xt7dr785mw14 https://exploreuk.uky.edu/dips/xt7dr785mw14/data/mets.xml United States. Bureau of Commercial Fisheries 1967 bulletins I 49.49/2:12 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) Kookkunst. -- gtt Zeedieren. -- gtt Time for Seafood, 1967 text image 19 pages, color illustrations, 22 cm. Call Number: I 49.49/2:12 Time for Seafood, 1967 1967 1967 2022 true xt7dr785mw14 section xt7dr785mw14

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GOVERNMENT PUBLICATIONS
DEPT.

APR 1 1968

UNIVERSITY OF KENTUCKY
LIBRARTES

The Bureau of Commercial Fisheries is grateful to the following artists for works of art
used in the photographs of this publication: Jeanne Blines, Clark Bruorton, Ruth Duckworth,
Eselem Henderson Don Johns, Helen Merritt, 1nd Rich 1rd Vilentino. The clocks are from
the collection of Esther Larsen.

TIME FOR SEAFOOD

Time is a valuable commodity today. There doesn’t
seem to be enough of it. We, as a nation and as individ-
uals, work, play, sleep, and even eat by the clock, usually
with one eye on the food and one eye on the time so we
won’t be late for yet another appointment.

We are also a people with a “convenience” con-
science, who pride ourselves on the shortcuts, time-
savers, and efficiency plans we have developed. But
where has this gotten us? Apparently no closer to coping
with speeding time!

No one feels thepressure more than the modern
homemaker. She shops for quick-fix convenience foods,
her kitchen is well planned to save steps and energy,
and she has countlessttime-saving kitchen gadgets. Yet
she seldom seems to have time to prepare a meal from
scratch “the way‘mothendid’ﬁf- nor. rarely does her family
have time to sit downy-relax, and leisurely enjoy such a
meal. Everyone has to be somewhere else too soon after-
wards to enjoy or appreciate her efforts.

However, the Bureau of Commercial Fisheries, United
States Department of Interior, says there is time —
TIME FOR SEAFOOD. With the harried, hurried home-
maker in mind, the Bureau has produced this booklet of
excitingly new seafood recipes — each of which can be
fully prepared in just a few minutes. Fish and shellfish
are among the best natural timesavers; they cook quick-
ly and easily. Around this natural rallying point, short,
attractive, and flavorful recipes have been developed,
as the basis for quick complete meals. Try them. We
know YOU will also find that it’s TIME FOR SEAFOOD.

FAST FISH BR OIL

2 pounds skinless catfish 3 tablespoons soy sauce
fillets or other fish 3%; teaspoon ground ginger
fillets, fresh or frozen Lime slices

1/4 cup garlic French
dressing

Thaw frozen fillets. Place fillets in a single layer, skinned
side down, on a bake and serve platter, 16 x 10 inches.
Combine French dressing, soy sauce, and ginger. Pour
sauce over fillets and let stand 10 minutes. Broil about 4
inches from source of heat for 10 to 15 minutes or until
fillets flake easily when tested with a fork. Baste once
during broiling with sauce in pan. Garnish with lime slices.
Makes 6 servings.

FASTER FLOUNDER

2 pounds skinless 1/3 teaspoon pepper
flounder fillets or other 2 large tomatoes, cut into
fish fillets, fresh or small pieces
frozen 1/4 cup butter or mar-

2 tablespoons grated garine, melted
onion 1 cup shredded Swiss

11/2 teaspoons salt cheese

Thaw frozen fillets. Place fillets in a single layer on a
well-greased bake and serve platter, 16 x 10 inches.
Sprinkle fillets with onion, salt, and pepper. Cover fillets
with tomatoes. Pour butter over tomatoes. Broil about 4
inches from source of heat for 10 to 12 minutes or until
fillets flake easily when tested with a fork. Remove from
heat and sprinkle with cheese. Broil 2 to 3 minutes longer
or until cheese melts. Makes 6 servings.

