xt759z90ck7f https://exploreuk.uky.edu/dips/xt759z90ck7f/data/mets.xml Alaska Washington Oregon United States. Bureau of Commercial Fisheries. issuing body United States. National Marine Fisheries Service. National Marketing Services Office 1969 bulletins I 49.49/2:14 English U.S. Department of the Interior, Fish and Wildlife Service, Bureau of Commercial Fisheries This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Seafood) Cooking (Fish) Seafood Moods: Alaska, Washington, Oregon, 1969 text image 30 pages, color illustrations, 22 cm. Call Number: I 49.49/2:14 Seafood Moods: Alaska, Washington, Oregon, 1969 1969 1969 2022 true xt759z90ck7f section xt759z90ck7f oALASKA ~WASHINGTON #0111356.

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FOREWORD

I have a special interest in the future of our fisheries, and
the Department of the Interior is happy to join with the States
of Alaska, Washington, and Oregon, and the participating
fisheries groups in the publication of this booklet concerning
the utilization of fishery products from the coastal waters of
these great States.

Vast quantities of fishery resources off our shores are avail-
able to our domestic fishing fleet. Our aim is to see that these
fishery resources can be harvested in the years to come for
the economic benefit of the commercial fishing industry and
the nutritional benefit of the consumer.

MWM

Walter J. Hickel
Secretary of the Interior

This publication was made possible through contributions from
the following groups:

- Alaska King Crab Marketing and Quality Control Board

- Bureau of Commercial Fisheries

- Canned Salmon Institute

0 Halibut Association of North America

- National Fishermen and Wives, Inc.

- Northwest Fisheries Association

- Otter Trawl Commission of Oregon

0 State of Alaska Department of Economic Development

State of Washington Department of Fisheries

  

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from

° ALASKA 0 WASHINGTON 0 OREGON

The majestic beauty of Washington, Oregon, and Alaska can
be matched only by the bountiful seafood harvest from these
states. The fresh beauty of these products is unsurpassed. From
the rugged magnificence of the Oregon coast, to the satisfying
solitude of Puget Sound, north to the haughty grandeur of
Mount McKinley . . . this land is truly a land of many moods.
These moods are also reflected in its waters, and its seafoods
become foods of many moods. From the sparkling successes of
their singing salads to the subtle succulence of their creative
casseroles, North Pacific fish and shellfish offer the homemaker
a wealth of Seafood Moods. Fishery products from Washington,
Oregon, and Alaska present 38,340 miles of variety, flavor, and
imagination. From the tiny smelt to the majestic salmon, this
veritable seafood Eden is truly an Epicurean paradise.

For years, many marine delicacies from these states have
been available only locally. Advanced processing techniques,
improved packaging methods, and tomorrow’s transportation
today now make this rich bounty available to the world. Many
of the better known products, such as halibut; salmon, both
canned and fresh; and king crab, are long-time, firmly estab-
lished favorites both at home and in restaurants. However, the
fishing industry of Washington, Oregon, and Alaska invites you
to enjoy a netful of additional seafood treasures equally popular
with the residents of these three states. At their suggestion,
sample smoked sablefish for a seafood spectacular; relish the
rare Olympia oyster; single out one of the several soles for a
special supper; or savor the robust flavor of a rosy rockfish.
The possibilities are endless, with fresh briny bounty appearing
daily.

So . . . select a mood. . . . Select a food . . . a seafood from
Washington, Oregon, or Alaska. . . . Add some imagination
and your own special twist and enjoy . . . enjoy . . . enjoy. . . .

It’s the next best thing to visiting there.

 

  

38,340 miles of seafood

Smoked Sablefish or Salmon Nuggets ...................................................... 3
Halibut Salad Bunwiches

Crab Crepes With Shrimp Sauce ...................................................................... 4
Broiled Pacific Cod Fillets With Tomato and Cheese

Smelt Italian Style ........................................ . .................................................................. 6
Deviled Clams

Sweet and Sour King Crab ...................................................................................... 8
Oven-Barbecued Lingcod or Pacific Ocean Perch

Halibut Steak With Orange-Grape Sauce ................................................ 10
Scalloped Fish and Potatoes

Pacific Clam and Corn Chowder ....................................................................... 12

Pacific Clam Chowder
Pacific Oyster Roast

Halibut Pot Roast ............................................................................................................. 13
Fruity Tuna Salad

Broiled Salmon Steaks With Herb Sauce ................................................ 17
Baked Rockfish or Sea Bass With Spinach and Bread Stufiing
Rainbow Trout With Mushroom-Herb Stuffing .................................... 18
Northwest Cioppino

