xt7vt43j1j6t https://exploreuk.uky.edu/dips/xt7vt43j1j6t/data/mets.xml United States. Bureau of Commercial Fisheries 1967 bulletins I 49.49/2:8 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 (Fish) Fish as food Let's Cook Fish!: a Complete Guide to Fish Cookery, 1967 text image 55 pages, illustrations (some color), 22 cm. Call Number: I 49.49/2:8 Let's Cook Fish!: a Complete Guide to Fish Cookery, 1967 1967 1967 2022 true xt7vt43j1j6t section xt7vt43j1j6t RSITY OF KEN

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

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 Let’s
Cook
Fish!

A Complete Guide to Fish Cookery

Fishery Market Development Series No. 8
United States Department of the Interior
Fish and Wildlife Service

Bureau of Commercial Fisheries

Washington, D. C. 20240

 

 

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page

6 Introduction

7 Daily food guide

8 Nutritive value of fish

10 Market forms of fresh and frozen fish

13 Buying fish

18 Cleaning and dressing fish

21 Storing and thawing fish

23 How to cook fish

24 Baking

25 Baked stuffed fish
Bread stuffing

26 Broiling

27 Broiled fillets or steaks
Broiled pan-dressed fish

4 28 29 Timetable for cooking fish
30 Charcoal broiling
31 Barbecued fillets 0r steaks
32 Frying
Deep- fat frying
33 Deep—fat fried fish portions

Deep—fat fried fillets 0r steaks

34 Pan—frying

35 Fried pan—dressed fish
Quick tartar sauce

36 Oven—frying

37 Oven-fried fillets or steaks

38 Poaching

39 Poached fish with egg sauce

Egg sauce
40 Steaming
41 Steamed fish
42 43 Garnishes for fish

 

 

  

page
44
45
46

47

48

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50

51
52

53
54

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. Cook it up!

Planked fish

Planked pan-dressed fish
Planked fillets or steaks

Baked fillets or steaks

Baked stuffed fillets or steaks
Baked fish portions or sticks
Baked stuffed pan—dressed fish
Fried fillets or steaks .
Deep-fat fried pan—dressed fish
Oven-fried pan—dressed fish
Fried fish portions or sticks
Tartar sauce

New England fish chowder
Tuna corn chowder

Manhattan fish Chowder
California tuna salad

Baked salmon salad

Simple seafood salad

Broiled fish portions or sticks
Charcoal broiled pan—dressed fish
Charcoal broiled fish portions or sticks
List of fish cookery publications

 

 

 

 

 

 

 

 

  

 

Introduction

Fish played an important part in the colonization and economy
of the early settlers in America. Historians point out that religion
was not the only factor in the Pilgrims‘ search for freedom when
they sailed west in the early 1600's. They were seeking economic
freedom as well and had heard wonderful tales of the plentiful
supply of fish to be found across the ocean. True to their goal,
they did fish when they first became established in the New
World, and soon salt cod was the most important export item
from America. -

The fish on the market today are a far cry from the salt
cod upon which the fishing industry was founded. There are
about 240 commercial species of fish and shellfish marketed in
the United States today. When you are looking for variety, fishery
products give you more choice than any other food group. You
can buy fish fresh, frozen. canned. dried, salted, smoked, and in
many convenience forms as well.

Fish are one of our most delicious and nutritious foods.
Fish are an excellent source of high-quality proteins and also
provide minerals and vitamins so necessary for good nutrition.

Fishery products can help you balance your food budget
since they are among the most economical protein foods you can
buy and serve. The preparation of fish is simple and never
requires special equipment. You can cook fish in a truly amaz—
ing variety of ways. For example, there are baked fish, broiled
fish, grilled fish, poached fish, steamed fish, and the ever popular
fried fish.

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Milk Group

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Daily Food Guide

Meat Group
2 or more servings

 

 

Vegetable-Fruit Group
4 or more servings

 
 
 

 
   
 

 

Bread-Cereal Group
4 or more servings
Whole grain or enriched

FLOUR
EA/RICHED

 

EVERY DAY EAT FOODS FROM EACH GROUP
EAT OTHER FOODS AS NEEDED TO ROUND OUT MEALS

 
  
  

   

  

8

 

Nutritive Value of Fish

Fish is an important protein food and as such should play an
important role in meal planning. Fish are included in the “Daily
Food Guide" along with meat, poultry,.and cheese. These foods
provide high quality protein essential for growth and repair of
body tissue.

