Maine State Library Digital Maine Agricultural and Seafood Marketing and Cook Economic and Community Development Books
1941 The tS ate of Maine's Best Seafood Recipes Maine Development Commission
Maine Department of Sea and Shore Fisheries
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THE STATE OF MAINE LOBSTER The State of Maine takes a great deal of pride in the very high quality of its seafoods. Coming as they do from the cool, pure waters just off the Maine coast, they have a fine, delicious BAKED MAINE 4 fresh Maine lobsters 2 egg yolks texture that is to be found nowhere else. The fame of these food LOBSTER DE LUXE 3 small fresh Maine I cup lobster stock delicacies has been spread far and wide by the people who lobsters I cup small toasted bread spend their vacations in the State of Maine. The Maine house 2 tablespoons butter cubes wife has developed an art in preparing these seafoods. The recipes have been 1f2 cup cream 2 tablespoons sherry passed down from mothers to daughters for generations. The Maine Deve l op me:-~t Drop lobsters into kettle of boiling salted water-boil I 0 minutes . Set 4 large Commission and the Maine Department of Sea and Shore Fisheries have spent much time in gathering together these fine recipes. They have put them in this lobsters to one side, belly up so juice does not run out of she ll. Remove meat little recipe book for the lovers of fine food to enjoy. It is with a great deal o f from 3 small lobsters. Cook she ll s with ce l e1·y ~ t JUarsley and seasoning for 15 pleasure that this book is passed on to you. m inutes- strain. This gives you your lobst er st
BOILED Place live Maine lobsters in a kettle of briskly boiling STATE OF MAINE salted water. Boil rapidly for twenty minutes for 11/4 pound LOBSTER lobsters. longer for larger sized o nes. Remove from the water and wipe dry. Then place each lobster on its back, split lengthwise with a heavy knife and crack t he large c laws. Serve whoie lobster with a side dish of melted butter.
LOBSTER Bo il 2 one pound Maine lobsters and remove the meat immediate ly, STEW saving also the tomalley or liver, the coral. and the thick wh ite sub- stance, o r b lood, from in side the shell. Simme r the t oma ll ey and coral in 1f2 cup butter or margarine 7 or 8 minutes. Use a very heavy kettle. Th en add the lo bster meat, cut into fa irly large pieces. C ook all together I 0 minutes over low heat. Rem ove from he at, or push ke ttle back on stove, and cool slightly. Th en add, very slowly, I quart rich milk, stirring constantly. Allow the stew to sta nd 5 or 6 hours before re heating for se rving . This is one of the secrets of truly fine fl avor. Serves 4. Note: You do not nee d sa lt or pepper whe n stew is prepared in this manner. FOR THE PERFECT LOBSTER STEW: Stirring is most important in this master p iece, otherwise it will c urdle. A ccording to experts o n fine Maine cookery, the important steps to success in creating the perfect nectar (Lobster Stew) are first, this partial cooling b efore gently adding t he milk--a mere trickle at a time , the consta nt stirring until the stew blossoms a rich salmon under your spoon, and finally, the " aging," since every hour that passes improves the flavor. Two days is set up by masters of Lo bster Stew for "aging ." But 5 or 6 hours is usually the maximum in ho me preparation.
BROILED For 4 people split four lv1aine li ve lobste rs . To do this STATE OF MAINE use a sharp pointed knife. Cross the large claws and LOBSTER hold firmly with the left hand. Make a deep incision with the s harp knife at the mouth end and draw knife quickly through the entire le ngth of body a nd tai l. Open lobster flat. Remove intesti na l vein, stomach and li ve r. Crack claws. Prepare a dressing of 1112 cups cracker crumbs o r cracker mea l, and 1f2 t ea spoon salt, moistene d with two tablespoons of Worcestershire sa uce and four tablespoons melted butter. Spre ad dressing ger.erously in cavity from which li ver and stomach have bee n removed. Cut off four of the sma il c la ws f rom each lobster and press into the dressin g . Place o n buttered bro iler and broil 8 to I 0 minutes on flesh side, turn and broil 6 t o 8 minutes o n s hell side. Serve with melted butter. One lo b ster for each person. See illustration on facing page
4 LOBSTER MAINE CLAMS
MAINE I quart Maine clams, I onion, diced or chopped LOBSTER 4 tablespoons butter or Salt and red pepper to CLAM canned or fresh I quart rich milk, scalded NEWBURG part butter and taste · CHOWDER 1/4 pound salt pork Salt and pepper to taste margarine Dash of nutmeg I quart diced potatoes Butter, if desired lf2 cup boiling water I can evaporated milk 2 cups fresh lobster meat lj4.lh cup sherry Remove black parts from c lams, saving the liquor. Cut pork in small pieces and 3 tablespoons flour fry until crisp and golden brown, then remove small pieces of pork from the fat. A large iron or aluminum spider (skillet) is prefe:-red for this Lobster Newburg. · Add potatoes and onion, with just enough hot water to be seen. through the pota The butter and water are put in the spider and when boiling, the lobster meat, toes. Cook over low heat-just simmering-until d o ne. (IF cooked over high heat, cut in generous-sized pieces, is added. It is al lowed to simmer about 3 minutes, rhe c howder is apt t o si ick and burn.) but no longer or it will toughen. Th e flour is sprinkled over the mixture and Fin ally, add clams and cook 2 minures after coming to a boil; longer cooking cooked enough to overcome any raw taste, but it is not a ll owed to become mushy. will toughen the c lams. Th e seasoni ng goes in with the milk. Stirring continues steadily until mixture Remove chowder from heat and let stand a few minut es, then add hot mil k, thickens and then is ready for the sherry. All is mixed well. Th e Newburg is the clam liquor and seasoning to taste. By add ing these last there is less chance ready to be po-ured over toast points or into home-made patty shells which are of the chowder curd lin g, which often ha ppens if ·seasonings are added before waiting o n a hot servin g dish. Serves 4. the hot milk. Add I tablespoon butter just before serving, or place a bit in each soup bowl. This quantity yields 6 large servin gs or 8 sma ll. Note: Lik e Lobster Stew or chowder, Clam chowder should set awhile-or LOBSTER Allow lj 4 cup of Maine lobster meat, cut in pieces, for each "age" a few hours, to be at its best. Th e flavor is always finer the second day. COCKTAILS cock+ail. Season with 2 tablespoons each, tomato catsup a nd sherry wine, I tablespoon lemon juice, 6 drops Tabasco sauce, FRIED I pint fresh clams 2 cups flour 1/8 teaspoon finely chopped chives and salt to taste. Chill thoroughly, and serve CLAM CAKES I teaspoon baking powder lf2 teaspoon salt in cocktail glasses. I cup milk lf2 cup clam liquor 2 eggs Deep fat for frying
Make batter of the flour, baking powder and sa lt and sift. Add the we ll beaten eggs, miik and clam liquor slowly to this mixture, stir wel l and add the clams LOBSTER 2 cups lobster meat, I hard-cooked egg, finely SALAD cooked chopped which have been ground quite fine in a food chopper. Drop by large spoonfuls I tbl. mayonnaise 2 stalks celery, diced into hot, deep fat. When nicely browned, remove from kettle and drain. Serve Salt and pepper Lettuce whi le hot. Serves 4. Mix lobster meat, celery and egg . Season with salt, pepper and mayonnaise. Mix thoroughly and garnish with crisp, white leaves of head lettuce. Serve with "BEST EVER" I egg, separated lj4 teaspoon salt FRIED CLAMS cup milk lf2 cup sifted flour desired dressing. lf2 I tablespoon melted 24 clams, cleaned butter
Beat the egg yolk, add half of the mi lk and butter. Add sa lt to the flour, sift MAINE'S OWN Blend two cups of cooked lobster meat with o ne t ablespoon together and beat in, stirring until smooth. Add remaining milk, then fold in the LOBSTER ROLL of mayonna ise. Add quarter cup finely diced celery, if de stiffly beaten egg white . sired. Mix wei!, let stand in refrigerator un ti l ready t o ·use. Dra in the clams. Dip each clam .in t o the fritter batter and fry in deep fat Split and toast four hamburger rolls a nd spread with melted butter. Fill rolls (375° F. ) until golden brown, turning frequently. with lobster and serve. Drain on absorbent paper. Serve with ke t chup. Serves 4 or 5.
