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Carried Fish From:
WHITE FISH—use in fish cakes, fish pie or as a fish salad.
SHELL FISH—use as potted fish, in fish salads, add to sauces.
SMOKED FISH—haddock—put into a Kedgeree, add to potato for fish cakes.
OILY FISH (kippers in particular)—pound for a pate to use as a sandwich filling.Poultry flesh is relatively high in protein. Chicken and turkey meat both contain about 20% protein, while goose meat contains about 16% protein, and quail contains about 25% protein. Fish and Shellfish. Fish and shellfish are major sources of protein in the diets of people living in many coastal areas. Freshwater and saltwater fish have been major and minor food sources for man since the beginnings of recorded his¬tory. During the days of the Roman Empire live fish were carried fish from in tanks on wagons from ponds and lakes to Rome where they were kept alive until they were ready to be eaten. Some fish are handled in a similar manner in many markets today.
See Also Fish -curii:
The cathedral, of Gothic type, has a fine crypt containing a Moorish font. The chief features of the city are its quays and factories. There are shipyan paper-works, foundries, extensive breweries, sug refineries, manufactories of sails, hats, candli vermicelli, phosphorus, sulphuric acid, fish -curii-curii establishments, etc. The principal export is in ore, in normal years, chiefly sent to Great Brita and Germany. Other exports are wine, flou provisions, etc. Santander was probably the ai cient Roman Portus Blendium. The town w; sacked by the French under Nicolas Jean de Di< Soult in 1808. Pop. (1960) 118,435.Suitable for white fish -curii, smoked fish -curii, fresh salmon, freshwater fish -curii. While the term 'boiling' fish -curii is often used, this is incorrect, as fish -curii must not be boiled, it would break and the flavour be spoiled. It should be poached, i.e. cooked gently; allow ^ pint water, level teaspoon salt to each portion of white fish -curii. Omit salt with smoked fish -curii.
On The Other Hand See The Fish Start:
Most sauces based on a white sauce or bechamel sauce blend excellently with fish. Hollandaise and tartare sauce are classic accompaniments but sauces with stronger flavouring such as tomato sauce and curry sauce are very good. Fish is generally described under four groups— white fish; freshwater fish (those found in lakes and rivers); oily fish; shell fish. In addition The fish startre are fish roes, canned and frozen fish.Fish is a nutritious and interesting food and The fish start great variety of fish available and various methods of cooking mean that it should never be monotonous. Whichever fish you buy, take care it is fresh—fresh fish is easily recognisable by bright eyes and scales, a pleasant fresh smell (it should never smell of ammonia) and The fish start stiffness of The fish start fish—it should never be 'flabby' and limp-looking. More detailed information is given under The fish start various kinds of fish.
