60. PLACE OF SALT AND SMOKED FISH IN THE DIET.--In regions where fresh
fish cannot be obtained or in seasons when they are scarce everywhere,
the housewife will do well to use salt and smoked fish. These varieties
of fish not only will give her a chance to vary the diet, but will
enable her to provide at a more economical price, food that, pound for
pound, contains more nutriment than the same fish when fresh. While some
of the varieties of smoked and salt fish may not be obtainable in all
communities, the housewife will do much toward bringing the supply to
her community by requesting them from the dealer. When a dealer knows
that there is a demand for certain kinds, he will make an effort to
secure the varieties wanted.
61. FRESHENING SALT AND SMOKED FISH.--The cooking of salt and smoked
fish is not a difficult matter, but it always involves the freshening of
the fish before any cooking method can be applied. This consists in
placing the fish in a large quantity of water and allowing it to stand
until enough of the salt has been extracted to suit the taste. Some
kinds of fish are so salty that they require considerable soaking,
whereas others require only a little freshening. However, it is usually
advisable to change the water several times. If it is desired to hasten
the extraction of the salt, the fish should be raised above the bottom
of the vessel by means of a wire rack or several clean sticks. In the
case of very thick fish, several gashes may be cut into the flesh to
permit the salt to pass out more readily.
62. CREAMED CODFISH.--Since codfish is a rather dry fish, containing
little fat, it is usually combined with some other food to make it more
appetizing. In the case of creamed codfish, the cream sauce supplies the
food substances in which the fish is lacking and at the same time
provides a very palatable dish. When codfish is prepared in this way,
boiled potatoes are usually served with it.
To make creamed codfish, freshen the required amount of codfish by
pouring lukewarm water over it. Shred the fish by breaking it into small
pieces with the fingers. Pour off the water, add fresh warm water, and
allow the fish to stand until it is not too salty. When it is
sufficiently freshened, drain off all the water. Melt a little butter in
a frying pan, add the fish, and sauté until slightly browned. Make a
medium white sauce and pour it over the codfish. Serve hot with
boiled potatoes.
63. CODFISH BALLS.--Another excellent way in which to serve codfish is
to combine it with mashed potatoes, make these into balls, and fry them
in deep fat. These give variety to meals and also afford an opportunity
to serve a nutritious food.
Freshen the codfish as explained in Art. 61, and then mince it very
fine. Add an equal amount of freshly cooked hot potato that has been put
through a potato ricer or mashed fine. Mix thoroughly and, if necessary,
season with salt and pepper. Shape into balls and fry in deep fat. Drain
well and serve hot.
64. SAUTÉD SALT MACKEREL.--When an extremely tasty dish that will afford
a change from the usual daily routine of meals is desired, sautéd salt
mackerel will be found very satisfactory.
Freshen salt mackerel that is to be sautéd by putting it into a saucepan
and covering it with cold water. Place this over the fire, and allow the
water to heat to almost the boiling point. Pour off the water, and sauté
the fish in butter or other fat until nicely browned. If desired, pour a
small amount of thin cream over the mackerel just before removing it
from the pan, allow this to heat, and serve it as a sauce with
the mackerel.
65. BAKED FINNAN HADDIE.--When haddock is cured by smoking, it is known
as _finnan haddie_. As fish of this kind has considerable thick flesh,
it is very good for baking. Other methods of cookery may, of course, be
applied to it, but none is more satisfactory than baking.
To bake a finnan haddie, wash it in warm water and put it to soak in
fresh warm water. After it has soaked for 1/2 hour, allow it to come
gradually to nearly the boiling point and then pour off the water. Place
the fish in a baking pan, add a piece of butter, sprinkle with pepper,
and pour a little water over it. Bake in a hot oven until it is nicely
browned. Serve hot.
66. CREAMED FINNAN HADDIE.--The flavor of finnan haddie is such that
this fish becomes very appetizing when prepared with a cream sauce. If,
after combining the sauce with the fish, the fish is baked in the oven,
an especially palatable dish is the result.
To prepare creamed finnan haddie, freshen the fish and shred it into
small pieces. Then measure the fish, put it into a baking dish, and
pour an equal amount of white sauce over it. Sprinkle generously with
crumbs and bake in a hot oven until the crumbs are browned. Serve hot.
67. BOILED SALMON.--When smoked salmon can be secured, it makes a
splendid fish for boiling. If it is cooked until tender and then served
with a well-seasoned sauce, it will find favor with most persons.
Freshen smoked salmon in warm water as much as seems necessary,
remembering that the cooking to which it will be subjected will remove a
large amount of the superfluous salt. Cover the salmon with hot water,
and simmer slowly until it becomes tender. Remove from the water, pour a
little melted butter over it, and serve with any desired sauce.