xt7fqz22g20r https://exploreuk.uky.edu/dips/xt7fqz22g20r/data/mets.xml United States. Bureau of Commercial Fisheries. issuing body 1960 bulletins I 49.49:C 77 English Bureau of Commercial Fisheries, U.S. Fish and Wildlife Service This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Fish) Outdoor cooking Outdoor Fish Cookery, 1960 text image 34 pages, illustrations. Call Number: I 49.49:C 77 Outdoor Fish Cookery, 1960 1960 1960 2022 true xt7fqz22g20r section xt7fqz22g20r  

 

 

 

 

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ISSUED BY THEtB‘IUREA‘U o . .
' ' As A PART OF ITS" Cd‘NTI NS‘UMEki‘E‘DUCATIO‘N PROGRAM '
IN C'OOPERAfle-i'Wi:TH:THE FISHING INDUSTRY" ’ '

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BARBECUE ACCESSORIES

 

  

used in your own back-
yard with almost any
species of fish. Cook-
ing has traditionally
been woman‘s work;
however, "Outdoor Fish
Cookery" gives dad a
chance to show off his
culinary talents and
for mom to "live it up?
The recipes appearing
in this bulletin have
been kitchen tested by
the home economists of
the Bureau of
Commercial Fisheries.
The ease in which they
can be prepared will
have young and old
"trying their hand" at
"Outdoor Fish Cookery?

AN AMERICAN HERITAGE

The earliest Americans
knew the value of
"Outdoor Fish Cookery"
and the succulence of
the fish cooked over it.
Long before the white
man came to these
shores, Indians

learned just how good
fish taste when cooked
over the open fireo

Our heritage, as
evidenced by this old
Indian traditional

form of cookery, has
stood the test of time,
and lends color to the
culture of today. This
out-of-door fish
cookery method can be

 

 

 THE CHIEF'S DAUGHTER

This is the legend of one of the two totem poles which stand silent
guard at the entrance to the office of the Secretary, Department of
Interior, Washington, D.C.. The legend was written by John Wallace,
the skillful Alaskan artisan who carved the poles.

Characters which make-up the totem pole beginning at the top:

1. The figure at the top of the totem is a daughter
of the Indian chief, the third figure.

2. The second figure represents a fish known to the
Indians as a bullhead. In this‘story the fish
represents the creatures of the world in which life
exists.

3. The Indian chief, father of the daughter. The
hat he is wearing is one which the chiefs wore when
they were in great trouble.

4. The figure at the bottom is to represent a whale
killer. In this story the whale killer acted as a
messenger for the chief to find his daughter.

It was a custom in the old days for every tribe to
have a chief. This chief gave advice and counsel to
old and young. One of the things the people taught
their children was never to tease or make fun of any
of the living creatures. Of course, the children
were told that something awful might happen to them
if they did treat cruelly these innocent creatures.

The chief had one child, a daughter who had heard
all of the things that might happen to a person for
doing wrong things but she was not satisfied with
what she heard. She wanted to prove these
statements.

One day she went down to the beach, found a bullhead
and began to make fun of it by calling it names and
trying to make it eat a stick.

The next day she went down to the beach again. While
down there she met a man who told her to come with
him. This man had power to change himself into a
bullhead fish and to do the same to the girl. Here
WM he changed himself into a bullhead and showed the

JWI girl how pretty he was and took her to his home out

I .
{VW" \fizrh in the sea. The girl rode on the back of the bullhead

Wfl’gmlnjfi to his home .

“MW- ” —_.

 

 For two days the chief hunted for his daughter and finally gave her up
as dead. He then put on a coat of the finest feathers which was used
by the chief to signify that he was going out to die. As he walked
along the beach in mourning he noticed some whale killers near in the
water. He called to one to help him find his daughter. The whale
killer came near the chief and told him to get on his back. It was
not long before the whale killer arrived at the home of the bullhead
where they found the chief's daughter. His daughter had been turned
into a bullhead. It was too late for him to get his daughter. She
had such beautiful designs that the chief decided to go home at once
and make a bullhead blanket for his wife in memory of his daughter.

  

Bullhead

 

WHOLE OR ROUND fish arethose marketed
just asthey come from the water. Be—
fore cooking, they must be scaled and
eviscerated (which means removing the
entrails). The head, tail, and fins
may beremoved if desired, and thefish
either split or cut into serving—size
portions, except in fish intended for
baking. Some small fish, like smelt,
are frequently cooked with only the
entraiIS‘removed.

