xt7m901zh20z https://exploreuk.uky.edu/dips/xt7m901zh20z/data/mets.xml United States. Bureau of Commercial Fisheries 1967 bulletins I 49.49/2:9 English For sale by the Supt. of Docs., U.S. G.P.O This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Fish) Low budget cooking Fish for Compliments on a Budget, 1967 text image 20 pages, illustrations, 22 cm. Call Number: I 49.49/2:9 Fish for Compliments on a Budget, 1967 1967 1967 2022 true xt7m901zh20z section xt7m901zh20z .T
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The United States Department of the Interior makes available a valun-
tary inspection service which permits processors of inspected seafood: to
display oﬁicial USDI grade or inspection shields on their labels. Only
those ﬁrms that pfocess ﬁshery products under continuous inspection are
permitted to use these emblems.

FISHERY MARKET DEVELOPMENT SERIES No. 9

For sale by the Superintendent of Documents, U. S. Government Printing
Washington, DC, 20402 ~ Price 15 cents

10—67

Ofﬁce

GPO 803—894

FOR COMPLIMENTS ON A BUDGET‘

B est eating ever! You can have real stick—to-the—
ribs good eating with fish on the menu. Right
and ready for any meal of the day, fish are easy
to do and cost less too.

Unusual variety! Many kinds of fish are available
in markets all over the country. They are sold
in many forms — fresh, frozen, smoked, and
canned.

Done in a hurry! Fish are tender, tasty, and ready
in minutes. Remember: Never overcook fish,
they cook very quickly. Test them with a fork.
If they fall apart, they're ready to eat.

Good for you! Fish contain vitamins and minerals
and are high in protein. They provide good
nourishment —— the kind that gives you pep and
energy.

Easy to do! Easy on the budget too! There is little
waste with fish and, no matter what the season,
there are many to choose from with good buys
all year long —— so make your choice!

T ake it easy! You'll save time and money when
you try the many wonderful ways to prepare
and enjoy fish!

CONTENTS

BUBBLY SARDINE BAKE ....... 14
BUDGET FISH BAKE .......... 11
BUNDERFUL SALMON ........ 15
CRISPY FISH FRY ............. 3
DEEP SEA SUBMARINE ........ 13
FAMILY SEAFARE ............ 7
FISH CHEESIES ............... 5
HEARTY SEA CAKES .......... 16
QUICK ’n' EASY FISH ......... 10
RAINY DAY CASSEROLE ...... 19
SALMON a la BUDGET ....... 8
SAVORY FISH STEW .......... 12
SEA-GARDEN CHOWDER ..... 6
STIX ’n’ RICE CASSEROLE ..... 18
SUDDENLY SEAFOOD SUPPER. 20
TEXAS TUNA ................. 9
TOASTED SARDINE SURPRISE . I7
TUNA—TATER SALAD .......... 4

CRISPY FISH FRY

What you need for 6 servings:

2 pounds small pan-dressed fish
(fresh or frozen)

1/4 cup evaporated milk

11/2 teaspoons salt

Pepper to season

1/2 cup ﬂour

1/4 cup corn meal

1 frying pan or skillet (about 10 inches)

Fat for frying

How to prepare:

It the fish are frozen, let them thaw. \
‘ Clean, wash, and dry the fish. Mix

the milk, salt, and pepper. Mix the
flour and the corn meal. Dip the
fish in the milk. Roll fish in the flour
and corn meal mixture. Fry the
fish in hot fat for 4 to 5 minutes or
until brown. Turn the fish care-
fully. Fry 4 to 5 minutes more or
until fish is brown and cooked.
Test the fish with a fork. The fish is
cooked when it falls apart easily.
Put the fish on a paper towel to
take up the extra fat.

