Enliven meals with seafood cooke
gy f AUREL SCHAEFFER
Berks County Reporter
LEESPORT, Pa. - Ad
ressing well over 100
romen and a group of
ocational-technical school
tudents, Arlene Joyce,
ome economist for the
rational Bureau of Com
icrcial Fisheries,
emonstrated some of the
lany ways to prepare
•afood on March 1 at the
erks County Agricultural
enter, here.
Mrs. Joyce, also a dietition
and seafood consumer
specialist, prepared several
seafood dishes with the aid of
Fay Strickler, Berks County
Extension home economist,
and Judy Witmer, nutrition
aid supervisor, during her
presentation. After the
program, the prepared
dishes were sampled by the
audience.
When advising the group
on purchasing seafood, Mrs.
Joyce said to look for fish in
season because the price is
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more reasonable and the fish
will be fresher at this time of
the year than at others.
“Look for pink gills, clear
and bulging eyes, and feel
the fish to see if the flesh is
firm and fresh - it should
spring back when touched,”
she said.
“Fish is a perfect protein
food which is easily digested
and low in calories, she
continued, “fresh, frozen, or
canned.”
Mrs. Joyce showed that
fish is versatile - it can be
used as an appitizer, main
entree, or even as a break
fast food, “Try something
different,” she added.
The • seafood specialist
emphasised the use of
herring. Herring is an
economical fish which is just
coming onto the market in a
form suitable to be used on
the dinner table. “Herring is
always thought of as being
smoked or marinated, but it
is a very good fish to cook
with,” Mrs. Joyce stated.
In continuing, the
specialist said that several
kinds of fish can be used for
the same recipe, “You don’t
necessarily need the kind of
fish which is specified in the
list of ingredients,” she told
the women.
In preparing the seafood
dishes, she demonstrated
her point by substituting
several kinds of fish other
than what the recipes called
for .
Mrs. Joyce also gave the
women some cooking tips.
The specialist stressed the
use of all the liquids which
drained from the fish
because they were full of
nutrients. Continuing, she
said, “Use the carcass and
the skin to make a fish stock
if you are going to fillet
them, if not, it is better to
leave the head and tail on the
fish until after it has been
cooked to help retain the
moisture.” The head and tail
can be removed after
cooking if desired. Over-
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Judy Witmer, (left), nutrition aid sutner specialist, display some of the
supervisor; Fay Strickler, (center) dishes Ms. Joyce created at a seafood
Extension home economist; and seminar, recently.
Arlene Joyce, (rights seafood con-
Lancaster Farming, Saturday, March 12,1977—31
cooking the fish was also
discouraged.
Mrs. Joyce then demon
strated how to prepare squid
for cooking. She then
proceeded to tempt everyone
present to try some squid
which was already prepared.
After the cooking
demonstration, three short
films from the Bureau of
Fisheries were shown. They
were entitled: “Versatility
of Form”, “Appitizers”, and
“Fish for Breakfast”.
The following are some of
the recipes Mrs. Joyce
prepared:
PORTUGUESE
FISHERMAN STEW
2 lbs. striped bass fillets oi
other fish fillets, fresh oi
frozen
1 tablespoon margarine oi
butter
1 cup chopped onion
1 clove garlic, crushed
2 cans (1 lb. size) tomatoes,
undrained, cut up
3 cups water
1 teaspoon leaf basil
1 teaspoon leaf thyme
V* teaspoon crushed red
pepper
1 teaspoon salt
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