1 pound king crab meat,
fresh or frozen

1 can (8% ounces)
crushed pineapple

3 tablespoons butter or
margarine

1/' cup thinly sliced celery

TUNA T055

2 cans (61/2 or 7 ounces
each) tuna

3 cups shredded raw
carrot

1 can (131/2 ounces)

pineapple chunks,

drained

Makes 6 servings.

KING CRAB KR UNCH

. Drain tuna. Break tuna into large pieces. Combine car-
;_ rot, pineapple, celery, mayonnaise, raisins, and tuna. Mix
lightly. Serve on salad greens. Garnish with carrot curls.

2 tablespoons cornstarch

2 cups chicken broth

1/2 cup toasted blanched
slivered almonds

1 tablespoon lemon juice

1 can (5 ounces) chow
mein noodles

Thaw frozen crab meat. Drain crab meat. Remove any
remaining shell or cartilage. Drain pineapple, reserving
liquid. Melt butter in a 10-inch fry pan. Add celery, pine-
apple, and crab meat. Cook over low heat for 5 minutes,
stirring frequently. Dissolve cornstarch in pineapple juice.
Stir into crab mixture. Add chicken broth gradually and
cook until thick, stirring constantly. Add almonds and
lemon juice. Serve over noodles. Makes 6 servings.

1/2 cup sliced celery

1/2 cup mayonnaise or
salad dressing

1/4 cup seedless raisins

Salad greens

Carrot curls

HEA VENL Y SOLE

2 pounds skinless sole 3 tablespoons mayonnaise
fillets or other fish or salad dressing
fillets, fresh or frozen 3 tablespoons chopped

2 tablespoons lemon juice green onion

1/2 cup grated Parmesan 1/4 teaspoon salt
cheese Dash liquid hot pepper

1/4 cup butter or sauce

margarine, softened

Thaw frozen fillets. Place fillets in a single layer on a
well-greased bake and serve platter, 16 x 10 inches. Brush
fillets with lemon juice and let stand for 10 minutes. Com-
bine remaining ingredients. Broil fillets about 4‘ inches
from source of heat for 6 to 8 minutes or until fillets flake
easily when tested with a fork. Remove from heat and
spread with cheese mixture. Broil 2 to 3 minutes longer or
until lightly browned. Makes 6 servings.

HURR Y UP HALIBUT

2 pounds halibut steaks or 2 tablespoons frozen pine-

other fish steaks, fresh applejuice concentrate,
or frozen thawed

1/3 cup hickory smoke 1 tablespoon lemon juice
flavored barbecue sauce 1 tablespoon instant

3 tablespoons salad oil minced onion

1/4 teaspoon salt

Thaw frozen steaks. Place steaks in a single layer on a
well-greased bake and serve platter, 16 x 10 inches. Com-
bine remaining ingredients. Brush steaks with sauce.
Broil about 4 inches from source of heat for 10 to 15
minutes or until steaks flake easily when tested with a
fork. Baste once during broiling with the remaining sauce.
Makes 6 servings.

WATCH THE CLOCK.

OPULENT 0 Y5 T E135

3 cans (8 ounces each) 2 tablespoons grated
oysters Parmesan cheese

1 can (31/2 ounces) French 2 tablespoons butter or
fried onions margarine

1/4 cup light cream

Drain oysters thoroughly. Spread % cup of onions in a
well-greased round baking dish, 8 x 2 inches. Cover with
the oysters. Pour cream over oysters. Combine remaining
onions and cheese. Sprinkle over top. Dot with butter.
Bake in a very hot oven, 450°F., for 8 to 10 minutes or
until lightly browned. Makes 6 servings.

