HOW TO COOK OCEAN PERCH
By Dorothy M. Robey and Rose G. Kerr ,-, Home Economists, Bureau of Commercial Fisheries
Test Kitchen Series No. 6
United States Department of the Interior, Stewart L. Uda ll, Secretary
Fish and Wildlife Service, Clarence F. Pautzke, Commissioner Bureau of Commercial Fisheries, Donald L. McKernan, Director
Washington • Issued 1952
Reprinted 1953, 1954, 1955, 1956, 1957, 1958, 1960, 1961, 1964
For sale by the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402 . . . . . Price 20 cents CONTENTS
Pall Introduction______1 How to Skin Fillet ______2 Flaked Ocean Perch ______Ocean Perch Tomato oup______3 Ocean Perch Tomato A pic______3 Ocean Perch Salad______3 Ocean Perch Mou 'se______3 Molded Ocean P erch alad______4 Ocean Perch Bak d in Spani h au e______5 Curried 0 ean Perch______5 Deviled Ocean Perch______5 Ocean Perch Cr ole______5 Ocean Perch and Eggs______5 Ocean Perch Turban ______Green Peppers tuffed With Oc an P rch______7 Ocean P erch and hee um' ______7 Ocean Perch Kabob ______7 Ocean Perch P otato Puff ______7 Creamed Ocean P erch______7 Ocean Perch LoaL ______Ocean P erch au Gratin______9 Ocean Perch Pie______9 Ocean P erch and Vegetable P ie______9 Ocean Perch Casserole______9 Ocean Perch Club Sandwiche ______9 Hot Ocean Perch andwiche ______10
" HOW TO COOK OCEAN PERCH
Ocean perch, marketed prlllcipally as freezing ocean pel'eh and found it \\"('11- frozen fillets, is an excellent food fish adapted to this method of pn'paratiOlI with firm fle h. When cooked, the meat and henc'e suitahl(' for ~ hippill g tIl i1lla1ld is white and flaky, with a delicate flavor. ma]'ket~. TlI a few yean.; thp o('pall 11('1'1'11 Ocean perch fill ets are moderately has risen from a ]>Ia('(' of insigll ifi( '(\II('(' to priced and plentiful. They have the ad rank fir~t among X e\\" Eng'la 11<1 :-.1 H'(']('~ ditional advantages of being easy to pre in volume of (·atc'h. pare, entirely edible, and attractive to This fish ha ~ he(,ll kll()\\"l1 by .. lI d1 lIall\('. sel've. as "1'osefish," "redfi .. h," " l'{'d ]I(·n'h." Since nearly all ocean perch al'e mar and "sea perch," but tlw in<1\1 t 1'.\ n" keted as hozen fillets, the consumer ('ently agreed to nse dO('eall 1)(')'(,11" ,\" tIl<' seldom sees the whole fish. Fillets are official trade ]1("l111 e, the sides of the fish Cllt lengthwise away 'rhe hozen fill ets Illay Iw ('ook('d \\'it11- from the barkhone, and are practically out tha\\"ing if additional ('ooki llL!' till\(' i:-; boneless. Most ocean perch fillets are allowed. ' Vhen the fill et~ an' to 1)(, small, about eight to a pound, and can breaded 01' stuffed, the.'" ('all Ill' halldl('
Skinning a fillet
FLAKED OCEAN PERCH 1 pound ocean perch fillets 1 quart ",a ter 1 tablespoon salt
Skin fillets and place in boiling salted water. Cover and return to boiling point; simmer 10 minutes or until fi sh flakes easily when tested with a fork. Flake. Can be served hot with a sauce. Serves 6.
This recipe wi ll yield 2 cups of flaked ocean perch that ca n be used in recipes calling for flaked fish.
Flaking a fillet
2 OCEAN PERCH TOMATO SOUP OCEAN PERCH SALAD
1 pound ocean perch fillets 2 cups flaked ocea n perch (p. 2) 14 cup diced bacon 1 cup diced cucumber 1;2 cup chopped onion :2 table poon chopped pimiento 1;2 cup chopped celery 14 cup chopped onion 2 cups boiling water 1h teaspoon salt 11;2 teaspoons salt Dash peppel' Dash pepper 2 tablespoons lemon JUIce 113 cup uncooked rice 14 cup mayonnaise or salad dressing 2 cups tomato juice Lettuce Chopped parsley Combine nil inwedients, except lettuce, being Skin fill ets and cut into I-inch pIeces. Fry ca reful not to break the fish into too-small piece. bacon until crisp and brown. ~\..dd onion and ('hill. Sen·e in lettuce cup. Serves fl. celery; cook until tender and slightly brown. Add water, seasonings, and rice; cook 10 minutes. Add fi sh; cook 10 minutes longer or until rice and fi sh are tender. Add tomato juice; heat. Serve immediately with chopped parsley over the top. Serves 6.
