Fish are good sources of the B vitamins.
The high-fat fish and the livers of all fish are
rich sources of vitamins A and D, some much
richer than others. Fish is easily digested
and well absorbed. Notwithstanding the high
nutritive value of fish, the yearly per capita
consumption for the country as a whole av¬
eraged only about thirteen pounds during
the prewar years 1935-1939. In 1946 the
per capita consumption was not quite eleven
pounds. (See chart, page 243.) This lower
consumption was due in part to the lower
supplies that year, particularly of canned
salmon. The per capita fish consumption in
pounds in 1946 was distributed as follows:
Fresh fin fish . 5.2
Fresh shellfish . 1.0
Canned fish . 4.1
Salted and smoked fish .... _ .6
10.9
The low consumption of fish in this coun¬
try results from the lack of readily available
supplies the country over. Even the fresh¬
water varieties have not been accessible to
those living in many inland sections of this
large country. While modern industry has
learned how to freeze and ship fresh frozen
fish from the seacoast areas and inland waters
to all parts of the country, there are still many
areas that get small supplies and little va¬
riety. As a result many people do not know
fish. We eat what we have been accustomed
to eating. Fish consumption is highest in the
areas close to production, not only because
of the greater accessibility of fish in those
areas, but also because the habit of eating fish
has been built up there over the years. Even
in fishing areas there is hesitancy about trying
a new variety. If our fish resources are to be
used economically, an educational job needs
to be done.
Table XLVII shows the leading fresh fish
in three representative markets, their average
weight, the principal forms in which mar¬
keted, and the season when available.
SELECTION AND CARE
On the market, the different varieties are
present in different forms. Guides to selec¬
tion vary with fin fish and shellfish.
Fin Fish. Fin fish, or fish with bones, are
sold fresh and fresh-frozen. Fresh unfrozen
fish is limited in distribution to season and
area of supply. The flesh of a fresh fish
should be firm and elastic. Any scales cling
to the skin and have a characteristic sheen.
These points should be noted in selecting
fresh fin fish. The gills should be reddish in
color, not gray or brown. The eyes should be
bright and full, not sunken. There should be
no disagreeable odor.
Frozen fish is comparable to fresh when
frozen by modern methods soon after re¬
moval from the water, and held hard frozen.
Both fresh and frozen fish are marketed in
the following forms:
Whole or round fish are in the form in
which they come from the water. Fish
marketed in this form are those that keep
better without dressing, and small fish. The
dealer will remove the scales, draw the fish,
and remove the head and fins if requested.
Drawn fish are those with only the vis¬
cera removed. Some fish keep better when
this is done before either refrigeration or
freezing.
Dressed fish have been drawn, and any
scales and the head removed. The tail and
fins may be removed. Large dressed fish may
be sold in pieces.
Steaks are slices cut across a large fish.
They may contain some bone but never
much. Fillets are portions stripped length¬
wise of the fish. They contain no bone or
other waste.
Page 223
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fish are good sources of the B vitamins. The high-fat fish and the livers of all fish are rich sources of vitamins A and D, some much richer than others. Fish is easily digested and well absorbed. Notwithstanding the high nutritive value of fish, the yearly per capita consumption for the country as a whole av¬ eraged only about thirteen pounds during the prewar years 1935-1939. In 1946 the per capita consumption was not quite eleven pounds. (See chart, page 243.) This lower consumption was due in part to the lower supplies that year, particularly of canned salmon. The per capita fish consumption in pounds in 1946 was distributed as follows:
Fresh fin fish . 5.2
Fresh shellfish . 1.0
Canned fish . 4.1
Salted and smoked fish .... _ .6
10.9
The low consumption of fish in this coun¬ try results from the lack of readily available supplies the country over. Even the fresh¬ water varieties have not been accessible to those living in many inland sections of this large country. While modern industry has learned how to freeze and ship fresh frozen fish from the seacoast areas and inland waters to all parts of the country, there are still many areas that get small supplies and little va¬ riety. As a result many people do not know fish. We eat what we have been accustomed to eating. Fish consumption is highest in the areas close to production, not only because of the greater accessibility of fish in those areas, but also because the habit of eating fish has been built up there over the years. Even in fishing areas there is hesitancy about trying a new variety. If our fish resources are to be used economically, an educational job needs to be done.
Table XLVII shows the leading fresh fish in three representative markets, their average weight, the principal forms in which mar¬ keted, and the season when available.
SELECTION AND CARE
On the market, the different varieties are present in different forms. Guides to selec¬ tion vary with fin fish and shellfish.
Fin Fish. Fin fish, or fish with bones, are sold fresh and fresh-frozen. Fresh unfrozen fish is limited in distribution to season and area of supply. The flesh of a fresh fish should be firm and elastic. Any scales cling to the skin and have a characteristic sheen.
These points should be noted in selecting fresh fin fish. The gills should be reddish in color, not gray or brown. The eyes should be bright and full, not sunken. There should be no disagreeable odor.
Frozen fish is comparable to fresh when frozen by modern methods soon after re¬ moval from the water, and held hard frozen. Both fresh and frozen fish are marketed in the following forms:
Whole or round fish are in the form in which they come from the water. Fish marketed in this form are those that keep better without dressing, and small fish. The dealer will remove the scales, draw the fish, and remove the head and fins if requested.
Drawn fish are those with only the vis¬ cera removed. Some fish keep better when this is done before either refrigeration or freezing.
Dressed fish have been drawn, and any scales and the head removed. The tail and fins may be removed. Large dressed fish may be sold in pieces.
Steaks are slices cut across a large fish. They may contain some bone but never much. Fillets are portions stripped length¬ wise of the fish. They contain no bone or other waste.