Foods, their selection and preparation

Stuff and bake; plank; bake; broil; boil; steam; saute; fry; for chowder Broiled tomato slices; fish sauce; pickled beets; parsley sauce; Mornay sauce Hake (lean) . . . All year Whole Steaks; fillets Stuff and bake Boil; broil; steam; saute; fry Marinated cucumber slices; horseradish relish; egg sauce Halibut (fat) . . All year Thin steaks; thick steaks Saute; broil; fry; plank Boil or steam; bake; plank Maitre d’hotel sauce; tomato sauce; Hollandaise sauce; fish sauce; sautéed canned pineapple slices Mackerel (fat) . . April to November Whole Split; fillets Stuff and bake; plank Broil; Sauté; plank; bake Cucumber sauce; cole slaw; sauteed bananas; maitre d’hotel sauce; marinated sliced tomatoes Perch (lean) . . . All year Whole; fillets Saute; fry; broil; bake Beet and cabbage slaw; crisp celery; parsley sauce; caper sauce Pike (lean) . . . All year Fillets; steaks Sauté; steam; boil; bake; broil Caper sauce; cole slaw; tomato sauce; pickled beets; lemon sections Pollock (lean) . . All year Fillets; steaks Sauté; fry; bake; broil Tartar sauce; radishes; maitre d’hotel sauce; stuffed olives; onion relish Pompano (fat) . . All year Split; fillets Broil; plank; bake; saute Melted butter; tomato sauce; dillpickle slices Salmon (fat) . . . All year Thin steak Thick steaks Broil; bake; saute Broil; steam; plank Ripe and green olives; egg sauce; parsley sauce; Hollandaise sauce; mayonnaise; marinated cucumber slices Shad (fat) . . . . December to July Split Bake; plank Lemon sections; sliced radishes; grape jelly; broiled tomatoes Smelts (fat) . . September to May Whole Sauté; fry; broil; bake Catsup; tartar sauce; beet and cabbage slaw; marinated cucumber slices Sole (lean) . . . All year Fillets Broil; steam; boil; bake; saute; fry Fish sauce; curry sauce; parsley sauce; tartar sauce; Mornay sauce Swordfish (lean) . July to September Steaks Broil; saute; bake Lemon sections; cucumber sauce; sauteed bananas . Trout (lean) . . . April to November Whole; steaks Sauté; fry; bake; broil; steam Tartar sauce; melted butter; maitre d’hotel sauce; tomato and cabbage slaw Whitefish (fat) . . April to December Split; fillets Whole Broil; bake; plank; stuff and bake Onion relish Whiting (lean) . . May to December Whole; fillets Sauté; fry; broil; bake Fish sauce; egg sauce 1 From Fish and Fishery Products , War Department, Technical Bulletin TB QM 31, p. 50. [252] What’s New in Home Economics Method of Pan-Frying Fish • ( Upper left) Roll serving portions of fish in milk or milk and egg and dip in seasoned flour, meal, or bread crumbs. {Upper right) When one side is browned, turn carefully. {Lower left) Place fish on absorbent paper, to remove excess fat. {Lower right) Serve with appropriate garnishes used, fill about § full and sew up the opening to hold the stuffing in. If fish is placed in a pan on a piece of oiled cheesecloth, it can be turned in cooking and removed without breaking. Wipe the outside with fat. Bake ten to twelve minutes for each pound or until fish flakes easily when tested with a fork.