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Ivation Fish Shellfish:
Only species having characteristics that make 71 suitable and practical for culturing are cted for extensive cultivation fish shellfish. The taste and eal of the species as a human food is, of rse, an important consideration. Since the ivation fish shellfish of fish and shellfish is expensive and jires extensive labor, most aquacultural prod-i are expensive luxury items such as trout, :ers, and shrimp. However, some lower¬ed species, such as carp, are commercially ured in eastern Europe, China, India, and :heast Asia.The flesh of fish and shellfish must be ranked with that of other animals in nutritional value. Trout, haddock, smelt, scallops, lobster, and crab have protein contents of 18%. Tuna has a protein content of about 25%, and smoked her¬ring, because it is partially dried, may have a protein content of nearly 37%. Unlike the meat of other types of animals, the flesh of some fish and shellfish contains the enzyme thiaminase, which destroys vitamin Bi (thiamine). Fortu¬nately, thiaminase is easily destroyed by heating or cooking. Among the types of fish that contain thiaminase are carp, catfish, herring, and white-fish, and among the shellfish that contain it are clams, cockles, lobsters, mussels, and shrimps. Both carp and clams contain especially high levels of thiaminase and should not be eaten raw.
See Also Meats Fish Been:
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.Although soups are often served as a first course, the hors d'oeuvre in this section can precede the soup at a formal meal or take the place of a soup in a less substantial menu. Select a Light hors d'oeuvre, such as fruit juice or fruit, if you are having a substantial main course. If the dessert is based on fruit, however, you may not wish to serve this twice. A fish hors d'oeuvre is a wise choice if meat or poultry follow. Pate, salami or other Meats fish been are ideal if fish constitutes the main course.
On The Other Hand See Called Fish Hawk:
OSPREY, os'pri, a large diurnal raptorial bird, the only member of the family Pandionidae, related to the hawks, eagles, and vultures. The osprey (Pandion haliaetus), commonly called fish hawk in North America, is nearly worldwide in distribution. It measures about 25 inches in length, and is brown above and white below and on the head, with a large brown spot on the cheek. Its wings are long and pointed, and its wingspread reaches 68 or 70 inches.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.