6 7 MAINE CLAMS MAINE CRABMEAT
FRIED CLAMS Beat the yolks of two eggs until thick and lemon-colored. Add STUFFED I dozen large crabs Thyme, parsley I bay leaf IN BATTER 1f2 cup milk, I teaspoon olive oil, I cup sifted bread flour, lj4 CRAB I tablespoon butter I small onion, chopped Salt, pepper, cayenne teaspoon salt, and I tablespoon lemon juice. 2 hard-co9ked eggs Bread crumbs, sifted Fold in 2 stiffly beaten egg whites and add I pint small fresh or canned clams. Let stand in the refrigerator at least 2 hours. Fry in hot fat until a golden Boil crabs according to usual method. Remove claws and uneatable portions; brown. Fry only a few at a time as too many cools the fat. Serves 5. pick out all the meat from body. Melt butter in a deep frying pan, add chopped Note: These clams will not soak fat and are easily digested on account of onion and saute gently, being careful not to burn. Next add to the crabmeat, in the olive oil and lemon juice. You will notice they do not contain any bflking a separate dish, chopped eggs, thyme, parsley, bay leaf, and if desired, very powder, but one taste will convince you they are delicious. small clove of garlic. Season highly with hot pepper and salt to taste. Add all If all-purpose flour is used, slightly more flour may be needed. to fried onion and let this fry 5 minutes; blend thoroughly and do not burn. Stuff the crab shells, cover with very fine, buttered bread crumbs, dust we,ll with paprika, and bake in quick oven 5 minutes or until nicely brown. Delightful for luncheon. Serve hot. CLAM STEW For each portion, use one dozen small, tender clams and 1112 Note: Use Maine canned or frozen crabmeat-if fresh crabmeat is not avail cups milk. able-and pack into scallop shells or shallow ramekins to bake. Saute clams in frying pan in their own juice, adding a little butter, salt and 2 tablespoons butter I quart milk pepper to taste. Heat milk in top of double boiler. CRAB STEW FOR SIX 6 small soda crackers Salt and pepper Put clams in individual heated serving bowls with small piece of butter. Pour 2 cups fresh crabmeat I can evaporated milk in hot milk and serve immediately. 1f2 cup water (hot or ( 13 oz.} Each individual stew may be topped with I teaspoon minced parsley. cold} Melt butter slowly in kettle in which you are to make the stew. Roll out crackers as fine as flour. Place cracker crumbs and crabmeat in butter. Add water and let this bubble for one minute to bring out the luscious flavor of crabmeat. Pour in fresh milk and stir constantly until small bubbles appear on the sur CLAM BURGERS pint of clams, chopped I cup cracker crumbs fine I teaspoon salt face. Do not boil. egg, well beaten lj4 teaspoon pepper Season to taste with salt and pepper. Then add evaporated milk. Let this Combine ingredients in the order given and mix well. Form in round cakes and come just to a boil; do not boil. Serve with pickles and toasted crackers. fry in hot fat, about l-inch deep. Drain and serve piping hot. Note: A double boiler would eliminate the necessity for constant stirring. Note: Everyone who likes seafood likes Clamburgers. It is a favorite cooking method at church fairs, where the recipe is multiplied in quantity. CRABMEAT I cup crabmeat chopped STUFFING 2 eggs % cup chopped celery FOR PEPPERS, 2 tablespoons butter or 2 slices bacon, uncooked TOMATOES OR margarine I cup fresh bread crumbs POULTRY I medium onion, Salt and pepper to taste MAINE Scrub the shells and carefully wash free of sand in several waters. STEAMED Place in large kettle with two cups of water. Cover and steam until Flake crabmeat and add eggs, slightly beaten. Fry in butter the chopped onion CLAMS shells open. Serve the clams very hot with side dishes of melted and celery, bacon cut in small pieces and bread crumbs, cooking over low heat butter and bouillon. Allow fifteen to twenty clams for each serving. until the ingredients are tender. Mix with crabmeat and add seasoning to taste. Maine quahogs (hard shelled clams) may be used for steaming, in stews, clam This is a delicious stuffing for turkey, chicken, squab, baked green peppers or cakes, chowder and in the clamburgers. They are also excellent on the half shell. tomatoes.
