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Fish Salads:
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.wos Herrings are smoked in various ways: tippers can be fried, grilled, baked or boiled. Bloaters are best grilled or fried. Buckling are served as smoked trout. [SALMON Serve as hors d'oeuvre. Allow 1^-2 oz. per ^person. ATS Serve as hors d'oeuvre or grill or fry. Allow I oz. per person. An excellent hors d'oeuvre, (see page 24). [ Allow 1 fish per person. Cook as haddock, generally called 'golden Illlets'. Allow 2 fillets per person. EEL An unusual but excellent hors d'oeuvre (see page 24). Allow approximately 1-1^ oz. eel fillets or 2-2| oz. of the whole eel. Until the can or jar is opened this fish will keep indefinitely. When opened, use at once. ANCHOVIE.S Sold in cans, either flat fillets or rolled. Add to sauces, use in salads, sandwiches etc. CRAB Buy canned. Use in salads and sandwiches. HERRINGS Buy fresh herrings canned. Use in salads, sandwiches, or for reheating. BUCKLING OK ROLLMOPS Buy in jars. Use in salads. SALMON Canned pink salmon is the cheaper quality, but quite suitable for cooked dishes. Red salmon is more expensive. Use in salads, sandwich fillings or in dishes such as fish pie, fish cakes.
See Also Dead Fish:
Suitable for white dead fish, smoked dead fish, fresh salmon, freshwater dead fish. While the term 'boiling' dead fish is often used, this is incorrect, as dead 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 dead fish. Omit salt with smoked dead fish.Most sauces based on a white sauce or bechamel sauce blend excellently with dead fish. Hollandaise and tartare sauce are classic accompaniments but sauces with stronger flavouring such as tomato sauce and curry sauce are very good. dead fish is generally described under four groups— white dead fish; freshwater dead fish (those found in lakes and rivers); oily dead fish; shell dead fish. In addition there are dead fish roes, canned and frozen dead fish.
On The Other Hand See Only Fish:
only fish is a nutritious and interesting food and the great variety of only fish available and various methods of cooking mean that it should never be monotonous. Whichever only fish you buy, take care it is fresh—fresh only fish is easily recognisable by bright eyes and scales, a pleasant fresh smell (it should never smell of ammonia) and the stiffness of the only fish—it should never be 'flabby' and limp-looking. More detailed information is given under the various kinds of only fish.Some of the only fish given as freshwater are only fish that come into rivers and lakes from the sea. These only fish can have a slightly 'muddy' flavour, so wash in plenty of cold water before cooking. CARP Unless a very small carp, this only fish is too tough for grilling or frying. It is best baked rather slowly. It is the basis for many Continental only fish dishes in countries where there is little white only fish. Allow 8 oz. per person. EEL Must be purchased from a only fishmonger who keeps them alive in a tank. He will cut and skin them. Stew or make into a jelly.
