Best Seafood Recipes

The gills should have a bright-red color and there should be no blubber showing. The flesh should be so firm that no dent will be made when it is touched with the finger. Fish may also be tested for freshness by placing it in a pan of water.

If it sinks it may be known to be fresh, but if it floats it is not fit for use. Fish is usually prepared for cooking at the market where it is purchased, but frequently a fish comes into the home just as it has been caught. In order to prepare such a fish properly for cooking, one must understand how to clean it.

If fish is purchased in unclean condition, it should be cleaned at once. The first step for cleaning fish consists in removing the scales. With the fish scaled, proceed to remove the entrails. Make sure that the cavity formed by taking out the entrails is perfectly clean. Then cut off the head, fins and tail if desired and wash it in cold water. In the preparation of some kinds of fish, it is often desired to bone the fish; that is, to remove the backbone and the ribs. Some kinds of fish, especially those having no scales such as flounder, catfish and eels are made more palatable by being skinned. Many recipes require fish to be cut into fillets, that is, thick and flat slices from which the bone is removed.

The fish which is now properly prepared, may be cooked at once or placed in the refrigerator until time for cooking. Salted slightly inside and out, it should be kept in a covered enamel or porcelain dish and then put in the compartment of the refrigerator from which odours cannot be carried to foods in the other compartments.

Try some of these excellent seafood recipes

FISH STUFFING - 1

The stuffing not only helps to preserve the shape of the fish, but also provides a means of extending the flavor of the fish to a starchy food, for bread or cracker crumbs are used in the preparation of most stuffings. Three recipes for fish stuffing are here given, the first being made of bread crumbs and having hot water for the liquid, the second of cracker crumbs and having milk for the liquid, and the third of bread crumbs and having stewed tomato for the liquid.

1/4 c. butter

1/2 c. hot water

1/2 tsp. salt 1/8 tsp. pepper

1 tsp. onion juice 1 Tb. chopped parsley

2 c. fine bread crumbs

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Melt the butter in the hot water, add the salt, pepper, onion juice, and parsley, and pour over the crumbs. Mix thoroughly and use to stuff the fish.

1/2 c. milk

2 c. cracker crumbs

1/2 tsp. salt

1/8 tsp. pepper

1/4 c. melted butter

1 Tb. chopped parsley

1 egg

Warm the milk and add it to the crumbs, together with the salt, pepper, melted butter, and parsley. To this mixture, add the beaten egg. When well mixed, use as stuffing for fish.

2 Tb. Butter 1 Tb. finely chopped onion 1 Tb. chopped parsley

1/2 tsp. salt

1/8 tsp. pepper 1 Tb. chopped sour pickles

1/2 c. stewed tomato 2 c. stale bread crumbs

Melt the butter and add the onion, parsley, salt, pepper, pickles, and tomato. Pour this mixture over the crumbs, mix all thoroughly, and use to stuff the fish. If the dressing seems to require more liquid than the stewed tomato, add a little water.

FISH

Halibut Recipe




Seafood Recipes

SHELL FISH

Lobster Recipe




SAUCES

Fish and Shellfish Sauce Recipes




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