- 





England. To obtain the frozen fish at its best the housewife should 

 buy it still "in the frost" and thaw it in cold water immediately 

 before using. 



"Barbecued" sablefish is one of the most delicious of sea foods. 

 The fish is kippered or lightly pickled and smoked and in that con- 

 dition, if kept cool and dry, will keep perfectly for 10 or 12 days. 

 As the frozen fish may be thawed and then barbecued this product 

 should soon be available everywhere. The fish is also excellent 

 salted, and as it does not rust, although fat, there shoulcl be a broad 

 market for it in that state to the mutual advantage of the fisherman 

 and the consumer. 



The culinary experts whose recipes follow advise that the fish 

 should not be allowed to stand unduly long in water, and that it be 

 handled carefully in cooking, as the flaky character of the cooked 

 flesh causes it to break apart readily. 



All fish meals should include green vegetables, and this is particu- 

 larly important with rich, fat species like the sablefish. Miss Rausch 

 suggests the following examples of inexpensive fish dinners: 



(1) (2) (3) 



Boiled sablefish, Fried sablefish, Baked sablefish, 



Boiled potatoes, Tomato sauce, Stewed tomatoes, 



Parsley sauce, Escalloped potatoes, Celery, 



Spinach, Cold slaw, Lettuce salad, 



Tomato salad, Apple pudding, Cranberry pudding, 



Baked apples, Coffee. Coffee. 

 Coffee. 



SIMPLE RECIPES. 



1. Sablefish hash. a — One cup cold, cooked fish chopped with 1 cup cold, cooked 

 potato. Season with salt and pepper. Fry in salt pork or bacon drippings, 

 or in butter. 



2. Fried sablefish. — Slice fish 1 inch thick; roll in cracker meal. Fry in 

 butter or lard until well done. Very nice served with Saratoga chips and 

 sliced lemon. 



3. Fried sablefish® — Wipe dry, sprinkle with salt and pepper. Dip in flour 

 or corn meal. Fry in hot fat (either butter or good drippings of salt pork) 

 being sure that the fat is very hot before putting in the fish. For broiling 

 or frying do not cut slices thinner than 1 inch as they will break when turned. 

 Use a pancake turner to turn slices. 



4. Broiled sablefish. - — Wipe dry, season well, place under gas broiler with 

 oven door open. Do not cook too near heat as this causes it to become tough. 

 Pour off the fat as it fries out. When one side is browned, turn and cover the 

 unbrowned side with coarse bread crumbs. Cook until a golden brown. 



5. Boiled or steamed sablefish? — Four pounds of fresh fish. Rub with salt 

 and wash in fresh water. Place on fire one-half gallon of water with 2 onions, 

 4 cloves, 2 bay leaves, one-half cup of vinegar, and tablespoonful of dry salt. 



" Contributed by Miss Mary F. Rausch, department of home economics, University of 

 Washington, Seattle, Wash. 



6 Contributed by J. C. Grant, chef, Arctic Club, Seattle, Wash. 



