xt7ttd9n6c6r https://exploreuk.uky.edu/dips/xt7ttd9n6c6r/data/mets.xml United States. Bureau of Commercial Fisheries. issuing body 1961 bulletins I 49.49:R 24/1961 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) Lenten menus Fish Recipes for Lent, 1961 text image 27 pages, illustrations, map. Call Number: I 49.49:R 24/1961 Fish Recipes for Lent, 1961 1961 1961 2022 true xt7ttd9n6c6r section xt7ttd9n6c6r

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FISH RECIPES FOR LENT

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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

THE COVER

The first French explorers of the Great
FISHERIES Lakes and Mississippi River observed
MARKETING early the importance of fish in the
economy of the Indian tribes that lived
SPEC'AL BULLETIN along the shores. The names of Joliet,
5mm Bf column FBIEIIES-IE.;IEPAIIIEIY IF Wiggly DeSOtO, and Marquette are deeply etched
: in the annals of American history......
Nor were these intrepid adventurers,
fur-traders, and missionary priests
slow to realize the significance of
this resource to the success of their
own enterprises. Lake fish soon became
a regular, often the principal, item
of diet, and their accounts of travels
are replete with comments on the
delectable flavor and nutritional
worth of the various species they ate.

Here where the rolling prairie meets

the inland sea, changes over the past

. V _ three centuries have been many and
Immmmwmmmmmmmmmmmh;mmwwmmﬁwm, massive. Huge cargo vessels from all

‘”"Vﬁ£$ﬂﬂﬁfﬁﬂﬂ$ﬁﬂ$ﬂ““” corners of the world have replaced the

bateau of the voyageur, the noise of

vast industries has broken the quiet of forest and water, tremendous cities

lie on the former sites of Indian villages. Yet, one thing has not changed--

the Great Lakes continue to supply in abundance the choicest fresh-water

fish to be had. The epicure who would share the delights of the seventeenth-

century traveler need only turn to them.

The products of the Great Lakes are unique as is also the fishery that
exploits them. The lakes are the nation's principal or only source of
supply for those who appreciate such prime delicacies as Whitefish, lake
trout, walleye, yellow perch, blue pike, smelt, or smoked chubs. Few
political rallies or social events along the Mississippi River would be
complete without a feast of channel catfish. The total catch runs into
many millions of pounds, but producing units are mostly small and family
owned. The lakes and rivers do not have large fishing ports characteristic
of the ocean fisheries. Rather the take comes from the scores of small
ports scattered along thousands of miles of shoreline.

The fishing village--houses clustered about some inlet or "Main Street"
that gives shelter to the small craft, is repeated many times about the
Great Lakes.

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

OTHER NAMES INCLUDE: Herring

CHARACTERISTICS: Range from lean to fat, white and tender meat, rich
flavor.

MARKET SIZE: About 3 or 4 to the pound.

MARKET FORM: Whole, drawn, filleted; fresh or frozen. Mostly salted
and smoked.

OTHER NAMES INCLUDE: German carp, Scale carp, Mirrow carp, and Chicken
carp.

CHARACTERISTICS: Lean to fat, dark meated. Good flavor.
MARKET SIZE: About 2 to 12 pounds.

MARKET FORM: Whole fresh; some filleted, some alive, smoked, also used
in "gefilte" fish.

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OTHER NAMES INCLUDE
CHARACTERISTICS
OTHER NAMES INCLUDE
CHARACTERISTICS

MARKET SIZE
MARKET FORM

The BENEFITS oI FISH

IINERA lS

COMPLETE PROTEIN

VITAMINS

CARBOHYDRATES

FAT

FISH COOKERY PUBLICATIONS

HOW TO COOK HOW TO COOK

' C
ﬁa/AL FISH OYSTERS SALMON HOW TO coox
COOKERY OCEAN PERCH

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HOW TO COOK HOW TO coox HOW TO COOK

Eon/EEO; CLAMS HALIBUT CRABS
HOW TO coox How To ‘00“ HOW TO COOK
LOBSTERS TUNA SCALLOPS

cut along dotted line

The illustrated Test Kitchen Series Booklets numbers 2,3,4,6,7,8, 9,10,11,12,
° and 13 contain many pages of easy to follow fish recipes and helpful tips for the
' housewife. In addition two full color cookbooks circular N0. 41 ”Shrimp Tips
' From New Orleans", and Circular No. 60 ”Take a Can of Salmon")are available.
' All may be purchased from the Superintendent of Documents, Washington 25, D.C.
' A-25-percent Discount is given on orders of 100 or more of any one publication
' sent to one address. An order blank is reproduced below for your convenience.

