In evaluating the cost per pound it is im¬
portant to know the amount of edible meat.
While fillets and steaks contain little or no
waste, there may be considerable waste when
fish is bought whole, drawn or dressed.
Table XLVIII indicates the percentage of the
[249]
edible portion of some typical fish purchased
in different forms.
Table XLVIII • Percentage of Edible Portions
of Fish as Commonly Purchased
Product
Percentage
Edible
Whole fish:
Butterfish .
55.9
Brook trout .
47.0
Herring .
51.1
Mackerel .
45.8
Pickerel .
53.1
•-Pompano .
56.2
Shad .
52.4
Smelt .
61.8
Striped bass .
49.6
Whitefish .
45.7
Fish with entrails removed:
Flounder .
41.3
Lake trout .
63.6
Mackerel .
57.4
Pickerel .
55.7
Red snapper .
54.3
Fully dressed fish:
Albacore .
91.3
Barracuda .
75.0
Cod .
64.6
Eel .
76.1
Halibut .
75.9
Mackerel, California .
64.9
Rock cod ("chili pepper”) .
71.7
Sablefish (black cod) .
72.2
Salmon, chinodk .
88.7
Sea bass .
74.0
Skipjack .
90.1
Sturgeon .
84.7
Striped bass .
73.9
Yellowtail .
80.8
Shellfish. In buying shellfish the con¬
sumer needs to look for special points for the
different kinds. Clams and oysters may be
bought alive in the shells or shucked. The
latter may be refrigerated or frozen. Tightly
closed shells indicate the fish are still alive.
Crab and lobster may be bought alive,
whole-cooked, or as cooked meat. The meat
may be refrigerated or frozen.
Uncooked or green shrimp are never sold
alive. Heads are removed on the boats and
the fish are refrigerated or frozen. Cooked
shrimp is sold with the heads removed, either
with or without the shell, and with or with¬
out the sand vein.
Canned Fish. Many kinds of fin fish are
available canned. The most used are salmon,
tuna, and sardines. These may be used as
they come from the can, or as components of
made dishes. Lobster, crab, and shrimp meat
are available canned, and oysters and clam
products are canned in limited amounts.
Salted, smoked, and dried fish are avail¬
able from both domestic production and im¬
port, the latter largely from the Scandina¬
vian countries. Salt cod, pickled herring,
and smoked haddock are among the most
familiar. Increasing amounts of smoked
salmon are being produced in this country.
HOME CARE
Bear in mind that fish is a perishable food.
Fresh-caught fish should be dressed as soon as
possible after removal from the water and
refrigerated until used. When any period of
time is to elapse before cooking, the fish
should be frozen. This may be required with
a large catch.
Fresh fish from the market should be
wrapped closely in oiled paper, and placed
in the coldest portion of the refrigerator. Do
not remove until ready to cook.
Frozen fish should be held frozen until
used. Thaw immediately before cooking or
in cooking. This last method is preferred but
increases the cooking time slightly.
Shucked and cooked shellfish should be
held in tight containers frozen or at low
temperatures.
COOKING METHODS FOR FIN FISH
Fish is always tender, as it contains little
connective tissue and that present is in a form
easily softened. It requires only a short cook¬
ing time. Because of the flaky texture that
results when fish is cooked, it requires careful
handling to avoid breaking.
[250]
What’s New in Home Economics
Page 224
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
In evaluating the cost per pound it is im¬ portant to know the amount of edible meat. While fillets and steaks contain little or no waste, there may be considerable waste when fish is bought whole, drawn or dressed. Table XLVIII indicates the percentage of the
[249]
edible portion of some typical fish purchased in different forms.
Table XLVIII • Percentage of Edible Portions of Fish as Commonly Purchased
Product
Percentage
Edible
Whole fish:
Butterfish .
55.9
Brook trout .
47.0
Herring .
51.1
Mackerel .
45.8
Pickerel .
53.1
Pompano .
56.2
Shad .
52.4
Smelt .
61.8
Striped bass .
49.6
Whitefish .
45.7
Fish with entrails removed:
Flounder .
41.3
Lake trout .
63.6
Mackerel .
57.4
Pickerel .
55.7
Red snapper .
54.3
Fully dressed fish:
Albacore .
91.3
Barracuda .
75.0
Cod .
64.6
Eel .
76.1
Halibut .
75.9
Mackerel, California .
64.9
Rock cod ("chili pepper”) .
71.7
Sablefish (black cod) .
72.2
Salmon, chinook .
88.7
Sea bass .
74.0
Skipjack .
90.1
Sturgeon .
84.7
Striped bass .
73.9
Yellowtail .
80.8
Shellfish. In buying shellfish the con¬ sumer needs to look for special points for the different kinds. Clams and oysters may be bought alive in the shells or shucked. The latter may be refrigerated or frozen. Tightly closed shells indicate the fish are still alive.
Crab and lobster may be bought alive, whole-cooked, or as cooked meat. The meat may be refrigerated or frozen.
Uncooked or green shrimp are never sold alive. Heads are removed on the boats and the fish are refrigerated or frozen. Cooked
shrimp is sold with the heads removed, either with or without the shell, and with or with¬ out the sand vein.
Canned Fish. Many kinds of fin fish are available canned. The most used are salmon, tuna, and sardines. These may be used as they come from the can, or as components of made dishes. Lobster, crab, and shrimp meat are available canned, and oysters and clam products are canned in limited amounts.
Salted, smoked, and dried fish are avail¬ able from both domestic production and im¬ port, the latter largely from the Scandina¬ vian countries. Salt cod, pickled herring, and smoked haddock are among the most familiar. Increasing amounts of smoked salmon are being produced in this country.
HOME CARE
Bear in mind that fish is a perishable food. Fresh-caught fish should be dressed as soon as possible after removal from the water and refrigerated until used. When any period of time is to elapse before cooking, the fish should be frozen. This may be required with a large catch.
Fresh fish from the market should be wrapped closely in oiled paper, and placed in the coldest portion of the refrigerator. Do not remove until ready to cook.
Frozen fish should be held frozen until used. Thaw immediately before cooking or in cooking. This last method is preferred but increases the cooking time slightly.
Shucked and cooked shellfish should be held in tight containers frozen or at low temperatures.
COOKING METHODS FOR FIN FISH
Fish is always tender, as it contains little connective tissue and that present is in a form easily softened. It requires only a short cook¬ ing time. Because of the flaky texture that results when fish is cooked, it requires careful handling to avoid breaking.
[250]
What’s New in Home Economics