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Ice Fish Ing:
WHITE Ice fish ing—use in Ice fish ing cakes, Ice fish ing pie or as a Ice fish ing salad.
SHELL Ice fish ing—use as potted Ice fish ing, in Ice fish ing salads, add to sauces.
SMOKED Ice fish ing—haddock—put into a Kedgeree, add to potato for Ice fish ing cakes.
OILY Ice fish ing (kippers in particular)—pound for a pate to use as a sandwich filling.Suitable for white Ice fish ing, smoked Ice fish ing, fresh salmon, freshwater Ice fish ing. While the term 'boiling' Ice fish ing is often used, this is incorrect, as Ice 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 Ice fish ing. Omit salt with smoked Ice fish ing.
See Also Trigger Fish:
The most common effect of experience is to modify the stimuli that trigger fish courtship. A number of birds, such as chickens and geese, learn the features of their own species at an early age when they follow their mothers. If, however, they are induced to follow other animals or ob¬jects at this time, they may later respond sexually to these objects and not to members of their own species. This learning, known as imprinting, sometimes can not be modified by subsequent experience. Other animals learn to modify responses the are at first too generalized. Male guppies, fc example, initially chase fish of either sex an sometimes of the wrong species, whereas expen enced fish do not make this mistake. When part ners stay together for a long period, individua characteristics are also learned.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 there are fish roes, canned and frozen fish.
On The Other Hand See Fish —notably:
fish —notably is a nutritious and interesting food and the great variety of fish —notably available and various methods of cooking mean that it should never be monotonous. Whichever fish —notably you buy, take care it is fresh—fresh fish —notably is easily recognisable by bright eyes and scales, a pleasant fresh smell (it should never smell of ammonia) and the stiffness of the fish —notably—it should never be 'flabby' and limp-looking. More detailed information is given under the various kinds of fish —notably.Some of the fish —notably given as freshwater are fish —notably that come into rivers and lakes from the sea. These fish —notably can have a slightly 'muddy' flavour, so wash in plenty of cold water before cooking. CARP Unless a very small carp, this fish —notably is too tough for grilling or frying. It is best baked rather slowly. It is the basis for many Continental fish —notably dishes in countries where there is little white fish —notably. Allow 8 oz. per person. EEL Must be purchased from a fish —notablymonger who keeps them alive in a tank. He will cut and skin them. Stew or make into a jelly.