8 9 MAINE MUSSELS MAINE SARDINES
I can sardines Lemon FRENCH I 0 or 12 saltines Salt, pepper and flour SARDINE SALAD Lettuce Parsley FRIED I tablespoon butter I egg I small jar pimentos MUSSELS I Ib. sea mussels, Fat for deep frying opened and cleaned Place sardines clockwise on plate on lea ves of lettuce. Between each sardine put Put saltin es in oven with a sma ll piece of butter on each and t oast to a light a slice of pimento. Sprinkle with lemon jui ce and place a slice of lemon in the brown. When cool, roll them finely, then sift. middle of the plate. Garnish with parsley. Serves 4. Wash mussels. Dry well . Sprink le with sa lt and pepper, roll in fl our, dip in For a larger salad, 2 cans of sardines may be used. egg beaten lightly with I tablespoon water, then in sifted cracker crumbs. Fry in deep fat, heated to 3 75 ° F. Drain on soft paper. Serves 6. SARDINE Spread 12 saltines with butter and dust with paprika. Heat in the Note: If a few mussels are fried at a time, I inch deep fat is sufficient. Mussels CANAPES oven. Mix lj 4 cup butter with I tablespoon prepared mustard. may be sprinkled with lemon juice after wash in g. When ·it is creamed, add I tablespoon minced parsley. Spread the crackers with this. Mash I can sardines with enough tomato ketchup to moisten. SCALLOPED Wash one quart of mussels, cover with hot water and bring Put 1 teaspoon of sardine mixture on each cracker and decorate wit-h pickled MUSSELS qu ickly to the boiling point. Drain. Remove from she ll s. wal nut cut in slices. Combine about 2 cups bread crumbs with 2 tablespoons me lted butter or margarine. Pl ace a layer of buHered crumbs in a greased bak ing dish. Add a layer of mussels, sprinkle with minced g1·een pepper and season SARDINES 1f2 cup mashed sardines Few drops Worcestershire with sa lt a nd pepper. FOR SANDWICH 1f2 tablespoon lemon sauce OR APPETIZER juice lj4 teaspoon onion juice Repeat un ti l dish is full. Pour over enough rich milk to mo isten and sprinkle 2 tablespoons 2 tablespoons minced with buttered crumbs. Bake 30 min utes in a moderate oven (350° F.). Serves 6. mayonnaise stuffed olives Mix in gredients in order given, blending wel l. MUSSEL 6 medium-sized onions 2 cups scalded milk Spread on who le-wheat bread with lettuce for sandwich. To serve as an ap STEW 3 tablespoons butter or I quart mussel meat petizer, sau-Fe bread, triangle, finger, or round, on one side and spread with mix margarine Dash salt and cayenne ture. Top with slices of stuffed olive. 3 cups cold water or I egg yolk mussel meat liquor I tablespoon minced 4 tablespoons flour pimento (optional) SARDINES WITH I can sardines horseradish 2 cloves garlic I tablespoon water Chop onions, saute slowly in 2 tablespoons of the butter about 5 minutes, or STATE 0' MAINE SAUCE I tablespoon chopped 2 tablespoons salad oil unti l golden and partly tender. A.dd water or mussel meat li quor, cover and onion 'h teaspoon salt cook 30 minutes. Press mixture through a sieve. Melt remaining butter in a tablespoon minced 'h teaspoon celery salt saucepan. Make a paste of the flour by stirring it smooth in a li ttle of the warm green pepper 'h teaspoon paprika tablespoon prepared teaspoon black pepper milk, using a separate bowl . Gradually add rema ind er of milk , stirrin g to in cor 'h mustard '/4 teaspoon red pepper porate we ll. Add t-his mixture, with the musse l meat and seasonings to the melted I teaspoon grated Juice of 'h lemon butter. Cook and stir steadily over low heat 5 minutes. Arrange sardi nes on platter. Place slices of lemon, tomato and pickle on platter Add the sieved mixture to the cream sa uce, then stir in egg yolk, slightly aJ a border if desired. Crush garlic in a mix ing bowl. Add onion and green beaten, and pimento, if desired. Reheat about I minute, not boiling. Serves 6 pepper, crush in g these with the garli c. Add mustard, horseradish (mixed with to 8. the water) and sa lad oil. Mix thoroughly. Add remainder of seasonings. Blend (Note: In planning thi s soup, reserve liquor from cooking mussels.) well and pour over sard in es. Serves 4. Note: These may be served with crackers, cheese, celery hearts or potato STEAMED chips. MUSSELS See Steamed Clams, Page 8. II 10 MAINE SARDINES MAINE SHRIMP
Put I tablespoon of cocktail sauce in b ottom of each glass. Add SARDINE AND Ripe tomatoes Salad Dressing SHRIMP TOMATO Minced sardines Buttered Toast COCKTAIL 3 chilled shrimp, another tablespoon sa uce, then fill glass to brim SANDWICHES with shrimp and cover wi t h cocktail sa uce. Serve with lemon Scald, peel and slice tomatoes thinly. Chill and arrange them on I sl ice of but wedges. tered bread. Cover with second sli ce of bread, and o n this place the minced I0 drops Tabasco sauce sardines moistened with sa lad dressing or ketchup. C over with third slice of COCKTAIL % cup tomato ketchup 2-4 tablespoons fresh I tablespoon Worcester bread. Makes a delicious sa ndwich. SAUCE grated horseradish or shire sauce Try Thi s Combination: Whole canned tomatoes, well drained, finely c hopped to taste 2 tablespoons lemon a nd blended with sardines and salad dressing. Makes a very good sandwich, if or '14 cup prepared juice fresh t o matoes are not a va ilable. horseradish 114 teaspoon salt
Mix ingredients and serve in sma ll cocktail glasses.
SARDINE Drain o il from 2 ca ns of sardines. Mash sard in es and mix with 4 Salt, cayenne, blade of SPIRALS SHRIMP '14 cup chopped onions teaspoons lemon juice and % teaspoon prepared horseradish; more CHOWDER '14 cup salt pork fat mace or less may be used to taste. Spread mixture on thin slices of fresh 2 tablespoons butter 4 cups hot milk 2 cups shrimp meat bread. Roll up and secure wi th a toothpick. Brush with melted butter. Sprinkle 2 tablespoons flour I cup hot cream with a little grated cheese. Toast quickly and serve very hot. Note: H orseradish perks up any spread in combination with lemon juice. Simmer onion in salt pork fat over low heat, cooking until golden, but not brown. In a separate saucepan, melt the butter. Combine fl o ur and seasonings and add t o melted butter, cooking ana stirring un til well blended. Add hot milk gradually, stirring until smooth and slightly thickened. Pla ce in top of double boiler over DEVILED 2 cans boneless sardines I teaspoon Worcestershire hot water and add the shrimp to this sauce. Cook over low heat 20 minutes. SARDINES 2 tablespoons butter 'h cup fine cracker crumbs Y4 teaspoon dry I lemon Add strai ne d salt pork fat, hot cream, reheat (not boiling) and serve. Serves 4. mustard
Drain oil from sardines. Cream butter and work the mustard and Vv orcestersh ire FRIED 1/2 cup sifted flour 2 dozen (cleaned) fresh cooked or sa uce into it. Mash sardines and add to butter mi xture a nd add cracker crumbs. SHRIMP Y4 teaspoon salt I egg canned shrimp Place on c lean quahog shells or in shailow baking pan and broi l until golden 'h teaspoon lemon juice Shortening for frying brown. Serve hot with quarters of lemon. Serves 4. 1/3 cup milk
Sift the flour and sa lt t ogether. Add the egg, slightly beaten, and combine with the lemon ju ice and milk. Beat until smooth. BROILED I/8 cup margarine I cup rich milk, warmed Dip the shrimp in the batter and fry in fat wh ich has been heated enough t o SARDINES I/8 cup bacon fat Salt and pepper ON TOAST Y4 cup soft bread I can sardines brown an inch cube of bread in 55 seconds. Fry until brown on one side, then crumbs Buttered toast turn and brown on the other. 2 eggs, hard-cooked Paprika Note: Shrimp may be sprinkled with lemon juice after they are c lea ned; if and chopped thus prepared in advance, fine flavor is added. Melt the margarine and bacon fat in the top of a double boiler. Add the crumbs and milk and heat tho roughly. Add the eggs and season wi th sa lt and pepper. BOILED For cocktails and salads. Break heads from two pounds of fresh SHRIMP Broil the sardines for about 5 minutes. Arrange them o n buttered toast and Maine shrimp. Place in kettle with three cups of water. Boil for cover with the sauce. Sprinkle with paprika. A bout 4 serving s. six mi nu tes. Cool and peel shells from meat.