OCEAN PERCH MOUSSE OCEAN PER CH TOMATO ASPIC 2 cups flaked ocean perch (p. 2) :2 cups flaked ocean perch (p. ~) 1 tablespoon gelatin 1 tablespoon gelati n 14 cup cold water 14 cup cold water 2 cu ps tomato juice 1% cups boiling water 1h cup chopped cele!"y :2 tablespoons lemon juice % cup chopped onion 1 tablespoon sugar 3 sprigs parsley :2 tables poons chopped onion 2 tablespoons vinegar :2 tablespoons chopped par::;ley 4 whole cloves % Clip chopped celery 2 teaspoons sugar % cup chopped green pepper 11;2 teaspoons salt 1 hard-cooked egg, chopped Dash pepper 1 teaspoon prepared mustard 11;2 cups chopped celery 1;2 teaspoon salt % cup pickle relish Dash pepper 3 hard-cooked eggs, chopped Dash paprika Salad greens 1fz cup heavy cream, whipped Mayonnai e or salad dressing Sa lad greens Mayonnaise or salad dres ing Soften gelatin in cold water for 5 minutes. To the tomato juice, add 1;2 cup of celery, and the Soften gelatin in cold water for ;-) minutes ..\..dd onion, parsley, vinegar, clove , sugar, salt, and boiling water. lemon juice, and sugar: stir until pepper; simmer for 15 minutes. Strain. Add dissolved. Cool. Add \"egetables, egg. ~ easollillgs . gelatin and stir until di solved. Cool. Add the and fi h; mix well. Fold in whipp d crealll. P onr remaining celery, relish, egg, and fi h. Pour into into mold and chill until firm. Cnmold on ~alad mold and chill until firm. Unmold on alad greens. green. Garni ~ h and ene with ll1ay onIHlI~e. Garni hand erve with mayonnai e. Sene 6. Serves 6.
3 MOLDED OCEAN PERCH SALAD
~ (' II 1':- flakPd 0('('11 II 1'1'1'('11 (p, ~) 1 la l \(':-POOII /.!I'lat ill I I ('liP ('old \\ at 'I' I:! ('lIP boi I i Ilg \\ ut('1' I,. (,lip IIlUYOIlIl!lI '01' Hlad!ll' IlIg I I ('liP ('at. II!> ~ labl ':- POOIl 1'111011 jlli('p I:! ('liP ('hoppt'd (' ')('I'Y Chopping vegetables ~ ta lJIt' POOII ('hopp{'ci , \\ t'd pi 'k] ~ tulllt':-POOIl, ('hopp'd IliffI'd olin' I I tt'a .... pooll nit , 'u lad /.!rt' II
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Filli ng mold
Molded Ocean Perch Salad
4 OCEAN PERCH BAKED IN SPANISH SAUCE DEVILED OCEAN PERCH 2 pounds ocean perch fill ets 2 pounds ocean perch fillets I lh teaspoons salt % cup chopped onion Dash pepper 3 tablespoons butter or other fat, melted 1 tablespoon prepared mustard 2 tablespoons flour % cup chili sauce 2 cups canned tomatoes 3 tablespoons chopped onion % cup chopped green pepper % teaspoon Worcestershire sauce 1 teaspoon salt 112 teaspoon sugar Skin fillets and sprinkle with salt and pepper. Dash pepper Roll each fillet and fasten with toothpick. Place 1 bay leaf rolls in a well-greased baking dish. Combine 1 whole clove rema ining ingredients and spread on top of fi h rolls. Bake in a moderate oven, 350 0 F., for 2:"5 to Cook onion III butter until tender. Blend in 30 minutes or until fi sh flakes easily when tested flour. Add remaining ingredients except fillets, with a fork. Garnish and se n e hot. Serns (i. and cook until thick, stirring constantly. Remove bay leaf and clove. Arrange fillet s in a well OCEAN PERCH CREOLE greased shallow baking dish and cover with sauce. 2 pounds ocean perch fillets Bake in a moderate oven, 350 0 F., for 25 to 30 14 cup butter or other fat minutes or until fish flakes easily when tested "ith :2 tablespoons flour a fork. Garnish and serve hot. Serves 6. ~ cups tomato juice :2 tablespoons chopped onion 3 tablespoons chopped pimiento 112 teaspoon salt Dash pepper Rice ring
