. Food; its composition and preparation; a textbook for classes in household science. halibut, and porgy. (3) Those containing less than 2 per cent of fat are:smelts, black bass, blue fish, hake, floimder, yellow perch,pike, pickerel, sea bass, cod and haddock. 212. Specially Prepared Fish.—Sardines, so namedbecause they were first found off the coast of Sardinia,belong to the herring family and sometimes small herringsare substituted for them. Sardines are used fresh in Europebut only canned in oil in the United States. Sturgeon known as white or Oregon sturgeon are foimdon the Pacific coast.
. Food; its composition and preparation; a textbook for classes in household science. halibut, and porgy. (3) Those containing less than 2 per cent of fat are:smelts, black bass, blue fish, hake, floimder, yellow perch,pike, pickerel, sea bass, cod and haddock. 212. Specially Prepared Fish.—Sardines, so namedbecause they were first found off the coast of Sardinia,belong to the herring family and sometimes small herringsare substituted for them. Sardines are used fresh in Europebut only canned in oil in the United States. Sturgeon known as white or Oregon sturgeon are foimdon the Pacific coast. Some are very large and until quiterecently were appreciated only for their eggs or roe, fromwhich caviar ig made. Caviar is prepared by removing theeggs from the fish, then rubbing them to separate themand remove the membrane which envelops them. A certainamount of salt is then added, the first effect of which is todry the eggs, but after a time the salt draws the waterfrom the eggs and forms a brine. This brine is poured off FISH 121 u \ • H c3 OJftS^ So 3^=1 ^3 u . ... •. .a n I II -i ° gas go (g (Hn W |i( PiM^ too 122 POOD and the eggs are allowed to drain from eight to twenty hoursafter which they are put in cans. The caviar is prized forits flavor and for its food value, which is about the same asthat of the fish itself. In the roe is found lecithin which isa phosphorized fat. 213. Unusual Types of Fish Tested and Recommendedby the Bureau of Fisheries.—Burbet.—This fish, thoughhttle known, belongs to the same family as the cod and isthe only one of that family which is found in fresh flesh is firm, white and fine in flavor, and as it comesto the market slcinned, dressed, and without the head, itmay be considered a very cheap food. Bowfin.—Tlds is very good smoked and salted. Catfish.—^While not generaUy appreciated catfish hasbeen found to have a very high calorific value as pound of it jdelds eleven hundred calories. Sablefish.—Sablef
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