12 13 MAINE SCALLOPS
FRIED I pint or I pound of scallops. Wash scallops quickly in c.old SCALLOPS water; drain and dry thoroughly. If they are large, cut into cubes of about % inch. Roll in seasoned fiour, then in slightly beaten egg, diluted with milk or water (allow I tablespoon liquid for each egg) then roll again in seasoned fl our and bread crumbs (half and half). Fry in deep hot fat (375 ° F.) about 4 minutes or until golden brown. Place only a single layer in a greased fryi ng basket, so that all will be evenly browned. Skim fat and reheat if ne cessary before cooking another layer. Drain on soft paper. Serve With I cup mayonnaise E 2 teaspoons minced TARTAR SAUCE 2 tablespoons chopped onion pickle (cucumber or I tablespoon chopped sweet pickle) parsley tablespoon chopped olives Mix sauce just before serving. Th e scallops will se~ve 4. The sauce 6 or 8. Variations in the sauce are: I teaspoon prepar~d mustard or I teaspoon chopped capers. (Try this sa uce also with fried oysters.) See illustration on facing page BAKED Wash fr-esh scallops quickly in cold water. Drain and dry we i!. SCALLOPS Remove the hard piece from each one, which is on the side. . Wipe carefully, roll in flour. Put in greased pan. Fill to about lf2 the 'depth of scallops with rich milk. Dot with butter, sa lt and pepper to taste. Whe~ BROILED 3 lb. mackerel Juice of I lemon BAKED Vvash I salt mackerel and soak at least 24 hours in cold water, I lemon, sliced MACKEREL WITH I tablespoon salad oil SALT changing water several times. Drain, rinse, wipe with cheese MUSTARD PASTE I tablespoon butter Parsley to garnish MACKEREL cloth, brush with melted fat and put into greased baking pan. If fish is large, split in midd le of back; if sma ll , broi l whole. Season well by Surround with raw potatoes cut in very thin siices; season pota rubbi ng with salt and pepper mixed with a little salad o il. Broil on rack. Brow.n toes with salt and pepper and dredge fish and potatoes with flour. Separate well on both sides. Before removing from broiler, spread with Mustard-Parsley sl iced onion into ri ngs a nd arrange on fish a nd potatoes. Cover with warm mi lk paste and run under broiler to melt . Place in hot dish, garnish with parsley and (about I cup) and bake in a very hot oven (450° F.) until potatoes are tende r. sliced lemon . Butter fish nicely a nd pour juice of lemon over it. Serve at once. Serves 4. (Allow '/4 pou nd fish per portion. ) ;.1' Note: For added richness, lj4 cup iop milk or li ght cream may be poured over M USTAR D-PA RS LEY PASTE . Cream one teaspoon prepared mustard wit h 2 <' fish about I 0 minutes before removing from oven. tablespoons butter; add 2 tablespoons fine ly chopped parsley, and 2 tablespoons lemon juice. Spread on broiled fish, sprinkle with paprika. MACKEREL I large onion parsley flakes SHEEPSCOT BAKED Select a mackerel weig hing from 4 to 5 pou nds. Clean, rub I la rge carrot '14 teaspoon minced BAY STYLE 1/2 green pepper thyme STUFFED sa lt inside and out a nd stuff. Fasten together wi th a skewer MACKEREL % cup vinegar I bay leaf or use a string to hold it in place. Brush wit h melted fa t a nd 1/2 teaspoon salt *2 mackerel (about place in a baking pan. I tablespoon chopped 2 lb. size) parsley or I teaspoon Bake for 15 minutes in a very hot oven (450° F.), then reduce heat as it browns to 400° F. and bake for a b out 12 minutes longer. Serve wit h Egg Sauce Make a sauce by chopping t he on ion, carrot and green pepper until quite fine and lemon sli ces. and adding the vinegar. W he n mixed thorough ly, add the salt, parsley, t hyme a nd bay leaf. Simmer the sauce for 20 minutes. Remove bay leaf. Place t he mackerel in a greased baking dish, pour sauce over a nd around t he mackerel a nd bake in a hot oven (400° F. ) 25-30 minutes. Serves 4. *I n place of two large mackerel one may use 4 small mackerel weighin g 1f2 to PLAIN I cup bread crumbs '/4 teaspoon salt 11/4 lbs. or 8 tinker mackerel. STUFFING 1/2 cup hot water 'h onion, minced 'h cup melted butter 'h teaspoon sage or margarine I /8 teaspoon pepper I ~ Mix a ll t oget her lightly with a fork. Serves 5 +o 6. FILLETS OF W ipe fillets of mackerel with a damp cloth, place on a deep MACKEREL p late and pour over them the following dressin g: 2 tablespoons salad oi l, I t easpoon vin egar, I teaspoon grated EGG 4 tablespoons butter 1/2 teaspoon salt on ion, lf2 teaspoon salt, I teaspoon paprika and dash of pepper. Let fillets SAUCE 4 tablespoons flour 1/8 teaspoon pepper ma rinate I hour, turn ing frequently. When ready to cook, lift fish f rom dish, 2 cups scalded milk 2 hard-cooked eggs drain and roll in wel l-seasoned flour, t hen d ip in beat en egg. Roll agai n in fine Melt butter, add flour and blend well. Pour over t he sca lded mi lk and cook c rumbs a nd f ry to golden brown. Serves 5 or 6, al lowing about 1/ 3 pou nd fis h unt il thick. Season. C ut the hard-cooked eggs in smal l p ieces and add. for each portio n. 16 17 MAINE MACKEREL and POLLOCK MAINE MACKEREL and POLLOCK HOLIDAY Clean and bone a pollock weighing about 4 pounds. Dry thor BAKED C lean a 4-pound pollock, rub with o il or fat and season with sa lt POLLOCK PLANKED oughly. Season the inside with mixture of salt and pepper, and and pepper. Place fish in a greased baking pan, add 'h cup POLLOCK CREOLE rub enti re fish with softened butter substitute.