xt7xsj19pw9x https://exploreuk.uky.edu/dips/xt7xsj19pw9x/data/mets.xml United States. Bureau of Commercial Fisheries 1960 bulletins I 49.49:F 52/1960 English Bureau of Commercial Fisheries, U.S. Dept. of the Interior This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Fish as food Shellfish as food Cooking (Fish) Cooking (Seafood) Fish 'n' Seafood Parade: October 17-23, 1960 text image 36 pages, illustrations, 22 cm. Call Number: I 49.49:F 52/1960 Fish 'n' Seafood Parade: October 17-23, 1960 1960 1960 2022 true xt7xsj19pw9x section xt7xsj19pw9x IIHH

w " % FISHERIES ,
. , MARKETING
‘73:?“— SPECIAL I BULLETIN

" BUREAU OF COMMERCIAL FISHERIES - ".8. DEPARTMENT [IF THE INTERIOR ,

 

mam“!
UNIVERSITY KENWCKI:

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

 

  

 

 

   
   
 
   
   
   
   
   
     
     
   

MW;

 

[I ~ FISH and SHELLFISH

EASY TO PREPARE
EASILY DIGESTED BY ALL

HIGH IN MINERALS -V|TAMINS

GREATER VARIETY

FRESH
FROZEN
CANNED
SMOKED
PICKLED

 

 

TASTE GOOD T00

 

 

 

 

 

 

 

 

 

 

 CONSERVATION OF THE RICH NATURAL RESOURCES OF THE SEA IS
A JOB FOR THE CONSUMING PUBLIC AS WELL AS FOR STATE AND
FEDERAL GOVERNMENTS. EACH OF THE MILLIONS OF PEOPLE WHO
BUY AND EAT FISH CAN PLAN AN ACTIVE PART IN CONSERVATION
BY UTILIZING A GREATER VARIETY OF SEAFOODS. IN GENERAL,
THE SPECIFIC JOB IS TO SPREAD CONSUMPTION MORE UNIFORMLY
OVER THE 240 SPECIES OF FISH AND SHELLFISH THAT ARE
LANDED IN THE UNITED STATES EACH YEAR.

WHAT BETTER TIME TO PRACTICE GOOD CONSERVATION THAN NOW —
DURING THIS YEAR'S SIXTH ANNUAL FALL PROMOTION — FISH 'N'
SEAFOOD PARADE. EVERYONE LOVES A PARADE, AND WHAT A
PARADE THIS IS - MILLIONS OF POUNDS OF FISH AND SHELLFISH
ON PARADE AT FOOD STORES EVERYWHERE. FRESH, FROZEN, AND
CANNED — HUNDREDS OF DELECTABLE VARIETIES — AVAILABLE IN
HUGE QUANTITIES AFTER A RICH HARVEST FROM THE LAKES AND
SEAS. SEE THE BIG PARADE OF FISH AND SHELLFISH, NOW AT
YOUR LOCAL DEALERS. ASK YOUR FISH DEALER WHAT VARIETIES
ARE MOST PLENTIFUL IN YOUR AREA. HE IS AN EXPERT, READY
AND WILLING TO HELP YOU MAKE A SELECTION TO FIT YOUR

MENU REQUIREMENTS.

THIS SPECIAL MARKETING BULLETIN IS PREPARED FOR YOUR USE
DURING THIS PROMOTION AND THE WINTER MONTHS AHEAD. THE
KITCHEN TESTED RECIPES IN THIS BULLETIN WERE DEVELOPED
BY THE HOME ECONOMISTS OF THE BUREAU OF COMMERCIAL
FISHERIES AND ARE DESIGNED TO HELP THE HOUSEWIFE ADD
VARIETY AND TASTE APPEAL TO HER MEALS.‘

 

 Caricatures of some Saltwater Fish.

How many can you identify? See inside back cover for identity.

 

 

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HERE ARE A FEW MORE FISH BIOGRAPHIES TO ADD TO YOUR FISH FACT FILE

COD

 

OTHER NAMES INCLUDE: Scrod cod, market cod, and codfish.

CHARACTERISTICS: Lean, firm, and white—meated. Pale lateral line on
skin.

MARKET SIZE: About 3 to 40 pounds.
MARKET FORM: Fresh and frozen: drawn, dressed, fillets, fish cakes,

and steaks. Dried: split. Salted: split, shredded.
Smoked: fillets, steaks. Canned: fish cakes.

POMPANO

 

OTHER NAMES INCLUDE: None
CHARACTERISTICS: Fat, rich but delicate flavor, tender.
MARKET SIZE: About 1 to 1% pounds.

MARKET FORM: Mostly fresh, some frozen.

 

  

Fish liver oils are the most important natural sources of two of the most
important of our vitamins; namely, A and D.