Northwestern Salmon Pie ......................................................................................... 19
Sole With Mushroom-Wine Sauce

Smoky Sablefish or Salmon Dinner Salad ............................................... 20
Sole Roll—Ups With Shrimp Sauce

Stuffed Salmon or Rockfish With Egg Sauce .......................................... 22
Scalloped Oysters

Crab Elegant ........................................................................................................................... 24
Halibut With Rice

Crab and Shrimp Au Gratin In Ramekins ................................................ 25

Broiled Shad
Oysters on the Half Shell

Crispy Scallop Salad Bowl ............................................................................. 26
Baked Salmon—Rice Salad

Alaskan Fisherman Stew ......................................................................................... 28
Fish Fillets With Clams and Olives

Creamy Curried Tuna ........................................................................................ 30

Sea Bass Fillets Pacific
Seafood Bisque

 

  

SMOKED SABLEFISH OR SALMON NUGGETS

2 cups flaked, smoked sable- 1 egg, beaten slightly
fish or salmon (about 3/4 1 teaspoon grated onion
pound) Dash pepper

1%; cups seasoned mashed 1/2 cup fine cornflake crumbs
potatoes Oil for deep-fat frying

Combine fish, potatoes, egg, onion, and pepper; beat until
smooth. Chill well. Portion fish mixture with 1/4-cup measure.
Shape into balls. Roll in crumbs. Fry in hot, deep fat, 350° F.,
3 to 5 minutes or until thoroughly heated and lightly browned.
Serve hot with favorite egg or cheese sauce. Makes 12 balls,
about 4 servings.

HALIBUT SALAD BUNWICHES

1 pound halibut or other firm 1 tablespoon lemon juice
fish, steaks or fillets 1/2 cup finely diced celery
1 quart boiling water 6 buttered, toasted hamburger
31/4 teaspoons salt or sesame-seed buns
2/3 cup salad dressing or 6 large lettuce leaves
mayonnaise 6 cherry tomatoes or small
2 tablespoons well—drained tomato wedges
sweet pickle relish 6 small sweet pickles or
1 tablespoon finely chopped gherkins
onion

Place steaks or fillets in boiling, salted water (3 teaspoons salt).
Cover and return to boiling point; simmer for 10 minutes or
until fish flakes easily when tested with a fork. Drain. Remove
skin and bones. Flake. (Yield: 2 cups flaked halibut.) Combine
salad dressing or mayonnaise, pickle relish, onion, lemon juice,
and remaining salt; mix well. Add halibut, or other fish, and
celery; mix carefully. Cover bottom half of each bun with a
lettuce leaf. Top each with about 1/3 cup salad mixture. Cover
with bun tops. Spear cherry tomato or tomato wedge and sweet
pickle with a wood pick or metal skewer, kabob fashion, and
insert into center of each bun top. Makes 6 servings.

 

 CRAB CREPES WITH SHRIMP SAUCE
(OPPOSITE PAGE)
Crepes 2 tablespoons diced pimiento
1/2 cup milk 1 teaspoon curry powder
1 egg 1 teaspoon lemon juice
1/2 cup sifted flour 1/2 teaspoon Worcestershire
1/4 teaspoon salt sauce
Filling Sauce
1 cup (6 ounces) frozen snow 1 can (10 ounces) frozen,

or queen crabmeat, flaked condensed shrimp soup,
1/2 cup thinly sliced celery defrosted
2 tablespoons thinly sliced 1/2 cup milk

green onions 1/2 cup tiny, cooked Pacific
1/4 cup salad dressing pink shrimp, optional

1 teaspoon lemon juice

To make crepes: Combine milk, egg, flour, and salt; beat until
smooth. Fry crepes, one at a time, in lightly greased 6- 0r 7—inch
skillet, using 3 tablespoonfuls batter for each crepe. Pour batter
into skillet; tilt pan quickly so that batter will cover bottom of
pan. Cook until lightly browned on both sides, turning once.
Stack and keep warm while preparing filling.

To make filling: Thaw crabmeat; combine crabmeat, celery, onion,
salad dressing, pimiento, curry powder, lemon juice, and Wor-
cestershire sauce; mix carefully. Spread an equal amount of
filling over each crepe, and roll up. Arrange filled crepes on heat—
proof platter. Cover with aluminum foil, crimping foil to edges
of platter. Bake in a moderate oven, 350° F., about 15 minutes
or until well heated. Prepare sauce while crepes are heating.

To make sauce: Combine soup, milk, shrimp, and lemon juice;
warm to serving temperature over low heat, stirring constantly.
To serve: Uncover platter and pour sauce over crepes. Makes 6
crepes or 6 servings.