Skin fill ets and cut into I-inch pleces. ~relt butter, blend in flou r, and add all remaining in gredients except ri ce. Cook, stirring occasionally, CURRI ED OCEAN PERCH about 15 minutes or until fish flahs easi ly 2 pounds ocean perch fillets when tested with a fork. Ser ve hot in !, ]('P rlllf!. 1 cup boiling water Sen 'es 6. lh cup chopped onion % cup chopped celery OCEAN PERCH AND EGGS 2 tablespoons chopped parsley 1 ponnd ocea,n perch fillets % cup butter or other fat, melted ljz teaspoon salt 3 tablespoons flour lh cup chili sauce 1 teaspoon salt 6 eggs, separated Dash pepper ljz teaspoon salt I lh teaspoons curry powder Dash peppel' 1 cup milk 14 teaspoon paprika Rice ring Skin fill ets and place in a well-greased, shallow 2 hard-cooked eggs, chopped baking dish. Sprinkle with salt and coyer with Skin fillets and cut into I-inch pieces. Simmer chili sauce. Bake in a modera,te oYen. ;~50 ° F., fish in water for about 10 minutes or until it flakes for 20 to 25 minutes or until fish flake easily easily when tested \vith a fork. Cook onion, celery, when tested with a fork. Beat egg whites until and parsley in butter until tender. Blend in flour stiff but not dry; add seasonings. Spread on fish and seasonings. Add milk and fish mixture; cook and top with slightly beaten egg yolks. Continue until thick, stirring constantly. Serve in a rice baking for 8 to 10 minute or until egg mixture i ring and garnish with chopped egg. Serve 6. set. Garnish and serve immediately. Serves 0.
5 OCEAN PERCH TURBANS
~ pOll II d S O('PH II IP 1'(' h fi lI ('ts I tPHSP()OIl salt Dash PPPP'I' Bl'pad .... llIllillg I I ('II P bllt t PI' 01' 0111('1' fat. III 'Itl'd :~ sli('P"" ha('oll
,'kill lilll'l.., alld SI'r1llklp bolh . iell' with . Illt
alld pl'PPl'I'. 1.111<' I:! \I ('II-gl'('a l'eI lIIuOiIl tin with till!'I ..... o\'pl'lappillg l'lld of flilpl . I 1111'(' hall of sl IIl1in/! in ('('11\1'1' of l'1\('h. Bl'u .... h top .... with bUll " alld pla('p 1 I 11('(' of J,:u 011 on I'llI'll. Bakl' in a 1l10tl('Jalp ()\'('Il, :l.-,() F .. for ~-) 10 :~() 1l1illlll 01' IIllt il li .... 11 flakp t'lhil.' \\ h('11 It' I('el wit II a fOl'k. ~('I'\ (' 011 a lIot pial t(','. pia ill 01' \\ itll a lUII'. Placing fillets in muffin tins ~1'1'\l' Ii.
Bread Stuffing :\ labl(, POOll 'hopllI'd 0111011
;1 1 ('ul' ('hoPl d l'1'll'l'Y Ii lill,lp"I)('OIl hllttl'l' 01' otllt'1' fat, IlIpltl'd I Il'a"pooll ".Ilt f)a,,11 IIl'Pppl' I Il'a""poon t IIYIlI(, . ""a/!p. 01' "11\ OJ.' "p,honlllg q lIa 1'1 day-o ld bl'l'lul ('I'lIll1h"
Cook ollioll and ('plpI'Y ill huttt'1' for about 10 11Iillllll''' (II' II III il t(,II(lpl'. ('olltllllll' all ill/!I' !Ii Ilt : lIIix thorou/!hly. If :-.tlltlill/! "P(,1ll \ ry dry. add Placing stuffing in turbans I tilhlp"pO(l1l wat r. milk. or fi"h tot'k to Illoi. tell.
