xt7n8p5vb68v https://exploreuk.uky.edu/dips/xt7n8p5vb68v/data/mets.xml United States. Bureau of Commercial Fisheries 1966 bulletins I 49.49/2:3 English U.S. Department of the Interior, Fish and Wildlife Service, Bureau of Commercial Fisheries This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Seafood) Cooking, American Heirloom Seafood Recipes to Treasure, 1966 text image 20 unnumbered pages, illustrations, 22 cm. Call Number: I 49.49/2:3 Heirloom Seafood Recipes to Treasure, 1966 1966 1966 2022 true xt7n8p5vb68v section xt7n8p5vb68v IHIJIJINHIII

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ISSUED BY THE BUREAU OF COMMERCIAL FISHERIES AS
A PART OF ITS CONTINUING CONSUMER EDUCATIONAL PROGRAM
IN COOPERATION WITH THE COMMERCIAL FISHING INDUSTRY.

 

   
 

HE TIME IS 1890...

The windows of a stately, red brick

house on Boston’s famed Beacon Hill

transmit kaleidoscopic patterns from a

crystal chandelier outside to the street

below; inside, the spirited conversation

lulls momentarily as an adroit butler

efficiently serves traditional New England haddock.

Two thousand miles west, by campfire’s light, a

wizened Colorado miner methodically turns rainbow

trout in an iron skillet, contemplating his evening

fare; and, on San Francisco’s Nob Hill, tiny dried

shrimp are patiently chopped by an aged Chinese

cook, as the evening’s repast is thoughtfully pre-

pared. By moonlight, a trim Mississippi River

packet glides silently past Tom Sawyer country,

while inside, a rowdy, conglomerate crowd enjoys

Great Lakes whitefish and animatedly discuss

their early morning’s arrival in St. Louis. :. .
Wholesome. nutritious, and richly satisfying '..-. :
—— fish and shellfish have played an integral .. ‘21},
part of America’s great expansion. gal? {'4
Today, American regional cookery has be— ‘
come world famous, and fish and shellfish, m
native to the various areas, are well repre-
sented in grandmother’s prize collection of
selected recipes. Fish and shellfish from
lucent lakes, raucous rivers, silent streams,
and awesome oceans are now readily avail- " 9
able in'endless shapes and sizes in markets
across the nation.

In this publication, Home Economists of the
United States Department of the Interior’s
Bureau of Commercial Fisheries have de—
veloped 16 new recipes that whisper of
grandmother’s practicality and reflect the rich
heritage of America’s wonderful ways with
fish and shellfish. By utilizing convenience =5
products, these selected recipes are simple, yet .
satisfying; easy, yet elegant; and different,

yet delightful.

 

 

 

 

   

 é

’————-—-——--——-—’

\

SAUCY PORTIONS DELUXE BAKED SCALLOPS

6 frozen raw breaded fish portions can (10 ounces) frozen cream of pounds scallops, fresh or frozen tablespoons chopped parsley
l2‘/2 or 3 ounces each) shrimp soup quart boiling water tablespoon lemon iuice
2 tablespoons melted fat or oil cup milk tablespoons salt tablespoon grated onion

Paprika cup grated sharp cheese can (10V; ounces) condensed cream teaspoon salt
1 can (l4‘/z ounces) green asparagus l tablespoon horseradish of mushroom soup cup dry bread crumbs
spears Paprika CUP sour cream tablespoon melted fat or oil

tablespoons frozen orange juice

Place frozen portions on a well-greased cooky sheet, concentrate

l5 x 12 inches. Drizzle fat over fish. Sprinkle with
paprika. Bake in an extremely hot oven, 500° F., for _
15 to 20 minutes or until fish is brown and flakes Thaw frozen scallops. Rinse with cold water to remove any shell particles. Place
easily when tested with a fork. Heat asparagus; drain. in boiling salted water. Cover and return to the boiling point. Reduce heat and
Combine soup and milk and heat until soup is thawed, simmer for 3 to 4 minutes, depending on size. Drain. Cut large scallops in half.
stirring occasionally. Add cheese and horseradish and Combine all ingredients except crumbs and fat. Place in 6 'well-greased, indIVidual
blend thoroughly. Arrange asparagus on portions, shells or 6-ounce custard cups. Combine crumbs and fat; sprinkle over top of scallop
Pour sauce over asparagus and sprinkle with paprika, mixture. Bake in a moderate oven, 350° F., for 25 to 30 minutes or until lightly
Serves 6. browned. Serves 6.

