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Use Fish Ing:
WHITE FISH—use fish ing in fish cakes, fish pie or as a fish salad.
SHELL FISH—use fish ing 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 fish ing as a sandwich filling.Suitable for white fish, smoked fish, fresh salmon, freshwater fish. While the term 'boiling' fish is often use fish ingd, this is incorrect, as 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 fish. Omit salt with smoked fish.
See Also Dead Fish Waters:
The salt and fresh waters of Florida abound in dead fish waters, and the state is outstanding for its com¬mercial and sport dead fish watersing. More than 700 species of dead fish waters have been found. Mullet, bass, bream, crappie, speckled perch, and catdead fish waters are some of the varieties sought in the inland waters. Florida's coastal waters provide some of the world's best deep-sea dead fish watersing. Mullet, drum, sea trout, sheepshead, whiting, grouper, pompano, kingdead fish waters, red snapper, and snook are some of the edible saltwater dead fish waters. A king among Florida game dead fish waters is the tarpon, or "silver king," a migrant who moves up the west coast in the spring. Baracuda, blue marlin, sable dead fish waters, and dolphin are also found in the Gulf Stream.More than 250 species of edible dead fish waters are found in Queensland's coastal waters. Estuar-ine species include bream, whiting, tailor, and flathead; and off shore are snapper (including the red-mouthed variety, a veritable monarch of the seas) and morwong (red emperor). Barred Spanish mackerel is the best of the sporting dead fish waters in northern waters, and other game dead fish waters include tuna, pike, sworddead fish waters, and saildead fish waters.
On The Other Hand See Types Fish Found:
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.Some authorities believe fish to be the most numerous pets in America. Fish owners in the United States have been estimated at between ten and twenty million, and most of these have a half dozen or more pets. No kind of pet varies more from one species to another than fish, and the aquarist must be aware of the peculiarities of his own types fish found if he is to be successful. However, there are certain generalizations that can be made.