Ocean Perch Turbans
6 GREEN PEPPERS STUFFED WITH OCEAN OCEAN PERCH KABOBS PERCH 2 pounds ocean perch fill ets 2 pounds ocean perch fillets 1 teaspoon sa It 6 large green peppers Dash pepper 6 tablespoons diced bacon G sl ices bacon 3 tablespoons chopped onion 4 tomatoes 1,4 cup chopped celery 1,4 cup French dressing 1,4 Clip chili sauce Cut fillets into strips about 1 inch wide and 4 1 teaspoon salt inches long. Sprinkle with sa lt and pepper; roll. Dash pepper Cut bacon into squares and tomatoes into eighths. 2 tablespoons butter or other fat, melted Using long skewers. alternate a roll of fi sh. square % cup dry bread crumbs of bacon. and tomato section , until skewers are Skin fill ets and cut into % -inch pieces. Cut a filled. Brush with French dressing. P lace on a thin slice from the top of each pepper and remove preheated. greased broiler pan about 3 inches from seeds. Simmer peppers in boiling sa lted water for the source of heat. Broi I 0 III i nutes; tum. and 10 to ] 2 minutes or until almost tender. Drain. brush with French d ressillg; co nt inue broiling Fry bacon until crisp; add onion, celery, chili !) to 6 minutes longer or ulltil brown. Senes n. sauce, seaso nings, and fi sh. Simmer about 10 min utes or until fi sh flakes easily when tested with a OCEAN PERCH POT A TO PUFFS fork. Fill peppers with fi sh mixture. Combine :2 cups fl aked ocean perch (p. :2) butter and crumbs; sprinkle 0\"('[" top of peppers. 1 cup mashed potatoes Place in a well-greased baking dish. Bake in a 1 tablespoon butter or other fat. melted moderate oven. 350 0 F., for :20 to 25 minutes or % Clip milk. sca lded until brown. Garnish and sene hot. Serves 6. % teaspoon salt DLlsh pepper ;~ eggs. sepa rated 1 tablespoon chopped ollion :2 tablespoons chopped parsley OCEAN PERCH AND CHEESE SOUFFLE Combine potatoes. butter. milk. seasonings. and egg yolks. Beat until li ght. Add onion. parsley. 2 cups flaked ocean pei'ch (p. 2) 3 tablespoons butter or other fat and fish. Fold in stiffl y beatell egg whites. POUl' into () well-greased individual casseroles. Placl' 3 tablespoons flour in a pan of water and bake in a moderate oyen. ]12 teaspoon salt :350 0 F .• for ;~o to 35 minutes or 1I11 til h]'()\\'I1. Dash pepper 14 teaspoon Worcestershire sauce Garni sh and se rve hot. Serws H. 2 or 3 drops tabasco sauce % cup milk CREAMED OCEAN PERCH 4 eggs, separated :2 cu ps flaked ocean perch (p. :2) % cup grated cheese ;3 tablespoons butter or other fat :3 tablespoons fl our Melt butter; blend in flour and seasonings. 1% cups milk Add milk gradually, and cook until thick and 14 teaspoon salt smooth, stirring constantly. Stir a little of the Dash pepper hot sauce into beaten egg yolks; add to remaining Toast cups, patty shells. or toast sauce, stirring constantly. Blend in cheese and fi sh. Fold in stiffly beaten egg whites. Pour Melt butter, and blend in flom. .\d<1 milk into a well-greased casserole. Place in a pan of gradually, and cook until thick and slllooth. sti r water and bake in a moderate oven. 350 0 F., for ring co nstantly. Add seasoni n~s and fish . Heat. 40 to 45 minutes or until cooked in the center. Serve in toast cups. patty shells. or on toast. Garnish and serve immediately. Serves 6. Garnish and serve hot. Serves n.