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Source: U. S. Bureau of Commercial Fisheries Source: U. 5. Bureau of Commercial Fisheries

.n. ‘

 

 

and Beacon Hill

From the angle—beamed attic of an old—line
family home come recipes like these. Great . '

grandmother might have stored them between the _ , -.3 Wow—~17-

pages of an old sea log or stuffed them inside ~ » ‘ It i 4’1!) 7l

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a desk reportedly used by the young Marqu15 dc ‘ .. ' . TMN-(V‘S ~
Lafayette. No seafood heritage is richer than ' ‘ _: . i o ‘ \Qngsn}dgl ll
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A" \ —.___' .

 

that of Boston, where stately desks and sturdy

in a rich New England tradition. Hearty, happy
ways with haddock; crafty, cunning ways with
cod; super, savory ways with scallops; and
simple, seasoned ways with scrod.

. a ‘ a
chests still contain treasured seafood recipes steeped - " _ . K - f ‘ _..r_
l .

 

 

 

 

 

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As stately as the ticking of a

 

mantle clock and as light

as a float from a lobster pot,
sardines from Maine will

add tang-o—the-sea atmosphere
and savory “old” New England
flavor to any table.

 

 

 

 

 

 

 

 

SARDINE PUFF \

2 cans (33/4 or 4 ounces each) Maine 2 cups milk

sardines 3 eggs, lightly beaten
8 slices buttered day old white bread 1/1 teaspoon salt

V4 cup chopped green pepper VA teaspoon powdered mustard

3/4 cup grated sharp cheese Dash pepper

Paprika

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I crusts from bread and cut into 1/2-inch cubes. Place
half the bread cubes in a well greased baking dish,

I l2 x 8 x 2 inches. Cover with a layer of sardines,
green pepper, and half the cheese. Top with remain-

] ing bread cubes and cheese. Combine remaining in-

l gredients except paprika; mix thoroughly. Pour over
bread and sprinkle with paprika. Bake in a moderate

l oven, 350° F., for 40 to 45 minutes or until firm in

I the center. Remove from oven and let stand 5 minutes.

I Serves 6.

l

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Source: U 5. Bureau of Commercial Fisheries

 

,_——_..—___—_—_-———————————

   
  
    
   
  
  
   
   
  
 
   
 
 
 
 
 
  

POACHED HADDOCK WITH EGG SAUCE

2 pounds haddock fillets or other fish 1/4 teaspoon white pepper

1 fillets, fresh or frozen 2 hard—cooked eggs, chopped
1 A CUPS ”Mk 1 Tablespoon chopped parsley
V4 cup butter or margarine, melted Salt

2 tablespoons flour Paprika

3/4 teaspoon powdered mustard

Thaw frozen fillets. Skin fillets and cut into serving—size portions. Place fish in
a well-greased large skillet. Pour milk over fish. Cover and bring milk lust to the
boiling point. Reduce heat and simmer for 8 to 10 minutes or until fish flakes easily
when tested with a fork. Remove fish to an oven glass or metal serving platter; keep
warm. Combine butter, flour, mustard, and pepper. Add to hot milk and cook until
thick, stirring constantly. Add egg and parsley. Add salt to taste. Pour sauce over
fish and sprinkle with paprika. Serves 6.

Source: U. S. Bureau of Commercial Fisheries

A haddock seafood specialty to delight
any would—be seafarer, topped off
with hot coffee poured from a
silver service made by Paul

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“Fish and shellfish reach their flavor peak,
from the clear, cold waters of the
Chesapeake,” any renowned Tidewater
cook will tell you this. No doubt

about it, cumbersome crabs make
company casseroles; opulent oysters make
super soups; and Tidewater terrapins

are terrific. Heirloom seafood recipe
treasures abound in this historic land of
the “Star Spangled Banner.”

