xt7bvq2s7r5t https://exploreuk.uky.edu/dips/xt7bvq2s7r5t/data/mets.xml United States. Bureau of Commercial Fisheries U.S. Fish and Wildlife Service 1960 bulletins I 49.49:N 95 English  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Fish) Fish & Shellfish: So Conveniently Nutritious and Easy to Prepare, 1960 text image 12 pages, illustrations. Call Number: I 49.49:N 95 Fish & Shellfish: So Conveniently Nutritious and Easy to Prepare, 1960 1960 1960 2022 true xt7bvq2s7r5t section xt7bvq2s7r5t  

 

 

 

 

l"I"”WNWWI”WWIIIIWWIIIWIIHIIWI‘WII |-'- |S H E R I E S
M MARKETING
g SPECIAL BULLETIN

BUREAU IIF BOMMERCIAI FISHERIES - “.8. DEPARTMENT [IF THE INTERIOR

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NUTRITIONAL ISSUE

 

 

mum-m
I' ‘IVEBSITY of KENTUCKI

 

ISSUED BY THE BUREAU OF COMMERCIAL FISHERIES, U. S. FISH AND WILDLIFE SERVICE,
AS A PART OF ITS CONTINUING CONSUMER EDUCATION PROGRAM
IN COOPERATION WITH THE FISHING INDUSTRY

 

  

 

 

 

 From September 12 through 24, daily newspapers once again will sponsor
a coast—to-coast "Better Meals Build Better Families” campaign. This
promotion is planned as an extra service to one of newspapers' best
customers -- the food industry. During this two week period most daily
newspapers will be promoting the ”Better Meals Build Better Families"
theme in their communities.

"Better Meals Build Better Families" lends itself particularly well to
promotion of fishery products. Fishery products in their nutritive
excellence particularly lend themselves to an excellent balance of the
nutrient requirements of the diet -- help to provide the requirements
of essential animal protein, necessary poly-unsaturated fats, essential
vitamins, and the whole galaxy of indispensable minerals. Almost all
fishery products provide good quantities of all these nutrients often
difficult to include in the diet by other means.

Fishery products lend themselves in their myriad forms to the preparation
of attractive, varied, appealing meals. In this group of protein—rich
products you can find a variety of forms, textures, tastes, and colors,
all adapted for use in such varied forms as main dishes, entrees, soups,
salads, and appetizers. Fickle appetites are happy, and the nutrients

go into the family, to build and maintain strong, robust bodies.

Today's modern fishery products are easy to prepare, fresh, frozen, cured,
and canned foods counters are chock full of fishery products almost ready
to pop onto the table. Today, the modern homemaker can almost without
effort place before her hungry family a highly nutritious, attractive
meal -- leaving her rested and able to enjoy a happy life together with
her family.

The kitchen-tested fish recipes and menus appearing in this "Special
Nutritional Issue" have been developed by the Bureau of Commercial
Fisheries Home Economists to assist you in menu planning to ”Build
Better Families Through Better Meals".

 

 

  

HERE ARE A FEW MORE FISH BIOGRAPHIES TO ADD TO YOUR FISH FACT FILE

 

WHITING I _ 7-

OTHER NAMES INCLUDE: Silver hake.

CHARACTERISTICS: Lean, white and soft meated, mild sweet flavor.
Distinguished by dark gray skin with silvery underpart.

MARKET SIZE: About % to 3 poundsn

MARKET FORM: Whole, drawn, dressed, pan dressed, fillets, sticks,
fresh or frozen, and smoked.

HALIBUT

 

OTHER NAMES INCLUDE: Pacific halibut, Eastern halibut.
CHARACTERISTICS: Lean, white, firm, and flaky. Rich flavor.

MARKET SIZE: From 5 to 80 pounds. Frequently some larger and a few up
to 400 pounds°

MARKET FORM: Dressed, steaked, filleted, fresh or frozen. Some smoked,
and canned.