Seafoods, as a class, are good sources of phosphorus, one of the elements
necessary for the development of sound bones and teeth.

Fishery products can be included in the daily diet with full confidence
that they supply high quality food from the nutritional standpoint,as
well as satisfying flavors and textures.

Oysters are an economical food. They are entirely edible as there is no
waste from trimming. when you buy a quart of properly processed oysters,
you buy a quart of food.

RECEIVING CHUTE

fly.

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LIN i~ W 4 fat

   

"~—-~—7. FILLETING SCALER

   
    
 

WEIGHING

WW

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FILLETING PLANT

TO FREEZER

 

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COMMERCIAL FISHERIES STATISTICS

CATCH BY MONTHS

Foodfish outweighed industrial fish the first four months and the last

three months of the yearo

1959, the catch of fish for industrial purposes was far greater.
landings during the four-month period June to September inclusive,

accounted for 62 percent of the 1959 catch.

However, during the period May to September

Total

Sources from which data

on current landings are obtained are shown in Fishery Leaflet 432,
entitled "Fishery Statistical Publications of the Bureau of Commercial
Fisheries", which is available free upon request from the Office of
Information, U.S. Fish and Wildlife Service, Washington 25, D.Ca

MONTHLY CATCH AND UTILIZATION OF FISH AND SHELLFISH, 1959

 

 

 

 

 

Month Catch for Catch f°r 2/ Total
Human Food Industrial Products

Million Million Million
Pounds Percent Pounds Percent Pounds Percent
Ja-nuaryo I a I o o o 91.6 3.9 1308 .5 105.14» I 201
February 0 o 0 o o o 93.8 11.0 11.1 I1 97.9 109
1431‘th o o o o 0 o o 11506 ho9 11-2 02 11908 203
April. . . . . . . . 161.1 6.9 50.1 1.8 211.2 h.1
May. 0 0 o o a o o o 207.9 808 28706 10.5 [$9505 907
June D C O C C . U . 265.0 11.3 538.0 19.6 803.0 15.7
July I a o o o 0 o o 38101 1602 55107 20.1 93208 1803
AuguSt o o o o u 0 o 287.8 1202 509.9 18.5 797.7 1;.7
September. a . n o 0 227.3 9.7 38,-1.3 11400 61106 12.0
OCtOber. o o n o o O 23106 9.8 193.2 7.0 1421408 803
November 0 o o o o 0 163.1; 700 8503 301 2’4807 ’409
December 0 o o n o u 12308 $03 127.8 I406 25106 500
Total . . . . . 2,350.0 100.0 2,750.0 100.0 5,100.0 100.0

 

 

 

 

 

 

 

l/ Manufactured
used as bait and

PERCENT 20 1 0

into meal, oil, fish solubles, homogenized-condensed fish, shell products, and
mfimalfomh

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JANUARY

   

FOODF l SH

 

FEBRUARY
MARCH
APRIL
MAY
JUNE :hifi:% fizhiflzkiflzk fish:
JULY 7:2&2:#:Ixirkfrtfzfifrkffiiifi
AUGUST 7 yffizfifflzkiflzhlfizhifizk

SEPTEMBER 7 7 7 hifizkifi:%3fl:hifi:

OCTOBER
NOVEMBER

DECEMBER

 

 

 

MILLION 400
POUNDS 20° 0 200 400

 

 

 UNITED STATES CATCH BY AREAS, 1959

(Figures represent million pounds)

 

 

“N'TED SIATES

75.

MEXICO

«HAWAII
9 17

Preliminary Data

 

 

 

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FLOW CHART of the COMMERCIAL FISHERIES - I959

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N

- a ._ -_ POUND WEIGHT
---_____,.«-—-.— MARKETED ____W_E/G‘H7':
708 000 000 Lbs Marketed Fresh
1 r. ‘ E 602, 000, 000 Lbs.

 

 

‘JC

+—+~—‘+.-———¢

 

     
 
 
 
 

977.000.000 Lbs. CANNED 744,000,000 Lbs.

 

 

 

   
  
  
     

W MBIL 5
W 590,000,000 Lbs- 3
WWW 2,520,000,000 Lbs. BY-PRODUC‘TS OIL E
W |85,000,000 Lbs. E

CONDENSED g
HSH sows/£5 g
259,000,000 Lbsg
£11” £0
comm/550 147,214
57,000,000 Lbs.

 

 

@670, 000000 Lbs ”/4er from Fish 8.

\\ Processed Fish used 5;:
‘>‘\,‘\ for By- products J ,MW

 

 

      
    

 

 

 

 

 

THE ROUND AND MARKETED WEIGHTS SHOWN ABOVE DO NOT INCLUDE IWORTED ITEMS PROCESSED IN THE UNITED STATES. THE MARKETED WEIEGHTS
LISTED DO NOT INCLUDE FRESH BAIT, OR ANIMAL FOOD PREPARED FRW WASTE, SHELL PRODUCTS, OR OTHER MISCELLANEOUS BYPRODUCTS.

