Free Recipes

Master, I marvel how the fishes live in the sea. Why, as men do a-land: the great ones eat up the little ones.—SHAKESPEARE : Pericles.

Fish, on account of its abundance, cheapness, and wholesomeness, is invaluable as an article of food. It contains less solid matter and more water than meat, and consequently may be said to be less nutritious and less stimulating. However, as it contains little fat—the white varieties particularly—it is easily digested, and as it has a large proportion of nitrogenous material, it is especially adapted to all those upon whom there are great demands for nervous energy.

Salmon heads the list “of whatsoever hath scales and fins” in nutritive qualities, and it is richer than meat. The next in value are fat halibut, shad, whitefish, mackerel, bluefish, lean halibut, bass, flounder, trout, cod, haddock, cusk, etc.

Red-blooded fish, like salmon, mackerel, and bluefish, have the oil distributed through the body. They are very nutritious for those who can digest them, but are too rich and oily for invalids.

White fish, like flounder, halibut, cod, and haddock, have the oil in the liver, and are more easily digested. Fish should be perfectly fresh and thoroughly cooked, or it will be not only indigestible but sometimes
poisonous.

All varieties of fish need an accompaniment of starchy foods, like bread and potatoes; and white fish need beside to be cooked with butter or fat to make them desirable as food. The juices of fish, shellfish particularly, are of an alkaline nature, and this renders lemon juice or vinegar a desirable condiment as a neutralizing agency.

Frozen fish should always be thawed in cold water.

It is surprising how few people understand the preparation of salt fish in the making of fish balls, or fish and potatoes. The method here given is that in use by the housewives of Cape Cod, who certainly are adepts
in the art of cooking fish.

FISH AND POTATOES

Remove the skin from a salt fish, cut it in pieces, and soak it in water over night. It should not be boiled an instant; boiling renders it hard and tough. It should lie in scalding hot water two or three hours. The less water that is used and the more fish cooked at once, the better. Serve with boiled potatoes, and sauce made of milk thickened with flour and milk while boiling. Butter should be put in to melt, or, if one prefers,
use salt-pork fat.