' . ^ TOrc o, >*^* U.S. DEPARTMENT OF COMMERCE National Oceanic and AtmospJ>ef££ Administration r Ares (J Fishing for compliments? Try .... Sea Fare From NOAA ?-*■ V ?-* / V ?- **:*L*jfyfyk s A collection of taste-tempting recipies featuring fish and shellfish available from our Nation s fisheries, drawn from the pages of NOAA, a magazine published by the National Oceanic and Atmospheric Administration. 6AVODY SEAFOOD FIT FOQ A QUEEN — LET THEM EAT BAKE Time is the most valuable thing a person can spend. For busy people who prefer not to spend it in the kitchen, but who must eat nevertheless, we recommend that they turn on their ovens and bake a fish or two. Baking is one of the easiest ways to cook fish and shellfish, which are tender and tasty and require just a little cooking. A few simple rules help: keep the fish moist and flavorful with a sauce or topping; bake in a moderate oven ; and do not overcook. Fish is cooked properly when these signs appear: the flesh loses its translucent appearance and becomes opaque; the juices are milky colored; and the flesh is easily pierced with a fork and will separate into flakes. Always test the thickest part of the flesh, where it takes the longest to cook. Overcooking fish will toughen the flesh, dry it out, and impair the delicious flavor. FILLETS are the sides of the fish, cut lengthwise away from the backbone. They are ready to cook as purchased. STEAKS are cross section slices from large dressed fish cut % to / inch thick. They are ready to cook as purchased. DRESSED FISH are scaled and evi see ra ted-usually the head, tail, and fins are removed. The smaller size fish are called pan-dressed and are ready to cook as purchased. Bake Sole Gourmet 2 pounds skinless sole fillets or other fish fillets, fresh or frozen teaspoon salt Dash pepper package ( 10 ounces) frozen asparagus spears can (10'/2 ounces) condensed cream of celery soup tablespoon lemon juice teaspoon Worcestershire sauce 2 tablespoons grated Parmesan cheese 2 tablespoons toasted, blanched, slivered almonds Thaw frozen fillets. Cut fillets into 6 portions. Sprinkle fish with salt and pepper. Cook asparagus according to directions on package. Place asparagus spears on fish. Roll fish around asparagus. Place fish in a well-greased baking dish, 12x8x2 inches. Combine soup, lemon juice, and Worcestershire sauce. Pour sauce over fish. Sprinkle with cheese and almonds. Bake in a moderate oven, 350° F., for 20 to 25 minutes or until fish flake easily when tested with a fork. Makes 6 servings. California Baked Fillets 2 pounds skinless flounder fillets or other fish fillets, fresh or frozen x h cup flour 1 teaspoon salt Dash pepper l A cup roasted, diced almonds X A cup butter or margarine, melted X A cup lemon juice I tablespoon granted lemon peel X A cup chopped chives Lemon wedges Parsley Thaw frozen fillets. Cut fillets into 6 portions. Combine flour, salt, and pepper. Roll fish in flour. Place fish in a single layer in a well-greased baking dish, 12x8x2 inches. Combine almonds, butter, lemon juice, and lemon peel. Pour sauce over fish. Bake in a moderate oven, 350° F., for 20 to 25 minutes or until fish flake easily when tested with a fork. Sprinkle with chives. Garnish with lemon wedges and parsley. Makes 6 servings. Lemon Rice Stuffed Fish 3 pounds dressed fish,* fresh or frozen Salt Pepper Lemon Rice Stuffing 2 tablespoons butter or margarine, melted Thaw frozen fish. Clean, wash, and dry fish. Sprinkle inside with salt and pepper. Place fish on a well-greased bake-and-serve platter. 18x 13 inches. Stuff fish loosely. Brush fish with butter. Bake in a moderate oven. 350° F., for 45 to 60 minutes or until fish flakes easily when tested with a fork. Makes 6 servings. *Pike, red snapper, rockfish. trout, or whitefish. Lemon Rice Stuffing J /4 cup chopped celery Vi cup chopped onion X A cup butter or margarine, melted 1 V3 cups water 2 tablespoons grated lemon peel 1 teaspoon paprika 1 teaspoon salt Dash thyme l!/2 cups precooked rice '/3 cup sour cream l A cup diced peeled lemon Cook celery and onion in butter until tender. Add water, lemon peel, paprika, salt, and thyme. Bring to a boil. Add rice and stir to moisten. Cover and remove from heat. Let stand 5 to 10 minutes or until liquid is absorbed. Stir in sour cream and lemon. Makes approximately 4 cups stuffing. For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 Fish-Cheese Burgers 6 frozen fried fish portions ( 2 '/> to 3 ounces each) or 12 frozen fried fish sticks ( 3 A to 1 l A ounces each) 6 buttered hamburger rolls x h cup chili sauce 6 slices cheese Place frozen fish in a single layer on a cookie sheet, 15x12 inches. Bake in a hot oven, 400° F., for 15 to 20 minutes or until fish are heated through and flake easily when tested with a fork. Place one fish portion or two fish sticks on bottom half of rolls. Top with chili sauce, cheese, and top half of roll. Bake for 5 to 10 minutes longer or until cheese melts. Makes 6 servings. Variation: Quick tartar sauce may be substituted for chili sauce. Combine l A cup mayonnaise or salad dressing with 2 tablespoons drained sweet pickle relish. Baked Salmon Salad 2 cans (16 ounces each salmon) 2 cups thinly sliced celery 1 cup chopped green pepper Vi cup chopped onion l /i cup mayonnaise or salad dressing 1 tablespoon lemon juice 2 teaspoons Worcestershire sauce V2 teaspoon salt Dash pepper 1 cup coarsely crushed potato chips Paprika Drain and break salmon into large pieces. Combine all ingredients except potato chips and paprika. Place salad in 6 well-greased individual casseroles or 6-ounce custard cups. Sprinkle with potato chips and paprika. Place Casseroles on a baking pan, 15x10x1 inches. Bake in a hot oven, 400° F., for 15 to 20 minutes or until brown. Makes 6 servings. Saucy Sardine Rollups with