BROILED PACIFIC COD FILLETS
WITH TOMATO AND CHEESE

2 pounds Pacific cod or other 2 teaspoons salt
white fish fillets, fresh or 1 can (8 ounces) tomato
frozen sauce

2 tablespoons butter or 1 onion (2-inch), chopped
margarine, melted 1/2 cup grated cheddar cheese

Thaw frozen fish; cut into 6 portions. Arrange fish in well-
greased baking pan; brush with melted fat, and sprinkle with
salt. Broil about 3 inches from source of heat for about 8 minutes.
Pour tomato sauce over fish; sprinkle with onion and cheese.
Broil until cheese melts and fish flakes easily when tested with a
fork, about 4 minutes. Makes 6 servings.

 

  

 

 

 SMELT, ITALIAN STYLE

(OPPOSITE PAGE)

2 cups sliced onion

2 cloves garlic, minced

1/; cup melted fat or oil

1 can (1 pound 12 ounces)
Italian tomatoes, undrained

1 can (6 ounces) tomato paste

11/2 teaspoons oregano

1 teaspoon sugar

M; teaspoon pepper

1/4 cup chopped parsley

2 pounds dressed Pacific smelt

1 cup shredded mozzarella
cheese

1/4 cup shredded Parmesan

 

11/2 teaspoons salt cheese

Cook onion and garlic in melted fat or oil until onion is tender.
Add tomatoes, tomato paste, oregano, 1 teaspoon salt, sugar, and
pepper; mix well. Cover and cook slowly, about 30 minutes, until
slightly thickened and flavors blend; stir often during cooking.
Stir in parsley. Spread sauce over bottom of 2- or 3—quart,
shallow, rectangular baking dish. Arrange smelt in a single layer
on sauce down the center of baking dish. Sprinkle with remaining
1/2 teaspoon salt and cheeses. Bake in a hot oven, 400° F., 15 to 20
minutes or until fish flakes easily when tested with a fork. Makes
6 servings.

DEVILED CLAMS

1 pint clams

1 clove garlic, minced

2 tablespoons chopped onion

1/2 cup chopped celery

1/4 cup butter or margarine,
melted

1 tablespoon flour

3/4 teaspoon salt

1/4 teaspoon pepper

1/; teaspoon thyme

3 drops liquid hot pepper
sauce

1 tablespoon chili sauce

1 egg, beaten

1/2 cup cracker meal

2 tablespoons chopped parsley

2 tablespoons butter or
margarine, melted

1/2 cup dry bread crumbs

Drain and chop clams. Cook garlic, onion, and celery in butter
or margarine until tender. Blend in flour and seasonings. Add
clams and cook until thick, stirring constantly. Stir a little of
the hot sauce into egg; add egg mixture to remaining sauce,
stirring constantly. Add cracker meal and parsley. Fill 6 well—

greased individual shells or casseroles. Combine butter or
margarine and crumbs; sprinkle over top of each shell. Bake in
a hot oven, 400° F.,f0r 10 minutes or until brown. Makes 6 serv-
ings.

 

  

 

 

  

SWEET AND SOUR KING CRAB

(OPPOSITE PAGE)

2 packages (6 ounces each) 2 tablespoons cornstarch
frozen king crabmeat 1/2 teaspoon dry mustard

1 cup sliced onion 1/4 teaspoon salt

1 small green pepper, cut in 1/2 cup white vinegar
1-inch squares 1 tablespoon soy sauce

1/4 cup butter or margarine 2/3 cup cherry tomato halves

1 can (1 pound 4 ounces) or thin tomato wedges
pineapple chunks in heavy 6 servings hot, cooked,
syrup seasoned, plain or almond

1/2 cup sugar rice or chow-mein noodles

Thaw frozen crabmeat. Saute onion and green pepper in butter
or margarine until onion is tender, not browned. Drain pine-
apple; reserve syrup. Combine sugar, cornstarch, mustard, and
salt. Stir in pineapple syrup, vinegar, and soy sauce; mix well;
add to onion-green pepper mixture. Cook, stirring constantly,
until thick and clear. Fold in pineapple chunks, crabmeat, and
tomatoes. Heat; serve over rice or noodles. Makes 6 servings.