 

Whole or Hound Fish

 

  

   
  
     

 

Green salad sets off the barbecue.
Use assorted greens; vary with
radishes, mushrooms, nuts, celery,
green peppers, olives, and
cucumbers. Add dressing and toss.

While fire gets right for cooking,
let folks help themselves to cool,
refreshing relishesn Fill ice
bucket with crushed ice, poke in
porcupine style, green onions,
celery, and carrots. Add olives,
pickles and radishes.

Make charcoal
layer only a
little wider
all around than
the food on the
grill.

 

OUTDOOR TIPS
OUTDOOR CHEFS ' ‘

Line the firebox with a layer

of small pebbles. The pebbles
will help prevent the grill from
burning out. They make for
better ventilation too.

When you finish
cooking, don't

‘:3\ \\Q§\waste the
,\> v) \\\\ charcoal. If
\. ' \/ your barbecue has
:5\/ a hood, lower it.
Fire will be
snuffed out. '-
\ /4 Goals can also 0
4' be extinguished
” ————1;”’\\ by dousing with
water. However,

they must be thoroughly dried out
before using again.

 Without a good fire,
good cooking is
difficult to achieve.
Charcoal briquets
give longer, steadier,
hotter heat. Poorer
fuel may sputter and
smoke and rob you of
the true charcoal
flavor.

A lining of heavy duty foil in
firebox catches drippings--~will
help keep grill clean.

Cooks converted to barbecues

can keep at it, even in snowfalls,
by getting grills that fit into
fireplacea Some are collapsible
others have short legs and fit
over andironso

 

Coals when they are just right for
cooking will have an ash-gray look
by day, have a red glow after dark.
No flames, don't start cooking too

Grills with hoods create a smoky
zestful flavor around the food.
Even with an open fire, flavor
is tangy when smoke-treated

soon. The fastest way for a bed of wood chips are tossed on the
cooking coals is about 15 minutes coals. T0 gEt the most out
with an electric starter, most other of these, soak in water first,
ways take about 45 minutes. the flavor lingers longer.

Ease of Preparation

{:2 makes

L?“ \ Outdoor
Q Fish

      

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

\__
FISH in its many marketed forms
-- gives you a diversity of
taste treats.

 

  

  

THE PERFECT WAY TO

OYSTER COCKTAIL

l % pints oysters
Lettuce

Cocktail sauce
Lemon wedges

Drain and dry oysters. Allow six
oysters for each serv1ng and ome

arrange in lettuce cups on RMGE-TflASTOMMfiMHWEWS,PMIHCCMSTSMTB
. . ' GEAR - TONGS, DREDGES, RAKES, HAND

1nd1v1dual salad plates. In the

center of each plate, place a small container of cocktail sauce.
Garnish with lemon. Serves 6.

 

COCKTAIL SAUCE

1 cup catsup 1 tablespoon onion, minced

2 tablespoons vinegar 1 teaspoon Worcestershire sauce
1 tablespoon horse-radish Few drops Tabasco sauce

1 tablespoon celery, minced % teaspoon salt

Blend all ingredients and chill.
CRAB COCKTAIL

1 pound crab meat
Lettuce

Cocktail sauce
Parsley

Lemon wedges

Remove any shell or cartilage
from crab meat, being careful

 

BwECMB not to break the meat into
RANGE — TEXAS TO RHODE ISLAND ‘
GEAR — TROT LINES, POTS, FYKE NETS, DIP NETS, small pleces. Arrange lettuce

SCRAPES, DREDGES . .
1n 6 cocktail glasses. Place

crab meat on top; cover with cocktail sauce. Garnish with parsley
and lemon wedges. Serves 6.

COCKTAIL SAUCE

3/4 cup catsup % teaspoon salt
% cup lemon juice 6 drops tabasco
3 tablespoons chopped celery Dash cayenne pepper

Combine all ingredients and chill. Serves 6.

 BEGIN A BARBECUE

LOBSTER COCKTAIL
% pound cooked lobster meat Lettuce ------ Cocktail sauce

Cut lobster meat into % inch pieces; chill. Arrange lettuce in 6
cocktail glasses. Place lobster meat on top; cover with cocktail
sauce. Serves 6.