PER CAPITA CONSUMPTION

The per capita consumption of fish and shellfish in the United States amounted to 10.7 pounds
(edible weight) in 1959 — the same as that of 1958. Consumption of fresh and frozen fish and
shellfish registered a slight increase in 1959, while that of canned and cured products remained
the same as in 1958. Consumption of cured products during 1959 is estimated to have been .6
pounds per capita -— the same as in the previous two years.

PER CAPITA CONSUMPTION OF FISH AND SHELLFISH, 1957 - 1959
(Edible weight)

 

 

 

1959 y 1958 2/ 1957
Pounds Pounds Pounds

Fish and Shellfish:
Fresh and frozen ...... . . . 5.9 5.9 5.6
Canned. . . . ........ . . 11.2 13.2 3.9
Cured....... ...... 0 0 06 06
Total. . . . . . . . . . . . . 10.7 10.7 10.1

 

 

 

 

_1_/ Preliminary. 2/ Revised.

558321 0 - 60 - 2

 

  

 

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HOW TO COOK

OYSTERS

um hen 5...“ No 3
Umhd Slulu Depunmenl 0' m. mum"
no. and want. 5...“

 

 

 

HOW TO COOK

SHRIMP

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U-md 5mm Dtpamnl pl uh Inluiul
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no“ so" u. 1

 

 

 

HOW TO COOK

CLAMS

 

 

 

 

HOW TO COOK

SALMON

 

 

 

 

HOW TO COOK

HALIBUT

 

 

 

HOW TO COOK

LOBSTERS

 

 

 

 

HOW TO COOK

TUNA

 

 

 

 

HOW TO COOK

OCEAN PERCH

 

 

 

 

HOW TO COOK

CRABS

 

 

 

HOW TO COOK

SCALLOPS

 

 

 

 

 

 

 

The illustrated Test Kitchen Series Booklets numbers 2,3,4,6,7,8, 9,10,11,12,

and 13 contain many pages of easy to follow fish recipes and helpful tips for the
In addition two full color cookbooks circular No. 41 "Shrimp Tips
From New Orleans", and Circular No. 60 ”Take a Can of Salmon”,are available.

All may be purchased from the Superintendent of Documents, Washington 25, D.C.

A 25-percent Discount is given on orders of 100 or more of any one publication

housewife.

sent to one address.

convenience.

An order blank is reproduced on the next page for your

cut along dotted line

 cut along dotted line

Superintendent of Documents
Government Printing Office
Washington 25, D.C.

Please send me the following fish cookery publications of the U.S.
Fish and Wildlife Service:

\\\\\\\\\\\\\

\ ' \ \ \ \ \ \ \ \ \ \ \ \

"BASIC FISH COOKERY" TKS N00 2

"HOW
"HOW
"HOW
"HOW
"HOW
"HOW
"HOW
"HOW
"HOW

"HOW

T0

T0

T0

T0

T0

T0

T0

T0

T0

T0

"SHRIMP

"TAKE A

COOK

COOK

COOK

COOK

COOK

COOK

COOK

COOK

COOK

COOK

TIPS

OYSTERS" TKS N0, 3
SALMON" TKS NO. 4
OCEAN PERCH" TKS NO. 6
SHRIMP" TKS N0. 7
CLAMS" TKS N0° 8
HALIBUT" TKS NO. 9
CRABS" TKS N0. 10
LOBSTERS" TKS N0. ll
TUNA" TKS NO. 12
SCALLOPS" TKS NO° 13

FROM NEW ORLEANS" Circular No.41

CAN 0F SALMON" Circular No. 60

TOTAL
(Name)

(Street!

(City and State)

 

TOTAL
AT. COST

 

    
   
       
          
             
          
          
     

PHOTOGRAPHS
FOR FOOD
EDITORS

If youdesire exclusive photographs in your city, of fish and shellfish
dishes, contact one of the following Marketing Offices of the Bureau of
Commercial Fisheries:

408 Atlantic Avenue 110 E. 45th Street
Boston 10, Massachusetts New York, New York

400 E. Lombard Street P.0. Box 630 _
Baltimore 2, Maryland Pascagoula, MiSSiSSIPPl

4232 Herschel Avenue 2601 Market Street
Dallas 19, Texas Seattle 7, Washington

P.O. Box 4914 101 Seaside Avenue
Jacksonville, Florida Terminal Island, California

920 N. Main Street

10 Ann Arbor, Michigan

 AVOCADOS STUFFED WITH CRAB MEAT

 

1 pound crab meat % teaspoon Worcestershire sauce
2 tablespoons butter or other fat 2 tablespoons chopped pimiento
2 tablespoons flour 2 tablespoons chopped olives

