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Paralyze Fish:
WHITE paralyze fish—use in paralyze fish cakes, paralyze fish pie or as a paralyze fish salad.
SHELL paralyze fish—use as potted paralyze fish, in paralyze fish salads, add to sauces.
SMOKED paralyze fish—haddock—put into a Kedgeree, add to potato for paralyze fish cakes.
OILY paralyze fish (kippers in particular)—pound for a pate to use as a sandwich filling.Suitable for white paralyze fish, smoked paralyze fish, fresh salmon, freshwater paralyze fish. While the term 'boiling' paralyze fish is often used, this is incorrect, as paralyze 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 paralyze fish. Omit salt with smoked paralyze fish.
See Also Classes Fish Es—acantho-dii:
Two totally extinct classes fish es—Acantho-dii of fishes—Acantho-dii and Placodermi—are generally considered rel¬atives of the cartilaginous fishes, but they had skeletons that were at least partly bone. The Placodermi were a large and varied group that evolved into a large number of different types of fishes—some slender with large jaws (Dinichthys) others flattened and raylike (Gemundina), anc still others (Rharnphodopsis) remarkably like modern chimaeras. One placoderm grouf evolved jointed pectoral fins more like the limbs of crustaceans than fish fins. Evidence is accu¬mulating to suggest that the Placodermi and the Holocephali had a common ancestry.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 Marine Fish:
History. Keeping fish for amusement or for :ood is of ancient origin, going back to at least 2500 B.C., when pond culture of fish was prac-:iced by the Sumerians. Later, the Chinese •aised carp and goldfish, and the Romans of early Christian times maintained pet marine fish,spending considerable effort and money to ar¬range for constant changes of water by means of channels cut from the sea to their ponds. The use of glass-sided tanks as we know them today, containing both fish and plants, started in Britain about the middle of the 19th century.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.