 The United States Department of Interior, Bureau of Commercial Fisheries
has established a voluntary inspection service for grading and certifying
many fishery products as to quality and condition. This inspection force
operates on a voluntary basis and is entirely supported by those firms
utilizing the service. The fishery products certified by this service can
be easily recognized by the public through the "U.S. Grade A” or "Packed
Under Continuous InSpection of the U.S. Department of the Interior"
statements and the Federal shields appearing on the labels. These shields
are placed only on fishery products which meet exacting standards of
quality and workmanship. The Bureau is proud of the high quality standards
adopted by the fishing industry and feels certain that you and your
readers might be interested in how a product is finally chosen to merit a
"Grade A”.

m ‘_ BLUE PACKED UNDER
CONTINUOUS
A ‘_ W ‘ TE INSPECTION
OF THE
0. 5. DEPARTMENT
’ “RED OF THE INTERIOR
I

Shield using red, white, and Shield with plain
blue backgmund. background.

  

Quality controls for fishery products must begin at sea. When the fish
and shellfish are caught, they are immediately sorted, washed, and placed
carefully in holds without delay and are covered with generous layers of
ice. The fisherman utilizes all the know-how that has been developed
through the years to maintain the high quality of this delicacy. Trained
technicians have accompanied vessels to sea to show fishermen the most
modern methods of handling the fish under commercial conditions.

The first stage of inspection of a fishery product involves the testing

of the raw materials. The best place is at the point of entry into the
processing plant. It is at this point that the federal inspector accepts
or rejects the incoming fish. Many processors now include in their buying
specifications the stipulation that purchases must pass this initial rigid
inspection.

The second major phase of the inspection involves conditions in the plant
where the processing is to take place. The inspector makes a periodic
sanitary inspection of the plant, at least several times throughout the
day.

The third and most important stage of the inspection service involves
supervision of the processing line. Each inspector has a check list of
the critical points in the processing of fishery products in his assigned
plant. Is the fish well iced? Is it processed rapidly? Is it thoroughly

 

  

 

cleaned? Is the product wash-water potable? Does it meet the require-
ments of the local public health people? If the fish or shellfish is
to be breaded, is the batter freshly prepared, and is it refrigerated?

Is the breading kept dry and uncontaminated? Throughout the operation,
is personal hygiene on the part of the hand-packers closely supervised?
Is there any delay between the packing and the freezing? Is the rate of
freezing rapid enough? and when in storage, are the storage conditions
adequate? Only after the inspector finds the proper conditions is the
product graded,

A high quality product merits recognition, and this is achieved through
the use of the Federal Shield. To the public these shields inspire trust
and confidence. Their appearance on a package assures the consumer that

the product was prepared under continuous inspection by trained Federal
inspectors, according to standardized operations, from wholesome materials
and that it will evidence good flavor and workmanship. Nonstandardized
products, those products for which standards have not yet been established,
may also be purchased with confidence. Every label bearing the Federal
shield and the inscription, "Packed Under Continuous Inspection of the U.S.
Department of the Interior" certifies that the product was prepared accord-
ing to approved specifications, from wholesome raw materials, and under
continuous inspection by a trained government inspector.

The Bureau also offers a lot inspection service which has been utilized
extensively by the State Purchasing Division, steamship lines, institutions,
and supermarkets. Finished fishery products inspected under this system do
not carry the U.S.D.I. shield. In 1959 approximately 16 million pounds of
fish and shellfish products were inspected and certified by this method.

For further information regarding the inspection and grading of fishery
products write, U.S. Department of the Interior, Bureau of Commercial
Fisheries, Washington 25, D.C.

