xt769p2w6r5w https://exploreuk.uky.edu/dips/xt769p2w6r5w/data/mets.xml United States. Bureau of Commercial Fisheries. issuing body 1961 bulletins I 49.49:C 77/1961 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 Cooking (Fish) Outdoor cooking Outdoor Fish Cookery, 1961 text image 25 pages, illustrations, 22 cm. Call Number: I 49.49:C 77/1961 Outdoor Fish Cookery, 1961 1961 1961 2022 true xt769p2w6r5w section xt769p2w6r5w  

WWWWmMl|\\\|l|\)|\|l\|)l\)l||$ . FISH E RI ES

MARKETING
SPECIAL BULLETIN

BUREAU OF COMMERCIAL FISHERIES 0 II. 8. DEPARTMENT III IIIE IIIIEIIIIIII
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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

 

    

 

FISH IN ITS MANY MARKET FORMS GIVES YOU A DIVERSITY OF

TASTE TREATS.

 

   

THE RECIPES APPEARING IN THIS BULLETIN HAVE BEEN KITCHEN TESTED
BY THE HOME ECONOMISTS OF THE BUREAU OF COMMERCIAL FISHERIES.

 

  

GARNISHES

FOR HSH

The importance of garnishes cannot be emphasized too much.
A dash of color or a touch of garnish can turn a plain dish
into an attractive and appetizing one. The most common gar—
nishes are listed below together with suggested methods of

preparation.

Garnishes
Beets

Carrots
Celery
Cucumbers
Green peppers
Hard-cooked eggs
Lemons
Lettuce
Paprika
Parsley
Pickles
Radishes

Red Peppers

Water Cress

Suggested Preparation
Cooked whole or sliced

Tops, sticks, curls,or shredded
Tops, hearts, sticks, curls
Slices or sticks

Sticks or rings

Slices, wedges, deviled,or grated yolks
Slices or wedges

Leaves or shredded

Sprinkled sparingly

Sprigs and chopped

Whole, sliced,or chopped

Whole, sliced,or roses

Strips or rings

Sprigs or chopped

 

  

 CHARCOAL GRILLED SOFT-SHELL BLUE CRABS

 

12 soft—shell blue crabs
% cup butter or other fat
3/4 cup chopped parsley

1 teaspoon lemon juice

% teaspoon nutmeg
% teaspoon soy sauce
Dash tabasco

Lemon wedges

Dress crabs by cutting off the face just back of the eyes. Remove
the apron; remove the spongy parts (the gills, stomach, and
intestines) under the points of the body covering. Rinse in cold
water; drain. Melt butter; add parsley, lemon juice, nutmeg, soy
sauce, and tabasco. Heat. Baste crabs with sauceo Place crabs in
well—greased, hinged wire grills. Cook on a barbecue grill about

4 inches from moderately hot coals° Cook for 16 to 20 minutes or
until lightly browned, basting and turning every 4 minutes. Serve
with lemon wedgeso Serves 6.

SHRIMP SUPREME

3 pounds shrimp, fresh or frozen 2 tablespoons lemon juice

2 cans (4 ounces each) sliced 2 tablespoons chili sauce
mushrooms, drained
1 teaspoon salt
2/3 cup butter or other fat,
melted % teaspoon garlic salt

% cup Ch0pped parsley Dash Worcestershire sauce

% cup chopped onion Dash tabasco

Thaw frozen shrimp. Peel shrimp and remove sand veins. Wash and
drain on absorbent paper. Cut 6 squares of heavy-duty aluminum foil,
12 inches each. Divide shrimp into 6 portions. Place each portion
of shrimp on one half of each square of foil. Place mushrooms on
top of shrimp. Combine remaining ingredients. Pour sauce over
shrimp, using approximately 3 tablespoons for each portiono Fold
other half of foil over shrimp and seal edges by making double folds
in the foil. Place packages of shrimp on a barbecue grill about

