Foreword

“And they had a few small fishes: and having blessed
them, He commanded to set these also before them. And
they did eat, and were filled.” Mark 8:7.

N those days fish was an extremely important food and it has
: remained so down through the ages.

Unfortunately, we in Saskatchewan have given fish less con-
sideration than would seem advisable, in spite of the tons of it drawn
annually from our lakes. Of Saskatchewan’s 12,000,000 pound yearly
catch, approximately 95% is exported. Consequently, our per capita
consumption of fish is low.

Fish is not merely a delicacy, adding variety to our meals, but is
also one of man’s essential foods. It is important as a protein food,
the protein being vitally important in the building of the body and
also important as the mature body requires replacements for worn-out
parts. The protein is almost completely digested and used. Fish also
contributes important minerals and vitamins. It is introduced early
into the diet of the invalid.

Foods are like people—they must be handled with care if they
a:e to contribute their best. Fish is no exception. Careful prepara-
tion is necessary, for poor cocking can ruin any type of fish—both its
palatability and its food value.

Our Saskatchewan fish market affords a great variety of oppor-
tunities for nutritious, delicious meals—meals that will be enjoyed by
everyone in the family. The recipes and other data compiled by
Mrs. J. L. Phelps for the “Saskatchewan FISH Cookery” meet a most

important need.

I am sure that this booklet will be appreciated by every home-
maker and mealmaker in Saskatchewan.

JEAN ODDIE, |

Provincial Nutritionist.

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