122 



THE FISHING INDUSTRY 



TABLE IV 



FOOD VALUE PER SHILLINGSWORTH OF DIFFERENT 

 FISHES 



method of cooking. A full-flavoured fish like the 

 mackerel lends itself to a variety of methods of cooking, 

 equally good results being obtained by baking, grilling, 

 frying in fillets or boiling. The plaice, sole, ling, hake, 

 mullet, and turbot are essentially fish for frying, while 

 cod, haddock and whiting are best boiled. To prepare 

 a fish for the table requires considerable skill, but it is 

 an art that, once acquired, can be used to render even 

 what are regarded as inferior varieties both wholesome 

 and palatable. In this country, fishes have long been a 

 neglected form of food. They have a high food value, 

 they are easily digestible, and are cheap and plentiful. 