4 inches from moderately hot coals. Cook for 20 minutes or until
shrimp is tender. To serve, cut a big crisscross in the top of each
package and fold the foil back. Serves 60

 

  

 

 

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GRILLED KING CRAB LEGS

 

3 packages (12 ounces each) 2 tablespoons lemon or lime juice
precooked, frozen, king
crab legs % teaspoon paprika

% cup butter or other fat, Melted butter or other fat
melted

Thaw frozen crab legso Combine butter, lemon juice, and paprikao
33599 crab meat with sauceo Place crab legs, flesh side down, on a
barbecue grill about 4 inches from moderately hot coalsn Cook for

5 minutes. Turn and baste with remaining sauce. Cook for 5 minutes
longer, Serve with melted butter. Serves 60

OUTDOOR STUFFED KING CRAB LEGS

 

3 packages (12 ounces each) 2 tablespoons flour

precooked, frozen, king

crab legs % teaspoon salt
1 can (4 ounces) mushroom 1 cup milk

stems and pieces, drained

% cup grated cheese

2 tablespoons butter or other fat,

melted Paprika

Thaw frozen crab legs. Remove meat from shells. Remove any cartilage
from meat; cut meat into %-inch pieceso Chop mushroomsg Cook
mushrooms in butter for 5 minutes, Blend in flour and salt. Add
milk gradually and cook until thick, stirring constantly. Add cheese
and crab meat; heato Fill shells with crab mixtureo Sprinkle with
paprika. Place stuffed crab legs, shell side down, on a barbecue
grill about 4 inches from moderately hot coalso Heat for 10 minuteso
Serves 60

 

 

 

 

 

 EQEL§2_LOBSTER
6 live lobsters (1 pound each) 1/3 cup salt
1% gallons water Melted butter or other fat
Place water in a large container. Add salt. Cover and bring to the
boiling point over a hot fire. Plunge lobsters headfirst into the

boiling, salted water. Cover and cook for 20 minutes. Drain. Crack
claws. Serve with melted buttero Serves 6.

BLUE CRAB BOIL

24 live, hard—shell, blue crabs 1 lemon, sliced
3 ounces prepared crab boil 1% gallons water
1 medium onion, sliced 1/3 cup salt

0
Tie crab boil, onion, and lemon in a piece of cheesecloth. Place
water in a large container. Add salt and bag of seasonings. Cover
and bring to the boiling point over a hot fire. Plunge crabs into
the boiling, seasoned watero Cover and cook for 15 minutes. Drain.
Serves 6.

LOUISIANA SHRIMP BOIL

 

5 pounds shrimp, fresh or frozen 1 lemon, sliced
3 ounces prepared shrimp boil 1 clove garlic, sliced
1 small onion, sliced 1 gallon water

% cup salt

Tie the shrimp boil, onion, lemon, and garlic in a piece of cheesecloth.
Place water in a large container. Add salt and bag of seasonings.
Cover and bring to the boiling point over a hot fire. Add shrimp

and return to the boiling point. Cover and cook for 5 minutes or

until shrimp is tender. Drain. Serves 6.

   

 SCALLOP KABOBS
1 pound scallops, fresh or
frozen

1 can (13% ounces) pineapple
chunks, drained

1 can (4 ounces) button
mushrooms, drained

% cup soy sauce
% cup salad oil
% cup lemon juice

4 cup chopped parsley

.1

% teaspoon salt

 

SCALLOP KABOBS ”3“ ”Pp“

12 slices bacon

Thaw frozen scallops. Remove any shell particles and wash. Place
pineapple, mushroomS, and scallops in a mixing bowlo Combine soy
sauce, oil, lemon juice parsley, salt, and pepper. Pour sauce
over scallop mixture and let stand for 30 minutes, turning once,
Fry bacon slowly until cooked but not crisp“ Cut each slice in
half. Using long skewers, alternate scallops, pineapple, mushrooms,
and bacon until skewers are filled. Place kabobs on a barbecue
grill about 4 inches from moderately hot coalsu Cook for 6 minutesa

Turn and cook for 4 to 6 minutes longer. Serves 6.