CLAM AND CHEESE DIP

7-ounce can minced clams
3—ounce packages cream cheese
teaspoon salt

teaspoons grated onion
teaspoon Worcestershire sauce
drops tabasco sauce

teaspoons lemon juice
teaspoon ChOPPEd parsley giggECEAmIDDLE ATLANTIC TO NEW ENGLAND,

Potato chips PACIFIC COAST STATES
GEAR — FORKS, HOES, RAKES, DREDGES

 

P—‘Nwr-‘NN‘NH

Drain clams and save liquor. Soften cheese at room temperature.
Combine all ingredients except potato chips and liquor; blend into a
paste. Gradually add about % cup clam liquor and beat until consist-
ency of whipped cream. Chill. Serve in a bowl surrounded by potato
chips. Makes about 1 pint dip.

TUNA PINEAPPLE DIP

1 can (6% or 7 ounces) tuna
1 can (9 ounces) crushed pineapple
1 package (8 ounces) cream cheese
3 tablespoons pineapple juice
~ Dash salt ----- ‘Dash nutmeg

gaze. ram Potato chips

GEAR - LINES AND PURSE SEINES
Drain tuna. Flake. Drain pineapple and save liquid. Soften cheese
at room temperature. Combine all ingredients except potato chips;
blend into a paste. Chill. Serve in a bowl surrounded by potato
chips. Makes about 1 pint of dip.

 

COCKTAIL SAUCE

1/3 cup mayonnaise or salad dressing 2 teaspoons lemon juice
% teaspoon paprika % teaspoon salt

Combine all ingredients and chill. Serves 6.

 

 NO-COOK treats for

LOBSTER SALAD

1 pound cooked lobster meat

1/3 cup mayonnaise or salad dressing
1 tablespoon lemon juice

% teaspoon salt

Lettuce

3 tomatoes

Cut lobster meat into % inch pieces.
Add mayonnaise, lemon juice, and
salt. Serve on lettuce and garnish
with tomato wedges. Serves 6.

 

SHRIMP AND GRAPEFRUIT SALAD

3/4 pound cooked shrimp Salad greens
1 grapefruit section Mayonnaise or salad dressing

Prepare 6 individual salads by arranging alternate rows of shrimp and
grapefruit sections on salad greens. Garnish with mayonnaise.
Serves 6.

 

 

 

cool summer eating

 

  

   

We, TOMATOES STUFFED WITH SALMON SALAD
«V w v [V f ‘i

1 7-ounce can smoked salmon

2 hard cooked eggs, chopped
3/4 cup of celery, chopped

% cup cucumber, chopped

1 tablespoon onion, grated

2 tablespoons parsley, chopped
1 tablespoon lemon juice

1/3 cup mayonnaise or salad dressing
6 medium tomatoes

% teaspoon salt

Lettuce

 

Drain and flake salmon. Combine
. all ingredients except tomatoes,
salt, and lettuce. Cut centers from tomatoes, salt lightly, and fill
with the salmon mixture. Serve in lettuce cups. Serves 6.

CRAB MEAT SALAD

1 pound crab meat 2 tablespoons chopped sweet pickle
% cup mayonnaise or salad dressing 2 hard cooked eggs, chopped

2 tablespoons chopped onion % teaspoon salt

1 cup chopped celery Dash pepper ------- Lettuce

Remove any shell cartilage from crab meat, being careful not to break
the meat into small pieces. Combine all ingredients except lettuce.
Chill. Serve on lettuce. Serves 6.

SHRIMP SALAD

3/4 pound cooked shrimp 1/2 teaspoon salt

1 cup chopped celery Dash pepper

1 tablespoon grated onion % cup mayonnaise or salad dressing

2 tablespoons chopped sweet pickle Lettuce

I
I

Cut large shrimp in half. Combine all ingredients, ekcept lettuce;
chill. Serve on lettuce. Serves 6.

SHRIMP
RANGE - TEXAS TO NORTH CAROLINA, MAINE,

CALIFORNIA: WASHINGTON, AND ALASKA
GEAR - SHRIMP TRAWLS

 

  

   

SCALLOP

  

1 pound scallops, fresh or frozen 1 can (13% ounces) pineapple
1 can (4 ounces) button mushrooms, chunks, drained
drained % cup soy sauce
% cup salad oil % cup lemon juice
% cup chopped parsley % teaspoon salt
Dash pepper 12 slices bacon

Thaw frozen scallops. Remove any shell particles and wash° Place
pineapple, mushrooms, and scallops in a mixing bowl. Combine soy
sauce, oil, lemon juice, parsley, salt, and pepper. Pour sauce

over scallop mixture and let stand for 30 minutes, turning once° Fry
bacon slowly until cooked but not crisp. Cut each slice in half.

