Victoria University College

Manawatu Times, Volume 64, Issue 153, 1 July 1939, Page 2

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE

THE IMPORTANCE OF FISH IN THE CHILD’S DIET

Public opinion has been enlightened from time to time by medical and other scientific authorities on the excellent properties of fish, but a great many people still look upon it as an “extra” course, an exclusively Friday meat, or, if tinned, as food for the emergency meal.

Fish is a good protein food and is rich in mineral matter. It is more easily digested than meat and should be used more often to replace meat in the child's diet. Salt water fish is rich in iodine and if used more plentifully would undoubtedly help in checking the development of simple goitres. Butterfish and oysters are particularly valuable on account of their high iodine content. Care should be taken to purchase fish that is perfectly fresh. A fresh fish has bright red gills and bulging bright eyes. The flesh along tho backbone should be firm and elastic. Methods of Cooking Fish Very little variation shown in the method of cooking fisli. Frying and boiling are generally used and neither can be regarded as especially good methods. Fried fish, unless very carefully cooked, is often difficult to digest. If fish is fried it is better to use a little butter or oil rather than dripping. Boiled fish loses much food value and flavour during boiling. The water in which tho fish has been boiled should be used in making the sauce to serve with the fish, or, if suitably flavoured and thickened, may be served as a fish soup. Baking, broiling or grilling and steaming are all good methods of cooking fish where the housewife is anxious to conserve as many of the nutritive properties as possible. Baking: A hot oven is needod and tho time of cookiDg varies with the kind, size and thickness of tho fisli. Flounders and sole, 15 to 20 minutes; trout (4 to 5 lbs.), from 40 to 50 minutes. The fish is cooked when the flesh loaves the bones. There should be no sign of redness. Broiling: Broiling may be done over a clear, bright fire or under the gas, or in the electric oven. The fish may be split open and the backbone removed before broiling. Steaming: Cooking in a steamer and simmering in a very small amount of water or milk is to be preferred to boiling. In this case the small amount of liquid used can be combined with other ingredients to make sauce. The method of cooking used is largely determined by the type and size of the fish. Lean fish can be fried or baked with pork or bacon inserted at intervals over the surface. Fatty fish are steamed, grilled or baked in their own fat. Largo fish—schnappcr, groper, kingfisli—and all fillets can be fried or steamed. Fish to be fried, either in a limited amount of fat or in deep fat, must be coated with one of the following: Milk and flour made into a batter; egg and crumbs, or crumbs alone; oatmeal. The coating thus formed prevents the fat permeating the flesh and rendering it indigestible. In all frying the greatest care must be taken to drain the food thoroughly before serving. Serving Fish The deficiency in the energy factor of fish is made good by the addition of fat or carbohydrate in the form of butter, flour or other material to the fish when cooked. Steamed fish, particularly fillets, can be spread with a paste prepared from cheese, egg and butter, and cooked; or it may be accompanied by a sauce made from butter, eggs, etc. The energy value and vitamin content may also be increased by combining vegetables with the fish in such dishes as fish chowders, fish pies, fish cooked in casserole with onion and tomatoes, and in the form of salads. Left overs: Pieces of fish which have been cooked and are left over from a former dinner may be utilised in many attractive dishes. The fish may be broken up into flakes, combined with vegetables and pork or bacon as for chowder. Using a white sauce it may be served as creamed fish on toast or made into a loaf and served with tomato sauce. With a white sauce and breadcrumbs it can be made into an escalloped dish. Cooked fish may be servod in an attractive salad. Fish chowder.—One lb. white fish, 3 cups cold water, 2 slices bacon, 1 onion, li cups diced carrots, 2 cups milk, 2 teaspoons salt, 4 medium-sixed potatoes. Method: Wash the fish and cut in pieces. Cook tho bones in cold water for 20 minutes and strain off the liquor. Cut the bacon or salt pork into small pieces and fry with the sliced bacon, then add tho hot liquor and vegetables and cook 20 minutes. Add the fish and cook 15 minutes longer and at moderate temperature. Then add the milk and simmer five minutes. Serve with crackers. Fish and macaroni.—Two lbs. cooked fish, 4 lb. macaroni, 3 oz. grated cheese, 1 oz. butter, pepper and salt. Method: Grease a pie dish and place in it a layer of flaked fish. Add salt and pepper. Coyer with cooked macaroni and add a sprinkling of cheese and seasonings. Repeat until dish is full. Put butter in small pieces on top and bake about 20 minutes.