CoD
OCEAN PERCH
HADDOCK
COHO SALMON
HALIBUT

CHOOSE FISH FOR VARIETY AND ECONOMY

Fish and sea food provide a variety of nutritive factors. They are rich in

protein, minerals and vitamins, and some varieties also provide a quantity of fat.

Since fish is a perishable food it should be cared for properly. If the fish
is not cooked as soon as received it should be wrapped in waxed paper or covered
closely to prevent loss of juices, and kept in a very cold place. Frozen fish should
be kept frozen until ready to use. If too stiffly frozen to handle, as for stuffing

or rolling, it may be partly, but never completely thawed.

To retain full flavour and delicate texture when using the oven, fish
should be cooked quickly in a very hot oven of 450°F. to 500°F. Allow 10
minutes per inch thickness for fresh fish and about 20 minutes per inch thickness
for frozen fish. When the fish takes on a creamy colour and flakes may be

easily separated, but are still full of juice, it is sufficiently cooked.