For times see “‘ How to Boil Fish ” (page 9). Cooked Fish Hiow to earve a whole cooked fish Use a fish knife and fork or a tablespoon and fork. Work along the backbone of the fish, lifting the flesh off one side and then the other. In this way the flesh can be served free from bones. Hiow to bone a cooked herring or smali whole fish 1, Slit down the centre of the back from head to tail, inserting the knife just far enough to touch the backbone. 2. Gently lay back the flesh of the uppermost side, thus revealing the backbone with the smaller bones attached to it. 3. Now insert the knife under the backbone and lift it out gently. It should come clean away. Page 13 What to serve with Fish All fresh fish has a delicate flavour which should not only be preserved by correct and careful cookery, but should be matched with suitable sauces and accompaniments. When fish forms part of a main meal potatoes and other vegetables, preferably fresh preen vegetables, are required to provide other necessary nutriments. For this purpose there is a wide range of choice. Almost any root or green vegetables that happen to be in season can suitably accompany fish. The possible exceptions (though this is largely a matter of individual taste) aré some of the rather strongly flavoured vegetables such as artichokes, turnips, parsnips, sprouts or spinach. Since fish does not usually make a very colourful dish, it is made more attractive in appearance and consequently more digestible by being served with highly coloured vegetables such as fresh greens and tomatoes, or any salad. The following are some suggestions to act as a guide. What to serve with boiled or steamed fish Boiled, mashed or jacket potatoes. Any cooked green vegetable or grilled tomatoes or a mixed green salad, or a salad made of one vegetable such as watercress, tomato or cucumber. Any of the following sauces would be suitable (for recipes see pages 17-19). Parsley, caper, fennel, lemon, tomato, cheese, egg, anchovy or chutney. What to serve with baked fish Baked or boiled potatoes and cooked cabbage or green peas or broad beans or a green salad or baked tomatoes. Any of the following sauces would be suitable (for recipes see pages 17-19) : Tomato, brown, anchovy, mustard, sharp, parsley, caper or lemon. What to serve with fried fish Fried, sauté or boiled potatoes. Also fried or grilled tomatoes, green peas or broad beans, carrots, beetroot or a green salad. Any of the following sauces would be suitable (for recipes see pages 17-19). Sharp, tomato, mustard, caper or lemon. In addition serve slices of lemon (when available) and chutney. Either pickled red cabbage or pickled beetroot is a good accompaniment. What to serve with grilled fish Fried, sauté or boiled potatoes. Also grilled tomatoes, or green peas, broad beans or cooked cabbage, carrots or a salad. Any of the sauces served with fried fish would be suitable. In addition serve with slices of cut lemon (when available). For the serving of shell fish (see page 16). How to use Fish in other Ways Cooked Fish Use in salads, sandwich fillings and, combined with sauces, in fish cakes, kedgeree and pies. As with all cooked foods, care should be taken to season well and to see that the fish is warmed through without being overheated or twice cooked. Canned Fish Canned fish may be substituted in any recipe which calls for cooked fish as an ingredient. There are also many other ways of using canned fish. Recipes will be found on pages 23, 27 and 29. If stored in a cool dry place, canned fish will keep for 5 years. It is advisable to inspect the cans occasionally to make sure none is “ blown ” or rusted. “‘ Blown” cans must be discarded, and rusted cans should be used as quickly as possible because the rust will eventually eat through the tin.

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For times see “‘ How to Boil Fish ” (page 9). Cooked Fish How to carve a whole cooked fish Use a fish knife and fork or a tablespoon and fork. Work along the backbone of the fish, lifting the flesh off one side and then the other. In this way the flesh can be served free from bones. How to bone a cooked herring or small whole fish 1, Slit down the centre of the back from head to tail, inserting the knife just far enough to touch the backbone. 2. Gently lay back the flesh of the uppermost side, thus revealing the backbone with the smaller bones attached to it. 3. Now insert the knife under the backbone and lift it out gently. It should come clean away. Page 13 What to serve with Fish All fresh fish has a delicate flavour which should not only be preserved by correct and careful cookery, but should be matched with suitable sauces and accompaniments. When fish forms part of a main meal potatoes and other vegetables, preferably fresh preen vegetables, are required to provide other necessary nutriments. For this purpose there is a wide range of choice. Almost any root or green vegetables that happen to be in season can suitably accompany fish. The possible exceptions (though this is largely a matter of individual taste) are some of the rather strongly flavoured vegetables such as artichokes, turnips, parsnips, sprouts or spinach. Since fish does not usually make a very colourful dish, it is made more attractive in appearance and consequently more digestible by being served with highly coloured vegetables such as fresh greens and tomatoes, or any salad. The following are some suggestions to act as a guide. What to serve with boiled or steamed fish Boiled, mashed or jacket potatoes. Any cooked green vegetable or grilled tomatoes or a mixed green salad, or a salad made of one vegetable such as watercress, tomato or cucumber. Any of the following sauces would be suitable (for recipes see pages 17-19). Parsley, caper, fennel, lemon, tomato, cheese, egg, anchovy or chutney. What to serve with baked fish Baked or boiled potatoes and cooked cabbage or green peas or broad beans or a green salad or baked tomatoes. Any of the following sauces would be suitable (for recipes see pages 17-19) : Tomato, brown, anchovy, mustard, sharp, parsley, caper or lemon. What to serve with fried fish Fried, sauté or boiled potatoes. Also fried or grilled tomatoes, green peas or broad beans, carrots, beetroot or a green salad. Any of the following sauces would be suitable (for recipes see pages 17-19). Sharp, tomato, mustard, caper or lemon. In addition serve slices of lemon (when available) and chutney. Either pickled red cabbage or pickled beetroot is a good accompaniment. What to serve with grilled fish Fried, sauté or boiled potatoes. Also grilled tomatoes, or green peas, broad beans or cooked cabbage, carrots or a salad. Any of the sauces served with fried fish would be suitable. In addition serve with slices of cut lemon (when available). For the serving of shell fish (see page 16). How to use Fish in other Ways Cooked Fish Use in salads, sandwich fillings and, combined with sauces, in fish cakes, kedgeree and pies. As with all cooked foods, care should be taken to season well and to see that the fish is warmed through without being overheated or twice cooked. Canned Fish Canned fish may be substituted in any recipe which calls for cooked fish as an ingredient. There are also many other ways of using canned fish. Recipes will be found on pages 23, 27 and 29. If stored in a cool dry place, canned fish will keep for 5 years. It is advisable to inspect the cans occasionally to make sure none is “ blown ” or rusted. “‘ Blown” cans must be discarded, and rusted cans should be used as quickly as possible because the rust will eventually eat through the tin.

Fish cookery