 

 

 

  

 

OYSTER ROAST_
36 shell oysters

Melted butter or other fat

Wash oyster shells thoroughly.
barbecue grill about 4 inches from hot coalsa Roast

for 15 minutes or email shells begin to open. Serve,
in shells with melted buttero Serves 6.

Place oysters On a V

 

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oast
erve,

 

 

   

NEW ENGWD

   

   

6 dozen steamer clams 6 live lobsters (1 pound each)
6 medium baking potatoes Rockweed (optional)
6 medium onions Lemon wedges
6 ears of corn, in the husks Melted butter or other fat
W‘“ s
‘ Wash clam shells thoroughlyo Wash potatoes and cut off ends. Peel

onionsu Remove corn silk from ears of corn and replace husks° Cut

12 pieces of cheesecloth and 12 pieces of heavy-duty aluminum foil,

18 x 36 inches eacho Place 2 pieces of cheesecloth on top of 2

sheets of foilo Place 12 clams, a lobster, potato, onion, ear of corn,
and rockweed on cheesecloth. Tie the cheesecloth up over the food°
Pour 1 cup water over the packageo Bring edges of foil together and
seal tightlya Make 6 packageso Place packages on a barbecue grill
about 4 inches from hot coalso Cover with hood or aluminum foilo

Cook for 1 hour or until potatoes are cooked, turning every 15 minutes.
Serve with lemon wedges and melted butteru Serves 60

 

   
 
   
  
 
 
  
  
 
  
 
  
 
 
  
    

BACK YARD CLAMBAKE
12 dozen steamer clams 12 live lobsters (1 pound each)
12 baking potatoes Lemon wedges

12 ears of corn, in the husks Melted butter or other fat

Wash clam shells thoroughly. Wash potatoes and cut off ends. Remove
corn silk from ears of corn and replace husks.

Use a large metal container, similar to a thirty-gallon galvanized
garbage can, with a tight fitting lid. Have 5 baskets with folding
handles made to fit inside the container. The bottom of the baskets
should be made of half-inch, galvanized wire mesh. Place 3, 6-inch
high supports in the bottom of the container.

Put water in the bottom of the container to a depth of about 5 inches.
Place potatoes in a basket and place on the supports in the container.
Finish filling container by placing corn in the next basket, lobsters
in the next two baskets, and clams in the top basket. Cover container
and place over a hot fire. Steam for 1 hour. Remove baskets. Crack
lobster claws. Serve with lemon wedges and melted butter. Serves 12.

 SMOKED FISH

6 pounds dressed mullet or other
fish (1 pound each)

1 cup salt

1 gallon water

% cup salad oil

 

ii)
MULLET \ \

Remove the head just below the

collarbone. Cut along the back-
bone almost to the tail. The fish should lie flat in one piece. Wash
fish. Add Salt to water and stir until dissolved. Pour brine over fish
and let stand for 30 minuteso

To smoke fish, use a charcoal fire in a portable barbecue grill with
hood or a cover that closes to make a smoker° Soak 1 pound of hickory
chips or sawdust in 2 quarts water. Let charcoal fire burn down to a
low, even heat° Place 1/3 of the wet chips on the charcoalo

 

Rinse fish in cold water. Place fish, skin side down, on a well-greased
barbecue grill over the smoking fire° Place cover over grill. Smoke for
1% hours, adding remaining wet chips every 15 minutes to keep the fire
smoking°

Increase the temperature by adding more charcoal to the fire and opening
the draft. Brush fish Sparingly with oil. Cover and cook for 15 minutes°
Brush fish again with oil and cook for 10 minutes longer or until fish

is lightly brownedo Serves 6.

 

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12.