Mustard Sauce 2 cans (3 3 A or 4 ounces each) Maine sardines 1 can (8 ounces) refrigerated crescent dinner rolls Mustard Sauce Drain sardines. Unroll crescent dough and separate into 8 triangles. Place sardines on the wide end of triangle and roll up. Place rolls on an ungreased baking pan, 15x10x1 inches. Bake in a moderate oven, 375° F., for 12 to 15 minutes or until lightly browned. Serve with hot Mustard Sauce. Makes 8 sardine rollups. Mustard Sauce V2 cup sour cream l'/2 tablespoons prepared mustard 2 teaspoons butter or margarine '/> teaspoon parsley flakes Vr teaspoon salt Combine all ingredients. Heat, stirring occasionally. Do not boil. Makes approximately 5 cup sauce. Opulent Oysters 2 cans (8 ounces each) oysters l A cup light cream 1 can (3'/2 ounces) French fried onions, crushed 2 tablespoons grated Parmesan cheese 2 tablespoons butter or margarine Drain oysters. Place oysters in 24 well-greased small shells. Pour cream over oysters. Combine onion and cheese. Sprinkle over oysters. Dot with butter. Bake in a moderate oven, 375° F., for 8 to 10 minutes or until lightly browned. Makes 24 appetizers. Shrimp Pizza 3 cans (4'/2 ounces each) shrimp 'A cup chopped onion 3 cloves garlic, finely chopped Vz cup melted fat or oil 3 cans (6 ounces each) Italianstyle tomato paste 'A cup chopped parsley 1 V2 teaspoons oregano 3 unbaked pizza crusts, 9 inches each 3 A pound Mozzarella cheese, thinly sliced Drain shrimp and rinse with cold water. Cook onion and garlic in fat until tender. Add tomato paste and simmer for 5 minutes. Remove from heat and add parsley and oregano. Place pizza crusts on well-greased cookie sheets or pizza pans. Cover each crust with 1/3 of the sauce, 1/3 of the shrimp, and 1/3 of the cheese. Bake in a hot oven, 425° F. , for 15 to 20 minutes or until crusts are lightly browned and cheese melts. Makes 6 servings. Deluxe Baked Scallops 2 pounds scallops, fresh or frozen 1 quart boiling water 2 tablespoons salt 1 can (IOV2 ounces) condensed cream of mushroom soup 'A cup sour cream 2 tablespoons frozen orange juice concentrate 2 tablespoons chopped parsley 1 tablespoon lemon juice 1 tablespoon grated onion V2 teaspoon salt [ A cup dry bread crumbs 1 tablespoon butter or margarine, melted Thaw frozen scallops. Rinse scallops with cold water to remove any shell particles. Place in boiling salted water. Cover and simmer for 2 to 3 minutes, depending on size. Drain. Cut large scallops in half. Combine all ingredients except crumbs and butter. Place in 6 well-greased individual shells or 6-ounce custard cups. Place shells on a baking pan. 15x10x1 inches. Combine crumbs and butter. Sprinkle over scallop mixture. Bake in a moderate oven. 350° F., for 20 to 25 minutes or until brown. Makes 6 servings. Shrimp De Jonghe I pound cooked, peeled, cleaned shrimp, fresh or frozen or 4 cans (4Vz ounces each) shrimp 3 A cup toasted dry bread crumbs X A cup chopped green onions and tops l A cup chopped parsley X A teaspoon crushed tarragon 'A teaspoon crushed garlic l A teaspoon nutmeg l A teaspoon salt Dash pepper V2 cup butter or margarine, melted 14 cup sherry Thaw frozen shrimp. Drain canned shrimp and rinse with cold water. Combine crumbs, onion, parsley, and seasonings. Add butter and sherry. Combine crumb mixture and shrimp. Place shrimp mixture in 6 well-greased individual shells of 6-ounce custard cups. Place shells on a baking pan, 15 x 10x I inches. Bake in a hot oven. 400° F.. for 10 to 15 minutes or until brown. Makes 6 servings. * * » Se^Fare Confidence :r. cooking come - n having c recipe that has been proven successful both with the cook and with those who taste it. The Catfish Farmers of America and the American Catfish Marketing Association approved of Rose McCorkle % s Stuffed Farm-Raised 5 ash Almondine, It won firs: place in ational F arm-Raised C Cooking Contest. Richie's Special Fish Chowder and Ella's Clam Oresanata won c following for Richard and Ella Orsin Augustine. Fla., when they had their restaurant. Off Shore Bake has the support of the women of Gloucester, Mass.. who included it in their cookbook. ''The Taste of Gloucester. Joanne Sasek's Sole Fillets Thermidor won recognition at the 1978 National Fisheries Institute convention in Chicago. With these recipes, who can lose? Stuffed Farm-Raised Catfish Alman dine 8 small pan-dressed farm-raisec :iv fresh or frozen 10 medium cooked shrimp, chopped 1 can (6 ounce) crabmeat. well drained L z cup white wine 1 tablespoon chopped onion •i teaspoon salt .easpoon pepper 3 -_ cup margarine or butter 1 package (4 ounces) sliced almonds 1 tablespoon lemon juice Cherry tomatoes, parsley sprigs, lemon slices (garnish) Thaw catfish if frozen. Clean thorough! at . dry with absorbent paper. Combine shrimp, crabmeat. wine, onion, and pepper and marinate for 30 minutes. Drain and reserve liquid. If the cavity of the fish is small, enlarge cavity by cutting a small pocket along the backbone. Stuff each fish with the shrimp and crabmeat mixture. Sprinkle fish with salt. Fry fish in margarine until brown on both sides and fish is done and flakes easily when tested with a fork. Remove fish from pan to a warm platter. Add almonds, lemon juice and reserved marinade to fry pan: cook until almonds are brown. Spread over catfish. Garnish with tomatoes, parsley and lemon slices, makes 4 servings. Ella's Clam Oreganatc 4 dozei esh. small clams I ounces Italian seasoned bread crumbs : -; cup olive oil x k cur chopped parsie> i table spoor oregano ... . ~ushed Lemor ct garnish) Shuck clams. Reserve 30 of the clam shell clean and sterilize. Rinse clams with cold water to remove any remaining shell . es. Drain and mince clams. In large mixing bowl, combine bread crumbs. '•- cur olive oil. parsley, oregano. and garlic. Place clam shells on cookie sheets and fill with approximately 1 tablespoon of minced clams. Top each clam with approximate} 1 teaspoons bread crumb mixture.