* Pla ce fi sh on a tomato juice and sprinkle I tablespoon finely c hopped on io n over buttered or o iled preheated p lank, ski n side down. Bake in a the fish. Place in a moderate oven (350° F.) and bake about moderately hot oven (375° F.) 30 minutes, bast ing frequently -with melted fat. 30 minutes, basting occasio nally. Remove plank from oven and make a border of seasoned and mashed potatoes Remove from oven, pour I cup hot Creo le Sauce over fish, sprinkle top with around the edge of the plank by using a pastry bag and tube. Fi ll in the space bread crumbs and d ot with butter. Place in oven until browned. Serves 5. between edge of fish and pot ato b order with baked stufFed t omatoes, sma ll mounds of hot cooked stringbeans and cau liflower. Place the plank under the broiler or in a very hot oven just long enough to lightly brown the potato border. CREOLE Remove f rom oven, garnish with parsley and lemo n and serve from p lank. Simmer t ogether 1112 cups canned tomatoes, I green pepper, thinly SAUCE (Top the mo unds of cau lifl ower with H o llandaise sauce or pour a little melted sliced, I medium onion, thinl y sliced and 1f2 c up mushrooms, thinly butter, blended with lemon juice, over cooked vegetables.) s li ced, about 10 minutes. In a separate saucepan, melt I table spoon butter or margarine and gradual ly add I tablespoon flour, cooking a nd *Cooking Tip: Never salt the outside of a fish before baking. As with fowl , stirrin g over low heat until we ll blended. Disso lve I beef bouillon cube in hot rub season in gs in si de. One-fou rth teaspoon pepper may be mixed in melted fat wai-er and stir into the blended flour a nd fat. When thoroughly mi xed, add t o used to brush the out side. If desired, sprin kle I tablespoon grated onion over the first mixture and cook 2 minutes lo nger. fish before baking. Pre-heat oven and plank. Select a fish weig hing from 2112 to 4 pounds. Bake with the following stuffin g: BAKED POLLOCK Have a 4-pou nd fi sh dressed for baking. Cleanse a nd WITH OYSTER BAKED l'h cups bread crumbs 2 tablespoons melted fat DRESSING dry well. Season inside slightly with salt and pepper, STUFFED 114 teaspoon salt 1l2 cup milk or water a nd fill fi sh wi th as much of the following dressin g as POLLOCK I teaspoon poultry Salt pork for larding you can. seasoning Rich milk for basting Clean and wipe the fish thoroughly dry. Rub the in side wel l with salt. Prepare a we ll -mixed stuffing from the first fi ve ingredients, stuff the salted fish and sew edges t ogether with heavy thread. Or close the opening with string and tooth DRESSING I pint oysters, chopped 1f2 teaspoon salt picks, in lacing fashion. Pla ce fish in a greased baking dish in which it ca n be or cut 114 teaspoon pepper 1 brought to the table. Slash through the skin in several places to reduce shrinkage, 12 cup cracker crumbs, A little cayenne pepper {11 put pieces of salt pork l'h inches apart on fish and fa sten with toothpicks. Pou r not too fine 2 teaspoons melted 1 12 cup sweet milk butter over I cup rich milk. Bake I hour in a slow-to-moderate oven . Baste occasionally wi th milk in pan, pour off mi lk and add enough more milk to make l'h cups. Mix ingredients well in order given. Th icken by blending and cookin g 3 tablespoons flour with the milk for a creamy If you ca nnot get a ll the dress in g in the fish, spread remainder over the top. gravy to serve with potatoes or other vegetables. Serving : al low 1f2 pound fish Put 3 or 4 slices of bacon (or salt pork, if you prefer ) in bottom of pan before per portion. you put fish in. Add a little warm milk or water and baste fis h often. Bake about 30 minutes in hot oven (400° F.) . Serves 6-8. Note: Baked fi sh may be started in a very hot oven (450° F.). Reduce heat after I 0 min utes t o 400° F. and continue baking, uncovered. 18 19 GROUNDFISH NEW ENGLAND 1112 to 2 pounds salt 6 onions SALT CODFISH cod 1112 cups hot white DINNER lj4 pound salt pork sauce 6 potatoes 2 hard-cooked eggs, 12 small beets diced Cut fish in serving portions. Freshen for 2 or 3 hours in cold wa ter. Drain, cover with fresh water and bring to boil. Drain. Fry diced salt pork until brown. Cook vegetables separately until tender. Arrange fish on a hot platter and cover with white sauce, to which the diced, hard-cooke d eggs have been added. Garnish with crisp sa lt pork and arrange the vegetables around the edge. Serves 6. See illustration on facing page FISH 6 or 7 medium sized 2 eggs BALLS potatoes I tablespoon melted pint of finely picked butter or butter salt fish (canned or substitute packaged fish may be Pepper to taste used)* Flour or cracker crumbs Pare the potatoes and put in a kettle with salt fish on top. Cover with boiling water and boil one-half hour. Drain and mash togethe r, potatoes, fish, slig htl y beate n eggs, butter and pepper to season. (If liked, a little grated on ion is good.) Beat all together until light and cool slightly. Make into balls and roll we ll in flour or cracker crumbs. Fry golden brown in very hot (385 ° F.) fat. (Do not crowd when frying. Be sure fat is thoroughly heated.) Thi s makes fourteen small balls. *When canned or packaged fish are used in this recipe, add the fish directly to the hot, drained potatoes and mash together with seasonings until lig ht. Th ese Fi sh Balls may be mi xe d in advance and prepared, even to crumbing, ready to fry at the last minute. 20 GROUNDFISH GROUNDFISH Wipe sli ces of halibut with a damp c loth. Sprinkle with lemon BROILED HALIBUT Have salted water boiling rapidly in a d eep saucepan; allow HALIBUT jui ce, sa lt and pepper. Dot w;th butter. Broi l under hot flame AU GRATIN 1f2 teaspoon salt and I tablespoon lemon juice or vinegar for t urnin g frequently un t il brown. Serve at once with Tartar Sauce* each quart of wa t er. Wrap 2 pounds of hal ib ut in c heesecloth and sli ces of lemon. or place fish in a wire basket and lower into the water, making sure the fish is *Tartar Sauce directions in Fried Scallops Recipe, Page 14 completely covered by li qu id . Brin g slowly to the boiling point, skim and reduce heat at once. Cover and let the fish sim mer until tender-about 20 mi nutes (8-10 minutes per pound). CURRIED 2 pounds fresh cod, 2 cups liquor from the When tender, drain wel l and break into p ieces about the size of an egg. halibut or other fish simmered fish FISH Place fish in a greased baking di sh. Prepare a Medium White Sauce using 2 4 tablespoons butter or 'h to I teaspoon curry other fat powder tablespoons butter or margarine, blended wi th 2 tablespoons flour and I cup tablespoon chopped 3 drops Tabasco sauce of warm milk . Season to taste. pepper Salt to taste Po