FISH CHEESIES

TUNA-TATER SALAD

What you need for 6 servings: What you need for 6 servings:

2 cans tuna (61/2 or 7 ounces each)

2 cups cooked potatoes (cut into small
pieces)

3 eggs—cooked hard and chopped

1/2 cup grated carrot

2/3 cup salad dressing

2 tablespoons chopped onion

1 teaspoon salt

Pepper to season

Salad greens

How to prepare:

Drain the oil off the tuna. Break the
tuna into large pieces. Mix every—
thing together except the salad
greens. Put the tuna—potato salad
in the refrigerator until cold. Serve
the tuna-potato salad on the salad
greens.

6 frozen fried fish portions
(21/2 or 3 ounces each)
6 hamburger rolls
6 tablespoons catsup
6 slices cheese (1 ounce each)
2 cookie sheets
(about 12 x 15 inches each)

How to prepare:

Heat the oven to 400 degrees
(400° F). Rub the cookie sheet Well
With fat. Put the frozen fish por—
tions on a cookie sheet. Bake the
fish for 15 to 20 minutes or until hot.
Put the bottom halves of the rolls
on a cookie sheet. Put a fish portion
on each half. Put a tablespoon of
catsup and a slice of cheese on top
of each fish portion. Cover with top
half of the roll. Put the fish cheese-
burgers in the oven for 5 to 10 min—
utes more or until the cheese melts.

SEA-GARDEN CHOWDER

What you need for 6 servings:

1 pound ﬁsh fillets (fresh or frozen)

1/2 cup chopped onion

2 tablespoons melted fat

2 cups potatoes (cut into small pieces)

1 cup boiling water

3/4 teaspoon salt

Pepper to season

2 cups milk

1 can cream style yellow corn (8 ounces)
1 saucepan (about 3 quarts)

How to prepare:

If the fish fillets are frozen, let them
thaw. Skin the fillets. Cut the fish
into pieces about an inch square.
Fry the onion in the fat until
cooked. Add the potatoes, water,
salt, pepper, and fish. Cover and
cook slowly (simmer) for 15 min—
utes or until the potatoes are
cooked. Add the milk and corn.
Heat again.

FAMILY SEAFARE

What you need for 6 servings:

3 pounds dressed fish (fresh or frozen)
11/2 teaspoons salt
Pepper to season
1/4 cup melted fat
1 baking dish or pan
(about 12 x 8 x 2 inches)

How to prepare:

If the fish is frozen, let it thaw. Heat
the oven to 350 degrees (350° F).
Clean, wash, and dry the fish.

Sprinkle the salt and pepper on
the inside and outside of the fish.
Rub the baking dish well with fat.
Put the fish in the baking dish.
Pour the 1/4 cup fat over the fish.
Bake the fish for 40 to 60 minutes or
until cooked. Test the fish with a
fork. The fish is cooked when it

falls apart easily. /. o

(ﬂ

SALMON a la BUDGET

What you need for 6 servings:

1 can salmon (1 pound)

1/4 cup chopped onion

1/4 cup melted fat

1/4 cup flour

1/2 teaspoon salt

Pepper to season

2 cups milk

1 can peas and carrots (81/2 ounces)
Biscuits. corn bread, or toast

1 frying pan or skillet (about 10 inches)

How to prepare:

Drain the liquid off the salmon.
Keep the liquid. Break the salmon
into large pieces. Fry the onion in
the fat until cooked. Stir in the
ﬂour, salt, and pepper. Add the
milk a little at a time. Stir all the
time until the mixture is thick. Add
the vegetables, vegetable liquid,
salmon, and salmon liquid. Heat.
Serve the salmon mixture over
biscuits, corn bread, or toast.