__ __ — — -— — - x
2 cans (12 ounces each) shucked 1/: CUP water
oysters, fresh or frozen 2 tablespoons melted fat or oil
I cup flour 1 egg yolk, beaten
1 teaspoon salt 1 egg white, stiftly beaten

Dash cayenne pepper Tartar Sauce

Thaw frozen oysters. Drain oysters and spread out
on paper towels to remove excess moisture. Sift dry
ingredients together. Combine water, fat, and egg
yolk. Add gradually to dry ingredients, stirring only
until batter is blended. Let stand 1 hour. Fold in egg
white. Dip oysters in batter. Fry immediately in deep
fat, 375° F., for 3 to 4 minutes or until golden brown.

Drain on absorbent paper. Serve with Tartar Sauce.
Serves 6.

 

Source: U. 5, Bureau of Commercial Fisheries

———.———_———-————————'

 

 —-———————_—_——

  
 
 
  
   

SUMPTUOUS BROlLED FLOUNDER

2 pounds flounder fillets or Oll‘e" fiSl" 2 cans (4 ounces each) mushroom stems
fillets, fresh or frozen and pieces, drained

V4 CUP melted {0' 0" 0” l cup grated cheese

1 teaspoon salt 2 tablespoons chopped parsley

Dash pepper

 

The Chair, a Chippendale;
the duck, a decoy; and
the seafood recipes
tested, traditional,

and tremendous — - —
Chesapeake Bay
all the way.

 

Thaw frozen fillets. Skin fillets and cut into serving-
size portions. Combine fat, salt, and pepper; mix
thoroughly. Chop mushrooms. Combine mushrooms,
cheese, and parsley. Place fish on a well—greased
broiler pan and brush with fat. Broil about 3 inches
from source of heat for 3 to 4 minutes. Turn carefully
and brush with fat. Broil 3 to 4 minutes longer or
until fish flakes easily when tested with a fork. Spread
mushroom mixture on fish and broil 2 to 3 minutes
longer or until lightly browned. Serves 6.

Source: U. 5. Bureau of Commercial Fisheries

 

 

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ER)“

CHARLESTON

TANGY CRAB CASSEROLES MULLET, EGG, AND OLIVE SANDWICH '

1 pound mullet fillets or other fish
fillets, fresh or frozen

quart boiling water
tablespoon salt

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pounds crab meat, fresh or frozen l tablespoon lemon iuice
or 1 tablespoon grated onion
cans (6% ounces each) crab meat V2 teaspoon salt
cup sour cream Dash tabasco
cup grated Parmesan cheese 3/. cup soft bread cubes
1 tablespoon melted fat or oil
Paprika

cup chopped olives
cup mayonnaise or salad dressing
tablespoon horseradish

Dash pepper

Salt

12 large slices buttered rye bread

6 lettuce leaves

hardAcooked eggs, chopped

Thaw frozen fillets. Place fillets in boiling salted

water. Cover and return to the boiling point. Reduce
heat and simmer for 10 minutes or until fish flakes
easily when tested with a fork. Drain. Remove skin
\ and bones; flake. Combine egg, olives, mayonnaise,

horseradish, pepper, and fish; mix thoroughly. Add
salt to taste. Chill. Spread 6 slices bread with ap-
proximately ‘/1 cup mullet mixture. Top with lettuce
and cover with remaining 6 slices bread. Cut in half.
Serves 6.

Thaw frozen crab meat or drain canned crab meat.
Remove any remaining shell or cartilage from crab
meat. Combine sour cream, cheese, lemon iuice, onion,
salt, and tabasco; mix thoroughly. Pour over crab
meat and mix lightly. Place in 6 well-greased, indi-
vidual shells or 6-ounce custard cups'. Combine bread
cubes and fat; sprinkle over top of crab mixture.
Sprinkle with paprika, Bake in a moderate oven, 350°
F., for 25 to 30 minutes or until lightly browned.
Serves 6.

Source: U, 5. Bureau of Commercial Fisheries Source: U. 5. Bureau of Commercial Fisheries

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————___.._.___.-.—————_.

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The soft light from the fan window falls on old Charleston
treasures. The glass bell of preserved flowers,

the “colours” of the Palmetto Guards and faded

notes on secretive ways of preparing crab

and mullet. ‘fiQahlin ” style.