GRILLED SPINY LOBSTER TAILS

0‘

Spiny lobster tails (8 ounces
each), fresh or frozen
cup butter or other fat, melted
tablespoons lemon juice
teaspoon salt

elted butter or other fat

 

3W" NN“

 

Thaw frozen lobster tails. Cut WIMIQ$TW

in half lengthwise. Remove

swimmerettes and sharp edges.

Cut 6 squares of heavy—duty aluminum foil, 12 inches each. Place
each lobster tail on one half of each square of foil. Combine
butter, lemon juice, and salt. Baste lobster meat with sauce. Fold
other half of foil over lobster tail and seal edges by making double
folds in the foil. Place packages of lobster tails on a barbecue
grill, shell side down, about 5 inches from hot coals. Cook for

20 minutes. Remove lobster tails from the foil. Place lobster tails
on grill, flesh side down, and cook for 2 to 3 minutes longer or
until lightly browned. Serve with melted butter. Serves 6.

CRISPY FRIED RAINBOW TROUT

 

6 pan-dressed rainbow trout or other
small fish, fresh or frozen

12 slices bacon

% cup evaporated milk

1% teaspoons salt

Dash pepper

% cup flour

% cup yellow cornmeal

1 teaspoon paprika

l/3 cup butter or other fat
Lemon wedges

Thaw frozen fish. Clean, wash and dry fish. Fry bacon until crisp.
Remove bacon, reserving bacon fat for frying. Combine milk, salt,

and pepper. Combine flour, cornmeal, and paprika. Dip fish in milk
mixture and roll in flour mixture. Place butter and bacon fat in a
heavy iron frying pan. Place on a barbecue grill about 4 inches from
hot coals and heat until fat is hot but not smoking. Add fish and fry
for 5 minutes. Turn carefully and fry for 5 minutes longer or until

fish is brown and flakes easily when tested with a fork. Drain on
absorbent paper. Serve with lemon wedges and bacon. Serves 6.

 

 

 BARBECUED ROCKFISH FILLETS

 

2 pounds rockfish fillets or other
fish fillets, fresh or frozen

2 tablespoons chopped onion
1 clove garlic, finely chopped

2 tablespoons butter or other
fat, melted

Thaw frozen filletso

1 can (8 ounces) tomato sauce
2 tablespoons sherry

% teaspoon salt

% teaspoon oregano

3 drops tabasco

Dash pepper

Cook onion and garlic in butter until tendero

Add remaining ingredients and simmer for 5 minutes, stirring

occasionallyo Coolo

reserving sauce for basting°
wire grillsa
hot coals for 8 minutes.

Cut fillets into serving-size portions.
Place fish in a single layer in a shallow baking pano
over fish and let stand for 30 minutes, turning onceo
Place fish in well-greased, hinged

Cook on a barbecue grill about 4 inches from moderately
Baste with remaining sauceo

Pour sauce
Remove fish,

Turn and

cook for 7 to 10 minutes longer or until fish flakes easily when

tested with a forko Serves 6°

SMOKY BARBECUED SPANISH MACKEREL

 

2 pounds Spanish mackerel fillets
or other fish fillets, fresh
or frozen

% cup vinegar

% cup salad oil

% cup lemon juice

2 tablespoons grated lemon rind

1 tablespoon hickory liquid smoke

Combine all ingredients except fish and paprika.
Cut fillets into serving-size portionsa

boiling pointo Cool°

in a single layer in a shallow baking pan.
let stand for 30 minutes, turning onceu
Cook on a barbecue grill about 4 inches from
Baste with remaining sauce“

hinged wire grills”

moderately hot coals for 8 minutes.

1 tablespoon brown sugar

2 teaspoons salt

% teaspoon Worcestershire sauce
2 bay leaves

Dash white pepper

Dash tabasco

Paprika

Bring to the

Place

Pour sauce over fish and
Place fish in well-greased,

Turn and cook for 7 to 10 minutes longer or until fish flakes easily

when tested with a forko

Sprinkle with paprika.

Serves 6o

13.

 

 

  

14.