BREEZ Y SALMON BAKE

2 pounds salmon steaks 1 teaspoon salt

or other fish steaks, Dash pepper

fresh or frozen 1 tablespoon butter or
2 tablespoons grated margarine

onion % cup light cream

11/4 teaspoons dill weed

Thaw frozen steaks. Place steaks in a single layer in a
well-greased baking dish, 12 x 8 x 2 inches. Sprinkle steaks
with onion, dill weed, salt, and pepper. Dot with butter.
Pour cream over steaks. Bake in a moderate oven, 350°F.,
for 25 to 30 minutes or until steaks flake easily when
tested with a fork. Makes 6 servings.

SO UPER CLAM DAND Y

2 cans (71/2 or 8 ounces - 2 cans (101/2 ounces each)
each) minced clams condensed cream of

1 package (10 ounces) chicken soup
frozen baby lima beans 11/2 cups milk

1 cup boiling water 1 tablespoon onion

1/2 teaspoon savory salt powder

4 slices bacon Dash liquid hot pepper

sauce

Drain clams. Place beans in boiling salted water in a
3-quart saucepan. Bring to the boiling point again. Cover
and simmer for 10 to 15 minutes or until beans are tender.
Fry bacon until crisp. Drain on absorbent paper. Crumble
bacon. When beans are tender, stir in remaining ingredi-
ents except bacon. Cover and simmer until hot. Garnish
soup with bacon. Makes 6 servings.

I—2—3 CRAB

1 pound lump blue crab 1/2 cup butter or
meat, fresh, frozen, or margarine, melted
pasteurized 1 tablespoon tarragon
vinegar

Thaw frozen crab meat. Drain crab meat. Remove any
remaining shell or cartilage. Place crab meat in a shallow
l-quart casserole. Combine butter and vinegar. Pour over
crab meat. Mix lightly. Broil about 4 inches from source
of heat for 12 to 15 minutes or until lightly browned.
Makes 6 servings.

COMPANY CRAB

1 pound Dungeness crab 1/2 teaspoon salt
meat, fresh or frozen Dash cayenne pepper

1 can (15 ounces) arti- 1 cup halfand half cream
choke hearts, drained 2 tablespoons sherry

1 can (4 ounces) sliced 2 tablespoons cereal
mushrooms, drained crumbs

2 tablespoons butter or 1 tablespoon grated
margarine Parmesan cheese

21/2 tablespoons flour Paprika

Thaw frozen crab meat. Drain crab meat. Remove any
remaining shell or cartilage. Cut artichoke hearts in half.
Place artichokes in a well-greased, shallow 11/2-quart cas-
serole. Cover with mushrooms and crab meat. Melt butter.
Blend in flour and seasonings. Add cream gradually and
cook until thick, stirring constantly. Stir in sherry. Pour
sauce over crab meat. Combine crumbs and cheese.
Sprinkle over sauce. Sprinkle with paprika. Bake in a very
hot oven, 450°F., for 12 to 15 minutes or until bubbly.
Makes 6 servings.

TUNA TAIPEI

2 cans (61/2 or 7 ounces 3 tablespoons soy sauce
each) tuna 2 eggs, beaten

1/2 cup chopped green 1 can (5 ounces) water
onion chestnuts, drained and

1/4 cup salad oil chopped

4 cups cold unsalted
cooked rice

Drain and flake tuna. Cook onion in hot oil in a 10-inch
fry pan until tender. Add rice and soy sauce. Stir overlow
heat until rice is hot. Push rice to one side. Pour in egg
and cook, stirring frequently. Add water chestnuts and
tuna. Mix well and heat. Makes 6 servings.

WATCH THE CLOCK.

5A U C Y SARDINE R OLL UPS

2 cans (4 ounces each) 1 can (8 ounces) refrig-
Maine sardines erated crescent dinner
rolls

Mustard Sauce

Drain sardines. Unroll crescent dough and separate into
8 triangles. Place a sardine on the wide end of each tri-
angle and roll up. Place rolls on an ungreased baking pan,
15 x 10 x 1 inches. Bake in a moderate oven, 375°F., for
12 to 15 minutes or until golden broWn. Serve with hot
Mustard Sauce. Makes 6 servings.