Using long skewers, alternate scallops, pineapple, mushrooms, and

bacon until skewers are filled° Place kabobs on a barbecue grill about
4 inches from moderately hot coals° Cook for 6 minutes. Turn and cook
for 4 to 6 minutes longeru Serves 6.

 CHARCOAL GRILLED SOFT-SHELL BLUE CRABS

12 soft-shell blue crabs % cup butter or other fat

3/4 cup chopped parsley 1 teaspoon lemon juice

% teaspoon nutmeg % teaspoon soy sauce

Dash tabasco Lemon wedges --— Tartar sauce

Dress crabs by cutting off the

face just back of the eyes° Remove
the apron; remove the spongy parts
(the gills, stomach, and intestines)
under the points of the body cover-
ing. Rinse in cold water; drain.
Melt butter; add parsley, lemon
juice, nutmeg, soy sauce, and
tabasco° Heatn Baste crabs

with sauceo Place crabs in well-
greased, hinged wire grills° Cook
on a barbecue grill about 4 inches
from moderately hot coals. Cook
for 16 to 20 minutes or until
lightly browned, basting and
turning every 4 minutes° Serve
with lemon wedges and tartar sauce.
Serves 6°

    

Cutting off the face

TARTAR SAUCE

1 cup mayonnaise or salad dressing 2 table3poons chopped onion
2 tablespoons chopped pickle 2 tablespoons chopped parsley

2 tablespoons chopped olives

Combine all ingredients and chill. Makes approximately 1% cups
sauce. Serves 6°

13

 

   

STUFFED KING CRAB LEGS

 
 
  
    
  
 
  
  
  
 
 
   
  
   

3 packages (12 ounces each) precoOked, 2 tablespoons flour
frozen, king crab legs % teaspoon salt
1 can (4 ounces) mushroom stems and 1 cup milk
pieces, drained %'cup grated cheese 1
2 tablespoons butter or other fat, Paprika
melted

Thaw frozen crab legs, Remove meat from shells, Remove any cartilage
from meat; cut meat into %-inch pieces, Chop mushrooms, Cook mush-
rooms in butter for 5 minutes, Blend in flour and salt° Add milk
gradually and cook until thick, stirring constantly. Add cheese and
crab meat; heat. Fill shells with crab mixture. Sprinkle with
paprika. Place stuffed crab legs, shell side down, on a barbecue grill
about 4 inches from moderately hot coalsn Heat for 10 minutes.

Serves 6°

 

GRILLED KING CRAB LEGS

3 packages (12 ounces each) precooked, 2 tablespoons lemon or lime
frozen, king crab legs juice
% cup butter or other fat, melted % teaspoon paprika

Melted butter or other fat

 

Thaw frozen crab legs. Combine butter, lemon juice, and paprika° Baste
crab meat with sauce. Place crab legs, flesh side down, on a barbecue
grill about 4 inches from moderately hot coals° Cook for 5 minutes.
Turn and baste with remaining sauceo Cook for 5 minutes longer.

Serve with melted butter. Serves 6.

      
      
 
   

l4

 ”- QRWW

  

BACK YARD CLAMBAKE

12 dozen steamer clams 12 baking potatoes
12 ears of corn, in the husks 12 live lobsters (1 pound each)
Lemon wedges Melted butter or other fat

Wash clam shells thoroughly. Wash potatoes and cut off ends° Remove
corn silk from ears of corn and replace husks.

Use a large metal container, similar to a thirty-gallon galvanized
garbage can, with a tight fitting lid. Have 5 baskets with folding
handles made to fit inside the container° The bottom of the baskets
should be made of half-inch, galvanized wire meshu Place 3, 6-inch
high supports in the bottom of the container°

Put water in the bottom of the container to a depth of about 6 inchesa
Place potatoes in a basket and place on the supports in the containero
Finish filling container by placing corn'in the next basket, lobsters
in the next two baskets, and clams in the top basket. Cover container
and place over a hot fire° Steam for 1 hour. Remove basketsa Crack
lobster clawso Serve with lemon wedges and melted buttero Serves 12.