    

 

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BARBECUED CALIFORNIA SEA BASS

 

2 pounds California sea bass
steaks or other fish steaks,
fresh or frozen

% cup butter or other fat, melted

% cup sesame seeds

1/3 cup lemon juice

1/3 cup cognac

3 tablespoons soy sauce

 

  

_L:1 4% 4" 1 teaspoon salt
BARBECL7ED _
CALIFORNIA SEA BASS 1 large clove garlic, crushed 4
4
Thaw frozen steaks. Place steaks in a single layer in a shallow 2%

baking pan. Combine remaining ingredientsn Pour sauce over fish

and let stand for 30 minutes, turning once, Remove fish,

reserving sauce for bastingo Place fish in well-greased, hinged

wire grills. Cook on a barbecue grill about 4 inches from moderately
hot coals for 8 minutes. Baste with remaining sauceo Turn and cook
for 7 to 10 minutes longer or until fish flakes easily when tested
with a fork and sesame seeds have browneda Serve any remaining

sauce with fish. Serves 6°

 MEN OF DISTINCTION PREFER FISH

         

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PINE BARK STEW

2 pounds haddock fillets or other 2 cups diced potatoes
fish fillets, fresh or frozen
1 cup catsup
% cup chopped bacon
2 tablespoons Worcestershire

1 cup chopped onion sauce
2 cans (1 pound 13 ounces each) 2 teaspoons salt
tomatoes

% teaspoon pepper

Thaw frozen fillets. Skin fillets if necessary. Cut fillets into
1-inch pieces. Fry bacon until lightly browned in a large kettle over
a hot fire. Add onion and cook until tender. Add tomatoes, potatoes,
catsup, and seasonings. Cover and cook for 30 minutes, stirring
occasionally. Add fish and continue cooking for 45 minutes or until
potatoes are tender. Serves 6.

 

  

l6.

 

 

FISHERMAN 'S DELIGHT

2 pounds pan-dressed yellow
perch or other small

fish, fresh or frozen
2 tablespoons lemon juice
2 teaspoons salt
% teaspoon pepper
1 pound sliced bacon

FISHERMAN’S bELIGHT

Thaw frozen fish. Clean, wash,
and dry fish. Brush inside of fish with lemon juice. Sprinkle with
salt and pepper. Wrap each fish with a slice of bacon. Place fish
in well-greased, hinged wire grillso Cook on a barbecue grill
about 5 inches from moderately hot coals for 10 to 15 minutes or
until bacon is crisp. Turn and cook for 10 minutes longer or until
bacon is crisp and fish flakes easily when tested with a fork°

Serves 6.

 

  

gm

2 pounds ocean perch fillets or % cup flour

other fish fillets, fresh or frozen % cup yellow cornmeal
% cup evaporated milk 1 teaspoon paprika
1% teaspoons salt Butter or other fat
Dash pepper Lemon wedges

Thaw frozen fillets, Cut large fillets into strips, 1% to 2-inches
wide. Combine milk, salt, and peppero Combine flour, cornmeal, and
paprika. Dip fish in milk mixture and roll in flour mixture, Place
butter or other fat in a heavy iron frying pan° Place on a barbecue
grill about 4 inches from hot coals and heat until fat is hot but not
smokingn Add fish and fry for 4 minutes° Turn carefully and fry for
4 minutes longer or until fish is brown and flakes easily when tested
with a fork, Drain on abosorbent paper“ Serve with lemon wedgeso
Serves 60

 

  

18.

LEMON-BUTTER GRILLED CATFISH

2 pounds catfish fillets or other 1 tablespoon hickory liquid smoke
fish fillets, fresh or frozen 2 teaspoons salt

1/2 cup butter or other fat, melted Dash pepper

2 tablespoons lemon Juice

1 tablespoon chopped parsley

Thaw frozen fillets. Cut into serving-size portions. Combine remaining
ingredients. Baste fish with sauce. Place fish in well-greased, hinged wire
grills. Cook on a barbecue grill about h inches from moderately hot coals
for 8 minutes. Baste with remaining sauce. Turn and cook for 7 to 10
minutes longer or until fish flakes easily when tested with a fork.

