Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a handful of chopped parsley
- one has no fish kettle
- salt
- vinegar
- clove
- pepper
- mace
- parsley
Directions
Purchase those which are fresh, the fresher the better. The white kinds are the least nutritious, and the oily the most difficult of digestion. When fish are fresh and in season, the muscles are firm and they boil white ; when out of season they boil bluish and flabby.
Most kinds of fish are best in cold weather. Mackerel are best in August, September and October, halibut in May and June. Oysters are good from September to April. Lobsters are best at the season when oysters are not good.
As soon as possible after the fish are caught, remove the scales and entrails, and scrape out every particle of blood and the white skin that lies along the backbone, being carefal not to crush the fish. Rinse thoroughly in cold water, using only what is necessary for perfect clean- liness ; drain, wipe dry and place on ice until ready to cook. To remove the earthy taste from fresh-water fish, sprinkle with salt and let it stand over night, or at least a few hours before cooking; rinse off, wipe dry, and, to completely take up all moisture, wrap in a dry napkin. Fresh- water fish should never be soaked in water except when frozen, and then should be cooked immediately. Salt fish may be soaked over night, changing the water once or twice if very salt. To freshen fish, place it with the fleshy side down, so' that the salt may go to the bottom, where it naturally settles.
Fish can be preserved for a long time by sprinkling with sugar, keeping the fish in a horizontal position, so that the sugar may pene- trate as much as possible. Salmon thus treated has a more agreeable taste, and this method does not destroy the flavor of any fish if so treated. If you live remote from the seaport and cannot get fish hard and fresh, wet it with an egg (beaten) before you meal it, to prevent its breaking.
Fish should always be well done ; baked or fried, it is most palatable, though some prefer it boiled. When one has no fish kettle (made pur- posely to boil the fish), wrap it in a cloth, lay in a circle on a plate and set it in the kettle. When done the fish may be lifted entire out of the kettle without breaking, and can then be removed to the platter. In boiling fish allow five to ten minutes to the pound, according to thick- ness, after putting it in the water. To test, pass a knife along a bone, and if done the flesh will separate easily. The addition of salt and vinegar to water in which fish is boiled seasons the fish and at the same time hardens the water, thus much improving the fish. In boiling fish always plunge it into boiling water and then let it simmer gently until
472 FISH.
done. In case of salmon, put into tepid water instead of hot, to pre- serve the rich color.
To fry fish, dip it in egg and bread crumbs, and use lard, not butter. Garnish with parsley, celery tops or lemon. Halibut is best cut in slices and fried or boiled. Bass are good any way. Salt shad and mackerel must be soaked over night for broiling. Sturgeons are best fried. Black and white fish are best broiled or fried. A broiled fish is done when the eyes turn white.
Cod frizzled, that is, cut in slices and wrapped round with greased paper, then placed in a covered pan just greased, and either put in the oven or on top of the stove and frizzled till done, is a very nice dish.
Mackerel merely steamed, with no sauce, eaten with vinegar, or oil and vinegar is delicious.
Eels stewed in a plain sauce are nice, if not too fat. Make a sauce with hot butter, flour and warm water; add a little vinegar, some pep- percorns and a clove, also a finely chopped onion. Place the eels, cut in pieces, in the sauce, cover and let simmer twenty minutes or so.
Cook halibut in white sauce. Make the sauce with hot butter, flour, warm milk ; flavor with pepper, salt, and a little mace, add half a handful of chopped parsley, and put the piece of halibut in. Stew for half an hour and trim with lemon in serving.
Along the Atlantic coast there is a great variety of fish. The blue fish is excellent, boiled or baked, with a dressing of bread, butter and onions. Sea bass are boiled with egg sauce and garnished with parsley. Salmon are baked, boiled and broiled, and smelts are cooked by drop- ping into boiling fat.
One of the most essential things in servmg fish is to have everything hot and quickly dished, so that all may go to the table at once. Serve fresh fish with squash and green peas ; salt fish with beets and carrots, salt pork and potatoes, and parsnips with either.