     
  

 

w
awaisamwaua

 
   
   
  
  
   
   
   
   

M" -

  

  

 

A TOUCH OF OLD NEW ENGLAND

Some say that long before the
Mayflower reached America, an
Indian burned his fingers pulling
a clam out of a heap of steaming
sea weed--touched his fingers to
his lips, and made an interesting
taste discoveryo Like the Indian
of long ago, people across the
country are discovering a
wonderful taste treat with a ”New
England Clam Bake"o

6 dozen steamer clams

6 medium baking potatoes

6 medium onions

6 ears of corn, in the husks

6 live lobsters (1 pound each)
Rockweed (optional)

Lemon wedges

Melted butter or other fat

 

Wash clam shells thoroughly. Wash potatoes and cut off ends° Peel
onionsa Remove corn silk from ears of corn and replace husks° Cut

12 pieces of cheesecloth and 12 pieces of heavy-duty aluminum foil,

18 x 36 inches eacho Place 2 pieces of cheesecloth on top of 2

sheets of foilo Place 12 clams, a lobster, potato, onion, ear of corn,
and rockweed on cheesecloth. Tie the cheesecloth up over the food° 45$
Pour 1 cup water over the package. Bring edges of foil together and ///
seal tightlyo Make 6 packages. Place packages on a barbecue grill

about 4 inches from hot coals, Cover with hood or aluminum foila

Cook for 1 hour or until potatoes are cooked, turning every 15 minutes.

Serve with lemon wedges and melted butter, Serves 60

\‘7

 

 

 

16

 HERE'S A FISH RECIPE THE MEN OF THE OPEN ROAD REALLY GO FOR

 

PINE BARK STEW

N

pounds red snapper fillets or other 2 cups diced potatoes
fish fillets, fresh or frozen cup catsup

H

% cup chopped bacon 2 tablespoons Worcestershire
1 cup chopped onion sauce
2 cans (1 pound 13 ounces each) 2 teaspoons salt

tomatoes % teaspoon pepper

Thaw frozen fillets. Skin fillets if necessary. Cut fillets into 1-inch
pieces° Fry bacon until lightly browned in a large kettle over a hot
fireo Add onion and cook until tender, Add tomatoes, potatoes, catsup,
and seasonings” Cover and cook for 30 minutes, stirring occasionally.
Add fish and continue cooking for 45 minutes or until potatoes are
tender. Serves 6,

l7

 

  

COME and GET IT !

the finest steaks you ever ote-

STEAKS are cross section slices of the
larger sizes of dressed fish. They

are ready to cook as purchased, except
for dividing the very largest into
serving—size portions. A cross section
of the backbone is usually the only
bone in the steak;

 
 

STEAKS

l8

 HICKORY SMOKED SABLEFISH STEAKS

 

2 pounds sablefish steaks or other 1 tablespoon hickory liquid
fish steaks, fresh or frozen smoke

1/3 cup soy sauce 1 clove garlic, finely chopped

2 tablespoons salad oil % teaspoon ginger

Thaw frozen steaksa Cut into serving-size portionsa Place fish in a
single layer in a shallow baking pan. Combine remaining ingredients.
Pour sauce over fish and let stand for 30 minutes, turning onceo Remove
fish, reserving sauce for bastingo Place fish in well-greased, hinged
wire grills. Cook on a barbecue grill about 4 inches from moderately
hot coals for 8 minutes. Baste with remaining sauceo Turn and cook
for 7 to 10 minutes longer or until fish flakes easily when tested with
a fork. Serves 60

BARBECUED SALMON STEAKS

 

2 pounds salmon steaks or other fish 1 teaspoon Worcestershire sauce

steaks, fresh or frozen 1 teaspoon salt

cup catsup % teaspoon grated onion

cup salad oil % teaspoon powdered mustard

tablespoons lemon juice % teaspoon paprika

tablespoons vinegar 1 clove garlic, finely chopped
3

tablespoons hickory liquid smoke drops tabasco

N N WN‘M‘!‘

Thaw frozen steaks. Cut into serving-size portions. Place fish in a
single layer in a shallow baking pan. Combine remaining ingredients.
Pour sauce over fish and let stand for 30 minutes, turning once, Remove
fish, reserving sauce for basting. Place fish in well-greased, hinged
wire grills. Cook on a barbecue grill about 4 inches from moderately hot
coals for 8 minutes. Baste with remaining sauce. Turn and cook for

7 to 10 minutes longer or until fish flakes easily when tested with a
fork. Serves 6.