Serves 6.

 

GRILLED COD FILLETS

2 pounds cod fillets or other fish 1 tablespoon grated onion
fillets, fresh or frozen 2 teaspoons salt
l/h cup French dressing Dash pepper

1 tablespoon lemon juice

Thaw frozen fillets. Cut into serving-size portions. Combine remaining
ingredients. Baste fish with sauce. Place fish in well—greased, hinged
wire grills. Cook on a barbecue grill about h inches from moderately hot
coals for 8 minutes. Baste with remaining sauce. Turn and cook for 7 to
10 minuzes longer or until fish flakes easily when tested with a fork.
Serves .

     
 

FISH STEAKS . . .
A MAN’S FAVORITE

BARBECUED HALIBUT STEAKS

 

2 pounds halibut steaks or other 1 can (8 ounces) tomato sauce
fish steaks, fresh or frozen
2 tablespoons lemon juice
% cup chopped onion
1 tablespoon sugar
2 tablespoons chopped green

pepper 1 tablespoon Worcestershire sauce
l clove garlic, finely chopped 2 teaspoons salt
2 tablespoons butter or other % teaspoon pepper

fat, melted

Thaw frozen steaks. Cook onion, green pepper, and garlic in butter
until tenderu Add remaining ingredients and simmer for 5 minutes,
stirring occasionally. Coolo Cut steaks into serving-size portionso
Place fish in a single layer in a shallow baking pan" Pour sauce over
fish and let stand for 30 minutes, turning once. Remove fish,
reserving sauce for basting. Place fish in well-greased, hinged wire
grills, Cook on a barbecue grill about 4 inches from moderately hot
coals for 8 minutes. Baste with remaining sauce“ Turn and cook for

7 to lo minutes longer or until fish flakes easily when tested with

a fork. Serves 6.

l9.

 

 

  

20.

BARBECUED SALMON STEAKS

 

b0

pounds salmon steaks or other fish 1 teaspoon Worcestershire sauce
steaks, fresh or frozen 1 teaspoon salt

cup catsup % teaspoon grated onion

cup salad oil % teaspoon powdered mustard.
tablespoons lemon juice % teaspoon paprika

tablespoons vinegar 1 clove garlic, finely chopped
tablespoons hickory liquid smoke 3 drops tabasco

ho ha Ln fir d?

Thaw frozen steaks. Cut into serving—size portions. Place fish in a
single layer in a shallow baking pan. Combine remaining ingredientsa
Pour sauce over fish and let stand for 30 minutes, turning once. Remove
fish, reserving sauce for basting. Place fish in well-greased, hinged
wire grills. Cook on a barbecue grill about 4 inches from moderately hot
coals for'8 minutes. Baste with remaining sauce. Turn and cook for

7 to 10 minutes longer or until fish flakes easily when tested with a
fork. Serves 6.

   

salmon

ORIENTAL SWORDFISH STEAKS

 

2 pounds swordfish steaks or other 2 tablespoons chopped parsley
fish steaks, fresh or frozen 1 tablespoon lemon juice

% cup soy sauce % teaspoon oregano

% cup orange juice % teaspoon pepper

2 tablespoons salad oil 1 clove garlic, finely chopped

2 tablespoons catsup

Thaw frozen steaks. Cut into serving-size portions. Place fish in a
single layer in a shallow baking pan. Combine remaining ingredients.
Pour sauce over fish and let stand for 30 minutes, turning once.
Remove fish, reserving sauce for basting. Place fish in well-greased
hinged wire grillso Cook on a barbecue grill about 4 inches from
moderately hot coals for 8 minutes. Baste with remaining sauce. Turn
and cook for 7 to 10 minutes longer or until fish flakes easily when
tested with a fork. Serves 6°

 

SWORDFISH

 

