Consuming Thoughts by Fay Strickler Penn State Extension Home Economist For Berks Co. Do you know how you can add even more flavor to an already de licious fish? Dress it up. erf course. Seafood stuffings, or dressings, add variety to fish preparations. A stuffing also serves as an addition al main food in the meal. Stuffings can range from simple to elaborate. They can be easy as a basic bread or vegetable stuffing or can contain shellfish or other meat Celery, onion and spices are among the basic ingredients of most stuffings. Basil, bay leaf. THE CONSERVATIONIST. The proven Great Plains no-till system utilizes a coulter to prepare a mini-conventional seedbed for the openers to place the seed...at the precise depth selected. We lead because we listen. Great Plains See The Dependable Great Plains Dealers Listed Below: Dunkle & Grieb, Inc. R.D. 2 BOX 14 Center Hall, PA 16828 814-364-1421 Greenline Supply Inc. Route 119 North Unlontown, PA 15401 412-439-1234 C.B. Hoobcr & Sons, Inc. Old Philadelphia Pike Intercourse, PA 17534 717-768-8231 Lost Creek Implement, Inc. Rt. 35 Oakland Mills, PA 717-463-2161 dill, oregano, paprika, pepper, sea soned peppers, tarragon, thyme, rosemary, sage, marjoram, cher vil, chives, fennel, ginger and gar lic nicely complement the flavor of seafood. Try commercially available Italian seasoning or lem on and pepper blends or blends created especially for seafood. Pair up any of these herbs, spices and seasonings with butter or mar garine, and you’ll be able to create even more flavor options for your seafood. Always add, omit or vary ingredients to suit your personal taste. Just be sure that flavors do not overwhelm the fish. Stuffed fish recipes sometimes call for sauces. Although they pro vide additional variety, they can often be omitted. You need to make about one half cup of stuffing per pound of fish. If you have extra stuffing, place it in a lightly greased baking dish and cook it along with the fish. Always make stuffings just be fore coorking. Never stuff fish ahead of time, even if you’re go ing to refrigerate it And if you have leftovers, remove the stuff ing and store it and the fish separ ately. Handle stuffings lightly. Place them loosely rather than packing them. Packing will cause them to be heavy and doughy. Most recipes for stuffed fish call for a whole fish. Although these recipes are delicious, you may hear complaints from family members because the head and tail fin ate generally kept on the fish. It is difficult to cut through the drives for transport. D & E Equipment 307 Edgar Avenue Bloomsburg, PA 17815 717-784-5217 Hines Equipment Rt. 28 West, Cresson, PA 16630 814-886-4183 and Rt. 220, Belwood, PA „ 814-742-8171 Norman D. Clark & Sons Main Street, P.O. Box 27 Honey Grove, PA 17035 717-734-3682 Reed Brothers Equipment 13 Petticoat Bridge Road Columbia, NJ 08022 609-267-3363 Lancaster Farming, Saturday, March 25, 1995-B9 backbone, especially if the fish is large. And because of this, the servings are usually not very at tractive. The bones in most stuffed fish are an even bigger nuisance. Because of these problems, you may choose to use only skinless, boneless fillets in stuffed fish re cipes. You can still use the stuff ing recipes in whole fish, if you prefer. Rolled fillets can be fastened with toothpicks for cooking. Or you can roll them and place them in lightly greased muffin tins for easy cooking. If you place stuffing between two fillets, you may want to leave the skin on the top fillet. This holds in moisture. Just remove the CLASSIFIED ADSs PAY OFF! I Lehigh Ag Equipment, Inc. 6670 Ruppsvliie Road Allentown, PA 18106 215-398-2553 Bender Implement 742 Edgewood Avenue Somerset, PA 15501 814-443-4611 Chambersburg Farm Service 975 South Main Street Chambersburg, PA 17201 717-264-3533 Carlisle Farm Service 260 York Road Carlisle, PA 17013 800-447-6829 skin before serving the fish. If you choose to stuff whole fish, you can use either small fish or those weighing up to six pounds. Either remove the head and tail, or leave them on. If you leave the head on, be sure the fish is degilled. Lightly place the stuff ing inside the fish cavity. Fasten with toothpicks, metal cooking pins or sew with heavy thread. Af ter the fish is baked, remove the top skin. As always, remember that you can substitute species. If a recipe calls for flounder and only snap per is available, don’t be afraid to substitute. Just remember to ex change similar species white fish for white fish, lean for lean.
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