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’,.___.____._—..__.__
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____———_———\ --—4-_..
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OVEN-FRIED CURRIED SHRIMP \ “

pounds shrimp, fresh or frozen 2 teaspoons curry powder

egg, beaten V2 teaspoon salt

tablespoon water Dash pepper

cup dry bread crumbs, toasted V4 cup melted fat or oil

Hot Marmalade Soy Dip

Thaw frozen shrimp. Peel shrimp. Remove sand veins and wash. Combine egg
and water. Combine crumbs, curry powder, salt, and pepper. Dip shrimp in egg
and roll in crumbs. Place on a well-greased caoky sheet, 15 x l2 inches. Drizzle
fat over shrimp. Bake in an extremely hot oven, 500° F., for 10 to l5 minutes or
until golden brown. Serve with Hot Marmalade Soy Dip. Serves 6 .

HOT MARMALADE SOY DIP

V3 cup orange marmalade 1 clove garlic, finely chopped
1/4 cup lemon juice Dash ginger
‘/A cup soy sauce l teaspoon cornstarch

1 tablespoon cold water

 

 

 

 

 

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Combine marmalade, lemon lUlCe, soy sauce, garlic, and ginger; bring to the ' I Vowszffl""’llllnn

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boiling point, Dissolve cornstarch in water. Add to hot sauce and cook’ until 'i'hick- - , Izh‘wh’vv rw ‘$
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Source: U. S. Bureau of Commercial Fisheries ‘ ‘ l .51,‘ , . - AA

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'Grandmgre was French, and her treasured recipes were
altered to utilize the wonderful seafoods so popular

in New Orleans. Recipes like this could be found in
garrets crammed with Eugenie bonnets, Laffite’ swords,
and portraits of L’Empereur. Cosmopolitan Creole

cooks cautiously blend the flavor of Cajun country with
fastidious French flavors to produce seafood dishes
which are distinctively New Orleans. In no area

of the world. have traditional recipes been treated with
such imagination and respect. Truly, seafood recipe
treasures from the Gulf are admired and handled with
the care of priceless Napoleonic antiques.

——4—————_————————_———_*-—

 

 

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gag

Those floating palaces, the Mississippi paddle wheelers.
were “culinary castles” too. Famous cooks appealed

to the tastes of fur-clad trappers and beaver—hatted
gamblers with dishes that were the envy of
shore—bound wives. Grandmother relished and collected
recipes like those on her rare excursions. With

these two recipes, today’s busy homemaker may
sample the ante-bellum flavor from the great variety
of fish and shellfish served aboard famous

packets like the Robert E. Lee.

WHITEFISH AMANDINE

2 pounds Whitefish fillets or other fish 1/7 cup flour

fillets, fresh or frozen 1/: cup melted fat or oil
2 tablespoons lemon iuice V; cup blanched slivered almonds
2 79°5P°°n5 50” 2 tablespoons chopped parsley

Dash pepper

Thaw frozen fillets. Cut into serving-size portions.
Sprinkle fish with lemon iuice, salt, and pepper. Roll
in flour. Fry in hot fat at moderate heat until brown
on one side; turn carefully and brown the other side.
Cooking time approximately 10 to 12 minutes, depend-
ing on thickness of fish. Remove fish to hot platter.
Fry almonds until lightly browned. Add parsley. Serve
over fish. Serves 6.

Source: U. 5. Bureau of Commercial Fisheries

 

———.——__—.—_.—_—_——/

..____—————_—_——._——_-—-——-——_——

 

 

  
   
   
  
 
 
  
   
   
    
     
    
 
  
       

SPICY RED SNAPPER

2 pounds red snapper fillets or other 1 tablespoon vinegar

fish fillets, fresh or frozen 1 teaspoon salt

'I
/3 cup steak SOUCE V2 teaspoon curry powder
1/A cup catsup

‘/4 cup melted fat or oil

Thaw frozen fillets. Cut into serving-size portions.
Combine remaining ingredients and mix thoroughly.
Place fish, skin side up, on a well-greased broiler pan
and brush with sauce. Broil about 3 inches from source
of heat for 4 to 5 minutes. Turn carefully and brush
with sauce. Broil 4 to 5 minutes longer, busting oc—
casionally, until fish flakes easily when tested with a
fork. Serves 6.