ur hot sauce over the hal ibut, sprinkle wi th a little crumbled shredded I small onion, chopped 2 tablespoons chopped wheat and bake in a moderate oven (350° F.) about 30 min utes. lj4 cup chopped celery parsley 3 tablespoons flour Simmer the fish about 10 minutes in a sma ll quantity of water in a shal low STEAMED Wash and dry thoroughly a 4 t o 5 pou nd piece of halibut. covered pan; then drain. Meanwhile melt the fat and in it cook the green pepper, HALIBUT WITH Sprinkle with salt and pepper and tie in cheesecloth. Steam o nion and celery for a few minutes over low heat. CREOLE SAUCE 45 minu tes. Add the flour gradua lly, stirring until well blended, then the cooled fish liquor Place the fi sh in the cen+er of a hot platter and cover with with water, if necessa ry, to bring the quantit y up to 2 cups. C ook and stir for Creole Sauce. Pl ace sma ll boiled potatoes on both sides and buttered peas at 3 or 4 minutes, add the seasonings, and siir constanily.* Remove the sk in a nd each end of the platter. Garnish with parsley. Serves 5. bones from the fish, arrange on a heated p latter with a border of flaky rice, pour the hot sauce over the fish and sprinkle the parsley o n top. Serves 6. *This sauce will be even more savory if it is steamed about I 0 minutes in the top of the double boiler, covered, after thorough blend in g over direct heat. CREOLE 2 tablespoons butter or I can tomato soup* SAUCE margarine cup hot water The added cooking brings o ut the flavor of the seasonings. Stir occasiona lly. 'h 2 tablespoons minced 6 stuffed olives, chopped onion 1/2 teaspoon salt '14 cup minced green 1/8 teaspoon paprika pepper GROUNDFISH l'/2 cups cooked flaked Sprinkling of celery salt MAINE STYLE fish, such as haddock, Sal r to taste Melt butter or margarine in sauce30~ n. 1\dd onion and green pepper and sa ute finnan haddie, codfish Pork fat and diced pork gently about 5 minutes, not browning. Combine soup and hot water, and add or halibut scraps (bacon fat and 2 hard-cooked eggs bacon b~s may be with remaining ingredient s. Cover and simmer all t ogether I 0 minutes. Serve '14 teaspoon paprika substituted) hot over steamed or baked fish. Or serve in a separate hot bowl, to be added 2 cups cooked rice as desired. Makes about 2 cups sauce. Combine flaked fish, chopped egg whites, and seasonings. H eat in melted fat *One cup tomatoes, fresh or canned, may be su b stituted for soup, with extra with pork scraps, tossing frequently in pan to prevent burning. Pile hot cooked seasonin gs t o taste. rice o n platter, toss seasoned hot fish over rice, garnish with riced egg yolks and parsley. Serves 4-6. Note: Fi sh steaks may be simmered tender directly in a savory sauce, such as this Creole Sauce. One tablespoon prepared horseradish or I teaspoon freshly grated horseradish may be added. 22 23 GROUNDFISH GROUNDFISH CREAMED 1f2 pound salt codfish 4 hard-cooked eggs, HALl BUT LOAF 2 cups cream or top Salt and celery salt to CODFISH IN 2 tablespoons butter sliced WITH milk season POTATO RING 2 tablespoons flour 4 cups well-seasoned LOBSTER SAUCE 2112 cups soft bread pound chopped raw 2 cups warm milk mashed potatoes crumbs halibut I tablespoon butter 4 egg whites Freshen the codfish in cold water, drain and cover again with cold water and Scald cream, add bread crumbs, butter, salt, and celery salt. Add chopped bring to a boil. Drain and flake. Melt butter in a double boiler, add flour and halibut and mix well. Cook gently until thoroughly heated. Fold in the stiffly blend well. Add milk and cook until thickened, stirring constantly. Add flaked beaten egg whites. Place in a greased casserole and set in pan of hot water. fish, and the eggs. Arrange the hot mashed potatoes around the edge of a Bake in a moderately hot oven (350° -375 ° F.) for I to 1112 hours. service platter or chop plate and pour the c reamed fish in the center. Serve sliced with Lobster Sauce. Serves 8. This will serve 6 persons. This Maine dish is simple, delicious and economical, and the eggs add serv LOBSTER 3 tablespoons butter I cup milk ings and nourishment. Paprika or chopped parsley may be added for color. SAUCE 3 tablespoons flour 1f2 cup cream I teaspoon salt I to llh cups freshly Halibut is particularly fine for molding salads, as its flesh is so firm. I /8 teaspoon pepper cooked lobster Either left-over or freshly boiled fish may be used. Melt butter, add flour and seasonings and stir steadily until blended. Pour in gradually milk and cream, and simmer for 2 minutes. Add chunks of freshly cooked HALIBUT 1112 tablespoons flour I tablespoon gelatine lobster. Heat through, not boiling . When ready to serve on the sliced Halibut SALAD MOLD 1f2 teaspoon salt lj4 cup cold water 2 teaspoons mustard lj4 teaspoon celery salt Loaf, sprinkle each serving with cheese cracker crumbs or chopped almonds. 2 teaspoons sugar I cup flaked, cooked I egg halibut Note: If Lobster Sauce must be reheated, warm in top of double boiler over 1f2 cup evaporated milk 1f2 cup heavy cream, hot water, not over direct heat. Halibut Loaf can also be reheated by placing 5 tablespoons lemon whipped the casserole again in a pan of hot water and warming in moderate oven. juice In a double boiler put the flour, sa!t, mustard, and sugar. Add egg, slightly STUFFED I dozen oysters 2 slices halibut, cut 1f2 beaten, evaporated milk and lemon juice. Stir over hot water until it thickens. HALIBUT I cup cracker crumbs inch thick (Center Add gelatine (which has been softened in the cold water) and celery salt. STEAK 1f2 teaspoon salt cuts are best for Mix well, then add the flaked halibut. Cool, add cream. I /8 teaspoon pepper this) I tablespoon chopped tablespoon lemon Turn into a fi sh-shaped mold and chill. parsley juice Serve on crisp lettuce, garnished with olives and strips of pimento. Serves 4. 