TEXAS TUNA

What you need for 6 servings:

2 cans tuna (61/2 or 7 ounces each)

1 cup chopped onion

1 cup catsup

2/3 cup water

2 tablespoons sugar

2 tablespoons vinegar

1 teaspoon prepared mustard

1/2 teaspoon salt

Pepper to season

6 buttered hamburger rolls _
l frying pan or skillet (about 10 inches)

How to prepare:

Drain the oil off the tuna. Keep the
oil. Break the tuna into large
pieces. Fry the onion in the tuna
oil until cooked. Add everything
except the tuna and the rolls. Cook
very slowly (simmer) Without a
cover for 20 minutes. Stir once in
a While. Add the tuna. Simmer 10
minutes more. Stir once in a while.
Put about 1/3 cup of the tuna mix—
ture on the bottom half of each
roll. Cover with the top half of roll.

QUICK ’n' EASY FISH

What you need for 6 servings:

2 pounds fish fillets (fresh or frozen)

1 tablespoon salt

1 cup milk

1 cup dry bread crumbs—toasted

1/4 cup melted fat

1 cookie sheet (about 12 x 15 inches)

How to prepare:

If the fish fillets are frozen, let them
thaw. Heat the oven to 500 degrees
(500° F). Cut the fish fillets into 6
servings. Put the salt in the milk.
Dip the fish in the milk. Roll fish in
the toasted bread crumbs. Rub the
cookie sheet well with fat. Put the
fish on the cookie sheet with the
skin side down. Pour the 1/4 cup
fat over the fish. Bake the fish for
10 to 20 minutes or until cooked.
Test the fish with a fork. The fish
is cooked when it falls apart easily.

BUDGET FISH BAKE

What you need for 6 servings:

2 pounds fish steaks (fresh or frozen)
1/4 cup melted fat
2 tablespoons catsup
1 teaspoon salt
Pepper to season
1 baking dish or pan
(about 12 x 8 x 2 inches)

g
®"IT

How to prepare:

If the fish steaks are frozen, let
them thaw. Heat the oven to 350
degrees (350° F). Cut the fish
steaks into 6 servings. Rub the
baking dish well with fat. Put the
fish in the baking dish. Mix the
1/4 cup fat, catsup, salt, and pep—
per. Pour the fat mixture over the
fish. Bake the fish for 20 to 25 min—
utes or until cooked. Test the fish
with a fork. The fish is cooked
when it falls apart easily.

SAVORY FISH STEW DEEP SEA SUBMARINE

What you need for 6 servings= What you need for 6 servings:

1 pound ﬁsh ﬁllets (fresh or frozen)

1 cup chopped onion

1/3 cup melted fat

1 can tomatoes (1 pound, 12 ounces)
2 cups potatoes (cut into small pieces)
1 cup water

1/4 cup catsup

1/2 teaspoon salt

Pepper to season

1 can mixed vegetables (1 pound)

l saucepan (about 3 quarts)

If the fish fillets are frozen, let them
thaw. Skin the fillets. Cut them into
pieces about an inch square. Fry
the onion in the fat until cooked.
Add the tomatoes, potatoes, water,
catsup, salt, and pepper. Cover
and cook slowly (simmer) for 30
minutes. Add the fish, mixed vege-
tables, and vegetable liquid. Cov—
er and simmer about 15 minutes
longer or until the potatoes are
cooked. ,

1 can mackerel (15 ounces)

1/3 cup salad dressing

3 submarine rolls (12 inches each)
6 slices cheese (1 ounce each)

2 tomatoes—sliced thin

I onion—sliced thin

1/3 cup salad dressing

How to prepare:

Drain the liquid off the mackerel.
Break the mackerel into large
pieces. Mix 1/3 cup salad dressing
with the mackerel. Cut the rolls in
half the long way. Spread about
1/2 cup of the mackerel mixture on
the bottom half of each roll. Put the‘
cheese slices, tomato slices, and
onion slices on top of the mackerel
mixture. Spread the other 1/3 cup
salad dressing on the top half of
the rolls. Cover sandwiches with
top half of rolls. Cut the sand-
wiches in half.

