meat different Fish All fresh, round white fish, such as cod, haddock, hake, etc. May be’fried, baked, steamed, stewed, poached, boiled, or, if small, cut into suitable portions and grilled. May be grilled, fried, baked, steamed or stewed. May be fried, baked, steamed or poached. May be fried, stewed, jellied, boiled or baked in pies. May be poached or boiled. Should be soaked in cold water for 12 hours, then poached or boiled. See page 23. May be grilled, fried, baked, soused, boiled, poached or stewed. May be grilled, fried, baked or poached. May be grilled, fried, baked or poached. Should be soaked in cold water for 12 hours, changing the water occasionally, then boiled or poached, or the flesh may be cut in strips and used raw as hors d'oeuvres in salads. As flesh herring. As kipper. As fresh herring. Fried or grilled. Fried or grilled or raw in hors d'oeuvres. Fried. Steamed, grilled, fried, baked or poached. Very finely sliced in hors d'oeuvres, salads and sandwiches. As fresh salmon. Grilled, fried, baked or poached. This can be prepared in the same way as beef steak, the best cuts can be fried or grilled, while the cheaper cuts should be made into curry, goulash or stewed slowly with onions and other vegetables, Most kinds of freshwater fish, especially of the carp family, are improved, after careful cleaning, by being soaked for 2 or 3 hours in well-salted water to which vinegar has been added (2 table- spoons vinegar to 1 pint water). Freshwater fish should not be boiled. This helps to remove any muddy flavour they may have. It may be poached in fish stock (see page 17 ), stewed, baked or fried. Many kinds are greatly improved by a well-flavoured stuffing or a sharp sauce. For how to prepare and cook shell fish see page 15. Page 7 Flow to Prepare fish for Cooking To Scale Use the back of a knife and, holding the fish by the tail, scrape firmly from the tail towards the head. Wash well to remove loose scales. Ur | \* Seay renee To Clean (2) Round fish such as herrings, whiting, mackerel, etc. Use a pair of kitchen scissors or a sharp knife and slit the belly from the head towatds the vent. Remove all the entrails, keeping the roe. Wash well. If desired, remove the head by cutting across behind the gills. (4) Flat fish such as sole, flounder, dab, etc. The belly is just behind the head. Cut away the gills, open up the belly and clean out thoroughly. If the head is to be removed, do this with a semi-circular cut at the base of the head. To Bone or Fillet (2) Round or flat fish. With a sharp knife slit the fish down the back bone and cut the flesh from the bones on each side. Use the bones and trimmings for fish stock or soup.

Fish cookery