FISH SALADS

WJ ost fish salads are hearty enough to be

served as the main course of the meal. When cooking fish for
salads, follow the directions given here.

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To Cook Fish for Salads

Cook in Boiling Water

Measure thickness of piece of fish and place on a sheet of
dampened parchment paper or greased aluminum foil.

Season with salt and pepper. If desired, add 1 tablespoon
each of chopped celery and onion.

Wrap in parchment paper or aluminum foil. Draw up
corners of parchment paper, pouch fashion and tie with
string; or wrap fish in envelope of greased aluminum
foil. Make double fold in top and at edges and pinch
folds to make water-tight.

Cook in boiling water. Cover container and when water
returns to the boil, time the cooking period. Allow
10 minutes cooking time for each inch of thickness
if fish is fresh and about 20 minutes for each inch of

thickness if fish is frozen.
Chill and flake.

Oven Steam

Measure thickness of piece of fish and place on greased
aluminum foil.

Season with salt and pepper.

Wrap in aluminum foil. Fold foil over fish in a drugstore
wrap. Secure open edges with double folds to make
package water-tight.

Bake in a very hot oven (450°F. to 500°F.) on a baking
sheet or in a shallow pan. Allow 10 minutes cooking
time for each inch of thickness if fish is fresh and
about 20 minutes for each inch of thickness if fish
is frozen, plus additional cooking time for heat to
penetrate foil and fish. An extra 5 minutes for fresh

fish and 10 minutes for frozen fish is recommended.
Chill and flake.