Proteins

The proteins in our foods are composed of even smaller units
known as amino acids. It is through amino acid activity that
proteins function. Some amino acids can be synthesized within
our bodies from materials in other foods; however, there are
other amino acids that our bodies cannot manufacture. These
are called essential amino acids and are contained in good
quantity in all fish protein. Children need this biologically
balanced or complete protein to keep pace with their rapidly
developing bodies. Adults need it to maintain health and well-
being. Fish protein contains little or no connective tissue and
therefore is very easily digested and assimilated by the body.
This fact makes it especially valuable in diets for children, older
people, and convalescents.

 Vitamins

By a fortunate coincidence, protein foods also contain vitamins
and minerals. Fishery products contain useful amounts of the
B complex vitamins, which include thiamine, riboflavin. niacin,
vitamin B8, vitamin B12, and pantothenic acid. These are the
vitamins valuable in maintaining the health of nerve tissues and
for the normal operations of the energy-yielding processes of the
body.

Minerals

Minerals are essential for certain functions of the body,
particularly the maintenance of sound teeth and bones. Fish are
a good source of calcium, iron, potassium, phosphorus. copper,
iodine, manganese. cobalt. and other trace minerals. The flesh
of both salt—water and fresh—water fish is quite low in sodium
content, making it particularly adaptable for strict, low sodium
diets.

Fats

Of interest to weight—watchers is the fact that fish are high in
protein but low in calories. The fat content of the different
species varies widely — it may be less than 1 percent for fish
of the cod family or as much as 20 to 25 percent for salmon or
mackerel. When fish are cooked by means other than frying, and
served without the addition of rich sauces, they tend to be
calorie-shy.

 

  

10

Market Forms of Fresh and Frozen Fish

Fresh and frozen fish are marketed in various forms or cuts.
Knowing these forms and their special uses is important in buy-
ing fish. The following are the best known market forms:

 

Whole

Fish as they come from the water. Before
cooking, the fish must be scaled and
eviscerated — usually the head, tail.
and fins are removed. The fish may then
be cooked. filleted. or cut into steaks
or chunks.

Dressed

Fish with scales and entrails removed,
and usually the head, tail. and fins are
removed. The fish may then be cooked.
filleted, or cut into steaks or chunks.
The smaller size fish are called pan—
dressed and are ready to cook as
purchased.

 Fillets

Fillets are the sides of the fish out length-
wise away from the backbone. They are
ready to cook as purchased.

  
  
   

   

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Single fillets

A fillet cut from one side of a fish is
called a single fillet. This is the
type most generally available on
the market. The fillets may or may
not be skinless.

11

Butterfly fillets

The two sides of the fish out length-
wise away from the backbone and
held together by the uncut flesh
and skin of the belly.

 

Steaks

Steaks are cross section slices from
large dressed fish cut 5/8 to 1 inch thick.
A cross section of the backbone is the
only bone in a steak. They are ready to
cook as purchased.

 

  

 

12

 

Chunks

Chunks are cross sections of large
dressed fish. A cross section of the back-
bone is the only bone in a chunk. They
are ready to cook as purchased.

Raw Breaded Fish Portions
Portions are cut from frozen fish blocks,
coated with a batter, breaded. packaged.
and frozen. Raw breaded fish portions
weigh more than 1V2 ounces, are at least
3/8 inch thick, and must contain not less
than 75 percent fish. They are ready to
cook as purchased.

Fried Fish Portions

Portions are cut from frozen fish blocks,
coated with a batter, breaded, partially
cooked, packaged. and frozen. Fried fish
portions weigh more than 1V2 ounces,
are at least 3/8 inch thick, and must
contain not less than 65 percent fish.
They are ready to heat and serve as
purchased.

Fried Fish Sticks

Sticks are cut from frozen fish blocks,
coated with a batter, breaded, partially
cooked, packaged. and frozen. Fried
fish sticks weigh up to 11/2 ounces, are
at least 3/8 inch thick, and must contain
not less than 60 percent fish. They are
ready to heat and serve as purchased:

 

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