7 OCEAN PERCH LOAF
1 fltlalt flahd ocean pen'h ( p. ~) :1 ('ups soft bread cube: 11 :! I ablespoon,' choppec\ pal'Sley ~ tablespoon: (' hopp cl onion 1 lea;..poon salt ])a;..h c'ayt:'nn Cubing bread I:.! lea.poon cel ry , alt :l .. cu p mi lk ~ eggs. bea ten 1 tablespoon lemon juice :~ table;..poon;.. hutter or other fat. melted
('ollll)int:' all ingredient Adding flaked fish Ocean Perch Loaf 8 OCEAN PERCH AU GRATIN OCEAN PERCH AND VEGETABLE PIE 2 up flak d ocean p rch (p. 2) 2 up flak d an r 'lI p. ~ ~ cup chopped !!reen pepper 2 tabl poon butt r or th r fat 2 tabl poon butter or other fat, melted 2 tabl p n flour 2 table poons flour ~ tea p n alt 1;2 tea poon alt Da h p pp r ash pepper 1 can conc ntrat d veg tab I up 1 cup milk % can water 1;2 cup grated chee e 1 up pa try mix 2 table poon lemon juice 2 table poon butter or other fat, melted Melt butter; blend III fl ou r and ~ u.ollinl-."" 1;2 cup dry bread crumbs Add soup and water; k until thick, SIIITIJlj! con tantly. Add fi h. Pour into a w ll -j! r(,11 (><1 ook green pepper in butter until tender. ca erole. Prepare pa try a dir ct(> l. Co\' I' Blend in flour and easonings. Add milk gradu cas erole with pa try. Bak in a hot OYeIl, 4;)0 all y and cook until thick, stirring constantly. Add F., for 20 to 25 minutes or until brown. SHY\,>. Ii. cheese, lemon juice, and fish. Place in a well grea ed casserole. Combine butter and crumb ; prinkle over ca serole. Bake in a hot oven, 400 0 OCEAN PERCH CASSEROLE F., for 15 minutes or until brown. Garnish and 2 cups flaked ocean perch ( p. 2) erve hot. erves 6. ],4 cup diced bacon ~ cup chopped onion 2 cups canned tomatoe % tea poon alt Da h pepper 2 cups cooked rice 2 tablespoons butter or other fat, melted % cup dry bread crumb Cook bacon until lightly brown ; add oniol ,lind cook until tender. Add tomatoe, ea onilll-."', ri('p, and fi h. Place il a well-grea d ca erolt'. ('0111- bine butter and crumb, sprinkle oyer ('ll roll' OCEAN PERCH PIE 0 Bake in a hot oven, 400 F., for 15 to :!() II 11 IIII' 2 cup flaked ocean perch (p. 2) or until brown. Garni hand ene hot. :-\PI\ t· ... ti large. onion, liced 2 table poons butter or other fat, melted OCEAN PERCH CLUB SANDWICHES 2 tablespoon flour % tea poon salt 2 cups flaked ocean perch ( p. 2) Da h pepper 1 cup andwich pread l Y2 cup milk Da h alt 2 cup dic d ooked potat Da h pepper % cup grat d he 1 Ii buttered toast 1 cup pa try mix 4 hard- ooked eg , }iced 6 lettuce leav o k onion in butter until t nder. Blend in fl our and a onin . Add milk , he, and fi h. Pour into a w ll-QT d arrang eCTg, lettul' and rPlllUII11I1 T alllh\ I!'h I' 1. Pr par pa tr a dir ted. pread betw n oth r ::;lict'. F ten la~ pr-., to- ca erole' ith pa tr. Bak in a hot 0 gether with toothpick::-. 'ut illto quartp!'.. 71r- F., f r to minut r until brown. ni h nd ene. rv 9 HOT OCEAN PERCH SANDWICHES 1 pound ocean perch fill ets 1 egg, beaten % teaspoon sa lt Dash pepper liz cup dry bread crumbs 6 finger rolls 2 tablespoons pickle relish liz cup chopped onion 3 tablespoons mayonnaise or salad dres ing 1 tablespoon prepared mustard 6 slices tomatoes, cut in half 1)1 teaspoon salt Dash p€pper Breading fillets Combine egg, salt, and pepper. Dip fi sh in egg and roll in crumbs. Place fi sh in a heavy frying pan which contains about one-eighth inch of fat, hot but not smoking. Fry at a moderate heat. vVhen fi sh is brown on one side, turn carefully and brown other side. Cooking t im e is about 10 min utes, depending on thickness of fi sh. Drain on absorbent pap€r. Cut rolls in half, and remove some of the soft inside center. Combine reli sh, oni on, mayonnaise, and mustard; spread on roll s. Place fried fish on roll s. top with tomatoes, and sprinkle with salt a. nd pepper. Replace tops. vVrap ea ch sa ndwich in wax paper. Heat in a moderate oven, 350 0 F., for 10 to 12 minutes or until heated through. Serve hot. Serves 6. Making sandwiches Wrapping sandwiches Hot Ocean Perch Sandwiches 10 * u.s. GOVERNMENT PRINTING OFFICE : 1965 0-776-989