4

 A Friday Night Supper

 

Frosted Fruit Juice
Baked Fish Portions with Bread Stuffing
Green Beans with Mushrooms ' Sliced Cucumbers and Tomatoes,
Parkerhouse Rolls Butter
Pumpkin Chiffon Pie

Coffee Tea Milk

Baked Fish Portions with Bread Stuffing

 

2 pounds frozen, unbreaded fish 1% quarts soft bread cubes
portions
2 tablespoons milk
1% cups chopped celery
1 egg, beaten
1/3 cup chopped onion
2 tablespoons butter or other fat,

% cup butter or other fat, melted melted
% teaspoon salt % teaspoon paprika
% teaspoon poultry seasoning % teaspoon salt

Thaw frozen portions, Cook celery and onion in butter until tender.
Add the cooked vegetables and seasonings to the bread cubes. Mix
thoroughlyn Combine milk and egg, Pour over bread cubes and mix well.
Spread stuffing in a wellégreased baking pan, 12 x 8 x 2 inchesa Place
a fish in a single layer on stuffing. Combine butter, paprika, and salta
Pour over fisho Bake in a moderate oven, 350°F., for 30 minutes or

until fish flakes easily when tested with a fork. Serves 6,

 

 

 SALADS - SMOKED - FRIED

 

BAKED - BOILED - SANDWICHES

CANAPES ' SOUPS ° CHOWDERS

COCKTAILS

IN ITS VARIOUS MARKET FORMS IS A WHOLESOME ADDITION

I'll“ TO YOUR MENU

[m WHOLE - ROUND . STEAKS
Q qpmy‘ T

m. ‘ ,1 , DRESSED - FILLETS - SMOKED
99‘ $1

CANNED - CURED

 

 Dinner for the Boss

Spiced Cider
Batter-Fried Halibut
Scalloped Potatoes Buttered Carrots
Lettuce Wedges with Russian Dressing
Rice Muffins Butter
Lime Meringue Pie

Coffee Tea Milk

Batter-Fried Halibut

 

2 pounds halibut steaks or other 1 teaspoon marjoram
fish steaks, fresh or frozen
% teaspoon salt
1 teaspoon salt
% teaspoon pepper
1 cup sifted flour
3/4 cup milk
1 teaspoon baking powder
1 egg, beaten

Thaw frozen steaks. Remove skin and bones from steaks; cut into l%-inch
cubeso Sprinkle with salt. Sift together flour, baking powder, marjoram,
salt, and pepper" Combine milk and egg; blend into flour mixture. Dip
cubes of fish in the batter. Fry in a basket in deep fat, 375°Fo, for

2 minutes or until golden brown. Drain on absorbent paper° Serves 6.

 

 

 After the Game Dinner

 

French Onion Soup
Broiled Haddock Fillets with Almonds
Parsley Potatoes Fried Tomatoes

Chef‘s Salad

Hot Biscuits Butter
Sliced Peaches Macaroons
Coffee Tea Milk

Broiled Haddock Fillets with Almonds

2 pounds haddock fillets or other 1 teaspoon paprika
fish fillets, fresh or frozen
% teaspoon celery salt

% cup butter or other fat, melted
% cup blanched, slivered almonds

2 tablespoons lemon juice
2 tablespoons butter or other

1 teaspoon salt fat, melted

Thaw frozen fillets° Cut into serving-size portions, Combine butter,
lemon juice, salt, paprika, and celery salto Place fish on a greased
broiler pan about 3 inches from source of heat, flesh side upo Brush
with sauce. Broil for 8 to 10 minutes or until fish flakes easily when
tested with a fork. Baste once during broiling with remaining sauce.
While fish is broiling, cook almonds in butter until lightly browned.

Serve over fish. Serves 6°

 

  

 

Entertaining the Girls

 

Melon Balls
Salmon Tetrazzini
Herb Seasoned Brussels Sprouts Garden Salad Bowl
Corn Sticks Butter
Baked Apple Tapioca

Coffee Tea Milk

Salmon Tetrazzini

1 pound can salmon 1 tablespoon sherry
2 tablespoons butter or other 2 cups cooked spaghetti
fat
1 can (4 ounces) sliced mushrooms,
2 tablespoons flour drained
% teaspoon salt 2 tablespoons grated Parmesan
cheese

Dash pepper

2 tablespoons dry bread crumbs
Dash nutmeg

Watercress
2 cups salmon liquid and milk
Drain salmon, reserving liquid. Break salmon in large pieces. Melt
butter; blend in flour and seasonings. Add salmon liquid gradually
and cook until thick and smooth, stirring constantly. Add sherry. Mix
half of the sauce with the spaghetti and mushroomso Place in a well-
greased, 2-quart casserole. Mix remaining sauce with salmon. Place in
center of spaghetti. Combine cheese and crumbs; sprinkle over top of

salmon mixture. Bake in a moderate oven, 350°F., for 25 to 30 minutes°

Garnish with watercress. Serves 6.

