Smoked Salt

PLACE OF SALT AND DIET smoked fish .-- In areas where fresh fish can be obtained or the seasons when they are scarce everywhere, the housewife will do well to use salt and smoked fish. These varieties of fish not only giving him a chance to change the regime, but it will provide a more economical price, food, pound for pound, contains more food than the fish even when fresh. Although some varieties of smoked and salted fish can be obtained in all communities, the housewife will do much to bring offers to the community by asking them from the broker. When the broker knows that there is a demand for some types, it will make an effort to ensure that desired varieties.

SALT refresh and smoked fish .-- The kitchen salt and smoked fish is not a difficult question, but it is always cool the fish before any other cooking method can be implemented. This involves placing the fish in a large quantity of water and allowing it to stand until enough salt was extracted according to the taste. Some types of fish are so salty they need considerable dip, while others only need a little refreshing. However, it is generally advisable to change the water several times. If one wants to expedite the extraction of salt, the fish should be raised above the bottom of the tank through a mesh or clean several sticks. In the case of fish very thick, it can make several slits in the flesh to allow the salt to pass more easily.

CREAM .-- Since COD cod is a fish rather dry, containing little fat, it is usually combined with other foods to make it more appetizing. In the case of cod in cream sauce, cream provides the nutrients in which the fish is missing and at the same time gives a very palatable dish. When the cod is prepared in this way, baked potatoes are usually served with it.

To make the cream of cod, refresh the required amount of cod by pouring warm water on it. Shred the fish by breaking into small pieces with your fingers. Drain water, add warm water, and let the fish stand up to what it is not too salty. When it is sufficiently cooled, drain all water. Melt a little butter in a pan, add fish and sauted until lightly browned. Make a medium white sauce and pour over the cod. hot with boiled potatoes and serve.

BALLS OF COD .-- Another great way to serve cod is to combine it with mashed potatoes, making these balls, and fry in deep fat. These give variety to your meals and also the opportunity to serve a nutritious food.

Refresh Cod, as explained in the article. 61, then slice very thin. Add an equal amount of freshly cooked hot potato that has been a ricer for mashed potatoes or a fine. Mix thoroughly and, if necessary, season with salt and pepper. Form balls and fry in deep fat. Drain well and serve hot.

Stir SALT MACKEREL .-- When a dish is very tasty offer a change from usual daily routine of meal is desired, stir-fried salt mackerel will be found very satisfactory.

Freshen salt mackerel, which must be jumped by putting it in a saucepan, cover it with cold water. Place this on the fire, and allow the water to heat to nearly boiling point. Pour off the water, and cook fish in butter fat or other until they are golden. If desired, pour a small amount of thin cream on mackerel, just before removing from pan, let it heat, and serve as a sauce with the mackerel.

BAKERY FINNAN HADDI .-- When the haddock is cured by smoking, it is known as the smoked haddock. As fish has such great thick flesh, it is very good for cooking. Other methods of cooking can, of course, be applied, but none more sati.