* Drizzle remaining olive oil evenly over clams. Bake in hot oven. 7 or 5 to 8 minutes or until topping is golden brown. Garnish with lemon slices. Makes 30 hors d'oei -. * If desired, clams may be frozen. Place filled clam shells on a cookie sheer in fi t When solidly frozen place in plastic hags. The clams may he kept in freezer for several months. After thawing, drizzle with oil and follow cooking instructions. Richie's Special Fish Chowder 2 pounds fish fillets, fresh or frozen pound salt pork or bacon, coarsely ground 1 tablespoon cooking oil 3 medium onions, peeled and coarsely ground 1 teaspoon thyme 4 medium potatoes, peeled and ground 2 cups canned tomatoes, ground ] cup carrot chunks, peeled and ground 1 cut celery chunks, ground 1 to 2 cups "boiling water ] teaspoon salt Va teaspoon black pepper ] teaspoon oregano Thaw fillets if frozen. Skin fillets; grind fish. In an 8-quart soup pot. cook pork in oil until golden brown. Add onions and thyme, cook until onions are tender. Add potatoes, tomatoes, carrots, celery, boiling water, salt and pepper. Simmer 1 5 to 20 minutes, stirring frequently. Add fish to oregano and simmer 15 minutes, stirring frequently. Serve hot. Makes 6 to 8 servings. ft. ■ \ Oi Off Shore Bake 2 pounds fish fillets (2 pieces) cod. pollock. cusk or haddock l A cup bread crumbs 2 tablespoons grated Italian cheese 'Romano or Parmesan; egg hard boiled (sliced) teaspoon oregano cup mashed tomatoes or tomato sauce medium onion (sliced) large potatoes '1 lb.) medium sliced salt and pepper to taste Vi cup olive oil a 14 / 10 baking tray. Place 1 piece of fish in center, sprinkling with salt. Sprinkle bread crumbs on fish. Sprinkle 1 tablespoon of grated cheese evenly over the fish. Place the sliced egg and about 3 tablespoons of the tomatoes on the fish, and add oregano. Pour a little oil all over the stuffing and sprinkle with 1 tablespoon of cheese. Place the second fillet on top. Place cut-up potatoes and onion, mixed together with a little salt and pepper, around the fish. Add the tomatoes over the fish, onions and potatoes, and add the remaining oil. Cover with foil. Bake 375' F.. for 45 minutes until potatoes and onions are cooked. Serves 6. Joanne Sasek's Sole Fillets Thermidor 3 pounds sole fillets or other thin fillets. fresh or frozen 1 (8 ounce) salmon fillet '"- teaspoon pepper 1 ': teaspoon salt 2Vi cups milk l 2 cup margarine : z cup flour ■i pound (2 cups) mild cheddar cheese. grated x h cup lemon juice Paprika Thaw sole and salmon fillets if frozen. Cut sole fillets into 8 portions and salmon fillet into 8 equal pieces. Place a piece of salmon on each sole portion: sprinkle fish with pepper and 1 teaspoon salt: roll. Place fish rolls in a baking dish 12x8x2 inches. Pour milk over rolls and bake in a moderate oven. 350" F.. for 30 minutes or until fish flakes easily when tested with a fork. Transfer fish rolls to deep ovenproof serving platter and keep warm. Reserve milk. In saucepan melt margarine, stir in flour and remaining x h teaspoon salt. Add milk graduall\_and cook until thick and smooth, stirring constantly. Stir in cheese until melted: add lemon juice. Pour sauce over baked fish rolls. Sprinkle with paprika. Broil about 4 inches from source of heat for several minutes until liahtlv browned. Makes 8 servings. Sea Fa re mSEM 3Q33 flOQ BflSSf QQQGSOa Summertime . . . and the cooking can be easy, especially if the grill is ready and the menu includes fish. The following recipes will make any summer meal a pleasant experience. Wood chips, soaked in water for at least an hour before using and added a few at a time to the fire, give a pleasant smoky flavor to fish. Fish should be cooked until they flake easily when tested with a fork. Grilled Fillets with Barbecue Sauce 2 pounds cod, haddock, pollock, grouper, or other thick fish fillets, fresh or frozen 1 cup catsup 1/3 cup lemon juice X A cup cooking oil 2 teaspoons Worcestershire sauce 1 clove garlic, minced !/2 cup chopped onion X A cup water 1 teaspoon sugar X A teaspoon liquid hot pepper sauce X A teaspoon liquid smoke, optional 1 small bay leaf Thaw fillets if frozen; cut into serving-size portions. Place portions in single layer in shallow baking dish. Combine x h cup catsup, lemon juice, oil, Worcestershire sauce, and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce; drain. Use half of sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, liquid hot pepper sauce, and liquid smoke, if used, and bay leaf. Simmer about 20 minutes to thicken and blend flavors. Place fish in well-greased, hinged wire grills. Cook about 5 inches from moderately hot coals for 8 minutes. Baste with sauce. Turn and cook for 7 to 8 minutes longer or until fish flakes easily when tested with a fork. Brush fish with sauce as needed during cooking. To serve, spoon barbecue sauce over fish. Makes 6 servings. Broiled Salmon Steaks with Currant-Lemon Barbecue Sauce 6 salmon or halibut steaks, (% to 1-inch thick) or other fish steaks, fresh or frozen Vi cup lemon juice X A cup currant jelly X A cup corn syrup l A cup margarine or butter 3 tablespoons catsup 1 tablespoon prepared mustard 1 teaspoon cornstarch 1 teaspoon salt Thaw steaks if frozen. Place fish in a single layer in a shallow baking dish. Brush steaks on both sides with lemon juice, cover and refrigerate for 2 hours before broiling. Just before broiling steaks prepare sauce. Combine remaining lemon juice, jelly, syrup, margarine or butter, catsup, mustard, and cornstarch in saucepan; stir until free of lumps. Cook until thickened, stirring constantly. Simmer 1 to 2 minutes. To Cook Over Open Fire Drain steaks, sprinkle both sides with salt. Place fish in well-greased, hinged wire grills. Brush fish with sauce. Cook about 4 to 6 inches from moderately hot coals for 5 to 8 minutes. Baste with sauce. Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with a fork. Serve with remaining sauce. Makes 6 servings. To Broil in Oven Broiler Drain steaks, sprinkle both sides with salt. Place fish in a single layer on a well-greased broiler pan. Brush fish with sauce. Broil about 3 to 4 inches from source of heat 4 to 6 minutes. Turn carefully and brush with sauce. Broil 4 to 6 minutes longer or until fish flakes easily when tested with a fork. Makes 6 servings. Striped Bass Italian Spaghetti Dinner 2 pounds striped bass, snapper, grouper, or other thick fillets, fresh or frozen Va cup cooking oil 1 tablespoon lemon juice Vz teaspoon salt Vz teaspoon oregano 1 clove garlic, sliced 1 jar (32 ounces) commercial spaghetti sauce 8 to 12 ounces spaghetti, uncooked Vz cup shredded or grated Parmesan cheese Thaw fillets if frozen; cut into serving-size portions. Place fish in single layer in shallow baking dish. Combine oil, lemon juice, salt, oregano, and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce for basting. Place fish in well-greased, hinged wire-grills. Cook about 5 inches from moderately hot coals for 8 minutes. Baste with sauce. Turn and cook for 7 to 8 minutes longer or until fish flakes easiy when tested with a fork. While fish is cooking, heat spaghetti sauce and cook spaghetti as directed on package. Serve spaghetti on individual plates, top with fish, and spoon sauce over fish and spaghetti. Sprinkle with cheese. Makes 6 servings. Grilled Panfish with Fresh Vegetable Sauce 6 (6 to 8 ounce) pan-dressed yellow perch, catfish, croaker, black sea bass, or other small pan-dressed fish, fresh or frozen 2 tablespoons margarine, melted 1 teaspoon salt 3 strips bacon, diced 6 large green onions, sliced (about 1 cup) Vz cup chopped green pepper 1 x h cups chopped fresh tomato 6 to 8 pitted ripe olives, sliced Vz teaspoon garlic salt Dash pepper Thaw fish if frozen. Clean, wash, and dry fish. Cover head and tail with foil. Brush fish inside and out with melted margarine. Sprinkle with Vz teaspoon salt. Place fish in well-greased, hinged wire grills. Cook about 5 inches from moderately hot coals for 6 to 8 minutes. Baste with melted margarine. Turn and cook 7 to 10 minutes longer or until fish flakes easily when tested with a fork. Brush fish with melted margarine as needed. While fish is cooking, fry bacon until crisp; remove bacon bits and drain on paper towels. Add onion and green pepper to drippings; cook until onion is tender, but not brown, 3 to 4 minutes. Add tomatoes, ripe olives, remaining Vz teaspoon salt, garlic salt, and pepper; cook until tomatoes are heated, but still hold their shape. Sprinkle with bacon bits. Serve immediately over cooked fish. Makes 6 servings. Note: For a Mexican-style sauce add 1 to 3 tablespoons chopped jalapeno peppers with tomatoes before heating. Shrimp Kabobs Cooked on Hibachi or Small Grill Assemble kabobs as directed. Arrange kabobs on well-greased hibachi. Brush with sauce; sprinkle with mint, if desired. Cook about 4 inches from moderate heat about 5 minutes. Brush with sauce, sprinkle with mint if desired. Turn and cook 4 to 5 minutes longer or until shrimp is cooked, pink and lightly browned. Remove foil from tails. Serve any remaning sauce with kabobs. Shrimp Kabobs Broiled in Oven-Broiler Assemble kabobs as directed. Place kabobs on well-greased broiler pan, brush with sauce; sprinkle with mint if desired. Broil about 4 inches from source of heat for 5 minutes. Turn, brush with sauce and sprinkle with mint, if desired. Broil 4 to 5 minutes longer or until shrimp is cooked, turns pink and is lightly browned. Serve any remaining sauce with kabobs. .■■^r.- L Glazed Shrimp Kabobs with Fruity Glaze 2 pounds raw large shrimp (14 to 15 per pound), fresh or frozen 18 lime or lemon wedges Vz cup apricot preserves Vz cup orange juice Vz cup lemon juice Va cup honey 1 tablespoon cornstarch 2 to 3 drops hot pepper sauce 1 teaspoon chopped fresh or dried mint, optional Fruit Kabobs (banana slices, orange wedges, fresh pineapple chunks, and melon chunks), optional Thaw shrimp if frozen. Peel raw shrimp leaving tails on. Remove sand veins and wash. Thread the following on metal or bamboo skewers: a lime or lemon wedge, 3 shrimp, a lime or lemon wedge, 3 more shrimp and another citrus wedge. Cover tails of shrimp with aluminum foil. Place kabobs on a tray, cover and refrigerate until ready to cook. Prepare sauce. Combine preserves, orange and lemon juice, honey, cornstarch, and hot pepper sauce; stir until no cornstarch lumps remain. Cook until sauce thickens slightly, stirring constantly; simmer 3 to 4 minutes. Broil kabobs on hibachi or in the oven. Serve with favorite fresh fruit kabobs, if desired. Makes 5 to 6 servings. / never lost a little fish- yes, I am free to sa\ TASTY TRAVEL TIP: Sea Fare Even if you've lost your biggest fish. little fish can go a long way with flavor, nutrition, and your budget . . . not to mention all the places they've been to where dishes have been named after them. For your cooking pleasure we present recipes of a little fish that goes a long way. Texas Tuna As You Like It 1 can i$ l -i ounce) tuna in oil % cup chopped onion L . cup chopped celery, optional 3 4 cup catsup s j cup water 1 tablespoon sugar 1 tablespoon vinegar 1 tablespoon Worcestershire sauce. optional 1 teaspoon prepared mustard V\ teaspoon salt Dash of pepper 4 servings seasoned cooked rice, noodles, spaghetti or combread squares or 6 to 8 hamburger buns Drain tuna: pour oil into saucepan. Flake tuna. Cook onion and celery, if used, in tuna oil until tender, but not brown. Add remaining ingredients, except tuna. Simmer uncovered about 10 minutes until flavors