UJKcn in Seattle' 



1 teaspoon salt 

 1 clove garlic, crushed 

 Dash paprika 



1 cup crushed potato chips 

 '2 cup crushed saltines 

 Lemon wedges 



CRISPY BROILED SALMON 



2 pounds salmon steaks or 



other fish steaks, fresh 



or frozen 

 ''2 cup butter or margarine. 



melted 

 Va cup lemon juice 



Thaw frozen sieaks Cut inio serving-size portions and place in 

 a shallow baking dish. Combine butter, lemon juice, salt, garlic, 

 and paprika. Pour sauce over fish and let stand for 30 minutes, 

 lurning once. Combine crushed chips and sallines. Remove fish, 

 reserving sauce for basting. Roll fish in crumb mixture. Place 

 hsh on a wetl-greased broiler pan. Drizzle sauce over fish. Broil 

 about 5 inches from source of heat for 4 to 6 minutes or until 

 brown- Turn carefully and broil 4 10 6 minutes longer or until 

 brown and fish flakes easily when tested with a fork. Serve with 

 lemon wedges. Serves 6. 



Boston for 'Beair\s an<l-< 



LYONNAISE HADDOCK 



2 pounds haddock fillets 



or other fish fillets, 



fresh or frozen 

 4 cups thinly sliced onion 

 \a cup butter or margarine. 



melted 

 2 tablespoons lemon juice 



Thaw frozen Hllels. Skin fillets and cut into serving-size portions 

 Cook onion m butler until lightly browned. Place 'A of onion on 

 boiiom of a wcll-yreased baking dish, 12x8x2 inches. Arrange 

 fish over onion. Sprinkle with lemon juice, salt, and pepper. Add 

 parsley and dill weed 10 remaining onion; spread over fish. Bake 

 m a moderate oven. .150 F,, for 30 to 40 minutes or until fish 

 flakes easily when tested with a fork. Serves 6. 



1 teaspoon salt 



' K teaspoon pepper 



2 tablespoons chopped 

 parsley 



1 teaspoon crushed 

 dill weed 



71 , 



Appetites Ahoy! 



wherever You Go in the U.S.A. 

 There are Seafoods to Delight 

 Any Gourmet. 3)Wn^ 



, /Cr v"^ /O" 



Bumill© a Mile 



.^^ •=> /=:y 



'■ ■■■■■! 



^ It'sr Mighty Ooodin Mobile 



2 cups fiour 

 2 eggs, beaten 

 2 tablespoons milk 

 1 teaspoon salt 

 Dash pepper 

 Cocktail Sauce 



OYSTER SANDWICH LOAVES 



2 cans (12 ounces each) 1 



shucked oystt^rs, 

 fresh or frozen 

 6 rectangular Italian rolls 

 Ij cup soft butter or 



margarine 

 1 I 2 cups dry bread crumbs 



Thaw frozen oysters. Drain oysters. Slice off lop of each roll. 

 Scoop out the inside to form a basket, leaving about 'i inch of 

 crust all around Spread inside and lops with butter. Place on a 

 cooky sheet, 15x12 inches, Toast under broiler, about 5 inches 

 from source of heat, for 2 to 3 minutes or until golden brown. 

 Combine crumbs and flour Combine egg. milk, and seasonings. 

 Roll oysters in crumb mixture, dip in egg mixiiire, and roll in 

 crumb mixture. Fry in hot fat at moderate heat until br.iwn on 

 one side. Turn carefully and brown the other side. Cooking lime 

 approximately 5 to 7 minutes. Drain on absorbent paper. Place 

 oysters in toasted rolls. Cover with tops of rolls. Heat in a hot 

 oven. 400 P., for 5 minutes. Serve wiih Cocktail Sauce Serves 6. 



From Special Fisheries Marketing Bulletin: 



"A Seafood Tour of the U. S. A. , " 

 U. S. Bureau of Commercial Fisheries, 