2 tablespoons butter or Butter for basting margarine, melted Drain oysters. Add crumbs, salt, pepper, parsley and butter and mix well. Place YANKEE Break salt codfish into quite small pieces. Cover with warm water one slice of halibut on greased shallow baking dish, pour on lemon juice and CODFISH and let stand 1f2 hour. Drain, cover with cold water and bring IN GRAVY sprinkle with additional salt and pepper. to simmering point but do not boil. Drain. Make a rich, medium Spread with oyster stuffing and place second slice of halibut on top. Fasten to white sauce and add to it I tablespoon butter or substi~ute for gether with small skewers. Brush with melted butte r. Bake in a moderate oven each cup of sauce. When melted, stir in a slightly beaten egg, season with salt (350° F.) for about 40 minutes, basting freq uently with melted butter. Serve with and pepper. slices of lemon. Place fish on a large platter and pour the gravy over it. Serve piping hot with hot baked potatoes. Note: Allow 1/ 3 of a pound of fi sh for each serving. 24 25 GROUNDFISH GROUNDFISH CREAMED FISH Gently boil 5 or 6 pounds of haddock. Remove all bones HADDOCK lf2 cup chopped oysters 1/8 teaspoon pepper OR FISH carefully and shred quite fine. Let I pint of milk, lf4 of an FILLETS lf2 cup dried bread 2 tablespoons melted PUDDING onion and a sprig of parsley come to a boil over low heat, WITH OYSTER crumbs butter then slowly stir in lf2 cup fl our, which has been sti rred smooth with I cup cold STUFFING 2 tablespoons chopped 2 haddock fillets AND SAUCE celery Lemon juice milk. Stir and cook until sauce thickens. Add slightly beaten yolks of 2 eggs. lf2 teaspoon salt 4 slices salt pork Season with lf2 teaspoon white pepper, lj4 teaspoon thyme, lj4 cup of butter or substitute and sa lt we ll. Butter a casserole and put in, first a layer of sauce, Combine oysters, crumbs, celery and season ings, moisten with melted butter. then one of fish. Fini sh with sauce and over it spri nkle cracker crumbs and a Wipe fillets with a damp cloth and place one fillet on a greased oven-proof light grating of cheese. Bake one-half hour in moderate oven ( 350° F.) . platter, skin side down. Sprinkle with additional salt, pepper and lemon juice. Spread with stuffing. Over this place the other fillet. Sprinkle with sa lt and pepper and cover with bread crumbs. Place 3 or 4 slices of salt pork on top and bake in a moderately hot oven BAKED FISH Most any type of fish may be used in this baked dish-cusk, ( 375° F.) about 25 minutes. Serve from same platter with hot Oyster Sauce and TURBOT cod or haddock are particularly good. garnish with lemon triangles and parsley potato balls. Make a rich medium white sauce. Add two and one-half cups of cooked flaked fish. Pour into a greased casserole and cover with but tered crumbs. Bake one-half hour in a moderate oven (375° F.). OYSTER 3 tablespoons butter or I cup hot milk For added flavor, sprin kle grated cheese over the top before baking. SAUCE margarine I dozen chopped oysters 3 tablespoons flour Lemon juice lj4 teaspoon salt I tablespoon minced 1/8 teaspoon pepper parsley BOILED COD Fill a deep saucepan 2/3 full of water. Add lf2 teaspoon Melt butter, add flour mixed with seasonings, cook a nd stir until well blen ded . WITH sa lt and I tablespoon lemon juice or vinegar for each I Then add hot milk, stirrin g constantly until smooth and thick. Then add oysters, OYSTER SAUCE quart of water. (The acid preserves the color and keeps and any oyster liquor; heat through, not boiling. Season with lemon juice, the flesh firm.) Wrap a 3-pound fresh cod in cheesecloth sprinkle with minced parsley and serv0. or greased cooking parchment, or place fish in a wire basket. Lower who le fish into the kettle, making sure it is completely covered by liquid. Bring liquid slowly to the boiling point, skim, and at once reduce heat, letting the fish sim QUODDY lj4 lb. salt pork, cubed onions, sliced mer, covered, until tender. FISH 4 cups of diced raw can evaporated milk CHOWDER potatoes (13 oz.) or I cup While the cod is simmering, prepare this Oyster Sauce: I teaspoon salt rich milk, scalded Melt 2 tablespoons butter in a pan, stir in 2 tablespoons flour. When smooth 3 lbs. of fresh skinned I tablespoon butter haddock with bones lj4 teaspoon pepper and well blended, add enough stock from the fish kettle to make a rather thick in it sauce. (Cook and stir steadily over low heat.) Add I cup oysters, cut in fairly good-sized pieces, and add a little oyster li quor, if any is left from the oysters. Fry the salt pork out in the pot in which the chowder is to be made. Remove Heat until oysters curl but do not boi l. A spoonful of cream is an improvement. fried pork, put into the pot the onions, potatoes and half the salt. Cover with hot water and cook until potatoes are tender, but not broken. Cut the fish into Place the boiled fish (all skin removed) on a heated platter, cover with Oyster three pieces, and in a separate dish simmer it in boiling water to which the Sauce and serve hot. Serves 5 or 6. remaining lf2 teaspoon salt has been added. (This is to keep the fish from How to Cook: Fi sh loses both flavor and food values if boiled actively. It breaking up.) When the fish is cooked, remove the bones, keepin g it in as should be simmered, covered. Allow 8-10 minutes a pound for whole fish or large pieces as possible. Then put fish and strained fish stock (for flavor) into large sections, according to size . Cook fillets or steaks I 0 to 15 minutes. heated chowder dish. Add milk, but+er and pepper. Serves 5. 26 27 GROUNDFISH GROUNDFISH DELICIOUS Take equal parts of cold flaked fish an d cold bo il ed potat oes, STUFFED BAKED 2 pounds haddock Combine with : FISH HASH fin e ly chopped, season with salt a nd pepper.