Superintendent of Documents
Government Printing Office
Washington 25, D.C.

Please send me the following fish cookery publications of the U.S.
Fish and Wildlife Service:

. TOTAL
' ﬂu. & E’s—T
I / / "BASIC FISH COOKERY" TKS No, 2 __ 33 __
/ / "HOW TO COOK OYSTERS" TKS No. 3 __ g __
/ / "HOW TO COOK SALMON" TKS N0. 4 __ Q9 _
- / / "HOW TO COOK OCEAN PERCH" TKS N0. 6 _ ﬂ __
/ / "HOW TO COOK SHRIMP" TKS N00 7 __ E __
E / / "How To COOK CLAMS" TKS NO. 8 __ ﬂ __
:3, / / "HOW TO COOK HALIBUT" TKS N0. 9 __ ﬂ _
E . / / "HOW TO COOK CRABS" TKS N0. 10 __ ﬂ _
ED / / "HOW TO COOK LOBSTERS" TKS N0. 11 _ _2_0_¢ _
4: / / “HOW TO COOK TUNA" TKS NO. 12 __ ﬂ _
o / / "HOW TO COOK SCALLOPS" TKS NO. 13 _ _2_0£ __
/ / "SHRIMP TIPS FROM NEW omms" Circular No.41 13 _

' / / "TAKE A CAN OF SALMON" Circular No. 60 15¢

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. TOTAL

(Name)

(Street!

(City and State)

Caricatures of some Mississippi river fish.
How many can you identify?

1 . FRESHWATER DRUM l 3 . DOGFISH

2 o NORTHERN PIKE 1 4 . CATF ISH

3 . SLENDER MADTOM 1 5 . MOONEYE

4 . STONEROLLER 1 6 . QU ILLBAGK

5 . LARGEMOUTH BASS 1 7 n NORTHERN HOG SUCKER
6 . SMALLMOUTH BASS 18 . REDHORSE

7 . BULLHEAD 19 . WALLEYE

8 . PIRATE -PERCH 20 . NORTHERN LONGEAR SUNF ISH
9 . NORTHERN LOGPERCH 21 . SHOV'ELNOSE STURGEON
10 . BUFFALOFISH 22 . SILVER BASS

1 1 . LONGNOSE GAR 23 . STARHEAD TOPMINNOW
1 2 . PADDLEFISH 24 . CHESTNUT LAMPREY

F resh‘ Water Fishery Resources GREAT LAKES

DOITED LINE SHOWS
INTERNATIONAL BOUNDARY

WISCONSIN

NEW YORK

MICHIGAN

PENNSYLVANIA
------ -I— — — — -

ILLINOIS I
INDIANA

I
I OHIO
I

CONTRARY EPITAPH?

This monument, which was erected in memory of a deceased seamen has
puzzled generations of New Englanders:

" Underneath this stone lies poor John Round

lost at sea and never found."

Fish and shellfish contain a high level of Vitamin B6 and a goodly
amount of Vitamin B12° These Vitamins act as catalysts in the body
metabolic functions.

As people grow older, their physiological capacity for digesting

and utilizing food is reduced° They need to consume foods that are of
good nutritive quality, and are at the same time easily digestiblea
This is why fish are such valuable foods for older persons.

Scallops are a shellfish -- A mollusk possessing two shells, similar
to oysters and clams° The scallop moves around in the water by
actively snapping its shells together. This shell-snapping results
in the development of an oversized muscle called the adductor muscle.
This excellently flavored muscle is the only part of the scallop
eaten by Americans. Europeans, however, eat the entire scallop"

Fish is about 18 percent protein, which is complete, well balanced,
and not easily affected by the usual cooking methods° It is 85 percent
to 95 percent digestible.