OVEN-BARBECUED LINGCOD
OR PACIFIC OCEAN PERCH

2 pounds lingcod, Pacific 1 clove garlic, minced
ocean perch, or other firm 1 cup shredded cheddar cheese
fish fillets, fresh or frozen I cup fine bread, cracker, or
1/3 cup cooking oil cereal crumbs
1 teaspoon salt 1 cup favorite commercial
Dash pepper barbecue sauce

Thaw frozen fish, and cut into 6 serving portions. Combine oil,
salt, pepper, and garlic. Mix cheese and crumbs. Dip each piece
of fish into oil; drain; roll in cheese-crumb mixture. Arrange fish
in well-greased baking pan. Bake in hot oven, 450° F., 7 to 10
minutes. Heat barbecue sauce. Spoon 1/2 of sauce over fish. Keep
remaining sauce hot. Cook fish an additional 5 minutes or until
it flakes easily when tested with a fork. Serve with remaining
sauce. Makes 6 servings.

NOTE: Fish may be served with sauce on large, buttered, toasted
hamburger buns.

 

  

 

 

 HALIBUT STEAK WITH ORANGE-GRAPE SAUCE

(OPPOSITE PAGE)

2 pounds halibut steaks 1/2 cup cold water
(3/4-inch), fresh or frozen 2 teaspoons grated orange
2 cups boiling water rind
2 tablespoons lemon juice 1 teaspoon lemon juice
1 teaspoon salt 1 can (11 ounces) mandarin
1 tablespoon cornstarch orange segments, drained
1 tablespoon sugar 1 cup seeded green grape
1/2 cup orange juice halves

Thaw frozen fish, and cut into 6 serving portions. Place fish in a
well-greased, large frypan. Add boiling water, lemon juice, and
salt. Cover; simmer until fish flakes easily when tested with a
fork, 8 to 10 minutes. While fish is cooking, prepare sauce. Com-
bine cornstarch and sugar in small saucepan. Stir in orange
juice and cold water. Cook slowly, stirring constantly, until
thickened. Stir in orange rind, lemon juice, and fruits; heat.
Transfer cooked, drained fish carefully to hot serving platter.
Spoon sauce over halibut. Makes 6 servings.

SCALLOPED FISH AND POTATOES

11/2 pounds ocean perch, ling- 6 cups thinly sliced raw
cod, or other firm fish potatoes
fillets, fresh or frozen 2 cups thinly sliced onions,
2/3 cup flour separated into rings
21/4 teaspoons salt 1/4 cup butter or margarine
1/8 teaspoon pepper 3 cups hot milk
Paprika

Thaw frozen fish. Cut fish crosswise into IA-inch slices; set aside.
Combine flour, 1% teaspoons salt, and pepper; mix well. Spread
1/3 of the potato slices and 1/2 of the onion and fish slices in layers
over bottom of shallow, 3-quart casserole. Sprinkle 1/2 of the flour
mixture over fish. Dot with 1/2 of butter or margarine. Repeat
layers. Cover with remaining potato slices. Pour milk over
potatoes; press potatoes into milk. Sprinkle with remaining 1/2
teaspoon salt and paprika. Cover casserole with aluminum foil,
crimping foil securely to edges of casserole. Bake in a moderate
oven, 375° F., 1 hour or until potatoes are tender and fish flakes
easily when tested with a fork. Makes 6 servings.

 

  

 

  

12

PACIFIC CLAM AND CORN CHOWDER

8 ounces minced clams 2 tablespoons flour

1 cup clam liquid and water 1 tablespoon butter or

3 slices bacon, chopped margarine

1 cup chopped onion 1 teaspoon celery salt

2 cups diced raw potatoes 1 teaspoon salt

11/2 cups drained Dash white pepper
whole—kernel corn 1/2 cup coarse cracker

3 cups milk crumbs, optional

Drain clams; reserve liquid. Add water to clam liquid to make 1
cup. Fry bacon until crisp; add onion and cook until tender. Add
potatoes and clam liquid and water. Cover. Simmer gently until
potatoes are tender; add corn and milk. Blend flour and butter or
margarine, and stir into chowder. Cook slowly until mixture
thickens slightly, stirring constantly. Add seasonings and clams;
simmer 5 minutes. Serve hot. Top with cracker crumbs. Makes
6 servings.

PACIFIC CLAM CHOWDER

2 cups clam juice (nectar 1/4 cup flour
from steamed clams) 1/2 bay leaf

1 bouillon cube 1 cup milk

1/2 cup chopped onion 1 cup drained, minced,

1/2 clove garlic, minced cooked clams

3 tablespoons butter or 1 cup drained, cooked noodles
margarine Paprika, optional

Combine clam juice and bouillon cube; bring to a boil; stir until
dissolved. Saute onion and garlic in butter or margarine until
tender; stir in flour. Add clam juice and cook, stirring constantly
until thick. Add bay leaf. Stir in milk, clams, and noodles; heat
thoroughly. Serve in bowls; sprinkle with paprika. Makes 6
servings.