M whim] Sauce

1/2 cup sour cream 2 teaspoons butter or
1%. tablespoons prepared margarine
mustard 1/2 teaspoon parsley flakes

1A; teaspoon salt

Combine all ingredients. Heat, stirring occasionally. Do
not boil. Makes approximately 2/3 cup sauce.

FISH COOK QU/CKLY.

SEAFOOD SWIFTY

2 pounds skinless rock- 1/4 teaspoon pepper
fish fillets or other 2 tomatoes, sliced
fish fillets, fresh or 1 lemon, sliced
frozen 1 large bay leaf
2 cups frozen chopped 1/4 cup water
onion 1 teaspoon sugar
1/4 cup melted fat or oil 1 teaspoon cider vinegar
11/2 teaspoons salt French bread

Thaw frozen fillets. Cook onion in fat in a 10-inch fry
pan until tender. While onion is cooking, cut fillets cross-
wise into strips about 1/2 inch wide. Arrange fish over onion.
Sprinkle with salt and pepper. Cover fish with tomato and
lemon slices. Add the bay leaf. Combine water, sugar, and
vinegar. Pour over fish mixture. Cover and simmer 10 to
15 minutes or until fish flake easily when tested with a
fork. Serve with French bread. Makes 6 servings.

SALM ON ALASKA

1 can (1 pound) salmon Dash cayenne pepper
1 cup mayonnaise or salad 2 egg whites
dressing 6 tomato slices
2 tablespoons lemon juice 6 slices white bread,
11/2 teaspoons parsley toasted
flakes

Drain salmon. Remove the skin and bones. Flake the
salmon. Combine mayonnaise, lemon juice, parsley, and
pepper. Beat egg whites until stiff but not dry. Fold mayon-
naise mixture into egg white. Place a tomato slice on each
piece of toast. Cover tomato with salmon. Place sandwiches
on a bake and serve platter, 16 x 10 inches. Spoon mayon-
naise mixture over each sandwich. Broil about 12 inches
from source of heat for 6 to 8 minutes or until lightly
browned. Makes 6 servings.

Thyme Butler

1A: cup butter or margarine 1/2 teaspoon basil

1 tablespoon lemon juice 1/2 teaspoon thyme
1 tablespoon chopped 1/4 teaspoon salt
parsley Dash pepper

Melt butter. Add remaining ingredients. Keep warm.
Makes approximately 1/3 cup sauce.

FISH COOK QU/CKLY.

SUNNY SHRIMP
SAND W] CH

3 cans (41/2 ounces each) 6 large slices rye bread
shrimp 6 tablespoons grated

1/3 cup mayonnaise or Romano cheese
salad dressing 2 tablespoons butter or

1 tablespoon lemon juice margarine

11/2 teaspoons grated Parsley sprigs

lemon peel

Drain shrimp and rinse with cold water. Combine mayon-
naise, lemon juice, lemon peel, and shirmp. Mix thor-
oughly. Toast the bread. Spread each slice with shrimp
mixture. Sprinkle with cheese and dot with butter. Place
sandwiches on a bake and serve platter, 16 x 10 inches.
Broil about 6 inches from source of heat for 8 to 10 min-
utes or until lightly browned. Garnish with parsley. Makes
6 servings.

CHIPPER PER CH

2 pounds yellow perch 1 cup crushed potato
fillets or other fish chips

fillets, fresh or frozen 1/2 cup shredded sharp
1/2 cup Caesar salad Cheddar cheese
dressing

Thaw frozen fillets. Dip fillets in salad dressing. Place
fillets in a single layer, skin side down, on a baking pan,
15 x 10 x 1 inches. Combine crushed chips and cheese.
Sprinkle over fillets. Bake in an extremely hot oven,
500°F., for 10 to 15 minutes or until fillets flake easily
when tested with a fork. Makes 6 servings.