An average serving of fish furnishes more than enough animal protein to
meet the usual daily need for protein. Fish supply 5 percent to 10
percent of the Nation's supply of animal protein for human food
requirements.

The mineral content of the edible parts of most fish includes
satisfactory sources of magnesium, phosphorus, iron, copper, and iodine.

PRINCIPAL UNITED STATES FISHERIES

SALMON

HADDOCK

PACIFIC SARDINE
OYSTERS

UNITED STATES QQ§K§

SALMON

HAL I BUT " W

8 ALASKA “W”

MONEY DOESN'T COME EASY THESE DAYS, SO MAKE THE MOST OF YOUR
FAMILY FOOD DOLLARS. SERVE FISH AND SHELLFISH IN GOOD SUPPLY,
FITS YOUR BUDGET.

'('J§f# TOASTED SARDINE-CHEESE SANDWICHES
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1 can (15 ounces) Pacific sardines
‘5 or 3 cans (3-3/4 ounces each)
_;::_ , ‘h-___, 0 Maine sardines

\
{4 2 tablespoons butter or

Ill/q" mar gar ine

’fﬁ?§5 1 teaspoon mustard

./‘ 6 slices bread

(3,“ l \i _’ 1-— 6 slices cheese

Drain sardines. Split large sardines in half, lengthwise. Cream

butter and blend in mustard. Spread bread with mustard - butter.

Reserve 6 pieces of sardines for garnish. Place remaining sardines

on bread and cover with cheese. Garnish with sardines. Place sandwiches
on a cooky sheet, 15 x 12 inches. Bake in a very hot oven, 450°F., for

8 to 10 minutes or until cheese melts and bread toasts. Serves 6.

TOSSED TUNA SALAD

2 cans (6% or 7 ounces each) 1 cup celery crescents
tuna

2 cups chopped raw spinach
1 clove garlic

% cup chopped green onion
1 cup drained bean sprouts

% cup French dressing
% cup chopped cucumber

Tomato wedges

Drain tuna. Break into largelpieces° Rub the inside of a salad bowl
with the cut surface of a clove of garlic. Combine all ingredients
except tomatoeso Garnish with tomato wedges. Serves 6°

COMMERCIAL FISHING

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Ice covered fishing boat unloading haddock,
Boston, Massachusetts

Removing

lobsters

from lobster trap, Maine

Lifting scallop dredge

Kjeldahl apparatus for determining the
protein content of fish

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Miss Scallop Festival, Annual Scallop Festival, v 5 1
New Bedford, Massachusetts

Albacore boats,Terminal Island California

Unloading oysters from tong boat to buy boat

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THE PERFECT HOSTESS SAYS, YOU CAN SPEND MORE TIME OUT OF THE

KITCHEN BECAUSE FISH AND SHELLFISH
DISHES ARE SO EASY TO PREPARE

,1.

YOUR HUSBAND WILL LOVE THE WONDERFUL 240 VARIETIES OF FISH AND SHELLFISH
FLAVOR OF FISH GUARANTEE MANY TASTE TREATS. MEALS
ARE NEVER BORING

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FISH AND SHELLFISH APPEAL TO CHILDREN SERVE FISH AND SHELLFISH FOR HEALTHIER,
FOR AFTER SCHOOL SNACKS TASTIER MEALS

PACKED UNDER
CONTINUOUS
INSPECTION

U. 8. DEPARTMENT
OF THE
INTERIOR

HIGH
in
Minleials
Vitamins

CAN BE USED
IN
REDUCING DIETS

TAS" NUTRITIONAL TREATS
' FROM THE GREAT LAKES

BAKED YELLOW PIKE

PAN-FRIED YELLOW PERCH

2 pounds pan-dressed yellow perch 1 teaspoon salt
or other small fish, fresh or
frozen Dash pepper

3 pounds dressed yellow pike, fresh 2 tablespoons lemon juice
or frozen 1 teaspoon finely chopped onion
% teaspoon salt % cup butter or other fat, melted
%

1 egg, beaten 1 cup dry bread crumbs, cracker % teaSpoon pepper cup Chopped parsley

crumbs cornmeal or flour
’ ’ Thaw frozen fish. Clean, wash, and dry fish. Rub inside and out with

salt and pepper. Place in a well-greased baking pan. Combine lemon juice,
onion, and butter. Pour over fish. Bake in a moderate oven, 3500F.,

about 40 to 60 minutes or until fish flakes easily when tested with a fork.
Garnish with parsley sprinkled over the top. Serves 6.

