Fish Recipes Guide

Fish Recipes- Quickly Information

FISH provides another class of high-protein or tissue-building food. As this term is generally understood, it includes both vertebrate fish that is, fish having a backbone such as salmon, cod, shad etc. and many other water animals such as lobsters, crabs, shrimp, oysters and clams

As is well known, fish is an extremely perishable food. Therefore, when it is caught in quantities too great to be used at one time, it is preserved in various ways. As such methods are usually carried out in the locality where the fish is caught, many varieties of fish can be conveniently stored for  long periods of time and so distributed as to meet the requirements of the consumer.

COMPOSITION and CLASSES OF FISH

In general, the composition of fish is similar to that of meat, for  both of them are high-protein foods. In fish, as well as in shell fish, a very large proportion of the food substances present is protein. This proportion varies with the quantity of water, bone, and refuse that the particular food contains, and with the physical structure of the food. The varieties of fish that contain the most fat deteriorate most rapidly and withstand transportation the least. Fish containing a large amount of fat such as salmon, turbot, eel, herring, halibut, mackerel, mullet, butterfish and lake trout have a more moist quality than those which are without fat such as cod.

Classes of Fish

According to the quantity of fat it contains, fish may be divided into two classes, Dry, or lean fish, and Oily fish. Fish may also be divided into two classes, according to the water in which they live, fish from the sea being termed ‘salt-water fish’, and those from rivers and lakes are ‘fresh-water fish’.

FOOD VALUE OF FISH

The total food value of fish, as has been shown, is high or low, varying with the food substances it contains. Therefore, since weight for  weight, the food value of fat is much higher than that of protein, it follows that the fish containing the most fat has the highest food value. Fat and protein, as is well known, do not serve the same function in the body, but each has its purpose and is valuable and necessary in the diet. So far as the quantity of protein is concerned, fish are valuable in their tissue-forming and tissue-building qualities. Nutritive value of fish may be lost in its preparation, if proper methods are not applied. To obtain as much food value from fish as possible, the various points that are involved in its cookery must be thoroughly understood. When the value of fish as a food is to be determined, its digestibility must receive definite consideration. Much depends on the way it is cooked. The ease with which fish is digested is influenced largely by the quantity of fat it contains. In addition to the correct cooking of fish and the presence of fat, a factor that largely influences the digestibility of this food is the length of the fibers of the flesh. It will be remembered that the parts of an animal having long fibers are tougher and less easily digested than those having short fibers.

PREPARATION OF FISH for  COOKING

It is important to determine whether or not fish is fresh. Fish should not give off any offensive odor.

The first step for  cleaning fish consists in removing the scales. With the fish scaled, proceed to remove the entrails. Then cut off the head, fins and tail if desired and wash it in cold water. Many recipes require fish to be cut into fillets, that is, thick and flat slices from which the bone is removed.

The fish which is now properly prepared, may be cooked at once or placed in the refrigerator until time for  cooking. Salted slightly inside and out, it should be kept in a covered enamel or porcelain dish and then put in the compartment of the refrigerator from which odors cannot be carried to foods in the other compartments.

METHODS OF COOKING FISH

Fish may be boiled, steamed, baked, fried, broiled or sauted. The effect of these different methods is exactly the same on fish as on meat, since the two foods are the same in general construction. The cookery method to select depends largely on the size, kind, quality and flavor of the fish

Some quite a few recipes you can make on the go if the baits you brought with you aren’t doing the trick.

Fish Recipes

  • Boiled Fish
  • Boiled Salmon -1
  • Boiled Salmon -2
  • Boiled Salmon -3
  • Boiled Salt Salmon.
  • Boiled Cod
  • Boiled Salt Cod
  • Boiled Cod With Lobster Sauce.
  • Boiled Haddock With Lobster Sauce.
  • Broiled Fish -1
  • Broiled Fish -2
  • Broiled Scrod With Potato Border
  • Broiled Fresh Mackerel.
  • Broiled Shad Roe.
  • Broiled Salmon.
  • Broiled Salt Salmon
  • Broiled Halibut.
  • Baked Fish.
  • Baked Haddock.
  • Baked Halibut.
  • Baked Salmon Trout.
  • Baked Salmon Whole
  • Baked Bluefish
  • Baked Fillets Of Whitefish.
  • Baked Finnan Haddie.
  • Baked Rock Fish.
  • Casserole Of Fish
  • Creamed Codfish.
  • Creamed Finnan Haddie.
  • Creamed Tuna Fish.
  • Creamed Salmon With Rice.
  • Creamed Fish In Potato Nest.
  • Cod Fish Balls.
  • Codfish Soup
  • Dressing for  Salmon Mold
  • Dropped Fish Balls
  • Escaloped Fish.
  • Eel Soup.
  • Eel Fry.
  • Eels Sauce (italian)
  • Eels A La Tartare.
  • Fresh Fish Fry.
  • Fresh Salmon Fried.
  • Fresh Herring.
  • Fillet Of Flounder.
  • Fish Stuffing -1
  • Fish Stuffing -2
  • Fish Stuffing -3
  • Fish Salad -1
  • Fish Salad -2
  • Fish Salad -3
  • Fish Salad With Vinaigrette.
  • Fish Balls -1
  • Fish Balls -2
  • Fish Chowder -1
  • Fish Chowder -2
  • Fish Chowder -3
  • Fish Croquettes
  • Fish Au Gratin.
  • Fish Soup -1
  • Fish Soup -2
  • Fish Fry -1
  • Fish Fry -2
  • Fried Perch.
  • Fricassee Salmon.
  • Halibut Cutlets
  • Mackerel Salad.
  • Matelote Of Codfish.
  • Pan-fish.
  • Pickled Salmon.
  • Planked Fish.
  • Rock Fish Stew
  • Shad Broil
  • Salt Fish With Dropped Eggs.
  • Salt Codfish In Potatoe Puree.   Salt Fish Souffle.
  • Sauted Fish.
  • Sauted Smelts.
  • Sauted Halibut Steak.
  • Sauted Pickerel.
  • Sauted Salt Mackerel
  • Stewed Fish -1
  • Stewed Fish -2
  • Stewed Fresh Herring.
  • Stewed Eels -1
  • Stewed Eels -2
  • Steamed Fish.
  • Sardine Salad
  • Smoked Salmon
  • Salmon Mold.
  • Salmon Cutlets
  • Salmon Pudding
  • Salmon Patties.
  • Salmon Timbale Or Loaf
  • Salmon Salad -1
  • Salmon Salad -2
  • Salmon Dressing
  • Salmon Collar
  • Salmon Pickle
  • Salmon En Maigre.
  • Salmon Croquettes -1
  • Salmon Croquettes -2
  • Salmon and Caper Sauce.
  • Salmon Patties.
  • Salmon Baked In Slices.
  • Salmon Steaks
  • Salmone Alla Perigo (italian)
  • Salmone Alla Giardiniera (italian)
  • Smelts A La Tartare.
  • Smelts As A Garnish.
  • Tuna Salad -1
  • Tuna Salad -2
  • Trouts En Maigre.
  • Turbot A La Creme.