are blended. Fold in tuna and heat. Serve on hot seasoned cooked rice, noodles, spaghetti or cornbread squares as an entree or on plain or toasted hamburger buns. Makes about 5 cups tuna mixture, enough for 4 dinner-size servings when served on rice, pasta or cornbread or 6 to 8 sandwiches* when verved on hamburger buns. Mexican Fish with Beans and Rice 1 pound fish fillets, fresh or frozen 1 cup chopped onion 2 tablespoons margarine or cookine oil 1 tablespoon flour L . teaspoon salt Dash of pepper 1 can (1 pound) tomatoes 2 tablespoons brown suger 2 tablespoons vinegar 1 teaspoon prepared mustard 1 can 1 1 pound) kidney beans, drained 1 4 cups hot cooked rice Thaw frozen fish: cut into 1-inch pieces. Cook onion in saucepan in margarine or oil until tender, but not brown. Stir in flour, salt and pepper. Add tomatoes, brown sugar, vinegar and mustard: mix. Simmer uncovered about 10 minutes, stirring frequently. Add fish: simmer about 10 minutes or until fish flakes easily when tested with a fork. Stir kidney beans into hot rice: heat slowly until beans are hot. Serve fish over beans and rice. Makes 4 servines. // always was the biggest fish I caught that got away. (Eugene Field, 1850-1895, "Our Biggest Fish," stanza 2 ) TRY A LITTLE FISH Individual Maine Sardine Pizzas 3 cans (4 ounces each) Maine Sardines 6 hamburger buns 2 tablespoons butter or margarine % cup catsup 1 tablespoon chopped onion % teaspoon oregano Dash garlic powder x h cup grated cheese Drain sardines. Break into large pieces. Split rolls and spread butter on each half. Place rolls, butter side up, on a cooky sheet, 15 x 12 inches. Distribute sardines equally on each half roll. Combine catsup, onion, oregano, and garlic powder. Place approximately 1 tablespoon catsup mixture over sardines. Sprinkle cheese on top. Bake in a very hot oven, 450°F., for 8 to 10 minutes or until cheese melts and rolls toast. Serve hot. Serves 6. Manhattan Fish Soup-Stew l'/2 P/2 '/4 pound fish fillets, fresh or frozen cups sliced carrot cup water can (IOV2 ounce) condensed cream of potato soup package (9 ounce) frozen cut green beans, thawed can (10 ounce) tomatoes cup undiluted evaporated milk teaspoons onion salt teaspoon leaf thyme Thaw frozen fish; cut into 1-inch pieces. Combine carrot slices and water in saucepan; cover and simmer about 15 minutes or until carrots are almost tender. Stir in potato soup, green beans, tomatoes, milk, salt and thyme; heat until hot and bubbly. Add fish: cover and cook about 10 minutes or until fish flakes easily when tested with a fork and beans are done. Serve with hot biscuits, crackers or crusty bread. Makes about 7 cups, 4 dinner-size servings. Tuna and Noodles, Italian Style can (9 l A ounce) tuna in oil cup sliced celery cup chopped onion can (1 pound) tomatoes can (6 ounce) tomato paste cup water teaspoon sugar teaspoon garlic salt teaspoon oregano teaspoon crushed sweet basil ounces medium noodles, cooked and drained (about 3 cups uncooked) cup grated Parmesan cheese Drain tuna; pour oil into saucepan. Flake tuna. Cook celery and onion in tuna oil until tender, but not brown. Add tomatoes, tomato paste, water, sugar, garlic salt, oregano and basil. Cover and simmer about 30 minutes or until flavors are blended. Fold in tuna. Spread Vi of the noodles over bottom of shallow \ x h -quart casserole; top with V2 of the tuna mixture and cheese. Repeat using remaining ingredients. Bake in moderate oven, 350°F., about 30 minutes or until hot and bubbly. Makes 4 servings. V: V 4 - - Sea Fare Spring is a time for renewal, and what better ivay to renew family ties than a reunion? Tempt them in from all over the country for a get-together featuring a seafood smorgasbord offering a delicious variety of dishes. The menu, from the National Marine Fisheries Service's National Fisheries Education Center: a Relish Dish, Fish in Foil, Shrimp Macaroni Casserole, Tuna Barbecue, Fish Salad Bun- wiches, Salmon-Kidney Bean Salad, Applesauce Cake ivith Caramel Frost- ing, Hot Coffee or Iced Tea. Fish-In-Foil 8 pounds cod, pollock, haddock, whitefish, or other fish fillets, fresh or frozen 1 Vi cups margarine or butter 1 Vz cups all-purpose flour 2 tablespoons salt 1 Vz quarts hot milk 3 4 cup lemon juice 1 Vz teaspoons paprika Vz teaspoon black pepper 1 V2 quarts chopped celery 1 Vz quarts chopped green pepper 1 Vz pints chopped onion 25 tomato slices V2 cup chopped parsley Thaw fish if frozen; wash and dry fillets; cut into 25 serving portions (approximately 5 ounces each) . Cut 14-inch lengths of heavy- duty aluminum foil. Melt margarine in large heavy saucepan or pot. Stir in flour and one-half of the salt. Add milk all at once and cook, stirring constantly, until thick. Stir in lemon juice and paprika. Place one piece of fish on greased center of each piece of foil. Sprinkle each piece of fish with salt and pepper. Arrange an equal amount of celery, green pepper, and onion on each piece of fish and top with a tomato slice. Or use one of the topping combinations (right) with tomato slice. Spoon an equal amount of sauce over each tomato slice. Fold edges of foil up over center and make a secure double fold. Fold ends over in a double fold. Place packages on large baking sheets or shallow baking pans. Bake in hot oven, 425 degrees F., 40 minutes. To serve, place bag on plate; snip foil with scissors to form a criss-cross in center of package. Turn edges back; sprinkle with parsley. Eat directly from foil. 25 Servings. Onion-Carrot Topping 6 medium-size onions, sliced 24 medium-size carrots, peeled and cut into thin strips Arrange equal amounts of onion slices and carrot strips on each piece of fish. Shrimp and Mushroom Topping 1 Vz pounds small mushrooms, sliced Wz cups margarine or butter Wz pounds small, cleaned Alaska or Maine shrimp Saute