1 tablespoon milk or water

Thaw frozen fish. Clean, wash, and dry fish° Combine egg, milk, and
seasonings. Dip fish in egg mixture and roll in crumbso Place fish in
a heavy frying pan which contains about 1/8 inch of fat, hot but not
smoking. Fry at moderate heato When fish is brown on one side, turn BUFFALO FISH SALAD
carefully and brown the other sideo Cooking time approximately
10 minutes, depending on thickness of fish. Drain on absorbent papero 1 quart flaked, cooked buffalo fish 2 tablespoons lemon juice
Serves 6° 2/3 cup mayonnaise or salad dressing 2 teaspoons horse-radish
cup chopped celery 1 teaspoon salt
cup chopped green pepper Dash white pepper
DEEP-FAT FRIED SMELT cup chopped sweet pickle Lettuce
hard-cooked eggs, chopped
2 pounds whole smelt, fresh or 1 teaspoon salt
frozen Combine all ingredients except lettuce; mix well. Chill. Serve on
Dash pepper lettuce. Serves 6.
1 egg, beaten

1 cup dry bread crumbs, cracker OVEN-FRIED CATFISH
1 tablespoon milk or water crumbs, cornmeal, or flour ——————————-———————

_ 2 pounds dressed catfish, fresh 1 cup milk

Thaw frozen fish. Dress fish by removing entrails. Wash. Combine egg, or frozen 1 cup dry bread crumbs

milk and seasonings. Dip fish in egg mixture and roll in crumbs. Fry 1 tablespoon salt % cup butter or other fat, melted

in a basket in deep fat, 375°F., for 3 to 5 minutes or until brown.

Drain on absorbent paper. Serves 6. Thaw frozen fish. Cut into serving-size portions. Add salt to milk. Dip

I fish in milk and roll in crumbs. Place in a single layer in a well-greased

baking pan. Pour melted butter over the fish. Bake in an extremely hot
oven, 5000F., about 10 to 15 minutes or until fish is browned and flakes
easily when tested with a fork. Serve with tartar sauce. Serves 6.

TARTAR SAUCE

% cup mayonnaise or salad dressing 1 tablespoon chopped parsley
1 tablespoon chopped onion 1 tablespoon chopped olives
1 tablespoon chopped pickle

DRYING GILL NETS

Mix thoroughly and chill.

BAKED STUFFED STRIPED BASS

3 or 4 pounds dressed striped bass 1 teaspoon salt

or other dressed fish, fresh
or frozen Dash pepper
1% teaspoons salt 1 teaspoon thyme, sage, or

savory seasoning
% cup chopped onion
1 quart day-old bread cubes
3/4 cup chopped celery
2 tablespoons butter or other
1/3 cup butter or other fat, fat, melted or 3 slices
melted bacon

Thaw frozen fish. Clean, wash, and dry fish. Sprinkle inside and out
with salt. Cook onion and celery in butter until tender. Add cooked
vegetables and seasonings to bread cubes; mix thoroughly. If stuffing
seems very dry, moisten with 2 tablespoons water or milk. Stuff fish
loosely, and sew opening with needle and string, or close with skewers°
Place fish in a well-greased baking pan. Pour butter over fish or lay
slices of bacon over the top. Bake in a moderate oven, 350 F., for

40 to 60 minutes, or until fish flakes easily when tested with a fork.
If fish seems dry while baking, baste occasionally with drippings.
Remove string or skewers. Serves 60

UNEXPECTED COMPANY COMING? NO PROBLEM, DINNER IS READY

WITHIN MINUTES WHEN YOU SERVE

BROILED SCALLOPS
1% pounds scallops, fresh or
frozen

1/3 cup butter or margarine,
melted

5 teaspoon salt
Dash white pepper
Dash paprika

2 tablespoons chopped
parsley

3/4 cup butter or margarine,
melted

3 tablespoons lemon juice

Thaw frozen scallops. Remove any shell particles and wash. Cut large
scallops in half. Place on a greased broiler pan° Combine butter,
salt, pepper, and paprika° Brush scallops with seasoned butter. Broil
about 3 inches from source of heat for 3 to 4 minutes. Turn carefully.
Brush other side with seasoned butter and broil 3 to 4 minutes longer.
Sprinkle with parsley. Combine butter and lemon juice; serve with
scallops. Serves 6.