1 cup milk 3 ripe avocados

% teaspoon salt % cup grated cheese

Dash pepper

Remove any shell or cartilage from crab meat° Melt butter; blend in
flour. Add milk gradually and cook until thick and smooth, stirring
constantly. Add seasonings, pimiento, olives, and crab meato Cut
avocados in half; remove seeds. Fill centers with crab mixture; sprinkle
cheese over top of each avocado. Place in a well-greased baking pan,

12 x 8 x 2 inches. Bake in a moderate oven, 350°F., for 20 to 25 minutes
or until brown. Serves 6°

 

 

  

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DEEP FAT FRIED FISH

”BUSY—DAY" FAVORITES
5 FISH DISH FAVORITES
SURE To PLEASE,
YET TAKES LESS
THAN TWENTY MINUTES

TO PREPARE.
Recipes on page 14

 

I‘ «m
FISH STICK BURGERS

1M

DEEP FAT FRIED OYSTERS

      

BROILED SPINY LOBSTER TAILS

5583210 - 60 - 3

SCALLOP KABOBS

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DEEP FAT FRIED FISH

 

2 pounds fillets, steaks or pan- 1 egg

dressed fish 1 tablespoon milk or water
1 teaspoon salt 1 cup bread crumbs, cracker crumbs,
1/8 teaspoon pepper cornmeal or flour

Cut fish into serving-size portions. Sprinkle both sides with salt and pepper.
Beat egg slightly, and blend in the milk. Dip the fish in the egg and roll

in crumbs. Use a deep kettle with a frying basket and enough fat to cover

the fish, but do not have the kettle more than half full of fat. Heat the

fat to 3750F. Place a layer of fish in the frying basket and cook to an even
golden brown, about 3 to 5 minutes. Raise basket, remove fish, and drain on
absorbent paper. Serve immediately on a hot platter, plain or with a sauce.
Serves 6.

4:

FISH STICK BURGERS

18 frozen fried fish sticks 2 tablespoons sweet pickle relish
% cup mayonnaise or salad dressing 6 buttered toasted rolls
Place fish sticks in a single layer in a greased baking pan. Bake in a hot
oven,400°F., for 15 to 20 minutes or until heated through and crisp. Combine
mayonnaise and relish. Chill. Place three fish sticks on a toasted buttered
roll and serve with relish sauce. Serves 6.

DEEP FAT FRIED OYSTERS

 

1 quart select oysters 1/8 teaspoon pepper

2 eggs, beaten 1 cup bread crumbs, cracker crumbs,

2 tablespoons milk or cornmeal

1 teaspoon salt {

Drain oysters. Mix eggs,milk,and seasonings.ODip oysters in egg mixture and
roll in crumbs. Fry in hot fat heated to 375 F. about 2 minutes or until brown.
Drain on absorbent paper,and serve immediately with slices of lemon or Tartar
sauce. Serves 6.

SCALLOP KABOBS

   

1 pound scallops, fresh or frozen 1 green pepper, cut into l-inch squares
4 slices bacon, cut into squares 3 tablespoons butter or margarine,
1 can (4 ounces) button mushrooms, melted

drained % teaspoon salt -- Dash pepper

   

Thaw frozen scallops. Remove any shell particles and wash. Alternate scallops,
squares of bacon, mushrooms, and green pepper on 6 skewers, 7 inches each.
Place on a greased broiler pan. Combine butter and seasonings. Brush kabobs
with seasoned butter. Broil about 3 inches from source of heat for 5 minutes.
Turn carefully. Brush other side with seasoned butter and broil 3 to 5
minutes longer. Serves 6

BROILED SPINY LOBSTER TAILS

   
 
  

 

 
  
  

6 frozen spiny lobster tails Dash white pepper
(5 to 8 ounces each) Dash paprika
1/3 cup butter or margarine, 3/4 cup butter or margarine,
melted » melted
% teaspoon salt 3 tablespoons lemon juice

 

Thaw lobster tails. Cut in half lengthwise. Lay lobster tails open as flat

as possible on a broiler pan. Brush lobster meat with butter. Sprinkle with
salt, pepper, and paprika. Broil about 4 inches from source of heat for 10

to 15 minutes, depending on size of lobster tails. Combine butter and lemon
juice; serve with lobster tails. Serves 6.

 
  

     
   

 

14

 BAKED FISH PORTIONS IN CREOLE SAUCE

2 pounds frozen, unbreaded fish portions 1 teaspoon salt
% cup chopped onion % teaspoon sugar
% cup chopped green pepper Dash pepper

3 tablespoons butter or other fat, melted 1 whole bay leaf
2 tablespoons flour 1 whole clove

2 cups canned tomatoes

Place frozen portions in a single layer in a well-greased baking pan,
12 x 8 x 2 inches. Cook onion and green pepper in butter until tender. Blend
in flour. Add tomatoes and seasonings and cook until thick, stirring
constantly. Remove bay leaf and clove. Cover fish with the sauce. Bake
in a moderate oven, 350° F., for 35 to 40 minutes or until fish flakes easily
when tested with a fork. Serves 6.