mushrooms in margarine; combine with shrimp. Fish Salad Bunwiches 4 pounds halibut, pollock, cod, or other firm fish steaks or fillets, poached and chilled 2'/2 cups finely chopped celery 2% cups mayonnaise or salad dressing V2 cup sweet pickle relish, well-drained V\ cup finely chopped onion Va, cup lemon juice 1 teaspoon salt 25 toasted hamburger or sesame buns 25 lettuce leaves Flake fish; add celery. Combine and mix salad dressing or mayonnaise, pickle relish, onion, lemon juice, and salt. Add to fish- celery; mix carefully. Cover bottom half of each bun with a lettuce leaf and top with a scant Va cup salad mixture. Cover with bun tops. 25 Servings. ^ 'Ik O o •W A& Salmon-Kidney Bean Salad 2 cans (1 pound each) salmon or 4 cans (6Vi or 7 ounces each) tuna-in-oil 2 cans (1 pound each) kidney beans, drained 2 cups chopped sweet pickle 2 cups chopped celery 1 cup chopped onion 6 hard-cooked, chopped eggs 2 cups mayonnaise or salad dressing J /3 cup pickle liquid 3 tablespoons prepared mustard Salad greens Drain tuna or salmon; break into large pieces. Combine all ingredients; toss lightly. Refrigerate for 1 hour to blend flavors. Portion with a No. 8 scoop (Vi cup) and serve on salad greens. 25 Servings. Shrimp-Macaroni Casserole Wi pounds cooked, peeled, and deveined shrimp, fresh or frozen 1 pound tomatoes (25 slices) 1 pound uncooked macaroni 2% quarts boiling water 1 Vi tablespoons salt 3 tablespoons margarine or butter V2 cup all-purpose flour 1 tablespoon salt 2 teaspoons dry mustard 1 quart hot milk 1 Vz quarts grated cheese 1 cup grated cheese for topping Thaw shrimp if frozen; if large, cut into Vi inch pieces. Wash and slice tomatoes, crosswise, allowing 1 slice for each serving. Add macaroni to boiling, salted water, and stir. Cook for 14 to 16 minutes or until tender. Drain. Rinse with water to remove excess starch. Melt margarine; blend in all- purpose flour, salt, and mustard. Stir into hot milk. Cook for 5 to 10 minutes or until thick, stirring constantly. Blend in the cheese. Combine macaroni, cheese sauce, and shrimp. Pour into well-greased baking pans. Arrange tomatoes over top of shrimp mixture: sprinkle with cheese. Bake at 350 degrees F. (moderate), for 40 minutes or until cheese is melted. 25 Servings. Tuna Barbecue 9 cans (6V2 or 7 ounces each) tuna-in-oil 3 cups catsup 2 cups chopped celery 1 cup chopped onion V2 cup Worcestershire sauce Vi cup vinegar Vi cup packed brown sugar !/4 cup tuna oil or other oil 1 V3 tablespoons powdered dry mustard 25 toasted hamburger rolls Vi cup margarine or butter Drain tuna; reserve oil. Break into large pieces. Combine catsup, celery, onion, Worcestershire sauce, vinegar, sugar, oil, and mustard in saucepan; mix. Bring to a boil. Reduce heat and simmer covered 30 minutes, stirring occasionally. Add tuna and continue cooking, uncovered, 10 to 20 minutes, stirring carefully to keep tuna in chunks. Portion with a No. 8 scoop (V2 cup) of barbecue between halves of a toasted, buttered roll. 25 Servings. >1* 1 O ^VffV \>rx< w ® 1T\ • • 1 ' I A "" "J 'f'K'' '. ! i N >/ y • I v,/ I Do m o © @ov&&^ 9 m Sea Fare Cooling autumn weather brings a quickening of the social pace and a sharpening of appetites — two good reasons for a delicious seafood spread featuring Try these combinations of fine food and company. Charitable, social, and political committees will vote "aye" for Crabmeat Broccoli Casserole or Salmon Pearadise, a Pacific Northwest specialty. An out-of-the-ordinary spe- cial brunch is Sea Scallops — In Shells or the Sunny Crab Sandwich. Catfish, Spanish Style, might precede the camera club meeting with a member' 's snaps of Spain, Majorca, or Mexico. The epicurean tastes of the gourmet club would be well served by Poached Haddock with Mussels, double deli- cacies. After the hard work of fund raising, the group would be cheered by a seafood dinner of Sherried Tuna. These ideas for combinations are from the ISMFS's National Fishery Education Center. Try some of your own. It's fun — and good eating. 12 2 2 Vl I Va I 2 Crabmeat Broccoli Casserole package (6-ounce) frozen king, snow, or other crabmeat or can {6V2 or IV2 -ounce) crabmeat package (10-ounce) frozen broccoli spears tablespoons margarine or butter tablespoons flour teaspoon salt cup half-and-half or milk cup thinly sliced green onion tablespoon coarsely chopped pimiento tablespoons slivered almonds Thaw crabmeat if frozen; drain well. Remove any remaining shell or cartilage. Thaw broccoli and cut stems into bite-size pieces, keeping flowerettes separate. Melt margarine or butter in small pan; stir in flour and salt. Stir in half-and-half or milk; cook over moderate heat until thickened, stirring constantly. Fold in crabmeat, onion, and pimiento. Arrange broccoli flowerettes around edge of a shallow baking dish or heatproof platter, 10 by 6 by 2 inches. Fill center with remaining broccoli pieces and spoon sauce over broccoli in center of casserole. Sprinkle nuts over top. Bake in moderate oven, 375° F., 20 minutes or until hot and bubbly. Makes 4 servings. Salmon Pearadise 1 can (29-ounce) Bartlett pear halves 1 can (1 6-ounce) salmon cups cooked rice cup slivered green pepper cup coarsely chopped walnuts or toasted slivered almonds cup chopped chutney to Vi cup tart French dressing Parsley or salad greens for garnish Chill pear halves. Drain salmon and flake coarsely. Combine salmon with rice, green pepper, walnuts or almonds, and chutney. Toss with French dressing to coat lightly. Drain pears. Line salad bowl with pears, placing pointed ends of pear halves up. Mound salmon-rice mixture in center of pear-lined bowl. Garnish with parsley or salad greens. Makes 6 servings. Sea Scallops Wz In Shells pounds sea or other scallops, fresh or frozen 1 cup water or Vz cup dry white wine and Vz cup water 1 teaspoon