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Liquid Fish:
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.Strain the liquid fish from cooking the fish and add to the milk, blend this into the 'roux'. Bring to the boil and cook until thickened, season well, stir in the cream, then pour this sauce round the fish and garnish with chopped parsley.
See Also Destroyed Fish Life:
An approp: tion of resources for a single cultural use n have been justifiable under earlier conditions the United States, but in the future, requiremc of all aspects of culture should be given o sideration. Sewage and industrial wastes n render streams and ponds unfit for water supj industrial uses, and recreation. These agenc have destroyed fish life in many streams, and casional unwise drainage has destroyed wild! on a larger scale. The increasing complexities s strains of modern life have made physical a mental health a matter of public concern, a recreation is now recognized as an element major importance in cultural life.Animal Life.—Each summer tropical fish from the West Indies invade Narragansett Bay, and Rhode Island is one of the two richest areas of marine life on the east coast. Portuguese man-of-war, jellyfish, sea cucumber, starfish, blue-fish, cod, herring, quahog, tautog scup, lobster, scallops, and mussels are a few of the varieties found along the shores, while trout, perch, pick¬erel, and other fish have their habitats in the in¬land ponds and streams.
On The Other Hand See Fish Meal:
Select a clear soup to precede a substantial meal. Vegetable soups are filling so are excellent before a Light main course. If this is fish meal or eggs, choose a meat soup. fish meal soup is an unusual starter for a special dinner, and a good invalid dish. To save preparing an elaborate meal, make a really satisfying and sustaining soup that can be a meal in itself. Broths, chowders and bisques are soups almost too filling for the first course of a meal. Served with cheese and fruit they are the answer to a one-course meal. 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 meal makes an excellent soup which is ideal as a Light meal in itself—do not over-cook the fish meal, otherwise the flavour is lost and in the case of shell fish meal, the flesh becomes tough.
