Cooking Fish
When cooking fish, the alm should be to Improve the texture and colour, to. develop the flavour and to retain the shape of the fish. It can he fried, steamed, poached,' baked, grilled, boiled, or soused. The flesh of white flsh contains no fat, that is why it is often cooked with fat or served with a sauce. Oily flsh, such as herrings, sardines and salmon, have fat dispersed throughout the flesh tissues Instead of concentrated in the liver, aa In the case of white flsh. This gives them a higher fuel value than white fish and ' makes them more satisfying.
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https://paperspast.natlib.govt.nz/newspapers/CHP19580806.2.6.3
Bibliographic details
Press, Volume XCVII, Issue 28657, 6 August 1958, Page 3
Word Count
103Cooking Fish Press, Volume XCVII, Issue 28657, 6 August 1958, Page 3
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Acknowledgements
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