Show Cooking Cooking- To Conserve Food Values FIST FISH Fish is important for its protein pro pro- protein 10 tein which is of the same quality as that in meat eggs eg and milk I Some fish such as salmon arc are also rich in vitamins A D and G C Fish I also contributes minerals to the diet Sea foods of example arc are th the j richest known sources of iodine among amont our common foods Like all protein foods fish should be cooked at moderate temperature to keep the protein tender and retain re- re retain re retain tain the juices To brown the out out- outside outside out outside side start with a n hi higher her tempera tempera- temperature temperature temperature ture and lower it after a few min min- minutes tes mi-tes utes or increase the heat at the end The principle is the same as asin asin asin in cooking cooking- tender cuts of meat There are two types of fish The method of cookin cooking depends on whether you ou have one of the fat kinds like mackerel shad herring herring- and salmon or a lean fish like cod haddock halibut flounder lounder and man many of the smaller water freshwater fresh fish The fat kinds are better broiled or baked The lean kinds need fat to give ive them richness and flavor so they are arc better fried andI I or served with a sauce To broil a lar large e fish spit it and I place skin side down on a greased cased t-cased bakin baking sheet and md allow it to heat through in a moderate oven F for 15 16 or 20 minutes Then put it in the broiler oven for another 16 15 or 20 minutes and it should be nicely browned and evenly cooked Use Use the same moderate oven tem tem- temperature tem tem- temperature f for r bakin baking a fish Put it on a racK in in an open roasting pan panDo Do not add water If the fish is not fat lay a few strips of salt snIt pork or bacon over the top to prevent it from drying out or baste it oc- oc occasionally occasionally oc occasionally with melted fat Fish that is cooked in water is simmered never never boiled To make the fish easier to lift out when done wrap it in cheesecloth before you ou put it in the kettle Pour on barely enough water to cover the fish add salt to season cover cr and cook very slowly Fish has no tough connective tissue to soften so it cooks through in a short time Serve with a sauce Pan frying gives i es flavor and crisp crisp- crispness crispness ness crisp I ness to small fish and conserves all the food val value e Have the fat sufficiently hot when the fish is put in Cover the pan and each piece pice completely on one side before turning Slices and sections of larger er fish are also good if care carefully carefully carefully fully pan fried or the they may be dipped in batter or egg and bread breadcrumbs breadcrumbs breadcrumbs crumbs and fried in hot deep fat |