 

, , swtf'
% &

 

SALMON, CHINOOK OR KING
SABLEFISH RANGE'- CALIFORNIA TO ALASKA
RANGE — PACIFIC COAST STATES AND ALASKA GEAR — POUND NETS. PURSE SEINES. GILL NETS.
GEAR - TRAwL LINES, OTTER TRAst HAUL SEINES, TROLL LINES, REEF NETS

l9

 

  

BARBECUED HALIBUT STEAKS

 

2 pounds halibut steaks or other fish
steaks, fresh or frozen

clove garlic, finely chOpped

can (8 ounces) tomato sauce
tablespoons lemon juice

tablespoon Worcestershire sauce
teaspoon pepper

N‘HNr—Ip—a

Thaw frozen steakso
tendero

occasionallyo Cool.

in a single layer in a shallow baking pan,
Remove fish, reserving sauce for
Place fish in well-greased, hinged wire grills.

stand for 30 minutes, turning onceu
basting°

Cook onion, green pepper, and garlic in butter until
Add remaining ingredients and simmer for 5 minutes, stirring
Cut steaks into serving-size portions°

% cup chopped onion

2 tablespoons chopped green pepper

2 tablespoons butter or other fat,
melted

1 tablespoon sugar

2 teaspoons salt

Place fish
Pour sauce over fish and let

Cook on a

barbecue grill about 4 inches from moderately hot coals for 8 minutesn

Baste with remaining sauceo

or until fish flakes easily when tested with a fork.

Turn and cook for 7 to 10 minutes longer

Serves 60

CHARCOAL BROILED RED SNAPPER STEAKS

 

2 pounds red snapper steaks or other
fish steaks, fresh or frozen

cup butter or other fat, melted
cup lemon juice

teaspoons salt

NN‘N\"'

Thaw frozen steaksc
ingredients. Baste fish with sauceo
hinged wire grills°
moderately hot coals for 8 minuteso

Cut into serving—size portions,
Place fish in well-greased,
Cook on a barbecue grill about 4 inches from
Baste with remaining sauceo

% teaspoon Worcestershire sauce
% teaspoon white pepper

Dash tabasco

Paprika

Cmmmermmmhg

Turn

and cook for 7 to 10 minutes longer or until fish flakes easily when

tested with a fork. Serveso 6u

     
 

,
c , “a: ‘ ~ ‘
as? , «a; “$47:

 

HALIBUT
RANGE - PACIFIC COAST — NEW ENGLAND
GEAR - TRAWL LINES, OTTER TRAWLS

20

RED SNAPPER
RANGE - TEXAS T0 FLORIDA
GEAR — HAND LINES

  

SWORDFISH
RANGE - NEW ENGLAND AND CALIFORNIA
GEAR - HARPOONS

 

ORIENTAL SWORDFISH STEAKS

2 pounds swordfish steaks or other
fish steaks, fresh or frozen

cup soy sauce

cup orange juice

tablespoons salad oil
tablespoons catsup

tablespoons chopped parsley
tablespoon lemon juice
teaspoon oregano

teaspoon pepper

clove garlic, finely chopped

erfirfit
Hm‘t‘nV‘I-d N

Thaw frozen steaks. Cut into serving-size portions. Place fish in a
single layer in a shallow baking pan. Combine remaining ingredients.
Pour sauce over fish and let stand for 30 minutes, turning once.
Remove fish, reserving sauce for basting. Place fish in well—greased
hinged wire grills° Cook on a barbecue grill about 4 inches from
moderately hot coals for 8 minuteso Baste with remaining sauce. Turn
and cook for 7 to 10 minutes longer or until fish flakes easily when
tested with a fork. Serves 6°

 

Zl

 

  

  

410/701/0/‘7 Fm {9 PM L
THE FISH

        

CAMPFIRE SMELT

3 pounds whole smelt or other small 2 teaspoons salt
fish, fresh or frozen Dash pepper
l/3 cup chopped onion 3 strips bacon, cut in half

1/3 cup chopped parsley

Thaw frozen fish. Dress fish by removing entrailsc Wash and drain

on absorbent paper. Cut 6 squares of heavy—duty aluminum foil, 12 inches
each. Grease lightly° Divide fish into 6 portionso Place each

portion of fish on one half of each square of foilo Sprinkle each
serving with onion, parsley, salt, and peppero Place bacon on top.

Fold other half of foil over fish and seal edges by making double

folds in the foil. Place packages of fish in a bed of hot coalso

Cook for 15 minutes, turning twiceo To serve, cut a big crisscross

in the top of each package and fold the foil backa Serves 60

   

SMELT

RANGE - NEW YORK TO MAINE, PACIFIC OCEAN,
GREAT LAKES

GEAR — POUND NETS, DIP NETS, GILL NETS, HAUL SEINES *4

 

  

 

The sides of the fish, cut lengthwise
away from the backbone, are called
FILLETS. They are practically bone-
less and require no preparation for
cooking. Sometimes the skin, with the
scales removed, is left on the fillets;
others are skinnedc A fillet cut from
one side of a fish is called a single
fillet. This is the type of fillet
most generally seen in the market°

