Seafood cookery from Carteret County kitchens

Weight loss in converting regular shad fillets to the boneless variety in preliminary tests was 40 percent, starting with 14 ounce fillets. PURCHASING FISH MARKET FORMS Fish is marketed in various forms for different uses. Knowing these forms or ‘‘cuts’’ is important in buying fish. The best known market forms of fish are: WHOLE OR ROUND Whole or round fish are those marketed just as they come from the water. Before cooking, they must be scaled and eviscerated (which means removing the entrails). The head, tail, and fins may be removed if desired and the fish either split or cut into serving-size portions, except in fish intended for baking. Some small fish, like smelt, are frequently cooked with only the entrails removed. DRAWN Drawn fish are marketed with only the entrails removed. In preparation for cooking, they generally are scaled. Head, tail, and fins are removed, if desired, and the fish split or cut into serving-size portions. Small drawn fish, or larger sizes intended for baking, may be cooked in the form purchased after being scaled. DRESSED Dressed fish are scaled and eviscerated, usually with the head, tail, and fins removed. The smaller sizes are ready for cooking as purchased (pan-dressed). The larger sizes of dressed fish may be baked as purchased but frequently are cut into steaks or serving-size portions. STEAKS Steaks are cross section slices of the larger sizes of dressed fish. They are ready to cook as purchased, except for dividing the very largest into serving-size portions. A cross section of the backbone is usually the only bone in the steak. FILLET (Single) The sides of the fish, cut lengthwise away from the backbone, are called fillets. They are practically boneless and require no preparation for cooking. Sometimes the skin, with the scales removed, is left on the fillets; others are skinned. A fillet cut from one side of a fish is called a single fillet. This type of fillet is the one most generally seen on the market. BUTTERFLY FILLET Butterfly fillets are the two sides of the fish corresponding to two single fillets held together by uncut flesh and the skin. STICKS Sticks are pieces of fish cut lengthwise or crosswise from fillets or steaks into portions of uniform width and length. TIP: The most important thing to remember in cooking fish is that it is too often overcooked. Just enough cooking to enable the flesh to be flaked easily from the bones will leave the fish moist and tender and bring out its delicate flavor. SAVORY FISH LOAF 2 cups flaked cooked fish or 3/4 cup cooked or canned one 14-ounce can tomatoes 1% cups bread crumbs 1 egg, beaten 2 tablespoons melted fat ] tablespoon minced onion 1/4 teaspoon savory seasoning salt and pepper to taste Combine all ingredients. Pack into greased loaf pan. Bake at 350 degrees, about 45 minutes. Makes 6 servings. Mrs. Elizabeth Chesson ’ Harkers Island Club FISH SALAD 2 cups celery, cut fine 2 tablespoons minced onion 2 cups cooked fish, flaked 1/4 cup sweet pickles, chopped 3 tablespoons minced green pepper 3 tablespoons lemon juice /2 cup mayonnaise Combine all ingredients. Chill. Serve on crisp lettuce garnished with tomato wedges. Mrs. Cecil Morris Atlantic Club TUNA FISH SALAD 1 cup tuna, canned and drained salt and pepper to taste 1 hard boiled egg, chopped 1% teaspoons lemon juice % cup celery, diced 2 tablespoons cooked salad 1/4 cup cucumber, diced dressing 1 small sweet pickle, chopped 1/4 head lettuce Drain tuna. Flake fish into medium bowl. Add chopped hard-boiled egg, diced celery, cucumber, chopped pickle, and seasonings. Sprinkle with lemon juice; mix in cooked salad dressing. Chill. Serve mounded on crisp lettuce. (Salmon may be used instead of tuna.) CHEESE SALMON LOAF 1 can (1 pound) salmon, flaked 3 tablespoons melted margarine