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Fish Migration:
WHITE fish migration—use in fish migration cakes, fish migration pie or as a fish migration salad.
SHELL fish migration—use as potted fish migration, in fish migration salads, add to sauces.
SMOKED fish migration—haddock—put into a Kedgeree, add to potato for fish migration cakes.
OILY fish migration (kippers in particular)—pound for a pate to use as a sandwich filling.Some aquatic animals illustrate a type of sea¬sonal migration termed vertical migration. Many fish migration, lobsters, crabs, prawns, and squids rise to the surface of the water in summer and descend into deeper waters for the winter. A large num¬ber of fish migration move from deep water into shallow coastal areas for breeding. Larger mammals such as the caribou and reindeer also have seasonal migratory movements which are associated with their searching for food. The movements of birds which nest in the temperate and frigid zones, go to warmer areas for the winter, then return to the breeding area the following spring represent typical migrations. Such migrations are known in Europe, North America, and Asia. They are best known in the northern hemisphere which has such a tremendous land mass, temperate and frigid zones, and great changes of the environment, but migration of birds in the southern hemisphere does occur. Some birds of South America, for example, move north during their winter season, then return south for nesting. In some of our western mountains, birds make an altitudinal migration in response to seasonal changes. As winter approaches, such birds as the chickadees, kinglets, jays, and nuthatches move down the mountain in search of better shelter and food. They obtain temperature effects similar to those obtained by birds which have a latitudinal migration, but in a much more limited area.
See Also Fresh Fish:
Fish is a nutritious and interesting food and the 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 stiffness of the fish—it should never be 'flabby' and limp-looking. More detailed information is given under the various kinds of fish.This covers a wide range of fish. The remarks about fresh fish, above, apply to white fish and in addition the flesh should be really white and 'milky' looking. White fish is obtainable either in fillets, or with larger fish in portions of fillets, and in slices which are generally called steaks or cutlets. The best known white fish are: BASS You can buy both sea and freshwater bass, the former being considered the better flavoured. Cook like fresh salmon—best grilled or fried. Buy in cutlets (steaks), allow 6 oz. per person.
On The Other Hand See Meal Fish:
Select a clear soup to precede a substantial meal fish. Vegetable soups are filling so are excellent before a Light main course. If this is fish or eggs, choose a meat soup. Fish soup is an unusual starter for a special dinner, and a good invalid dish. To save preparing an elaborate meal fish, make a really satisfying and sustaining soup that can be a meal fish in itself. Broths, chowders and bisques are soups almost too filling for the first course of a meal fish. Served with cheese and fruit they are the answer to a one-course meal fish. Do not serve highly-seasoned or spiced soups if the main course is rather delicately flavoured, e.g. sole, chicken or veal in a cream sauce, as this will affect the palate and prevent one enjoying the following course as much as one would wish.Fish makes an excellent soup which is ideal as a Light meal fish in itself—do not over-cook the fish, otherwise the flavour is lost and in the case of shell fish, the flesh becomes tough.