  

 

CHARCOAL BROILED RED SNAPPER STEAKS

 

2 pounds red snapper steaks or other % teaspoon Worcestershire sauce
fish steaks, fresh or frozen % teaspoon white pepper

% cup butter or other fat, melted Dash tabasco

% cup lemon juice ' Paprika

2 teaspoons salt

Thaw frozen steakso Cut into serving-size portionso Combine remaining
ingredients° Baste fish with sauce“ Place fish in well-greased,
hinged wire grillso Cook on a barbecue grill about 4 inches from
moderately hot coals for 8 minutesn Baste with remaining sauce. Turn
and cook for 7 to 10 minutes longer or until fish flakes easily when
tested with a fork. Serves” 60

RED SNAPPER

HICKORY SMOKED SABLEFISH STEAKS

 

2 pounds sablefish steaks or other 1 tablespoon hickory liquid
fish steaks, fresh or frozen smoke

1/3 cup soy sauce 1 clove garlic, finely chopped

2 tablespoons salad oil % teaspoon ginger

Thaw frozen steakso Cut into serving-size portionso Place fish in a
single layer in a shallow baking pan. Combine remaining ingredientso
Pour sauce over fish and let stand for 30 minutes, turning onceo Remove
fish, reserving sauce for basting" Place fish in well—greased, hinged
wire grillso Cook on a barbecue grill about 4 inches from moderately
hot coals for 8 minutes. Baste with remaining saucea Turn and cook
for 7 to 10 minutes longer or until fish flakes easily when tested with
a fork. Serves 6°

 

SABLEF ISH

21.

 

 

  
    

SMELT ’ FISHING - GREAT

  

52‘

 
  
 
 
  
 
 

 
 

  

 
 
  

  

 

  

 

  

 

  

   
 
 
  
  
 
 
  
 
 
 
 

CAMPFIRE SMELT
3 pounds whole smelt or other 2 teaspoons salt
small fish, fresh or frozen
Dash pepper
1/3 cup chopped onion .
3 strips bacon, cut in half
1/3 cup chopped parsley

Thaw frozen fish. Dress fish by removing entrails. Wash and drain
on absorbent paper. Cut 6 squares of heavy—duty aluminum foil,

12 inches each. Grease lightly. Divide fish into 6 portions.
Place each portion of fish on one half of each square of foil. _
Sprinkle each serving with onion, parsley, salt, and pepper. Place
bacon on top. 'Fold other half of foil over fish and seal edges by
making double folds in the foil. Place packages of fish in a bed
of hot coalso Cook for 15 minutes, turning twice. To serve, cut

a big crisscross in the top of each package and fold the foil

back. Serves 6.

EngEFISH IN FQLE

2 pounds Whitefish fillets or 2 tablespoons lemon juice
other fish fillets, fresh
or frozen 2 teaspoons salt

2 green peppers, sliced 1 teaspoon paprika

2 onions, sliced Dash white pepper
% cup butter or other fat,
melted

Thaw frozen fillets. Cut into serving—size portions. Cut 6 squares
of heavy-duty aluminum foil, 12 inches each. Grease lightly.

Place each portion of fish, skin side down, on one half of each
square of foil. Top with green pepper and onion, dividing evenly
among portions. Combine remaining ingredients. Pour sauce over
fish, using approximately 1 tablespoon for each portion. Fold
other half of foil over fish and seal edges by making double folds
in the foil. Place packages of fish on a barbecue grill about

5 inches from moderately hot coals. Cook for 45 minutes or until
fish flakes easily when tested with a fork. To serve, cut a big
crisscross in the top of each package and fold the foil backo

Serves 6.

 

 

 

  

NOTES

24 -.':U. S. GOVERNMEN‘I' PRINTING OFFICE: 1061 0 - 594632
a

 

  

NOTES

 

 BRIGHTEN YOUR MENU.

SERVE MORE FISH

\\ 2; sums"!
~ //‘~\

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