xt72bv79w259 https://exploreuk.uky.edu/dips/xt72bv79w259/data/mets.xml United States. Bureau of Commercial Fisheries. issuing body 1960 bulletins I 49.49:SA 5 English Bureau of Commercial Fisheries, U.S. Fish and Wildlife Service This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Sandwiches August is Sandwich Month, 1960 text image 8 pages, illustrations. Call Number: I 49.49:SA 5 August is Sandwich Month, 1960 1960 1960 2022 true xt72bv79w259 section xt72bv79w259   
 
  

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ISSUED BY THE BUREAU OF COMMERCIAL FISHERIES, U. S. FISH AND WILDLIFE SERVICE, .
AS A PART OF ITS CONTINUING CONSUMER EDUCATION PROGRAM
IN COOPERATION WITH THE FISHING INDUSTRY

  

 
    
   
 
    

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HSH SANDW/CHES ARE HARD TO

 

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 THE SIGN or GOOD EATING

 

 

 

 

 

 

 

 

 

A fish sandwich will flatter any luncheon plate. Seafood
gives variety to sandwiches, they are good for supper or outdoor
eating.

Fish sandwiches are generally easy to prepare, nutritious,
and their cost is low. Fish and shellfish sandwiches are always
delicious to eat, easily digested, and a storehOuse for many
nutrients essential for proper functioning of the body.

The home economists of the Bureau of Commercial Fisheries
recommend the following kitchen tested recipes for tasty, tempting
sandwiches.

 

  

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12 frozen fried fish sticks 1 tablespoon horse-radish
3/4 cup chili sauce--% teaspoon salt 6 toasted buttered rolls
1 tablespoon lemon juice 6 slices (1 ounce each) cheese

Place frozen fish sticks in a single layer in'a well-greased baking
pan. Bake in a hot oven, 400°F., for 15 to 20 minutes or until heated
through and crisp. Combine chili sauce, lemon juice, horse-radish, and
salt. Place two fish sticks on bottom half of a toasted buttered roll.
Cover with a slice of cheese. Place under broiler until cheese melts.

Top with approximately 2 tablespoons chili sauce and top half of roll.

 

Serves 6.
TOASTED TUNA FRENCH LOAF
1 can (6% or 7 ounces) tuna % cup butter or margarine
1 teaspoon prepared mustard 1 loaf (8 ounces) French bread
1 tablespoon grated onion 1 teaspoon prepared mustard
1 cup grated cheese 2 tablespoons chopped sweet pickle

or sweet pickle relish
Drain tuna. Flake. Cream butter and blend in mustard. Cut bread
in half lengthwise and remove a small amount of the center. Spread bread
with mustard-butter. Combine remaining ingredients. Fill bread With
the tuna mixture. Cut loaf into 12 slices and wrap in aluminum foil.

Bake in a very hot oven, 450°F., for 30 minutes. ‘Serves 6.

 

 

 

   

SALMONBURGERS

l 1 pound can salmon % cup chopped parsley
i % cup chopped onion 1 teaspoon powdered mustard
% cup butter or other fat, melted % teaspoon salt
1/3 cup salmon liquid % cup dry bread crumbs
1/3 cup dry bread crumbs 6 hamburger rolls
2 eggs, beaten --—- Lemon wedges 2 tablespoons butter or margarine

Drain salmon, reserving liquid. Flake salmon. Cook onion in
butter until tender. Add salmon liquid, crumbs, egg, parsley, mustard,
salt, and salmon. Mix well. Shape into 6 cakes and roll in crumbs.
Place cakes in a heavy frying pan which contains about 1/8 inch of fat,
hot but not smoking. Fry at moderate heat. when cakes are brown on
one side, turn carefully and brown the other side.Cooking time
approximately 5 to 8 minutes. Drain on absorbent Paper. Cut rolls in
half, lengthwise. Spread with butter. Place cakes in rolls. Serve
with lemon wedges. Serves 6.

 

 

 

 

 A BOY—SIZE MEAL

MAINE SARDINE SUBMARINE SANDWICHES

2 cans (3 3/4 ounces each) Maine sardines
6 lettuce leaves

2 tomatoes --- 1 onion --- Salt

2 tablespoons butter or margarine

1% teaspoons prepared mustard

 

3 submarine rolls, 12 inches each
6 slices (1 ounce each) cheese
1/3 cup mayonnaise or salad dressing

Drain sardines. Wash lettuce leaves. Wash and slice tomatoes,
crosswise, into 12 slices. Wash and peel onion. Slice onion, crosswise,
into 6 slices. Separate into rings. Cream butter and blend in mustard.
Cut rolls in half, lengthwise. Spread bottom half with mustard-butter.
Cover with lettuce, tomatoes, and onion rings. Sprinkle with salt.

Cover with cheese and sardines. Spread mayonnaise on top half of rolls.
Cover sandwiches. Slice in half, crosswise. Serves 6.

0.-..--

CRAB SLAW ROLL

1 pound crab meat 3/4 cup chopped cabbage

1/3 cup mayonnaise or salad dressing % cup grated carrots

1% tablespoons catsup 6 large rolls

% teaspoon salt 2 tablespoons butter or margarine

Remove any shell or cartilage from crab meat. Combine mayonnaise,
catsup, and salt. Blend thoroughly. Combine cabbage, carrots,mayonnaise
mixture, and crab meato Cut rolls in half, lengthwise. Spread with
butter. Place about 1/2 cup crab slaw on each roll. Serves 6.