PACIFIC OYSTER ROAST

:36 Pacific oysters, in the shell Melted butter or margarine

Wash oyster shells thoroughly. Place oysters on a grill about 4
inches from hot coals. Roast for 10 to 15 minutes or until shells
begin to open. Serve in shells with melted butter or margarine.
Makes 6 servings.

 HALIBUT POT ROAST

(CENTER SPREAD, UPPER LEFT)

3-pound chunk halibut,
salmon, or other firm fish,
fresh or frozen

12 medium-size carrots, peeled melted

6 medium-size raw potatoes, 2 teaspoons salt
peeled 1/4 teaspoon pepper

2 cups sliced celery

1/3 cup water
1 clove garlic, minced
1/3 cup butter or margarine,

Thaw frozen fish. Center fish in large, well-greased baking pan.
Arrange vegetables around fish. Combine water and garlic; pour
over fish and vegetables. Brush fish and vegetables with butter
or margarine. Sprinkle with salt and pepper. Cover with foil,
crimping to edges of pan. Bake in moderate oven, 350° F., 1
hour or until vegetables are tender and fish flakes easily when
tested with a fork. Transfer fish and vegetables to heated serv—
ing dish. Serve with pan drippings if desired. Makes 6 servings.

(CENTER SPREAD, UPPER LEFT)

 

   
 
      
  

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(CENTER SPREAD, LOWER LEFT) 13

FRUITY TUNA SALAD

(CENTER SPREAD, LOWER LEFT)

2/3 cup salad oil

1/3 cup honey

1/3 cup lemon juice

1 tablespoon grated onion

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon paprika

1/2 teaspoon celery seed,
optional

3 cans (61/2 to 7' ounces each)
albacore tuna, drained,
broken in chunks

Crisp salad greens

1 can (1 pound 1; ounces)
pineapple chunks or slices,
chilled and drained

2 large oranges, peeled and
sliced

1 ripe avocado, peeled and
sliced

Mint sprigs or watercress

Combine first 8 ingredients in large bowl; mix well. Add tuna;
cover and refrigerate several hours. Drain tuna; save marinade.
Line shallow salad bowl or serving platter with salad greens;
pile drained tuna in center of dish. Arrange pineapple, orange,
and avocado slices around tuna. Garnish with mint sprigs or
watercress. Serve with reserved marinade or, if preferred, honey-
celery seed dressing. Makes 6 servings.

 

  

 

  

BROILED SALMON STEAKS WITH HERB SAUCE

(CENTER SPREAD, UPPER MIDDLE)

6 salmon steaks (3/4—inch) 1 tablespoon chopped parsley
fresh or frozen (about 1/4 teaspoon fines herbes blend
2 pounds) 1 clove garlic, sliced

1/4 cup butter or margarine 1 teaspoon salt

1/4 cup dry white wine

Thaw frozen steaks. Combine butter or margarine, wine, parsley,
herbs, and garlic; heat slowly until fat is melted. Let stand 15
minutes. Sprinkle steaks with salt. Place fish on a well—greased
broiler pan; brush with sauce. Broil about 3 inches from heat
source, 4 to 6 minutes. Turn carefully; brush with sauce. Broil
4 to 6 minutes longer or until fish flakes easily when tested with
a fork. Baste steaks with sauce several times while broiling.
Makes 6 servings.

(CENTER SPREAD, UPPER MIDDLE)

(CENTER SPREAD, LOWER MIDDLE)

BAKED ROCKFISH OR SEA BASS
WITH SPINACH AND BREAD STUFFING

(CENTER SPREAD, LOWER MIDDLE)

3— or 4—pound dressed rock— 4 cups soft bread cubes
fish, sea bass, or other firm (1/2-inch)
fish, fresh or frozen 4 cups fresh spinach leaves,
21/2 teaspoons salt washed, well-drained
1V2 cups thinly sliced celery 1 tablespoon lemon juice
1/4 cup sliced green onions 1/4 teaspoon pepper
1/2 cup butter or margarine,
melted

Thaw frozen fish; clean, wash, and dry fish. Sprinkle inside and
outside with 11/2 teaspoons salt. Cook celery and onion in 6 table—
spoons butter or margarine until celery is tender. Stir in bread
cubes and spinach leaves. Cook and stir until spinach is tender.
Add lemon juice, remaining 1 teaspoon salt, and pepper; toss
lightly. Stuff fish loosely. Close opening with small skewers. Place
fish in well-greased baking pan. Brush with remaining butter or
margarine. Bake in a moderate oven, 350° F., 40 to 60 minutes
or until fish flakes easily when tested with a fork. Makes 6 to
8 servings.