SHRIMP H URR Y C URR Y

11/2 pounds raw, peeled, 3/; cup sour cream
cleaned shrimp, fresh 11/2 teaspoons curry
or frozen powder

1 can (10 ounces) frozen 2 tablespoons chopped

cream of shrimp soup parsley

2 tablespoons butter or Rice, toast points, or

margarine patty shells

1 can (101/2 ounces) con-
densed cream of
mushroom soup

Thaw frozen shrimp and soup. Melt butter in a 10-inch
fry pan. Add shrimp and cook over low heat for 3 to 5 min-
utes, stirring frequently. Add the soups and stir until thor-
oughly blended. Stir in cream, cUrry powder, and parsley.
Heat. Serve over hot, fluffy rice; toast points; or in patty
shells. Makes 6 servings.

SKILLE T 5 CALL 0P5

2 pounds scallops, fresh 1/4 cup water
or frozen 2 tablespoons cornstarch

1 package (7 ounces) 1 tablespoon soy sauce
frozen pea pods 1/2 teaspoon salt

1/4 cup butter or margarine 1A; teaspoon pepper

2 tomatoes, cut into 3 cups hot cooked rice
eighths Soy sauce

Thaw frozen scallops and pea pods. Rinse scallops with
cold water to remove any shell particles. Cut large scallops
in half crosswise. Drain pea pods. Melt butter in a 10-inch
fry pan. Add scallops and cook over low heat for 3 to 4
minutes, stirring frequently. Add pea pods and tomatoes.
Combine water, cornstarch, soy sauce, salt, and pepper.
Add to ‘scallop mixture and cook until thick, stirring con-
stantly. Serve in a rice ring with soy sauce. Makes 6
servings.

0 YSTER BENEDICT CAPER

2 cans (12 ounces each) 1 package (6 ounces)
oysters, fresh or frozen sliced Canadian-style
Caper Hollandaise bacon

6 slices white bread

Thaw frozen oysters. Toast bread. Place toast on a warm
serving platter or individual serving plates. Keep warm.
' Fry bacon in a 10-inch fry pan. Drain on absorbent paper.
Place bacon on toast. Pour oysters and liquor into the fry
pan. Simmer for 3 to 5 minutes or until edges curl. Re-
move oysters with a slotted spoon and place on bacon.
Pour hot Caper Hollandaise over oysters. Serve immediate-
ly. Makes 6 servings.

Caper Hollandmke

1 jar (5% or 6 ounces) 1 tablespoon drained
hollandaise sauce capers
2 tablespoons light cream

Combine sauce, cream, and capers. Heat, stirring occa-
sionally. Do not boil. Makes approximately 3/; cup sauce.

WATCH THE CLOCK.
F/SH COOK QUICKLY.

NEVER OVERCOOK.

HASTY HADDOCK

2 pounds haddock fillets 1 tablespoon chopped

or other fish fillets, green onion

fresh or frozen 1 tablespoon chopped
1/2 teaspoon garlic salt parsley
1/2 cup instant mashed 2 teaspoons instant

potato flakes mashed potato flakes
1 cup chicken broth Fat for frying

Thaw frozen fillets. Cut fillets into 6 portions. Sprinkle
fish with salt and roll in potato flakes. Place fish in a
single layer in hot fat in a 10-inch fry pan. Fry at moderate
heat for 4 to 5 minutes or until brown. Turn carefully. Fry
4 to 5 minutes longer or until fish are brown and flake
easily when tested with a fork. Drain on absorbent paper.
Keep warm. When all fish have been fried, add remaining
ingredients. Simmer 1 to 2 minutes or until thick, stirring
constantly. Pour sauce over fish. Makes 6 servings.