 

 

  

BAKED ROCKFISH ALASKA

2 pounds rockfish fillets or other fish

fillets, fresh or frozen 1/3 cup grated Parmesan cheese
1 cup sour cream 2 teaspoons salt
% cup chopped green onion tops Paprika
Thaw frozen fillets. Cut into serving-size portions. Place in a _ a

single layer in a well-greased baking pan, 12 x 8 x 2 inches. Combine

sour cream, onion tops, cheese, and salt. Spread over rockfish. Bake

in a moderate oven, 350° F., for 30 to 35 minutes or until fish flakes e
easily when tested with a fork. Garnish with paprika. Serves 6.

BAKED RED SNAPPER WITH MUSHROOMS

 

2 pounds red snapper steaks or other 1 teaspoon salt
fish steaks, fresh or frozen
1 teaspoon grated onion
% cup butter or other fat, melted

1 can (4 ounces) mushroom stems and Dash pepper
pieces, drained.
Paprika
2 tablespoons lemon juice

Thaw frozen steaks. Place in a single layer in a well-greased baking
pan, 13 x 9 x 2 inches. Combine all ingredients except paprika and pour over
fish. Bake in a moderate oven, 350° F., for 25 to 30 minutes or until fish
flakes easily when tested with a fork. Serve with paprika sprinkled over the
top. Serves 6.

 

ROCKF l SH

16

     

 

BAKED STUFFED HADDOCK FILLETS

 

2 haddock fillets or other fish Bread stuffing
fillets (1 pound each), fresh
or frozen % cup butter or other fat,
melted

1 teaspoon salt
3 slices bacon (optional)
Dash pepper

Thaw frozen fillets. Skin fillets if necessary and sprinkle with salt
and pepper. Place one fillet in a well-greased baking pan, 11 x 7 x 1
inch. Place stuffing on fillet and cover with the other fillet. Fasten
together with toothpicks or skewers. Brush top with butter and lay slices
of bacon on top. Bake in a moderate oven, 350°F., for 30 to 40 minutes
or until the fish flakes easily when tested with a fork. Serves 6.

BREAD~STUFFING
2 tablespoons chopped onion Dash pepper
% cup chopped celery % teaspoon thyme, sage, or
savory seasoning
3 tablespoons butter or other fat,

melted 2 cups soft bread cubes

% teaspoon salt

Cook onion and celery in butter until tender. Add the cooked vegetables
and seasonings to the bread cubes. Mix thoroughly. If stuffing seems
very dry, add 1 tablespoon water, milk, or fish stock to moisten.

l7

  

FISH AND SHELLFISH , CARNIVAL or VALUES

 

M/NEZ‘M L 5

W

 

 

 WATCHING YOUR DIET?

Trying to take a few
inches off the waist-
line?...its no easy
job. And watching
your diet...well,
that's even more
trying...especially
for weight watchers
who love to eat. Yet
it doesn't have to be
a problem. It's easy
to indulge your taste
for good food and
keep a careful eye on
your diet at the same
time. All you need to
do is to find foods
that are low in
calories but so

 

 

versatile you never tire of eating them. And fish is the answer, did
you know there are over 200 varieties of fish and shellfish on the market
today?.. and there are thousands of different ways to serve them. Fish
and shellfish fit into every meal. What's more you take off pounds
safely because fish is healthful...it's high in protein...and vitamins

A and D. So eat fish...to stay shapely and healthy! A good buy, too,
because fish are usually plentiful. See your local fish dealer today.

BROILED YELLOW PERCH

2 pounds pan-dressed yellow perch or other
small fish, fresh or frozen

2 teaspoons salt

% teaspoon pepper

1 pound sliced bacon
Thaw frozen fish. Clean, wash, and dry fish. Sprinkle inside and out
with salt and pepper. Wrap each fish with a slice of bacon. Place
on a greased broiler pan about 3 inches from source of heat. Broil 5
to 8 minutes or until bacon is crisp. Turn carefully. Broil 5 to 8

minutes longer or until bacon is crisp and fish flakes easily when tested
with a fork. Serves 6.