Source: U. S. Bureau of Commercial Fisheries

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

  
 
 
 
 
 

The feminine touch came “round the Horn”
but the masculine appetites came overland.
Here is a hearty tuna salad to set

before a gold seeker with a Colt on

 

his hip or a descendant with
a slide rule in hand.

/,——————-———_—_—

2 cans (bl/2 or 7 ounces each) tuna 1 tablespoon lemon lUlCe
1 package (10 ounces) frozen green fi teaspoon curlY POWde"
peas é teaspoon garlic salt

l cup thinly sliced celery teaspoon soy sauce

‘/
l
1 cup chow mein noodles
6

2 iars (3V2 ounces each) cocktail I fl
onions, drained I e uce cups
3/4 cup mayonnaise or salad dressing /2 Cup toasted, blanched, SllVered

almonds

Drain tuna and break into large pieces. Cook peas
according to directions on package; drain. Combine
peas, celery, onions, and tuna; chill. Combine mayon-
naise, lemon iuice, soy sauce, curry powder, and garlic
salt; chill. Add noodles to tuna mixture. Add mayon-
naise mixture and toss lightly. Serve in lettuce cups.
Sprinkle almonds over top. Serves 6.

Source: U. S. Bureau of Commercial Fisheries

 

HEARTY TUNA SALAD \

——————————-———_———_———‘

 ‘-‘ -- ---- ___. -—- -- _—_ .-_...... .—. ._. .__ ._... \

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_- ___ -— ___ ___ -- ___ ___ ___ _.~

BAKED HALIBUT SURPRISE

2 pounds halibut steaks or other fish 1/. teaspoon salt
steaks, fresh or frozen

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l can (3 V, ounces) french tried onions
. l V; cup French dressing 1/. cup grated Parmesan cheese
l 2 tablespoons lemon juice
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Thaw frozen steaks. Cut into serving-size portions.
Place fish in a shallow baking dish. Combine dressing,
lemon juice, and salt. Pour sauce over fish and let
stand for 30 minutes, turning once. Remove fish from
sauce and place in a well-greased baking dish, 12 x

-... ..__ --. -_- -..- .._. —‘

    
 
  
     

8 x 2 inches. Crush onions. Add cheese and mix
thoroughly. Sprinkle onion mixture over fish. Bake
in a moderate oven, 350° F., for 25 to 30 minutes or
until fish flakes easily when tested with a fork. Serves

Source: U. 8. Bureau of Commercial Fisheries

___. ___ ___ ___ ____ ___ .—- -——— -——- -- ___. -—- ___. -- -- —e—- ___—-
.__ ___ ..__ .__. ___—

Our great Northwest is solid.
Solid as an oxbow. Sturdy as

a churn. The traditional meals are
* solid too, made for men

who work in the great
out-of-doors. Take a tip from
the hardy Northwest, and let the
hearty flavor of halibut add

that protein punch to your table.

    
 
 

...:v.

'I mu'ofi‘y" I l

——— ___ —- _—- ___ ___ ___ ___ ‘__ ___ ___ __..——

 

  

From miners huddled over wood fires to the

lofty kitchens of the brownstone mansions of the
silver lords, Denver has always loved its food with
an outdoor elegance. Culture came quickly following
the sound of silver coins; and, after the theatre,
imported wine glasses clinked over crusty trout.
Fresh-caught fish, quickly cooked, and now available
everywhere, quick frozen, can bring the same
golden goodness to your table that

grandmother loved so well.

ORANGE-RICE STUFFED RAINBOW TROUT \

6 pan-dressed rainbow trout or other Orange-Rice Stuffing
small fish, fresh or frozen 2 tablespoons melted fat or oil

2 teaspoons salt 2 tablespoons orange juice

Thaw frozen fish. Clean, wash, and dry fish. Sprinkle inside and out with salt.
Stuff fish. Close opening with small skewers or toothpicks. Place fish in a well-
greased baking pan, 14 x ll x l inch. Combine fat and orange juice. Brush fish
with fat mixture. Bake in a moderate oven, 350° F., for 25 to 35 minutes or until
fish flakes easily when tested with a fork. Baste occasionally with fat mixture. ‘Re-
move skewers. Serves 6.