* Fry ou t sal t pork, FISH ~ STICKS fish-sticks I egg Salt and pepper 2 small pickles, cut fine re move sc raps, leavin g e noug h fat in pa n t o moist e n fis h a nd Stuffing Sal t and pe pper to pot atoes. After tho roug hl y mixing fis h a nd pot atoes, put in to hot fat in pa n 4 slices of bread; butter taste a nd cook until wel l-brow ned , the n turn a nd fol d like a n omelet. both sides and break 1f2 teaspoon poultry into small pieces seasoning or herb * Add sa lt spa ringl y, sin ce pork fat often seasons sufficie ntl y. mixture Milk to soften G rease baking pa n we ll . Place I pound fis h- st icks a nd cover with a layer of FINNAN finnan haddie (sweet) diced d ressi ng . Pl ace t he rest of fis h on t op. Finis h wi th a layer of dressin g . Bake in HADDIE (weighing I to llh I medium onion (diced) a moderate ove n (350° F.) un til fis h is d one. Se rves 4. CASSEROLE lbs.) 4 tablespoons flour Milk to cover fish (level) Flavor Ti p: Add I t a bl espoon min ced f resh parsley or celery leaves t o d ress 2 tablespoons butter I /8 teaspoon salt in.g. A few d rops W orcestershi re sau ce may be substituted for poultry seasonin g . I small green pepper 21h cups warm milk C ut fis h in 3 or 4 pieces, pl ace in sa ucepan a nd cover wit h mi lk. (S kim mi lk is THREE-WAY small onion, whole tablespoon chopped good. ) Pl ace on low flame a nd let stand until fi sh is read y t o fl ake (about 1f2 FISH PIE carrot onion hour). While thi s is cooki ng, me lt bu tter in anothe r saucepan, add green pepper I stalk celery 2 tablespoons flour a nd oni on an d cook gently over fi re about 10 mi nutes. Ad d flou r a nd stir con Salt and pepper I teaspoon chopped llh lbs. halibut pa rs ley stantly until smooth a nd ble nded. Add salt a nd the 2112 cups mi lk a nd cook until I bouillon cube 1f2 lb . shrimp thicke ned , sti rring st eadil y. (chicken) 1f2 lb . scallops In a butte red casserole place the flaked fis h (remove bones a nd ski n) . Pour 2 tablespoons butter Rich pie crust the thick sauc~ over fis h, spri nkle wi th pa prik a a nd ba ke in hot ove n (400° F.) a bout I 0 mi nutes. Bo il whole onion, ca rrot, celery, sa lt a nd pepper in I qua rt water. After boilin g I 0 minutes, add fi sh, cover a nd simmer un ti l t e nder. Re move sk in a nd bones, Buttered c ru mbs may be used ove r top of casse role. place fis h on a hot plate, a nd return bones an d ski n to the bouillo n; cook 15 minu tes longer, t he n add the bo uill on cube. Strain an d reserve t his stock. li Me lt butte r in a pa n, add chopped onio n and sau+e severa l min utes over low HADDOCK 31f2-pound haddock, ski nned and boned (h ave your dealer heat. Stir in fl our slow ly. W he n we ll b lended, pour in 21/4 cups of th e strain ed A LA RAREBIT do t hi s). W ash fish a nd arrange fl at in a bu tter.ed ba kin g stock. Add pa rsley a nd seaso n to tast e wi th sa lt and pepper. Brea k fis h in large dish. pieces a nd place in a d eep greased ba kin g di sh, a lternating with th e boil ed In a dou bl e boi le r, me lt I cup g rated or cut cheese. Ad d I cup sweet mil k to shrimp a nd scallops. Pour t he sauce over a ll a nd cove r with pastry. Make cheese a nd heat slow ly. severa l in cisions in crust. Bake 12 minutes in a very hot ove n (450 ° F.) th e n Stir into 1f2 cup cold milk t he fol lowing d ry ing redients : I heaping teaspoon red uce heat to 350 ° F. a nd bake 20 min utes longer. Serves 6 generously. dry mu st ard , 2 heapin g tablespoons flour, lh t easpoon sa lt, dash of pepper. Note: Any lea n whi te fi sh may be substituted for hal ibut. Pour into th e hot c heese a nd mil k mix tu re and stir consta ntl y until it t hickens. Pour th is sauce over fi sh, sprin kle li g htl y wi th paprika, and bake in a mod erately hot ove n (3 75° F. ) about 30 minutes. Serves 4. 28 29 GROUNDFISH A GUIDE FOR BUYING FISH Species Fat or Usu al Market Range of Usual Market Forms Lean Round Fish in Pounds BAKED MAINE Season 1112 pounds fresh o r frozen Ocean Perch OCEAN PERCH FILLETS fillets. Pl ace in shall ow, greased baking pan. IN TOMATO SAUCE SALT WATER Th e n mix together . . . 4 tbsp . melted margarin e Alewives ...... Fa t ...... 114- 1 ...... Whole, or in brine or b utter, I t sp. salt, 114 cu p of wa te r, I bay leaf, Cod ...... Lean ...... 3 - 20 ...... Drawn, dressed, steaks and fillets 114 tsp. pepper, dash of sage, I ca n t omato sauce. Cusk ...... Lean ...... 2 - 15 ...... Draw n, dressed, steaks and fillets Flounder ...... Lean ...... 114- 5 ...... Whole, dressed, and fillets Haddock ...... Lean ...... 1112- 7 ...... Drawn, and fillets Pour sau ce over fish . Bake, basting occasiona lly, in moderate oven (350° ) 35-40 Hake ...... Lean ...... 2 - 10 ...... Whole, drawn, dressed and fillets minutes, or until fish is t e nde r. Serves 4. Halibut ...... Fat ...... 8 - 75 ...... Dressed and steaks Herring, Sea ...... Fat ...... 114- 1 ...... Whole Mackerel ...... Fat ...... 112 - 5 ...... Whole, drawn and fillets Pollock ...... Lean ...... 3 - 14 ...... Drawn, dressed, steaks and fillets Ocean Perch ...... Lean ...... 1j2- 11/4 ...... Fillets Salmon ...... Fat ...... 3 - 30 ...... Drawn, dressed, steaks and fillets Shad ...... Fat ...... 11/z- 7 ...... Whole, drawn and fillets Smelt ...... Fat ...... 1/s- 1/4 ...... Whole FRIED 24 smelts 6 tablespoons of Tuna ...... Fat ...... 50 -700 ...... Steak MAINE SMELTS I teaspoon salt flour or corn meal Whiting ...... Lean ...... 1/z- 2 ...... Whole, drawn, dressed and fillets 4 tablespoons fat C lea n smelts, remove heads and tails, and wipe with a damp cloth. Roll smelts SHELLFISH in salted flour or corn meal. Fry for about five minutes in hot fat, turning them Clams ...... Lean ...... In the shell, shucked Crabs ...... Lean ...... Live, cooked meat freq ue ntl y, until golden brown. Serve with tartar sauce. Serves 6. Lobsters ...... Lean ...... Live, cooked meat Scallops ...... Lean ...... Meats Shri mp ...... Lean ...... Whole, headless, cooked meat Mussels ...... Lean ...... In shell GENERAL INFORMATION-The variation in the fat content of fi sh provides an easy and logical guide to the most desirable cooking method; the lean (white fleshed) fish are better suited to poaching, steaming, frying and use in stews and chowders; fat (dark fl eshed) vari eties, to bro iling, and baking . This book is issued and published by the Mai ne Develop ment Commi ss io n in cooperation with the Maine Department of Sea and Shore Fisheries, State House, Augu sta, Maine . 30