10

 

  

New Orleans Style Dinner

 

Fresh Fruit Appetizer

Shrimp Rockefeller

Buttered Rice Stewed Tomatoes and Okra
Cole Slaw
Crusty Dinner Rolls Butter

Swiss Chocolate Cake

Coffee Tea Milk

Shrimp Rockefeller

1 pound cooked, peeled, cleaned % cup chopped green onions and
shrimp, fresh or frozen tops
2 packages (12 ounces each) frozen, % cup chopped parsley

chopped spinach
2 cloves garlic, finely chopped
% cup butter or other fat
3 slices white bread, crusts

2 teaspoons anchovy paste removed
1% teaspoons Worcestershire Sauce 3/4 cup water
1 teaspoon celery salt 2 tablespoons butter or other

fat, melted
% teaspoon salt
% cup dry bread crumbs
% teaspoon tabasco

N“

cup grated Parmesan cheese
1 cup chopped lettuce

Thaw frozen shrimp. Thaw spinach and drain, Melt butter and blend in
seasonings. Add vegetables and simmer for 10 minutes or until tendero
Moisten bread with water; add vegetables and mix well. Place shrimp in 6
well-greased, individual shells or 10-ounce casseroles, reserving 6 shrimp
for top. Cover with vegetable mixture. Combine butter and crumbs.
Sprinkle buttered crumbs and cheese over top of each shello Place a shrhmp

on top. Bake in a hot oven, 400°F., for 15 minutes or until browno

Serves 6.

 

 A Fall Dinner

Jellied Consomme

Scallop Stuffed Acorn Squash

Broccoli Spears

Italian Bread

Fruit Salad

Butter

Napolitaine Ice Cream

Coffee

Tea Milk

Scallop Stuffed Acorn Squash

 

1 pound scallops, fresh or frozen
3 medium acorn squash

2 tablespoons butter or other fat,

1 can (4 ounces) chopped mushrooms

2 tablespoons butter or other fat,

melted '

melted 2 tablespoons flour
% teaspoon salt % teaspoon salt
Dash pepper % cup milk
% cup water 1 tablespoon butter or margarine,
melted
2 tablespoons grated onion
% cup dry bread crumbs

1 tablespoon horse-radish

Thaw frozen scallopso Remove any shell particles and wash° Chop scallops.

Cut squash into halves lengthwise and remove seedso Brush centers with
butter and sprinkle with salt and pepper° Place in a 3-quart casserole
containing watero Cover and bake in a moderate oven, 3500Fo, for 1 hour
or until tendero Cook onion, horse-radish, mushrooms, and scallops in
butter for 3 to 4 minutes, stirring occasionally° Blend in flour and
salt° Add milk gradually and cook until thick, stirring constantly° Fill
squasho Combine butter and crumbs; sprinkle over scallop mixture, Return
to oven and bake, uncovered, for 20 to 25 minutes or until browna

Serves 6.

12

U. S. GOVERNMENT PRINTING OFFICE: 1960 O - 556821

 

 A Fall Luncheon

 

Potato Leek Soup

Tuna Slaw

Sesame Crackers

Butter

Cherry Upside-Down Cake

Coffee

Tea

Milk

Tuna Slaw

2 cans (6% or 7 ounces each) tuna
2 cups shredded cabbage
% cup chopped green pepper

2 tablespoons grated onion

Drain tuna. Break into large pieces.

Serves 6.

% teaspoon salt
Dash pepper

% cup mayonnaise or salad
dressing

Combine all ingredients.

 

 

 BRIGHTEN YOUR MENU.

 

  w SERVE MORE my H
mfi‘ 8r SHELLFISH .
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