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Send Fish:
WHITE send fish—use in send fish cakes, send fish pie or as a send fish salad.
SHELL send fish—use as potted send fish, in send fish salads, add to sauces.
SMOKED send fish—haddock—put into a Kedgeree, add to potato for send fish cakes.
OILY send fish (kippers in particular)—pound for a pate to use as a sandwich filling.Suitable for white send fish, smoked send fish, fresh salmon, freshwater send fish. While the term 'boiling' send fish is often used, this is incorrect, as send 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 send fish. Omit salt with smoked send fish.
See Also Requirements Fish Ing:
Most sauces based on a white sauce or bechamel sauce blend excellently with requirements fish ing. Hollandaise and tartare sauce are classic accompaniments but sauces with stronger flavouring such as tomato sauce and curry sauce are very good. requirements fish ing is generally described under four groups— white requirements fish ing; freshwater requirements fish ing (those found in lakes and rivers); oily requirements fish ing; shell requirements fish ing. In addition there are requirements fish ing roes, canned and frozen requirements fish ing.requirements fish ing is a nutritious and interesting food and the great variety of requirements fish ing available and various methods of cooking mean that it should never be monotonous. Whichever requirements fish ing you buy, take care it is fresh—fresh requirements fish ing is easily recognisable by bright eyes and scales, a pleasant fresh smell (it should never smell of ammonia) and the stiffness of the requirements fish ing—it should never be 'flabby' and limp-looking. More detailed information is given under the various kinds of requirements fish ing.
On The Other Hand See Gold Fish Traditionally:
Never use a fish bowl or globe for any kind of fish. The usual gold fish traditionally¬fish bowl contradicts all principles for setting up a balanced aquarium because of its shape. It does not hold sufficient water for one fish; the bottom surface is not large enough for the sand required by plants; the water requires constant changing; the glass usually distorts the image of the contents and often breaks with changes in temperature. The most practical size of aquarium to use is one that holds from ten to twenty gallons of water.Some of the fish given as freshwater are fish that come into rivers and lakes from the sea. These fish can have a slightly 'muddy' flavour, so wash in plenty of cold water before cooking. CARP Unless a very small carp, this fish is too tough for grilling or frying. It is best baked rather slowly. It is the basis for many Continental fish dishes in countries where there is little white fish. Allow 8 oz. per person. EEL Must be purchased from a fishmonger who keeps them alive in a tank. He will cut and skin them. Stew or make into a jelly.