H A SURE
PRAISE

I W/N/VEH
B W/TH

U ALL
T

CHICKEN-FRIED HALIBUT STEAKS

2 pounds halibut steaks or other Dash pepper
fish steaks, fresh or frozen
1 tablespoon water
% cup flour
2 tablespoons chopped parsley

1 teaspoon salt

Thaw frozen steaks. Cut into serving—size portions and roll in flour
seasoned with salt and pepper. Place fish in a heavy frying pan which
contains about 1/8 inch of fat, hot but not smoking. Fry at moderate
heat. When fish is brown on one side, turn carefully and brown the
other side. Cooking time approximately 10 minutes, depending on
thickness of fish. Add water; cover and simmer for 5 minutes. Remove
fish to a hot platter. Pour pan gravy over fish and sprinkle with
parsley. Serves 6.

02...: :7; , —

CLAM AND POTATO CASSEROLE

1 quart clams 1% cups clam liquor and milk

% cup butter or other fat 1% quarts sliced cooked potatoes

% cup flour 3/4 cup chopped onion

1% teaspoons sa‘t 2 tablespoons grated Parmesan
cheese

Dash pepper
Paprika
% teaspoon curry powder

Drain clams and save liquor. Chop. Melt butter; blend in flour and
seasonings. Add clam liquor gradually and cook until thick and smooth,
stirring constantly. Add clams. Place one-half the potatoes in a
well-greased 2-quart casserole, sprinkle one-half the onion over
potatoes, and cover with one-half the sauce. Repeat. Sprinkle with
cheese and paprika. Bake in a moderate oven, 350°F., for 45 to 50
minutes or until brown. Serves 6.

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CRAB GUMBO

k pound crab meat % teaspoon sugar

% cup chopped onion 1 whole bay leaf

% cup chopped celery Dash pepper

1 clove garlic, finely chopped 1 package (10 ounces) frozen

okra, sliced
% cup butter or other fat,
melted 2 cans (1 pound 4 ounces each)
tomatoes
2 teaspoons salt ‘
1% cups cooked rice
% teaspoon crushed whole thyme

Remove any shell or cartilage from crab meat. Cook onion, celery, and
garlic in butter until tender. Add seasonings, okra, and tomatoes.
Cover and simmer for 45 minutes. Remove bay leaf. Add crab meat;
heat. Serve over rice. Serves 6.

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QUALITY

PACKED UNDER
CONTINUOUS
INSPECTION
OF THE
U. S. DEPARTMENT
OF THE INTERIOR

Cook celery in oil until tender.

FISH STICKS CAPRI

2 packages (8 ounces each)
frozen fried fish sticks

% cup chopped celery

2 tablespoons salad oil

2 tablespoons flour

k teaspoon oregano

% teaspoon garlic salt

% teaspoon sugar

% teaspoon salt

% teaspoon basil

Dash cayenne pepper

1 can (16 ounces) tomatoes

Blend in flour and seasonings. Add

tomatoes and simmer for 30 minutes or until slightly thickened. Place
fish sticks in a single layer on a well-greased cooky sheet, 15 x 12
inches. Bake in a hot oven, 400°F., for 15 to 20 minutes or until
heated through and crisp. Serve sauce over fish sticks. Serves 6.

@QE-AW
“£234 (Eifbgg<1553‘

FLOUNDER FILLETS AU FROMAGE

2 pounds flounder fillets
or other fish fillets,
fresh or frozen

1 teaspoon salt

Dash pepper

2 tablespoons chopped
onion

k cup butter or other fat,
melted

2 cups soft bread cubes

% cup grated cheese

% cup milk

Thaw frozen fillets. Cut into serving-size portions. Place in a single
layer in a well-greased baking pan, 12 x 8 x 2 inches. Cook onion in"
butter until tender. Add bread cubes and cheese; mix well. Spread over

fish. Pour milk around fish. Bake in a moderate oven, 350°F., for 30
to 35 minutes or until fish is brown. Serves 6.