BILLY TROUT

2 pounds pan-dressed 1/4 teaspoon pepper
trout or other small 1/2 cup butter or margarine
pan-dressed fish, fresh 2 teaspoons dill weed
or frozen 3 tablespoons lemon juice
11/2 teaspoons salt

Thaw frozen fish. Clean, wash, and dry fish. Cut fish
almost through lengthwise and spread open. Sprinkle with
salt and pepper. Melt butter in a 10-inch fry pan. Add dill
weed. Place fish in a single layer, flesh side down, in the
hot dill butter. Fry at moderate heat for 2 to 3 minutes.
Turn carefully. Fry 2 to 3 minutes longer or until fish flake
easily when tested with a fork. Place fish on a warm serv-
ing platter. Keep warm. When all the fish have been fried,
turn heat very low and stir in lemon juice. Pour sauce over
fish. Makes 6 servings.

SNAPPY SNAPPER

2 pounds skinless snapper 1A: cup salad oil
fillets or other fish 1/4 cup soy sauce
fillets, fresh or frozen 1/4 cup cider vinegar

1/2 cup frozen orange juice 1/2 teaspoon salt
concentrate, thawed Chopped parsley

Thaw frozen fillets. Cut fillets into 6 portions. Place fish
in a single layer, skinned side up, on a well-greased baking
pan, 15 x 10 x 1 inches. Combine remaining ingredients
except parsley. Brush fish with sauce. Broil about 4 inches
from source of heat for 5 minutes. Turn fish carefully and
brush with sauce. Broil 5 to 7 minutes longer or until
lightly browned and fish flake easily when tested with a
fork. Sprinkle with parsley. Makes 6 servings.

CONTENTS

BREEZY SALMON BAKE ...................... 7
CHIPPER PERCH ........................... 15
COMPANY CRAB ........................... 9
1-2—3 CRAB ............................... 9
DILLY TROUT .............................. 19
FAST FISH BROIL ........................... 2
FASTER FLOUNDER ......................... 2
FISH THYME ............................... 12
FISH, ITALIAN STYLE ........................ 5
HASTY HADDOCK ........................... 17
HEAVENLY SOLE ........................... 5
HURRY UP HALIBUT ........................ 6
KING CRAB KRUNCH ........................ 4
OPULENT OYSTERS ......................... 6
OYSTER BENEDICT CAPER .................... 16
SAUCY SARDINE ROLLUPS ................... 1o
SALMON ALASKA ........................... 12
SEAFOOD SWIFTY ........................... 11
SHRIMP HURRY CURRY ...................... 15
SKILLET SCALLOPS ......................... 16
SNAPPY SNAPPER .......................... 19
SOUPER CLAM DANDY ....................... 7
SUNNY SHRIMP SANDWICH .................. 13
TUNA TAIPEI .............................. 10

TUNA TOSS ...............................

The United States Department of the Interior makes available a volun-
tary inspection service which permits processors of inspected seafoods to
display oﬁiciol USDI grade or inspection shields on their labels. Only
those ﬁrms that process ﬁshery products under continuous inspection are
permitted to use these emblems.

UNITED STATES DEPARTMENT OF THE INTERIOR
Stewart L. Udall, Secretary

FISH AND WILDLIFE SERVICE, Clarence F. Pautzke, Commissioner
BUREAU OF COMMERCIAL FISHERIES, Harold E. Crowther, Director

Created In 1849, the Department of the Interior—a Department of
Conservation—is concerned with the management, conservation, and
development of the Nation’s water, fish, wildlife, mineral, forest, and
park and recreational resources, It also has moior responsibilities for
Indian and Territorial affairs.

As the Nation’s principal conservation agency, the Department
works to assure that nonrenewable resources are developed and used
wisely, that park and recreational resources are conserved for the
future, and that renewable resources make their full contribution to
the progress, prosperity, and security of the United States—now and
in the future.

FISHERY MARKET DEVELOPMENT SERIES Na. ‘2 12—67

For sale by the Superintendent of Documents, U. S. Government Printing Omce
Washington, DC, 20402-Price 45 cents

{I U.S. GOVERNMENT PRINTING OFFlCE : O—BOG—OBI