BUBBLY SARDIN E BAKE

What you need for 6 servings:

2 cans Maine sardines
(33/4 or 4 ounces each)
2 tablespoons chopped onion
2 tablespoons melted fat
2 tablespoons flour
11/2 teaspoons salt
Pepper to season
2 cups milk
1 cup grated cheese
5 cups sliced cooked potatoes
1 frying pan or skillet (about 10 inches)
1 baking dish (about 2 quarts)

How to prepare:

Heat the oven to 350 degrees

(350° F). Drain the liquid off the
sardines. Fry the onion in the fat
until cooked. Stir in the ﬂour, salt,
and pepper. Add the milk a little
at a time. Stir all the time until the
mixture is thick. Add cheese. Stir
until it is melted. Rub the baking
dish well With fat. Put half of the
potatoes in the dish. Cover the po-
tatoes with sardines. Spread the
other half of the potatoes over the
sardines. Pour the cheese sauce
over the potatoes. Bake for 25 to
30 minutes or until hot.

BUN DERFUL SALMON

What you need for 6 servings:

1 can salmon (1 pound)

1/2 cup chopped onion

1/4, cup melted fat

1/3 cup dry bread crumbs

2 eggs—beaten

1 teaspoon prepared mustard
1/2 teaspoon salt

1/2 cup dry bread crumbs

6 buttered hamburger rolls

1 frying pan or skillet (about 10 inches)
Fat for frying

How to prepare:

Drain the liquid off the salmon.
Keep the liquid. Break the salmon
into small pieces. Fry the onion in
the fat until cooked. Mix the onion,
1/3 cup bread crumbs, egg, mus—

tard, salt, salmon, and salmon
liquid. Make 6 salmonburgers

(cakes). Roll the salmonburgers in
the 1/2 cup bread crumbs. Fry the
salmonburgers in hot fat for 3 to 4
minutes or until brown. Turn the
salmonburgers carefully. Fry 3 to
4 minutes more or until brown. Put
the salmonburgers on a paper
towel to take up the extra fat. Put
a salmonburger on the bottom half
of each roll. Cover With the top half
of roll.

HEARTY SEA CAKES

What you need for 6 servings:

1 can mackerel (15 ounces)

11/2 cups cold mashed potatoes

3 tablespoons chopped onion

1 egg—beaten

1/2 teaspoon salt

Pepper to season

1 frying pan or skillet (about 10 inches)
Fat for frying

How to prepare:

Drain the liquid off the mackerel.
Break the mackerel into small
pieces. Mix everything together.
Make 12 mackerel cakes. Fry the
cakes in hot fat for 3 to 4 minutes
or until brown. Turn the cakes
carefully. Fry 3 to 4 minutes more
or until brown. Put the cakes on
a paper towel to take up the extra
fat.

TOASTED SARDINE SURPRISE

What you need for 6 servings:

2 cans Maine sardines (3% or 4 ounces
each)

12 slices white bread

6 slices cheese (1 ounce each)

1/3 cup soft butter or margarine

1 frying pan or skillet (about 10 inches)

How to prepare:

Drain the liquid off the sardines.
Cut the sardines in half the long
way. Put the sardines on 6 slices
of bread. Put a slice of cheese on
top of the sardines. Cover with a
slice of bread. Spread butter on the
outside of the sandwiches. Fry the
sandwiches for 4 to 5 minutes or
until brown. Turn the sandwiches
carefully. Fry 4 to 5 minutes more
or until brown.

18 19

STl'X 'n' RICE CASSEROLE RAINY DAY CASSEROLE

What you need for 6 servings: What you need for 6 servings:

i i

18 frozen fried ﬁsh sticks (3/4 to 11/4
ounces each)

1 can cream of vegetable soup (103/4
ounces)

3 tablespoons chopped onion

3/4 teaspoon salt

Pepper to season
cup water
cups cooked rice
saucepan (about 2 quarts)
baking dish or pan (about 12 x 8 x 2
inches)

1 How to prepare:

Heat the oven to 350 degrees
(350° F). Mix the soup, onion, salt,
and pepper in the saucepan. Add
the water a little at a time. Stir the
soup mixture until it boils. Stir in
the rice. Rub the baking dish well
with fat. Pour the rice mixture into
the baking dish. Put the frozen fish
sticks on top of rice mixture. Cover
the baking dish. Bake the fish for
25 to 30 minutes or until hot.