GOURMET PORTIONS

2 pounds frozen, unbreaded fish 1 tablespoon Worcestershire
portions sauce
% cup dry bread crumbs 1 teaspoon prepared
mustard
% cup butter or other fat,
melted 1 teaspoon salt
1 tablespoon lemon juice Dash pepper

Dash paprika

Place frozen portions in a single layer in a well-greased baking pan,

12 x 8 x 2 inches. Combine remaining ingredients. Place on top of fish.
Bake in a moderate oven, 350°F., for 30 to 40 minutes. Place under
broiler about 3 inches from source of heat. Broil for 4 minutes or until
crumbs are browned and fish flakes easily when tested with a fork.

Serves 6.

YOUR MOST DISTINGUISHED GUEST WILL TIP HIS HAT WHEN YOU I
SERVE THIS VERY POPULAR SHELLFISH.

Cut lobster meat into k-inch pieces.

LOBSTER NEWBURG

3/4 pound cooked lobster
meat

% cup butter or margarine

2 tablespoons flour

1 teaspoon salt

k teaspoon paprika

Dash cayenne Pepper

1 pint coffee cream

2 egg yolks, beaten

2 tablespoons sherry

Toast points

Melt butter; blend in flour and
' Add cream gradually and cook until thick and smooth,
Stir a little of the hot sauce into egg yolk; add

stirring constantly.
to remaining sauce, stirring constantly.

Add lobster meat; heat.

Remove from heat and slowly stir in sherry. Serve immediately on toast

Oysters are a treasure, with or without the pearl.
A nutritive treasure, that is.

OYSTER FRITTERS

1 pint oysters 2 eggs, beaten
2 cups sifted flour 1 cup milk
1 tablespoon baking powder 1 tablespoon butter or other

fat, melted
1% teaspoons salt

Drain oysters, and chop. Sift dry ingredients together. Combine eggs,
milk, and butter. Pour into dry ingredients and stir until smooth.
Add oysters and mix well. Drop batter by teaspoonfuls into deep fat,
350°F. Fry about 3 minutes or until golden brown. Drain on absorbent
paper° Serves 6»

OYSTER DREDGE

Atlantic Coast

SALMON CURRY

1 pound can salmon % teaspoon salt
% cup chopped onion % teaspoon ginger
3 tablespoons butter or other Dash pepper
fat, melted
2 cups salmon liquid and
3 tablespoons flour milk
1% teaspoons curry powder 3 cups cooked rice

Drain salmon, reserving liquid. Break salmon into large pieces. Cook
onion in butter until tender. Blend in flour and seasonings. Add
salmon liquid gradually and cook until thick, stirring constantly.

Add salmon; heat° Serve over rice with any of the following curry
condiments. Serves 6.

Curry condiments: chopped hard-cooked egg whites; shredded
toasted coconut; chopped nuts; chopped green pepper; chopped tomatoes;
fried noodles; chopped onions; crystallized ginger; sieved hard-cooked
egg yolks.

SHRIMP AND PINEAPPLE KABOBS

1% pounds shrimp, fresh or 1/3 cup brown‘sugar
frozen
% cup pineapple juice
1 can (16 ounces) pineapple
chunks 1 teaspoon salt

% cup butter or margarine Dash pepper

Thawafrozen shrimp. Peel shrimp and remove sand veins. Wash shrimp
and drain on absorbent paper. Drain pineapple, reserving juice.
Arrange shrimp and pineapple chunks alternately on 6 skewers, 7 inches
each. Melt butter. Add brown sugar, pineapple juice, and seasonings.
Dip each skewer in sauce. Place skewers across a baking pan,

10 x 6 x 1 inch. Bake in a very hot oven, 450°F., for 20 to 25 minutes,
turning once during baking to brown the other side. Baste twice

during baking. Serves 6.

A B 0
OF
GOOD
EATING

“ 11.5. GOVERNMENT PRINTING OFFICE: [96! 0—577205

FYKE NET FISHING GREAT LAKES

BRIGHTEN YOUR MENU.

SERVE MORE FISH
2; SHELLFISH!