 

  
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
  
 
 
 
 
 
 
 
    
  
 
 
  
   

  

 

 

 

18

RAINBOW TROUT
WITH MUSHROOM-HERB STUFFING

(CENTER SPREAD, UPPER RIGHT)

6 pan—dressed rainbow trout, 2/3 cup sliced green onions
fresh or frozen 1/4 cup chopped parsley
2 teaspoons salt 2 tablespoons chopped
4 cups (1/2-inch) soft bread pimiento
cubes 1; teaspoons lemon juice
2/3 cup butter or margarine V2 teaspoon marjoram

1 cup sliced fresh mushrooms

Thaw frozen fish; clean, wash, and dry. Sprinkle 11/2 teaspoons
salt evenly over inside and outside of fish. Saute bread cubes in
1/2 cup butter or margarine until lightly browned, stirring fre-
quently. Add mushrooms and onion; cook until mushrooms are
tender. Stir in remaining salt, parsley, pimiento, lemon juice,
and marjoram; toss lightly. Stuff fish, and arrange in single layer
in a well-greased baking pan. Brush with remaining melted but-
ter or margarine. Bake in a moderate oven, 350° F., 25 to 30
minutes or until fish flakes easily when tested With a fork. Serve
plain or with favorite fish sauce. Makes 6 servings.

(CENTER SPREAD, UPPER RIGHT)

(CENTER SPREAD, LOWER RIGHT)

 

NORTHWEST CIOPPINO

(CENTER SPREAD, LOWER RIGHT)

II/é pounds halibut, lingcod, 1 cup water
’2'ockfish, or sea bass, fresh 1/4 cup chopped parsley
or frozen 2 teaspoons salt

2 cups sliced onion 1 teaspoon basil

2 cloves garlic, finely minced 1/2 teaspoon oregano

1/4 cup cooking or olive oil 1/4 teaspoon pepper

1 can (1 pound 12 ounces) 1 dozen clams in shell, washed
Italian tomatoes, undrained 1 cup cooked, peeled, Pacific

1 can (8 ounces) tomato sauce pink shrimp

Thaw frozen fish, and cut into ll/g—inch chunks. Cook onion and
garlic in oil until onion is tender but not brown. Add tomatoes,
tomato sauce, water, parsley, salt, basil, oregano, and pepper.
Cover. Simmer gently about 30 minutes. Add fish chunks; cover
and simmer 10 to 20 minutes. Add clams in shells and shrimp;
cover; cook 10 minutes longer or until fish flakes easily when
tested with a fork. Makes 6 to 8 servings.

 

 NORTHWESTERN SALMON PIE

1 can (1 pound) salmon 2 tablespoons butter or

1 cup salmon liquid and milk margarine

1 cup soft bread crumbs 2 tablespoons chopped parsley
3 eggs, beaten slightly 1 tablespoon lemon juice

1 cup diced celery 3/4 teaspoon salt

1/4 cup chopped onion 1 9-inch unbaked pastry shell

Drain salmon; reserve liquid. Add milk to salmon liquid to make
1 cup. Bone, skin, and flake salmon. Combine liquids, bread
crumbs, and eggs; let stand while preparing remaining ingredi-
ents. Cook celery and onion in butter or margarine until celery
is tender. Add cooked vegetables, flaked salmon, parsley, lemon
juice, and salt to egg mixture; mix. Pour into pastry shell. Bake
in a hot oven, 400° F., 25 to 30 minutes or until crust is done and
mixture is set. Let stand 8 to 10 minutes before cutting. Makes
one 9-inch pie, enough for 6 servings.

SOLE WITH MUSHROOM-WINE SAUCE

2 pounds petrale, English, or 1 small clove garlic, finely
rex sole fillets, fresh or minced
frozen 1/2 cup fresh or canned

o’ tablespoons butter or mushrooms, sliced
margarine 1 teaspoon flour

2 tablespoons lemon juice 1/4 cup catsup

1%; teaspoons salt 1/4 cup dry white wine

2 slices bacon, diced 1/4 cup water

1/4 cup sliced green onions

Thaw frozen fish. Arrange fillets in single layer in well—buttered
baking pan. Drizzle 2 tablespoons melted butter or margarine
and lemon juice over fish, and sprinkle with 1 teaspoon salt. Broil
4 inches from heat source about 10 minutes or until fish flakes
easily when tested with a fork. While fish is broiling, fry bacon
until crisp. Remove bacon pieces from pan; drain on absorbent
paper. Add 1 tablespoon butter or margarine to bacon drippings.
Cook green onion and garlic in drippings until tender. Stir in
mushrooms and flour. Add catsup, Wine, water, and 1/3 teaspoon
salt; cook, stirring constantly, until sauce is slightly thickened.
Spoon sauce over fish; sprinkle with bacon pieces. Makes 6
servings.