20

 

 BROILED LOBSTERS

2 live lobsters (1 pound each) Dash white pepper
1 tablespoon butter or other fat, Dash paprika
melted

% cup butter or other fat, melted
% teaspoon salt
1 tablespoon lemon juice

Place lobster on its back; insert a sharp knife between body shell and
tail segment, cutting down to sever the spinal cord. Cut in half length-
wiseo Remove the stomach, which is just back of the head, and the
intestinal vein, which runs from the stomach to the tip of the tail° Do
DOE discard the green liver and coral roe; they are delicious° Crack
claws° Lay lobsters open as flat as possible on a broiler pano Brush
lobster meat with buttero Sprinkle with salt, pepper, and paprika . Broil
about 4 inches from source of heat for 12 to 15 minutes or until lightly
browned. Combine butter and lemon juice; serve with lobsters. Serves 2.

IEHJCKHB COLD WEATHER FARE

BUFFALO FISH CROQUETTES

 

H

pound buffalo fish fillets

or other fish fillets,

fresh or frozen

1 quart water

1 tablespoon salt

3 tablespoons butter or
other fat

3 tablespoons flour

3/4 teaspoon salt

Dash pepper

1 cup milk

1 tablespoon lemon juice

:fFVa, 1 tablespoon chopped

'- parsley

teaspoon grated onion

egg, beaten

tablespoon milk

cup dry bread crumbs

 

r—In-In—Ir—I

Thaw frozen fillets. Skin fillets and place in boiling salted watera

Cover and return to the boiling point; simmer for 10 minutes or until

fish flakes easily when tested with a fork. Drain and flake. Melt

butter; blend in flour and seasonings. Add milk gradually and cook

until thick and smooth, stirring constantly° Add fish flakes, lemon juice,
parsley, and onion. Mix well. Chill. Divide into 12 portions. Shape

into cones. Combine egg and milko Roll croquettes in crumbso Dip in egg
mixture and roll in crumbs. Fry croquettes in a basket in deep fat, 375°F.,
for 4 to 5 minutes or until brown° Drain on absorbent paper. Serves 6.

21

 

  

DEVILED CLAMS

1 pint clams % teaspoon pepper

% cup chopped celery % teaspoon thyme

2 tablespoons chopped onion 3 drops tabasco

1 clove garlic, finely chopped 1 egg, beaten

% cup butter or other fat, melted % cup cracker meal

1 tablespoon flour 2 tablespoons chopped parsley

1 tablespoon chili sauce 2 tablespoons butter or other fat, melted
3/4 teaspoon salt % cup dry bread crumbs

Drain clams. Chop. Cook celery, onion, and garlic in butter until tender.
Blend in flour, chili sauce, and seasonings. Add clams and cook until thick,
strrring constantly. Stir a little of the hot sauce into egg; add to remaining
sauce, stirring constantly. Add cracker meal and parsley. Fill 6 well-greased,
individual shells or 5-ounce custard cups. Combine butter and crumbs; sprinkle
over top of each shell. Bake in a hot oven, 4000 F., for 10 minutes or until
brown. Serves 6.

FLOUNDER MEUNIERE

2 pounds flounder fillets or other 1 cup flour
fish fillets, fresh or frozen
% cup butter or other fat, melted
1 teaspoon salt
1 tablespoon lemon juice
Dash pepper
1 tablespoon chopped parsley

Thaw frozen fillets and skin if necessary. Cut into serving-size portions.r
Sprinkle with salt and pepper. Roll in flour. Fry in butter. When fish is
brown on one side, turn carefully and brown the other side. Cooking time
approximately 10 to 15 minutes, depending on thickness of fish. Remove fish
from pan and place on a hot platter. To browned butter, add lemon juice; pour
over fish. Sprinkle with parsley. Serves 6.

22

   

 

HALIBUT STEAKS WITH PIQUANT MERINGUE

 

2 pounds halibut steaks or other % cup mayonnaise or salad dressing
fish steaks, fresh or frozen
1 teaspoon Worcestershire sauce
1 teaspoon salt
% cup grated cheese
Dash pepper

NV”

teaspoon prepared mustard
% cup butter or other fat, melted
1 egg white, beaten

Thaw frozen steaks. Cut into serving-size portions and sprinkle with
salt and pepper. Place on a greased broiler pan about 3 inches from
source of heat. Brush with butter and broil 4 to 8 minutes or until
slightly browned. Baste with butter and turn carefully. Brush other
side with butter and broil 4 to 8 minutes longer or until fish flakes
easily when tested with a fork. While fish is broiling, combine next 4
ingredients and fold into egg white. Place mixture on top of fish.
Brown in broiler about 1 minute. Serves 6.