2 pounds fish ﬁllets (fresh or frozen)
1 can cream of tomato soup
(103/4 ounces)
2 tablespoons chopped onion
3/4 teaspoon salt
Pepper to season
1 cup grated cheese
1 baking dish or pan
(about 12 x 8 x 2 inches)

How to prepare:

If the fish fillets are frozen, let them
thaw. Heat the oven to 350 degrees
(350° F). Cut the fish fillets into 6
servings. Rub the baking dish well
with fat. Put the fish in the baking
dish. Mix the soup, onion, salt, and
pepper. Spread the soup mixture
over the fish. Sprinkle the grated
cheese over the soup mixture.
Bake the fish for 25 to 30 minutes
or until cooked. Test the fish with
a fork. The fish is cooked when it
falls apart easily.

2 O
SUDDENLY SEAFOOD SUPPER

What you need for 6 servings:

2 pounds ﬁsh ﬁllets (fresh or frozen)
1/2 cup of flour

1 teaspoon salt

Pepper to season

1/2 cup thin slices of onion

3 cups thin slices of potatoes

1 can tomatoes (1 pound)

2 tablespoons catsup

2 teaspoons salt

Pepper to season

1 slice cheese (cut into small pieces)
1 frying pan or skillet (about 10 inches)
Fat for frying

How to prepare:

If the fish fillets are frozen, let them
thaw. Cut the fish fillets into 6
servings. Mix the flour, 1 teaspoon
salt, and pepper. Roll the fish in
the flour mixture. Fry the fish in
hot fat for 3 to 4 minutes or until
brown. Turn the fish carefully. Fry
3 to 4 minutes more or until brown.
Spread the onions over the fish.
Cover the onions with potatoes.
Mix the tomatoes, catsup, 2 tea—
spoons salt, and pepper. Pour
tomato mixture over the potatoes.
Sprinkle the cheese on top. Cover
and cook slowly (simmer) for 30 to
35 minutes or until potatoes are
cooked.

BUYING FISH

Fish are sold in a number of ways:

Whole or round ﬁsh are fish just as
they come from the water. Clean the
fish before you cook them. Take off
the scales or skin and take out the,
insides. The head, the fins, and the
tail may be left on the fish.

Dressed or pan-dressed fish have the
scales or skin and the insides re—
moved. They are ready to cook Whe
you buy them. ,

Fish Steaks are slices of fish cut
across the fish. They are ready to
cook when you buy them.

Fish fillets are the sides of the fish.
They are cut away from the back-
bone. They are ready to cook When
you buy them.

Sticks and portions are pieces of fish
cut from blocks of frozen fillets. All
the sticks in a package are alike. All

i the portions in a package are alike.

They are ready to cook when you
take them from the package.

Canned fish are ready to use when
you take them from the can.

UNITED STATES DEPARTMENT OF THE INTERIOR
Stewart L. Udall, Secretary

FISH AND WILDLIFE SERVICE, Clarence F. Pautzke, Commissioner
BUREAU OF COMMERCIAL FISHERIES, Harold E. Crowther, Director

Created in 1849, the Department of the Interior—a Department of
Conservation—is concerned with the management, conservation, and
development of the Nation’s water, fish, wildlife, mineral, forest, and
park and recreational resources. It also has major responsibilities for
Indian and Territorial affairs.

As the Nation’s principal conservation agency, the Department
works to assure that nonrenewable resources are developed and used
wisely, that park and recreational resources are conserved for the
future, and that renewable resources make their full contribution to
the progress, prosperity, and security of the United States—now and
in the future.