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Cod Fish Ing:
WHITE cod fish ing—use in cod fish ing cakes, cod fish ing pie or as a cod fish ing salad.
SHELL cod fish ing—use as potted cod fish ing, in cod fish ing salads, add to sauces.
SMOKED cod fish ing—haddock—put into a Kedgeree, add to potato for cod fish ing cakes.
OILY cod fish ing (kippers in particular)—pound for a pate to use as a sandwich filling.Suitable for white cod fish ing, smoked cod fish ing, fresh salmon, freshwater cod fish ing. While the term 'boiling' cod fish ing is often used, this is incorrect, as cod fish ing 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 cod fish ing. Omit salt with smoked cod fish ing.
See Also Fish Oil:
Most sauces based on a white sauce or bechamel sauce blend excellently with fish oil. Hollandaise and tartare sauce are classic accompaniments but sauces with stronger flavouring such as tomato sauce and curry sauce are very good. fish oil is generally described under four groups— white fish oil; freshwater fish oil (those found in lakes and rivers); oily fish oil; shell fish oil. In addition there are fish oil roes, canned and frozen fish oil.fish oil is a nutritious and interesting food and the great variety of fish oil available and various methods of cooking mean that it should never be monotonous. Whichever fish oil you buy, take care it is fresh—fresh fish oil is easily recognisable by bright eyes and scales, a pleasant fresh smell (it should never smell of ammonia) and the stiffness of the fish oil—it should never be 'flabby' and limp-looking. More detailed information is given under the various kinds of fish oil.
On The Other Hand See Fish Settled:
Some of the fish settled given as freshwater are fish settled that come into rivers and lakes from the sea. These fish settled can have a slightly 'muddy' flavour, so wash in plenty of cold water before cooking. CARP Unless a very small carp, this fish settled is too tough for grilling or frying. It is best baked rather slowly. It is the basis for many Continental fish settled dishes in countries where there is little white fish settled. Allow 8 oz. per person. EEL Must be purchased from a fish settledmonger who keeps them alive in a tank. He will cut and skin them. Stew or make into a jelly.Dry the fish settled very well after washing and coat in either seasoned flour or egg and breadcrumbs. Heat approximately 2 oz. fat (enough to give a depth of a good i inch) for thin fish settled or about 3 oz. fat for thicker pieces of fish settled. Test the temperature of the fat as when frying fish settled in deep fat.