 

 

19

  

SMOKY SABLEFISH OR SALMON DINNER SALAD
(OPPOSITE PAGE)
1 cup salad dressing or 2 cups sliced celery
mayonnaise 2/3 cup sliced radishes
1 teaspoon prepared mustard 1/3 cup sliced green onions
1/2 teaspoon tarragon leaves 1/2 pound smoked sablefish or
1/2 teaspoon salt salmon, flaked
1/4 teaspoon celery seed Lettuce leaves
3 cups chilled, sliced, cooked
potatoes

Combine first 5 ingredients; mix well. Fold in sliced potatoes.
Cover; refrigerate several hours to blend flavors. Add celery,
radishes, onion, and flaked fish; mix carefully. Arrange in center
of lettuce—lined serving dish; garnish with additional sliced
smoked sablefish or salmon, albacore tuna, or Pacific pink shrimp.
Makes 6 servings.

SOLE ROLL-UPS WITH SHRIMP SAUCE

I 1/2 pounds petrale, English, 1/9 teaspoon white pepper
or Dover sole fillets, fresh 1/4 cup dry white wine,
or frozen optional

1/2 cup thinly sliced celery 2 tablespoons flour

2 tablespoons sliced green 1 cup half-and-half (half milk,
onions half cream) or milk

1/3 cup butter or margarine 1 egg yolk, beaten

2 cups soft bread crumbs 1 cup cooked Pacific pink

1/3 teaspoon tarragon leaves shrimp

11/4 teaspoons salt 1 teaspoon lemon juice

Thaw frozen fillets. Saute celery and onion in 2 tablespoons but-
ter or margarine until tender, not brown. Stir in bread crumbs,
tarragon leaves, 1/4 teaspoon salt, and pepper. Divide fillets into
6 serving portions. Sprinkle fish with 3/4 teaspoon salt. Cover
each fillet with an equal amount of bread mixture. Roll and secure
with wooden picks or metal skewers. Place roll in shallow 11/2-
quart baking dish. Drizzle with wine and 2 tablespoons melted.
butter or margarine. Bake in moderate oven, 350° F., about 25
minutes or until fish flakes easily when tested with a fork. Baste
with pan juices several times during cooking.

To make sauce: Melt remaining butter or margarine in small
saucepan; blend in flour and remaining 1/4 teaspoon salt. Stir in
half-and-half or milk; cook, stirring constantly, until thick and
smooth. Fold a small amount of hot mixture into egg yolk; stir
yolk mixture into remaining sauce. Add shrimp, lemon juice, and
pan juices to sauce; blend carefully. Heat to serving temperature.
Serve over sole roll-ups. Makes 6 servings.

 

  

 

 

  

  

22

    

STUFFED SALMON OR ROCKFISH
WITH EGG SAUCE

(OPPOSITE PAGE)

  

1 dressed salmon or rockfish, 1 small bay leaf, crumbled
fresh or frozen (about 4 1/2 cup butter or margarine
pounds) 4 cups soft bread crumbs

11/2 teaspoons salt 2 tablespoons chopped parsley

1.1/2 cups diced celery 1/2 teaspoon rosemary

11/2 cups chopped onion Dash pepper

1 clove garlic, finely minced

Thaw frozen fish; clean, wash, and dry. Sprinkle 1 teaspoon salt
over inside cavity of fish, and place in well-greased baking pan.
Cook celery, onion, garlic, and bay leaf in 1/3 cup butter or
margarine until vegetables are tender. Add remaining salt, bread
crumbs, parsley, rosemary, and pepper; toss lightly. Stuff fish
loosely; brush with remaining butter or margarine. Cover fins
and tail of fish loosely with foil. Bake in a moderate oven, 350°
F., for 45 to 60 minutes or until fish flakes easily when tested
with a fork. Serve plain or with Egg Sauce. Makes 6 to 8
servings.

Egg Sauce

2 tablespoons butter or 1/4 cup half-and-half (half
margarine milk, half cream)

2 tablespoons flour 1 tablespoon lemon juice

1/2 teaspoon salt 2 hard-cooked eggs, coarsely

Dash white pepper chopped

1 cup milk 2 tablespoons diced pimiento,

optional
Melt butter or margarine in small saucepan. Blend in flour, salt,
and pepper. Stir in milk and half-and-half; cook, stirring con-
stantly, until thick and smooth. Fold in lemon juice, eggs, and
pimiento; heat. Serve with baked fish. Makes 13/4 cups sauce.