Shellfish Recipes

  • Nature,varieties,and use of shell fish
  • Oysters,clams,and scallops
  • Oysters and Their Preparation
  • Opening Oysters.
  • Oyster Stew -1
  • Oyster Stew -2
  • Creamed Oysters
  • Scalloped Oysters -1
  • Scalloped Oysters -2
  • Fried Oysters
  • Oyster Salad
  • Oyster Pie -1
  • Oyster Pie -2
  • Baltimore Oyster Pie.
  • Plain Oyster Pie.
  • Oyster Fritters -1
  • Oyster Fritters -2
  • Oyster Soup -1
  • Oyster Soup -2
  • Roasted Oysters On Toast.
  • Oysters Panned In Their Own Liquor.
  • Oysters Panned In The Shell.
  • Oyster Saute.
  • Oyster Sauce.
  • Oysters Roasted In The Shell.
  • Fricasseed Oysters.
  • Creamed Oysters.
  • Croustade Of Oysters.
  • Escaloped Oysters -1
  • Escaloped Oysters -2
  • Oysters Served In Escalop Shells.
  • Oyster Chartreuse.
  • Oyster Pickle -1
  • Oyster Pickle -2
  • Clams and Their Preparation
  • Steamed Clams
  • Baked Clams
  • Fried Clams -1
  • Fried Clams -2
  • Clams Stew
  • Clam Soup -1
  • Clam Soup -2
  • Scallops and Their Preparation
  • Fried Scallops
  • Baked Scallops
  • Lobsters, Crabs and Shrimp
  • Lobsters and Their Preparation
  • Lobster Cocktail
  • Scalloped Lobster.
  • Lobster Soup
  • Lobster Soup With Milk.
  • Lobster Salad -1
  • Lobster Salad -2
  • Deviled Lobster.
  • Lobster A La Newburg.
  • Lobster Croquettes.
  • Lobster Broiled In The Shell.
  • Broiled Lobster.
  • Breaded Lobster.
  • Stewed Lobster.
  • Curry Of Lobster.
  • Lobster Cutlets.
  • Crabs and Their Preparation
  • Crab Salad -1
  • Crab Salad -2
  • Crab-flake Cocktail.
  • Deviled Crabs -1
  • Deviled Crabs -2
  • Deviled Crabs -3
  • Fried Soft-shelled Crabs.
  • Soft-shell Crabs –1
  • Soft-shell Crabs -2
  • Creamed Crab Meat.
  • Bisque Of Crab
  • Shrimp, Prawn, Crawfish and Terrapins
  • Shrimp and Their Preparation
  • Creamed Shrimp -1
  • Creamed Shrimp -2
  • Shrimp Salad.
  • Prawn Salad
  • Shrimp A La Salle.
  • Crawfish Pie
  • Crawfish Stew
  • Terrapins Stew -1
  • Terrapins Stew -2

Recipes for  Fish Sauces

  • Recipes for  Fish Sauces
  • Sauce for  Boiled Salmon Or Turbot.
  • Sauce for  Salmon Or Turbot.
  • Sauce for  Salmon and Other Fish.
  • Lemon Cream Sauce
  • Spanish Sauce
  • Nut Sauce
  • Horseradish Sauce
  • Egg Sauce
  • Tomato Sauce
  • Mushroom Sauce
  • Drawn-butter Sauce
  • Cocktail Sauces for  Shell-fish
  • Cocktail Sauce -1
  • Cocktail Sauce -2

If you’re looking for  some fresh new ideas, or you just want bait making laid out nice and easy for  you. For more, visit fishing guide.