salt Va cup margarine or butter Vz pound small mushrooms, sliced V3 cup finely chopped celery Vs cup sliced green onion 3 tablespoons flour Dash of white pepper 1 Va cups half-and-half 1 tablespoon lemon juice Dash liquid hot pepper sauce, optional 2 tablespoons chopped pimiento, optional 1 cup very fine soft bread crumbs Thaw scallops if frozen. Rinse with cold water to remove any shell particles. Cook scallops in water or wine and water and Vz teaspoon salt until tender, about 5 minutes. Drain; save cooking liquid. Cook liquid until it is reduced to Va cup. Cut large scallops in half. Melt 3 tablespoons margarine or butter in saucepan. Add mushrooms; cook until tender and moisture evaporates. Add celery and onion; cook 2 to 3 minutes. Stir in flour, remaining Vi teaspoon salt and pepper. Add half- and-half and cooking liquid; cook until thickened, stirring constantly. Stir in lemon juice and liquid hot pepper sauce, if used. Add scallops and pimiento; heat. Spoon into 6 or 8 shells or individual baking dishes. Melt remaining 1 tablespoon margarine or butter; mix with bread crumbs. Sprinkle around edges of each dish. Bake in hot oven, 400° F., 10 to 20 minutes. Makes 6 to 8 servings. Sunny Crab Sandwich 2 packages (6-ounce, each) frozen crabmeat 1 cup sliced almonds Vz cup chopped celery Vz cup mayonnaise or salad dressing 2 tablespoons lemon juice 6 toasted buttered English muffins 12 cooked asparagus spears (or more, as desired) 6 slices ( 1 -ounce, each) Cheddar Cheese Paprika Tomato wedges Thaw frozen crabmeat; drain. Remove any remaining shell or cartilage. Combine almonds, celery, mayonnaise or salad dressing, lemon juice, and crabmeat. Arrange muffin halves on a cookie sheet, 15 by 12 inches. Place one or more asparagus spears on each muffin half. Cover asparagus and muffin with crab mixture. Cut each cheese slice diagonally into quarters. Place triangles on each sandwich. Sprinkle with paprika. Bake at 400° F., for 15 to 20 minutes or until heated through and cheese is melted. Serve with tomato wedges. Makes 6 servings. Catfish, Spanish Style 2 pounds catfish fillets, or other fillets, fresh or frozen 2 small tomatoes, peeled and sliced 2 small onions, thinly sliced 1 medium green pepper, cut in half lengthwise and sliced 1 medium lemon, thinly sliced 1 Vz teaspoons salt Vs teaspoon cayenne 2 tablespoons olive oil 6 to 8 stuffed olives, sliced Thaw fish if frozen. Arrange fillets in a 2-quart shallow baking dish alternating fish with sliced tomato, onion, green pepper, and lemon. Sprinkle with salt and cayenne. Drizzle with olive oil. Cover with aluminum foil, crimping it tightly to edges of dish. Bake in hot oven, 400° F., 30 minutes. Uncover. Baste catfish and vegetables with cooking liquid. Return to oven and continue baking, repeating basting procedure several times. Bake about 10 minutes or until fish flakes easily when tested with a fork. If desired, remove excess liquid with a spoon or baster before serving. Garnish with olive slices. Makes 6 servings. Poached Haddock With Mussels 2 pounds haddock, cod or other thick fillets, fresh or frozen 4 pounds mussels in shells (about 4 dozen) 1 cup dry white wine 1 cup water 1 small onion, sliced V2 teaspoon salt Vz cup whipping cream Va cup margarine or butter Dash white pepper Dash nutmeg 2 tablespoons chopped parsley Parslied potatoes 1 cup each of zucchini, carrots and celery, cut julienne style Margarine or butter for cooking vegetables Thaw fillets if frozen. Cut into serving-size portions. Clean mussels in cold water. Scrub shells with a stiff brush, rinsing thoroughly several times. Combine with water, and onion in large pan; bring to simmering stage. Add cleaned mussels. Cover and steam about 5 minutes or until shells open. Remove mussels from shells; set aside. Strain cooking liquid into a large skillet. Add fillets and salt. Cover and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Transfer fillets to warm platter; keep warm. Reduce cooking liquid to Vz cup. Stir in whipping cream, Va cup margarine or butter, pepper and nutmeg; simmer until sauce thickens slightly. Add mussels and parsley; heat. Spoon mixture over fillets. Serve with parslied potatoes and julienne strips of zucchini, carrot, and celery sauteed in margarine or butter, stirring constantly just unil tender. Makes 6 servings. Sherried Tuna 2 cans (6 ! /2 or 7-ounce, each) tuna in oil 1 cup thawed frozen peas Va cup chopped onion Va cup margarine or cooking oil Va cup flour, Vz teaspoon salt Wz cups milk 1 can (4-ounce) sliced mushrooms, undrained V3 cup dry sherry 2 tablespoons chopped pimiento Va to V3 cup toasted slivered almonds Heated patty shells, toasted noodle baskets, or toasted English muffin halves. Drain and flake tuna; set aside. Cook peas and onion in margarine or cooking oil over moderate heat until tender, but not brown. Stir in flour, salt, and paprika, milk, mushrooms; cook, until sauce is thickened. Fold in tuna, sherry, and pimiento; heat. Sprinkle almonds. Makes 4 to 6 servings. NOAA Magazine October 1978 l 3 hether you're feeling tres continental or really downhome, some little known and little tried species offish in the Unit- ed States can provide you with a de- licious, nutritious meal. A laska pollock and Maine whiting (also known as silver hake) are mem- bers of the cod family. Although found across the country from each other, they still maintain the cod family tradition of good taste and nutrition. A delicacy in Europe, where they are "farmed, " mussels are found in abundance along the northern coast of the United States and Canada. Many people with good taste find them similar to oysters or clams. Shark, considered a vicious movie star in the United States, is consid- ered a delicious meal in many other countries of the world. About 62 species inhabit