SCALLOPED OYSTERS

1 pint Pacific oysters 1/2 cup butter or margarine,
2 cups cracker crumbs melted
1/2 teaspoon salt 1/4 teaspoon Worcestershire
1/8 teaspoon pepper sauce

1 cup milk

Drain oysters. Combine cracker crumbs, salt, pepper, and butter
or margarine; sprinkle 1/3 in a greased casserole; cover with a
layer of oysters. Repeat layer. Add Worcestershire sauce to milk,
and pour over contents of dish. Sprinkle remaining crumbs over
top. Bake in moderate oven 350° F., 30 minutes or until brown.
Makes 6 servings.

  

 

 

  

CRAB ELEGANT

1 cup sliced celery 1/2 cup half—and-half (half
1/4 cup butter or margarine milk, half cream)
1 cup sliced fresh mushrooms 1/4 cup sherry, optional
or 1 can (4 ounces) sliced 1/2 teaspoon Worcestershire
mushrooms, drained sauce
1/4 cup sliced green onions 2 cups (12 ounces) Dungeness
0’ tablespoons flour crabmeat, flaked
7‘/4 teaspoon salt 2 tablespoons diced pimiento
Dash white pepper 6' servings hot, fluffy rice
1 cup milk 1 ripe avocado, peeled and

sliced, optional

Cook celery in butter or margarine until tender. Add mushrooms
and onion, and cook until onion is tender. Blend in flour, salt,
and pepper. Stir in milk and half-and—half ; cook until thickened,
stirring constantly. Add sherry, Worcestershire sauce, crabmeat,
and pimiento; mix carefully. Place over low heat and bring to
serving temperature, stirring often. Serve on rice; garnish with
avocado slices. Makes 6 servings.

HALIBUT WITH RICE

2 pounds halibut, rockfish, 11/2 cups uncooked rice
lingcod, sea bass, or (not instant)
salmon, fresh or frozen .3 cups boiling water

4 slices bacon, diced 1/3 cup chili sauce

2 tablespoons butter or 2 chicken bouillon cubes
margarine 2 teaspoons salt

1 cup chopped onion Pinch safi‘ron

1 clove garlic, finely minced 1 package (10 ounces)

frozen peas

Thaw frozen fish and cut into 1-inch chunks. Fry bacon until
crisp. Remove pieces from pan; drain on absorbent paper. Add
butter or margarine to bacon drippings, and cook onion and
garlic in drippings until tender. Add rice, boiling water, chili
sauce, bouillon cubes, salt, and saffron; mix well. Return to a
boil; cover and cook slowly 10 minutes. Add fish, bacon, and
peas; cover and cook 10 minutes longer or until rice and peas
are tender and fish flakes easily when tested with a fork. Makes
6 servings.

 CRAB AND SHRIMP AU GRATIN IN RAMEKINS

1/3 cup sliced green onions 1 package (6' ounces) frozen

1/4 cup butter or margarine king crabmeat, defrosted

1/4 cup flour 1 cup cooked Pacific pink

1 teaspoon salt shrimp

1/8 teaspoon white pepper 1 can (6 ounces) water

1 cup half—and-half (half chestnuts, drained and
milk, half cream) sliced

1 cup milk 3 cups cooked rice

2 tablespoons lemon juice 2 tablespoons diced pimiento

1 cup shredded cheddar cheese

Saute green onion in butter or margarine until tender. Blend in
flour, salt, and pepper. Add half-and-half and milk; cook, stirring
constantly, until thick and smooth. Stir in lemon juice, crabmeat.
shrimp, water chestnuts, rice, pimiento, and 1/2 of the cheese.
Spoon into 6 10—ounce casseroles or ramekins. Sprinkle remaining
cheese over tops. Bake in a moderate oven, 350° F., for about 25
minutes or until mixture is hot and bubbly. Makes 6 servings.

BROILED SHAD

2 pounds shad fillets or other 2 tablespoons lemon juice 25
fish fillets, fresh or frozen 2 teaspoons prepared mustard

1/4 cup butter or margarine. 1 teaspoon salt
melted 11; teaspoon pepper

2 tablespoons horseradish Paprika

Thaw frozen fillets. Cut into serving—size portions. Combine but-
ter or margarine, horseradish, lemon juice, mustard, salt, and
pepper. Place fish, skin side up, on a well-greased broiler pan.
Brush with s