 

 BROILED SCALLOPED SANDWICHES

1 pound scallops, fresh or frozen 1 quart boiling water
2 tablespoons salt 6 slices (1 ounce each) cheese
6 slices white bread 12 slices bacon --— Paprika

Thaw frozen scallops. Remove any shell particles and wash. Place
in boiling salted water. Cover and return to the boiling point.
Simmer for 3 to 4 minutes, depending on size. Drain. Cut large scallops
in half. Fry bacon until crisp; drain on absorbent paper. Save bacon
drippings. Trim crusts from bread. Place two slices of bacon on each
piece of bread. Cover with cheese. Place scallops on.top of cheese.
Brush with bacon drippings. Sprinkle with paprika. Place on a greased
broiler pan about 3 inches from source of heat. Broil for 3 to 4
minutes or until lightly browned. Serves 6°

SHRIMP SALAD ROLL

3/4 pound cooked, cleaned, peeled % cup chopped celery
shrimp
% cup chopped green pepper % cup chopped cucumber
% cup shredded lettuce % cup diced tomatoes
1 teaspoon grated onion % cup mayonnaise or salad dressing
2 tablespoons butter or margarine 6 frankfurter rolls

Chop shrimp. Combine vegetables, mayonnaise, and shrimp. Mix
thoroughly. Cut rolls almost through, lengthwise. Spread with butter.
Place about % cup salad on each roll. Serves 6.

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PRIZE
WINNERS
1960

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The following seafood sandwich recipes were chosen among the
"20 Best Sandwiches of the Year", from the 1960 annual national

sandwich idea contest.

This contest was conceived in 1955 (first competition in 1956)
under the sponsorship of the National Restaurant Association and
Wheat Flour Institute. The idea is to draw original sandwich
recipes from the quantity food service industry, convert them to
household-size recipes and distribute these top-rated, tested and

tasted new ideas to Mrs. Consumer.

In addition to the two seafood sandwiches appearing in this
bulletin, 21 seafood sandwiches have been chosen among the "20 Best

Sandwiches of the Year", since 1956°

      

BAYOU QUEEN

12 slices enriched white bread 2 cups shredded sharp cheddar cheese
toasted (8 ounces)

Butter or margarine 12 thinly sliced green pepper rings

24 breaded butterfly or fantail Tabasco sauce .

shrimp, French fried

1/3 cup tartar sauce 4 tomatoes cut in quarters

Spread toast with butter or margarine. On each of 4 slices of
toast, arrange 6 fried shrimp. Spread 4 more slices of toast with tartar
sauce. Place on shrimp, sauce side down. On top of toast sprinkle
shredded cheese, then pepper rings; add 2 dashes of Tabasco sauce per
sandwich. Place under broiler until cheese melts. When cheese is

bubbling, top with third slice of buttered toast. Fasten with toothpicks;

cut in 4 sections. Garnish with ripe tomato quarters between sections.
Serve at once. Makes 4 sandwiches.

   
   
   
  
   
 
   
   

     

 

CREAMY NUTTY TUNA

8 ounces cream cheese 12 slices enriched white bread

2 tablespoons lemon juice 6 slices thin sliced whole wheat
bread

% cup mayonnaise Butter or margarine

1 cup flaked tuna (7 ounces can) 1 cup salted pecan tidbits

% cup ripe olives, finely chopped ~Sweet pickle sticks

% teaspoon monosodium glutamate Potato chips

Blend together cream cheese, lemon juice and mayonnaise until I
smooth. Fold in chopped ripe olives and tuna fish° Season. Spread
all slices of bread with butter. Spread 6 slices of enriched bread ‘
with tuna filling; cover with whole wheat slices° Spread with tuna
filling and top with remaining slices of enriched bread. Trim crusts;*
cut in four triangles. Spread inside cut edges with filling generously,
then dip each edge in salted pecan tidbits. Garnish with sweet pickle
sticks and potato chips. *Edges need not be trimmed if more filling is

added. Makes 6 servings.

“’ U.S. GOVERNMENT PRINTING OFFICE: I960 0—551704

     
     
   
     
    
     
   
     
    
   
  
   
  
   
    
   
   

FISH AND SHELLFISH SUPPLIES IN AUGUST 1960

 

The following listings indicate some of the fishery products expected to
be available during August in the market areas noted;

NEW ENGLAND
Clams, fillets of cod, flounder, haddock, and ocean perch,; fish sticks
and portions, lobsters, scallops, shrimp, and whiting.
NEW YORK
Clams, crab meat, fillets of cod, flounder, haddock, and ocean perch; .
fish sticks and portions, halibut, lobsters, scallops, shrimp, and whiting.
CHESAPEAKE
Clams, crab meat, croaker, fish sticks and portions; sea trout, shrimp,
spot, and whiting.
SOUTH ATLANTIC
Crab meat, fish sticks and portions; mullet, shrhmp, Spanish mackerel,
and whiting.
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Catfish, crab meat, fish sticks and portions, mullet, red snapper, shrimp,
and whiting.
CHICAGO
Fillets of cod, flounder, haddock, and ocean perch; fish sticks and
portions, halibut, lake trout, lobsters, scallops, shrimp, Whitefish,
and yellow perch.
NORTH PACIFIC

Cod, fish sticks and portions, flounder, halibut, rockfish, and shrimp.

CALIFORNIA

Fish sticks and portions, flounder. halibut, rockfish, sablefish, and
shrimp.

 BRIGHTEN YOUR MENU

SERVE MORE FISH
2; SHELLFISH'