the waters of North America. Especially pleasing about shark meat are its lack of bones, firm texture, leanness, mild taste and the adventure of serving it on your table. SHARK TERIYAKI 2 pounds fresh shark fillets, cut in 1 inch chunks 1 can ( 1 6 ounces) pineapple V2 cup soy sauce V2 cup sherry (optional) 2 tablespoons brown sugar 1 teaspoon ground ginger 1 teaspoon dry mustard 1 clove garlic, crushed 1 green pepper, cut in 1-inch squares Cherry tomatoes, mushrooms, onions (optional) Bamboo or metal skewers Drain pineapple chunks reserving x k cup of juice. Make marinade by combin ing pineapple juice, soy sauce, sherry, brown sugar, mustard, and garlic. Pour marinade over fish chunks. Cover and refrigerate fish for at least 1 hour. Drain fish and reserve marinade. Thread fish chunks, pineapple chunks, and green pepper squares alternately on skewers. Include cherry tomatoes, fresh mush rooms, and onion wedges if desired. Cook over hot coals or under broiler about 4 inches from source of heat for 5 minutes. Baste with marinade. Turn and cook for 5 minutes more or until fish flakes easily when tested with a fork. Serve as a main dish on a bed of rice or alone as an hors d'oeuvre. Makes 6 entree servings or 1 8 to 20 hors d'oeuvres. ALASKA POLLOCK CHOWDER 1 pound Alaska pollock fillets V4 cup chopped bacon 2 tablespoons bacon drippings 2 garlic cloves, finely chopped 1 can (1 pound 1 2 ounces) stewed tomatoes 2 cans (8 ounces each) tomato sauce 2 cups water 2 cups potatoes O'Brien mix V* teaspoon thyme Liquid hot pepper sauce to taste 74 cup soy sauce 72 cup dry Vermouth (optional) Thaw fish if frozen. Cut into one-inch pieces. Fry bacon until crisp reserving 2 tablespoons bacon drippings. Add garlic and cook with reserved bacon drippings until tender. Add remaining ingredients except Vermouth. Cover and simmer 30 minutes. Add fish and Vermouth. Cook an additional 10 minutes. Sprinkle with parsley. Makes 6 servings. MUSSELS WITH LINGUINE 2 72 qt. mussels in shells (approx. 75) 74 cup olive oil 2 cloves garlic, finely minced 2 onions, thinly sliced 2 lemons, thinly sliced 2 large cans (1 lb. 13 oz.) Italian tomatoes, mashed 1 can (6 oz. ) tomato paste 1 72 tablespoons oregano 78 teaspoon red pepper 72 teaspoon black pepper 2 teaspoons dried basil 1 72 teaspoons salt 2 cups red wine 2 lbs. linguine Sort, scrub, and rinse mussels; trim byssus. Saute onion and garlic in 6 quart kettle. When onion is golden and soft, add lemon slices, tomatoes, tomato paste, basil, oregano, red wine, salt, and peppers. Simmer over low heat for 25 minutes with pot covered. Add wine and simmer without the cover until sauce thickens — 15 to 20 minutes. (Sauce may be prepared in advance — up to the addi- tion of the mussels.) Add mussels to sauce, cover and cook over medium-high heat until the mussels open — approxi- mately "minutes. Cook linguine accord- ing to package directions and toss with 2 tablespoons olive oil to prevent sticking. Arrange linguine on a large tray. Cover with cooked mussels and tomato sauce. Serve immediately. Makes 8-10 servings. 1 i A treasured recipe is one that quickly and easily prepared without sacrificing flavor and appeal. Fish recipes are especially good since fish cook quickly, are nutritious, and readily available, fresh or frozen. For the novice cook or busy cooks with an eye on the clock, we present this treasure of seafood recipes. SALMON ALASKA 1 can (1 pound) salmon 1 cup mayonnaise or salad dressing 2 tablespoons lemon juice Vh teaspoons parsley flakes Dash cayenne pepper 2 egg whites 6 tomato slices 6 slices white bread, toasted Drain salmon. Remove the skin and bones. Flake the salmon. Combine mayonnaise, lemon juice, parsley, and pepper. Beat egg whites until stiff but not dry. Fold mayon- naise mixture into egg white. Place a to- mato slice on each piece of toast. Cover tomato with salmon. Place sandwiches on a bake and serve platter, 16 x 10 inches. Spoon mayonnaise mixture over each sandwich. Broil about 12 inches from source of heat for 6 to 8 minutes or until lightly browned. Makes 6 servings. FAST FISH BROIL 2 pounds skinless catfish fillets or other fish fillets, fresh or frozen x k cup garlic French dressing 3 tablespoons soy sauce % teaspoon ground ginger Lime slices Thaw frozen fillets. Place fillets in a single layer, skinned side down, on a bake and serve platter, 16 x 10 inches. Combine French dressing, soy sauce, and ginger. Pour sauce over fillets and let stand 10 minutes. Broil about 4 inches from source of heat for 10 to 15 minutes or until fillets flake easily when tested with a fork. Baste once during broiling with sauce in pan. Garnish with lime slices. Makes 6 servings. BILL TROUT pounds pan-dressed trout or other small pan-dressed fish, fresh or frozen 1 x h teaspoons salt x k teaspoon pepper Vi cup butter or margarine 2 teaspoons dill weed 3 tablespoons lemon juice Thaw frozen fish. Clean, wash, and dry fish. Cut fish almost through lengthwise and spread open. Sprinkle with salt and pepper. Melt butter in a 10-inch fry pan. Add dill weed. Place fish in a single layer, flesh side down, in the hot dill butter. Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes longer or until fish flake easily when tested with a fork. Place fish on a warm serving platter. Keep warm. When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish. Makes 6 servings. L5 PE Tl| S | T | A |M 1 . U , N . , y i ERS,TYL| BRAR,ES A 000071 3TO270 NOAA, the quarterly magazine of the National Oceanic and Atmospheric Administration, U.S. DEPARTMENT OF COMMERCE, is sold by Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402 for $8.50 a year. ^^SSmZfy mur% *%«OfC»' 10TH ANNIVERSARY 1970-1980 National Oceanic and Atmospheric Administration A young agency with an historic tradition of service to the Nation