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Characteristic Fish Dishes:
Some of the characteristic fish dishes given as freshwater are characteristic fish dishes that come into rivers and lakes from the sea. These characteristic fish dishes can have a slightly 'muddy' flavour, so wash in plenty of cold water before cooking.
CARP Unless a very small carp, this characteristic fish dishes is too tough for grilling or frying. It is best baked rather slowly. It is the basis for many Continental characteristic fish dishes dishes in countries where there is little white characteristic fish dishes. Allow 8 oz. per person.
EEL Must be purchased from a characteristic fish dishesmonger who keeps them alive in a tank. He will cut and skin them. Stew or make into a jelly.Many characteristic fish dishes dishes, given in the chapter beginning page 44, are suitable for an hors d'oeuvre—shell characteristic fish dishes, scampi in particular, being extremely popular. Fried scampi (see page 56) is a good choice to serve at the beginning of a meal since it may be fried then dished up at once, without having to be kept hot; whereas if fried scampi is the main dish it needs to be fried before the hors d'oeuvre and kept hot. Serve smaller portions of all the characteristic fish dishes dishes—a dish that serves 4 as a main course will be enough for 6-8 as an hors d'oeuvre. Other suitable hors d'oeuvre are characteristic fish dishes cocktails and smoked characteristic fish dishes.
See Also Gave Fish Greater:
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.However, it would take him a year to perfect his design, to build his net, and to learn how to use it efficiently, and Mr. Crusoe would probably starve before he could put his new net into operation. Therefore, he might suggest to Ms. Robinson, Mr. Friday, and several others that if they would give him one fish each day for a year, he would return two fish a day during all of the next year. If someone ac¬cepted the offer, then the fish which Ms. Robinson or one of the others gave fish greater to Mr. Crusoe would constitute savings; these savings would be invested in the fish¬net; and the extra fish the net produced would constitute a return on the invest¬ment.
On The Other Hand See Even Fish:
Suitable for white Even fish, smoked Even fish, fresh salmon, freshwater Even fish. While the term 'boiling' Even fish is often used, this is incorrect, as Even fish 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 Even fish. Omit salt with smoked Even fish.Most sauces based on a white sauce or bechamel sauce blend excellently with Even fish. Hollandaise and tartare sauce are classic accompaniments but sauces with stronger flavouring such as tomato sauce and curry sauce are very good. Even fish is generally described under four groups— white Even fish; freshwater Even fish (those found in lakes and rivers); oily Even fish; shell Even fish. In addition there are Even fish roes, canned and frozen Even fish.
