14 American Fisheries Society 



been made for the release of the methods at once. Methods for 

 canning various fishes of other sections, such as the black drum, 

 crevalle and menhaden, should be developed and improvements 

 in existing methods made. 



Experiments and demonstrations in fish cookery. — In the 

 experimental kitchen, skilled domestic science workers have been 

 determining the best methods of preparing new or little known 

 fish and fishery products for the table. Among those receiving 

 attention are groupers, black drum, menhaden, rockfishes, sea 

 mussels, sharks, squid, tullibees, whale, whiting and the roes 

 and buckroes of fishes. This information is for the use of the trade 

 and the consumer. 



In addition, practical lectures and demonstrations in the best 

 and most economical methods of preparing and cooking fish have 

 been given at various centers throughout the United States. 

 In the course of a year, some 125 demonstrations were given 

 and about 15,000 housewives were reached directly and many 

 more indirectly. Housewives have been taught the value of fish 

 in their dietary and the relative merits of many little known 

 varieties. They have been encouraged to buy fish in the round, 

 the viscera alone being removed, and to use the head, trimmings 

 and bones, parts usually richest in flavor in making soups and 

 gravies. Many of these fishes were purchaseable for from five 

 to twenty-five cents less per pound than those the housewife was 

 accustomed to buy and the additional saving of waste parts has 

 meant real economy to the frugal homemaker. In place of the 

 frying pan, the hot-oven method of cooking has been advocated. 

 This eliminates practically all the unpleasant odors of cooking fish 

 and affects economies in the use of fats and in time in cooking and 

 serving. Through the medium of these lectures and demonstra- 

 tions, many wrong impressions and false prejudices against the 

 use of fish have been dispelled. Judging by the letters and reports 

 from housewives, steward's associations, cafeterias, agents inter- 

 ested in food conservation and demonstration, fish retailers, 

 wholesalers and producers and the publicity given the work by 

 the press, this has been one of the most beneficial activities taken 

 up by the Bureau of Fisheries in recent years. It will be noted 

 that the experimental work of the laboratory kitchen is coupled 

 with practical demonstration in the field. This is important, 