 

 

  

MACKEREL SALAD SURPRISE

1 can (15 ounces) mackerel % cup mayonnaise or salad dressing
1 cup chopped celery 6 medium tomatoes

2 tablespoons chopped onion Salad greens

2 tablespoons chopped sweet pickle % teaspoon salt

3 hard-cooked eggs, chopped

Drain mackerel. Combine all ingredients except tomatoes, salad greens,
and salt. Chill. Wash tomatoes. Remove stem ends and cut tomatoes almost

 

through into sixths. Place tomatoes on salad greens and spread open. Sprinkle
with salt. Place mackerel salad in center of tomatoes. Serves 6.
MAINE SARDINE NOODLE CASSEROLE
3 cans (3-3/4 ounces each) Maine Sardines % teaspoon salt
4 ounces uncooked noodles 1% cups milk
3 tablespoons chopped onion % cup grated cheese
3 tablespoons chopped green pepper 1 tablespoon butter or other fat,

melted
3 tablespoons butter or other fat, melted

% cup dry bread crumbs
% cup flour

Drain sardines. Cook noodles as directed on package; drain. Cook onion
and green pepper in butter until tender. Blend in flour and salt. Add milk
gradually and cook until thick, stirring constantly. Add cheese and heat until
cheese melts. Combine sardines, noodles, and sauce. Place in a well-greased,
l%-quart casserole. Combine butter and crumbs; sprinkle over the top. Bake in

a moderate oven, 350° F., for 30 minutes or until crumbs are brown. Serves 6.

PURSE SEINE BOAT

   
  

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24

   

PURSE LINE

 

  

Catching mullet is easy
if you know how. Once
the net is set around
the fish it is only
necessary to scare them,
they catch themselves.
Now that they are caught
the only problem is gett-
ing them out of the net.
Fortunately that is the
commercial fishermens
worry, and not ours, and
they are quite adept at
the job.

In fact give those
commercial fishermen
a choice of fish for
their own dinner, and
more often than not
they will pick mullet.
Try this recipe and
you too will discover
why commercial fisher—
men choose mullet for
family meals.

MMLLET CHOWDER

1 pound mullet fillets or other 1 cup diced potatoes

fish fillets, fresh or frozen
3/4 teaspoon salt

2 tablespoons chopped bacon or

salt pork Dash pepper
% cup chopped onion 2 cups milk
'2 cups hot water Chopped parsley

Thaw frozen fillets. Skin fillets. Cut into 1-inch cubes. Fry bacon
until lightly browned. Add onion and cook until tender. Add water,
potatoes, seasonings, and fish. Cook about 15 minutes or until potatoes
are tender. Add milk; heat. Garnish with parsley sprinkled over the top.
Serves 6.

25

 

      
  
  
   
  
   
  
  
   
   
 
  

OYSTERS REMICK

36 shell oysters* 6 drops tabasco

2 cups mayonnaise or salad dressing Dash pepper

% cup chili sauce 2 teaspoons lemon juice

1 tablespoon prepared mustard 2 tablespoons butter or other fat, melted
% teaspoon salt % cup dry bread crumbs

% teaspoon paprika

Scrub shells well; rinse in cold water. Shuck and drain oysters; place
on deep half of shells. Place shells on broiler pans. Combine mayonnaise,
chili sauce, seasonings, and lemon juice. Spread about 1 tablespoon sauce
over each oyster. Combine butter and crumbs; sprinkle over oysters. Broil
about 3 inches from source of heat for 5 minutes or until edges of oysters
begin to curl. Serves 6.

* If shell oysters are not available, 1% pints select oysters may be used.
1 Drain oysters, and arrange on a shallow well-greased baking dish; spread with ~‘l
seasonings, and cook as above. '.

 

 

 PAN-FRIED RAINBOW TROUT

6 pan-dressed rainbow trout or other Dash pepper
small fish, fresh or frozen
% cup flour
% cup evaporated milk
% cup cornmeal
1% teaspoons salt
1 teaspoon paprika

Lemon wheels

Thaw frozen fish. Clean, wash, and dry fish. Combine milk, salt, and
pepper. Combine flour, cornmeal, and paprika. Dip fish in milk mixture
and roll in flour mixture. Place fish in a heavy frying pan which
contains about 1/8 inch of fat, hot but not smoking. Fry at moderate
heat 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 wheels. Serves 6.

 

  

PARTY-FARE FISH

2 packages (8 ounces each) frozen fried
fish sticks

1 can (1 pound 4 Ounces) pineapple chunks
1 cup pineapple juice
2 tablespoons sugar
2 tablespoons vinegar
Place fish sticks in a single layer on

inches.
and crisp.

Bake in a hot oven, 4000 F., for 15 to 20 minutes or until heated through
Drain pineapple, reserving juice for sauce.

STICKS

% teaspoon soy sauce

Dash garlic salt

% cup coarsely chopped green pepper
1% tablespoons cornstarch

2 tablespoons water

Parsley

a well-greased cooky sheet, 15 x 12

 

While fish sticks are

baking, combine pineapple juice, sugar, vinegar, soy sauce, and garlic salt.

Bring to a boil. Add pineapple chunks and green pepper.
Add gradually to hot sauce and cook until thick,

water to make a thin paste.
stirring constantly.