ORANGE~RICE STUFFING
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cup chopped celery with leaves 2 tablespoons lemon juice I
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1/,. cup chopped onion 1 tablespoon grated orange rind
1/4 cup melted fat or oil 3/4 teaspoon salt

3/4 cup water 1 cup precooked rice

VA cup orange juice V2 cup toasted, blanched, slivered

 

almonds
Cook celery and onion in fat until tender. Add water, juices, orange rind, and
salt; bring to a boil. Add rice and stir to moisten. Cover and remove from heat.
Let stand 5 minutes. Add almonds and mix thoroughly.
Source: U. 5. Bureau of Commercial Fisheries

‘—————-——_—_—_———_———‘

 

  

 

 

 

 

 

 

   
 
 
 
  
 
 
 

Sour dough kettles and irons. Carved
sea tusks and icons. Our new State
also offers its most popular food,
versatile salmon. This tasty heritage
from the crisp, cold waters of

the Pacific Northwest is an international
favorite served simply or with
a gourmet flair.

a <~ a:-

1 can (1 pound) salmon 1 cup grated process cheese l -
i can (10 ounces) frozen cream of l 1“WSPOOV‘ CUVC‘WGY seed (optional) I
potato soup Dash pepper
3‘/; cups salmon liquid and milk Chopped parsley l
i veqetable bouillon cube I ’
Drain salmon, reserving liquid. Break salmon into I
large pieces. Combine soup, salmon liquid and milk, I

and bouillon cube; heat until soup is thawed, stirring
occasionally. Add cheese, Caraway seed, pepper, and
salmon. Heat until cheese melts, stirring occasionally.
Sprinkle with parsley Serves 6.

 

Source: U. 5. Bureau of Commercial Fisheries

 

 {111621.90 and Prairie Avenue

Elegant French chateaus
and rich Victorian
brownstones housed the
industrial and agricultural
tycoons of 1890 Chicago.
Only the best was good
enough and the new
aristocracy favored
tcndcrv lake perch

only hours away from
the clear, cold waters

of the Great Lakes.
Today this “flayorite”
fish has found favor

with economy—minded
homemakers with

an eye to easy, elegant
entree excitement.

 

’———-———————_——

 

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’ \
—-— —- —- -— — — -——-—\
\ \
I 2 pounds yellow perch fillets or other 3 9995: beaten I
I fish fillets, fresh or frozen 1 V; teaspoons salt
I , V4 cup lemon iuice 1 cup flour I
I Thaw frozen fillets. Cut into serving»size portions. I
Place fish in a shallow baking dish. Pour lemon iuice
I over fish and let stand 10 minutes, turning once. Com- I
bine egg and salt. Roll fillets in flour and dip in egg.
| Fry immediately in hot fat at moderate heat until brown I
l on one side; turn carefully and brown the other side. I
I Cooking time approximately 6 to 8 minutes depending
l on thickness of fish. Serves 6. I
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l ‘ Source: U. 8. Bureau of Commercial Fisheries I
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 FISHERY MARKET DEVELOPMENT SERIES No. 3

 

UNITED STATES DEPARTMENT OF THE INTERIOR

FISH AND WILDLIFE SERVICE

BUREAU OF COMMERCIAL FISHERIES

 

Creoled in 1849, the Department of the Interior—America's Department of Natural Resources—is concerned with the '
management, ltonservation, and development of the Nation's water, fish, wildlife, mineral, forest and pork and
recreational resources. It also has maior responsibiinies lor Indian and Territorial aflairsi s the Nation's prun-
cipal 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

lheh’ Iull contribution to the progress, prosperity, and security of the Univred States—now and in the future.

 

 

For sale by the Superintendent of Documents, U. S. Government Printing Office
Washington, D. C. 20402 Price 20 cents

{I U.S. GOVERNMENT PRINTING OFFICE : 0—826—043

 

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JUNE 1966

 

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