Composition of Various Fish (Atwater.)

Refuse

Proteid

Fat

Mineral Matter

Water

Black Bass ....

54.8

9.3

.8

.5

34.6

Bluefish.....

55.7

8.3

.5

.5

Fresh Cod.....

52.5

8

.2

.6

Salt Cod - boneless

22.2

.3

23.1

Mackerel.....

44.6

10

4.3

.7

Salmon......

39.2

12.4

8.1

.9

Trout ......

48.1

9.8

1.1

.6

40.4

Whitefish.....

53.5

10.3

3.

.7

32.5

Lobster.....

61.7

5.9

.7

.8

30.7

Fish should be fresh and be used in season. When fresh, the fish is firm, the eyes bright. White-blooded fish have fat secreted in the liver. Examples: whitefish, cod, had-dock, perch, etc. Red-blooded fish have fat distributed throughout the flesh. Examples: salmon, mackerel, blue-fish, herring. Broiling, boiling, baking, are the most whole-some methods of cooking fish.

Broiled Fish

Bone the fish, removing the head and tail. Wipe and dry, and sprinkle with salt and pepper. Place in greased broiler and broil the flesh side first; then turn and broil the skin side till brown and crisp. Loosen the fish from both sides of the broiler and slip on to a hot platter, flesh side up. Season with salt and pepper and butter, or spread with lemon butter. Garnish with parsley and lemon.

Planked Fish

Bone a fish. Lay it on a hot hardwood plank, flesh side up. Sprinkle with salt and pepper and bits of butter. Bake on upper shelf in oven or under a gas broiler, about 30 m. or till brown. Ten minutes before it is done put a border of mashed potatoes around the fish, using a pastry bag and tube.

Put plank on a platter and garnish with parsley, shredded lettuce, radishes, lemon fans, etc.