Serve over fish sticks.

Combine cornstarch and

Garnish with parsley. Serves 6.

SALMON RICE WITH KEBABS

1 pound can salmon

% cup chopped onion

2 tablespoons butter or other fat, melted

2/3 cup water

1 can (10% ounces) condensed consomme'
Drain salmon. Break salmon into large

tender. 'Add water and consomme';bring to a

consomme mixture in a wellfgreased, 2-quart
in a moderate oven, 350° F., for 35 minutes

rice is baking, wash mushrooms, green peppers, and tomatoes.
Remove stems from mushrooms.
mushrooms, and green peppers on 6 skewers, 7 inches each.
Broil about 3 inches from source of
Turn carefully; brush other side with butter and broil
Serve salmon-rice mixture on a platter with kebabs over

green peppers into sixths.
broiler pan. Brush kebabs with butter.
heat for 3 minutes.
3 minutes longer.
top. Serves 6.

28

1 cup uncooked rice

18 mushrooms

3 green peppers

3 tomatoes

% cup butter or other fat, melted

pieces. Cook onion in butter until
boil. Place rice, salmon, and
casserole. Stir. Bake, covered,
or until rice is tender. While

Cut tomatoes and
Alternate tomatoes,
Place on a greased

  

 

SWEET SOUR BARBECUED SCALLOPS

 

 

 

2 pounds scallops, fresh or frozen
% cup butter or other fat, melted
% cup grated onion

2 teaspoons powdered mustard

2 tablespoons lemon juice

 

 

 

 

 

 

 

% cup brown sugar

 

 

 

 

 

 

 

 

 

 

% teaspoon salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dash pepper

Thaw frozen scallops. Remove any shell particles and wash. Cut large
scallops in half. Combine remaining ingredients. Place scallops in a
baking pan, 11 x 7 x 1 inch. Cover with sauce. Broil about 3 inches
from source of heat for 12 to 15 minutes or until brown. Stir and baste
twice during broiling. Serves 6.

   

 

 

 

 

SHRIMP AND PINEAPPLE SALAD

3 cans (4% ounces each) deveined, 1 cup chopped celery
large shrimp
1/3 cup mayonnaise or salad
Lettuce dressing

1 can (1 pound 4 ounces) diced
pineapple, drained

Drain shrimp. Cover shrimp with ice water; let stand for 5 minutes.
Drain. Arrange lettuce in 6 salad bowls. Combine pineapple and celery.
Place on lettuce. Arrange chilled shrimp on the top. Serve with
mayonnaise. Serves 6.

 

 

SHRIMP NEWBURG

 

1% pounds shrimp, fresh or frozen Dash cayenne pepper
1 quart water Dash nutmeg

% cup salt 1% cups coffee cream
% cup butter or other fat 2 egg yolks, beaten
2 tablespoons flour 2 tablespoons sherry
3/4 teaspoon salt Toast points

Wash shrimp. Place in boiling salted water. Cover and return to the
boiling point° Simmer for 5 minutes. Drain and peel. Remove sand veins.
Wash. Cut large shrimp in half. Melt butter; blend in flour and
seasonings. Add cream gradually and cook until thick and smooth, stirring
constantly. Stir a little of the hot sauce into egg yolks; add to
remaining sauce, stirring constantly. Add shrimp; heat. Remove from
heat and slowly stir in sherry. Serve immediately on toast points.

Serves 6.

  
 

    

  

  

  

 TUNA PIZZA

2 cans (6% or 7 ounces each) tuna % teaspoon salt

% cup chopped onion Dash pepper

3 tablespoons olive or salad oil 2 unbaked pizza crusts
(9 inches each)
1 can (8 ounces) tomato sauce
% cup sliced stuffed olives
1 can (6 ounces) tomato paste
% pound mozzarella cheese,
1 teaspoon whole oregano sliced thin

Drain tuna. Break into large pieces. Cook onion in olive oil until
tender° Add tomato sauce, tomato paste, and seasonings. Simmer for
10 minutes, Place pizza crusts on well-greased cooky sheets, 15% x 12
inches, Cover each crust with half of the sauce, tuna, olives, and
cheese. Bake in a hot oven, 425°F., for 20 minutes or until crust
browns and cheese melts. Makes 2 pies. Serves 6°

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36

NOTES

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Swordfish
Sailfish
Skate
Seahorse
Angelfish
Cigarfish
Flying Fish
Starfish
Sole
Moonfish
Pigfish
Pinfish
Ratfish
Rudderfish

15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.

Spadefish
Spanish Mackerel
Tilefish
Triggerfish
Wolfish
Humpback Salmon
Dog Salmon
Schoolmaster
King Crab

Stone Crab
Horseshoe Crab
Razor