 

Fillet
WHITEFISH IN FOIL
2 pounds Whitefish fillets or other 2 tablespoons lemon juice
fish fillets, fresh or frozen 2 teaspoons salt
2 green peppers, sliced 1 teaspoon paprika
2 onions, sliced Dash white pepper

% cup butter or other fat,melted

Thaw frozen filletso Cut into serving—size portions. Cut 6 squares

of heavy-duty aluminum foil, 12 inches each. Grease lightly. Place
each portion of fish, skin side down, on one half of each square of
foil. Top with green pepper and onion, dividing evenly among portions.
Combine remaining ingredients. Pour sauce over fish, using approximately
1 tablespoon for each portion. Fold other half of foil over fish and
seal edges by making double folds in the foil. Place packages of fish
on a barbecue grill about 5 inches from moderately hot coals. Cook for
45 minutes or until fish flakes easily when tested with a fork. To
serve, cut a big crisscross in the top of each package and fold the
foil back. Serves 60

 

WHITEFISH, COMMON
RANGE - GREAT LAKES
GEAR — GILL NETS, POUND NETS, TRAP NETS

23

 

 

  

 

SHRIMP SUPREME

3 pounds shrimp, fresh or frozen 2 cans (4 ounces each) sliced
mushrooms, drained
2/3 cup butter or other fat,

melted % cup chopped parsley
% cup chopped onion 2 tablespoons lemon juice
2 tablespoons chili sauce 1 teaspoon salt
% teaspoon garlic salt Dash Worcestershire sauce

Dash tabasco

Thaw frozen shrimp° Peel shrimp and remove sand veins° Wash and drain
on absorbent papero Cut 6 squares of heavy-duty aluminum foil, 12 inches
each. Divide shrimp into 6 portionso Place each portion of shrimp on
one half of each square of foil° Place mushrooms on top of shrimp.
Combine remaining ingredients° Pour sauce over shrimp, using approxi-
mately 3 tablespoons for each portion. Fold other half of foil over
shrimp and seal edges by making double folds in the foil. Place
packages of shrimp on a barbecue grill about 4 inches from moderately
hot coals° Cook for 20 minutes or until shrimp is tender° To serve,
cut a big crisscross in the top of each package and fold the foil back°
Serves 6.

BARBECUED ROCKFISH FILLETS

2 pounds rockfish fillets or other 2 tablespoons butter or other
fish fillets, fresh or frozen fat, melted

2 tablespoons chopped onion 2 tablespoons sherry

1 clove garlic, finely ch0pped % teaspoon oregano

1 can (8 ounces) tomato sauce % teaspoon salt

3 drops tabasco Dash pepper

Thaw frozen filletso Cook union and garlic in butter until tendero

Add remaining ingredients and simmer for 5 minutes, stirring occasionally.
Coolo Cut fillets into serving-size portionso Place fish in a single
layer in a shallow baking pano Pour sauce over fish and let stand for

30 minutes, turning once. Remove fish, reserving sauce for bastingo

Place fish in well—greased, hinged wire grillsu Cook on a barbecue

grill about 4 inches from moderately hot coals for 8 minutesa Baste

with remaining sauce, Turn and cook for 7 to 10 minutes longer or

until fish flakes easily when tested with a fork. Serves 60

24

 OYSTERS......... AN AMERICAN TRADITION

Our land is surely a land of plenty, but our first settlers were not
so fortunate. The colonists arrived from England in three small boats
and founded Jamestown, Virginia the first permanent settlement in

the new worldo They came looking for fame and fortune, but found

only disease and famine. Famine? and the waters around Jamestown

held a bounty of oysters and other fish and shellfish a Eventually,
the life of the settlers improved, and developed into gracious living°
The settlers learned a gracious and industrious way of life, and
retained the tradition of the oyster roast as part of it° A tradition
which is carried on to this day.

 

    

~AC§jF,

\wal T. \

OYSTER ROAST

36 shell oysters Melted butter or other fat
Wash oyster' shells thoroughly“ Place oysters on a barbecue grill

about 4 inches from hot coalsc Roast for 15 minutes or until shells
begin to openo Serve in shells with melted buttero Serves 6.

25

 

  

BLUE CRAB BOIL

24 live, hard-shell, blue crabs
3 ounces prepared crab boil

1 medium onion, sliced

1 lemon, sliced

1% gallons water

1/3 cup salt

Tie crab boil, onion, and

lemon ii a piece of cheese-
clotho Place water in a large
container. Add salt and bag

of seasonings. Cover and bring
to the boiling point over a hot
fire° Plunge crabs into the
boiling, seasoned wateru Cover
and cook for 15 minuteso Drainc
Serves 6.

