20—Lancaster Farming. Saturday. September 13.1969 Fish - A Delicious Bargain By Mrs. Richard C. Spence Delicious, low in calories, high in food value and easy on the budget sounds like a perfect food, doesn’t it? Since seafoods are also easy to prepare in an almost endless variety of ways, they’re bound to be family-pleas ers. Fish cookery is simple and easy if you keep these few point ers in mind. Sait before cooking to bring out the flavor. Cook quickly and for as short a time as possible. Cooking too long draws out the natural juices; the fish shrinks and dries out. Fish is done when it’s forktender, separates from the bones and flakes easily. Serve immediately on a warmed platter. Almost any kind of fish is de licious fried or broiled As a rule, fat fish, such as salmon or shad, are most desirable for bak ing, broiling and planking be cause their fat content will keep them from becoming dry It is preferable to boil and steam lean fish, such as flounder, halibut and swordfish, since their flesh is firm and will not easily fall apart while cooking. To broil or bake a lean fish, Garber Oil Co. Texaco Heating Oil Burner Sales & Service MOUNT JOY, PA. Ph. 653-1821 SAVE AT BOB’S Save Rite market 743 S. BROAD ST. LITITZ, PENNA. Honrs: Mon. thru Sat. 9 to 9 Sunday 9 to 5 Gas Lite Naphtha We have a very satisfactory fuel for gasoline lanterns and can save you money in barrel lots We deliver with tank truck and pump it into your tank. Also tank truck delivery of home-heating oils, kerosene, diesel oil, gasoline foi trucks & tractors, etc OIL SPACE HEATERS SIS AX KRAFT for silos W. L. Zimmerman & Sons Dial 717-768 3131 Intel com se Penna FOR THE FARM WIFE AND FAMILY baste frequently with melted fot. Both kinds are suitable for frying. Smce there are only a few basic rules for fish cookery, add variety by using different cook ing methods fish doesn’t al ways have to be fried. Try adding your favorite stuff- shiny skin. Fish eyes should stick ing the next time you bake fish; out and be clear and bright; gills bread and oyster stuffing are should be red and not slimy, standbys To stuff fillets, put the Frozen fish must be kept at stuffing - between two fillets. Or, O-degrees F. or lower for high dip the fillet or steak in lemon quality. A brownish tinge to the juice and grated onion before flesh or a strong odor both indi baking. A lemon-parsley sauce cate poor quality. Look for fish poured over broiled fish steak that’s solidly frozen and wrapped will add color and flavor. in packaging that keeps out both You can improve the flavor of air and moisture. New Holland FARMERS FAIR OCT. I-2-3-4 Send this coupon for entry number Name Address Other Exhibits . □ Livestock * □ Crops . □ boiled fish by cooking in a liquid Odor will also help you choose seasoned with lemon juice,,flsh good shellfish a miM'odbrlf stock or court boulll«n.AMeh, 1 sign of good catlng/Slwckcd brfght colored sdlfcc *wirr add oysters should be pWmp and flavor excitement too. expert- cicamy with some clear liquid ment with Hollaityqlse, but not too much Cooked crab creole, cucumber, egg. Spanish and lobster arc bright red: cook and mushroom sauces for varic- ui shrimp should also have red ty. Use them on broiled or bak- color in the shells, od fish, too. Fish will spoil quickly unless Garnishes provide contrast and you handle it with caie and keep add appeal to fish dishes. How it under refrigeration until used, about sliced lemon, parsley, she- Fresh fish should be wrapped in ed tomatoes, watercress, sliced an air-and-moisture-tight paper hardcooked eggs, or any colorful or put in a tightly coveied dish sliced pickles? Spices that go and kept in the coldest part of well with fish include basil, bay, the refrigerator below 40-de marjoram, saffron, savory, tar- gvees F. Store fresh shell-fish at ragon and thyme. temperatures near 32-dejgrees Fish chowder, shrimp cocktail. F: fish goes down markedly in lobster thermidor, clam pie, oy- quality even in an hour or two ster stew or scalloped oysters >f tbe temperature goes any high are only a few of the time-tested, er family-pleasing ways to serve Keep fiozen fish in the un seafood. opened package until you’re rea- There are no Federal stan- dy to cook it. Storage life de dards or grades for fresh fish; pends on your freezer or refrig however, many frozen fish pro- erator; you can store frozen fish ducts are graded. Although four for a week in ice cube compart grades are available—A, B, C and ments, a month in across-the-top Substandard —the wisest choice freezer units, and six months in is usually the top grade A. For separate freezing units. Of good quality fresh fish every time course, keep frozen fish solidly select those with firm flesh and frozen and - don’t, refreeze fish once it’s thawed. You can cook fish without thawing it first if you allow enough additional cooking time. But if you’re going to bread, fry or stuff the fish, it’s more convenient to thaw first. Thaw ing at refrigerator temperatures of 40-to 45-degrees F. is* the rec ommended method Keep the fish at this temperature until it SPECIAL VALUES BED BLANKETS $7 IF IRREGULARS 72” x 90” 4 Colors . I J 5% Polyester, 45% Rayon, 10% Acrylic u ROUND SILAGE COVERS 14 Ft $3.70 eo. 16 Ft. .... $4.20 ea. 20 Ft. .... $5.65 eo. " MEN’S MAVERICK PANTS $7 an Bronze Color THIS WEEK'S SPECIAL LADIES’ AND CHILDREN’S SUMMER GOWNS AND PAJAMAS Reduced For Quick Sale % s ‘ Clothing, Shoes, Housewares, Hardware and , General Merchandise GOOD'S STORE 1 mile North of Route 23 Along Route 625 R. D. 1, East Earl, Penna. Ph. 215-445-615 S if easy to handle; a oneiwund (lUti wll take iboiHlfi'hours to thaw. The quickest way. Ift Jhaw fish Is to put them under cold lunning water. You can put whole or drawn flsh down in the water, but leave fillets and steaks In the package while thawing. Cold water will take about half an hour to thaw fillets and sleaks. Thawing flsh at room temperature is not recommend ed. The thinner parts of the fish thaw faster than the rest and they can begin to spoil if you leave the fish out too long; BAKED FISH ROMAN# Z pounds fish fillets, %-wch thick, fresh or frozen 1 teaspoon grated lemon peel 3 tablespoons lemon juice Salt and pepper 1 can (8 ounces) tomato sauce 1 tablespoon instant minced onion Vt teaspoon oregano, crushed V» teaspoon sugar cup grated Romano or Parmesan cheese 2 tablespoons snipped fresh parsley Thaw fish, if frozen. Grate peel from lemon before preparing juice. Dip fillets in 2 tablespoons lemon juice; season-with salt and pepper. Place in -greased, shallow baking dish; .bake, un covered, at 425 degrees for 15 minutes. Remove from oven: drain off excess liquid. Reduce heat to 375 degrees. Meanwhile, combine grated peel, remaining (Continued on Page 2t>
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