 

FISHERMAN'S DELIGHT

2 pounds pan—dressed yellow perch
or other small fish, fresh or
frozen

Ztablespoons lemon juice

2 teaspoons salt

% teaspoon pepper

 

YELLOW PERCH

RMfiE-(RUTLMGi WHWIAHS 1 pound SliCEd bacon
GEAR — GILL NETS, TRAP NETS, POUND NETS,
FYKE NETS

Thaw frozen fish° Clean, wash,and
dry fish. Brush inside of fish with lemon juice° Sprinkle with salt
and pepper. Wrap each fish with a slice of bacono Place fish in
well-greased, hinged wire grillso Cook on a barbecue grill about 5
inches from moderately hot coals for 10 to 15 minutes or until bacon
is crisp. Turn and cook for 10 minutes longer or until bacon is crisp
and fish flakes easily “Men tested with a fork. Serves 6.

 

 THE GOURMETS DELKHYN LOBSTER COOKOUT

Clumsy? yes, but also one of the
most delicious of all the creatures
to come out of the sea, --lobster.
It is more difficult to cook
lobsters incorrectly than correctly,
especially if you boil them.

BOILED LOBSTER

 

6 live lobsters (1 pound each)

LOBSTER, NORTHERN
RANGE — VIRGINIA TO MAINE 1% gallons water
GEAR — POTS, OTTER TRAWLS 1/3 cup salt

Melted butter or other fat

Place water in a large container, Add salt. Cover and bring to the
boiling point over a hot fire. Plunge lobsters headfirst into the
boiling, salted watero Cover and cook for 20 minutes, Drain. Crack
claws. Serve with melted buttero Serves 6.

GRILLED SPINY LOBSTER TAILS

6 spiny lobster tails (8 ounces
each), fresh or frozen

% cup butter or other fat, melted

2 tablespoons lemon juice

% teaspoon salt

Melted butter or other fat

 

 

Thaw frozen lobster tails. Cut wIwImem
. RANGE — CALIFORNlA AND FLORIDA
in half lengthwlse. Remove _gEAR - _D|P NETS, POTS, HOOKS

swimmerettes and sharp edgeso

Cut 6 squares of heavy-duty aluminum foil, 12 inches each. Place
each lobster tail on one half of each square of foil. Combine
butter, lemon juice, and salt, Baste lobster meat with sauce. Fold
other half of foil over lobster tail and seal edges by making double
folds in the foil. Place packages of lobster tails on a barbecue
grill, shell side down, about 5 inches from hot coalso Cook for

20 minuteso Remove lobster tails from the foil. Place lobster tails
on grill, flesh side down, and cook for 2 to 3 minutes longer or
until lightly browned. Serve with melted butter. Serves 6.

27

 

 

 SMOKE BARREL COOKERY

Smoked fish is a real taste treat. If you have a "do it yourself fan"
around the house a few hours work to prepare a "smoke barrel" will pay
big dividends in eating pleasure.

Start with a used 40—gallon charred oak whiskey barrel or anything
similar. Saw around the barrel about 8 inches from the top. This is
then used as the lid and is secured to the rest of the barrel with a
heavy hinge. To keep the lid from toppling over backwards when fish
is removed, attach a chain stopper.

Because the two grill-supporting
chains lap over the rim of the
barrel and would prevent a complete
closure of the lid, notch two
shallow V's on either side of
barrel. Attach hooks or pins at
the base of the V's to fasten the
chains.

Allow for 4 or 5 inches of sand in
which the fire pot will eventually
be imbedded, bore 5 or 6 draft holes,
one-half inch in diameter, around

the sides of the barrel just above
the sand level. Make wooden plugs

to fit the holes.

The fire pot can be any heavy metal
cylinder such as the bottom of a
dutch oven. An ideal pot is an old
automobile brake drum. However, it
should be small enough to allow for
3 or 4 inches of sand insulation
between barrel and the pot.

\
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§
§
N
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§

VOODEN PLUG

 

/

The round grill for the top of the barrel can be purchased at any store
that specializes in barbecue equipment.

The grill is supported by two Y-shaped chains. The upper legs of the
Y are equipped with snap-ons to fasten the grill. The bottom leg of
each Y fastens on the hooks at the base of the notched V's.

To use the barr