FINFISH

For Fur t her In f ormat ion:Mary Holliman�03! 951-6247

August 17, 1977

foods froan the seaVIRGINIA TECH NEMS SERVICESBlacksburg, Virginia 24061

By Macy C. Ho&immGag~.nba Tech Special 9Pridw

The bluefish--favorite of sportsfishermen and women--is noted for some-

thing besides its voracious eating habits and delicious taste.

It is also the cause for the birth of the United States Fish and Wildlife

Service.

In the late 1860s and early 1870s, New England fishermen noted a decline

in their commercial shore fisheries, and Spencer Fullerton Baird was commissioned

to find the cause,

The hook-and- line fishermen were blaming the trap fishermen for depleting

the stocks by overfishing. Without entirely disagreeing with the hook-and-liners--

they recommended some controls on traps--Baird's U.S Commission for Fish and

Fisher~es blamed the bluefish.

The commission estimated that a billion bluefish occur regularly in the

western Atlantic each surfer, and that each bluefish eats an average of 10 other

fish a day--a total of 1.2-billion fish taken by bluefish each season!

--more--

vitcvzNss I tt ti NEWS btNVll.tb

first add--foods from the sea/bluefish

The bluefish, according to the conmission, is an animated chopping

machine." Bluefish swim in huge shoals, which may be four of five miles long.

When such a shoal of bluefish finds a shoal of another food fish--especially

menhaden--they swim ferociously through, biting and chopping away and leaving

fragments of fishes and blood for sea bi rds to pick up.

Baird's Ccemissi on was headquartered at Wood's Hall, Mass., and was still

in operation chen he died in 1887. It later was reorganized as the U.S. Fish

and Wildlife Service.

The only enemy of the bluefish seems to be man, and men have enjoyed

ca tching and eating bluefish for centur i es.

In the late 1800s, several U.S. Presidents spent summer vacations at Cape Hay,

N. J., where one of the specialities was bluefish baked in wine. It may have

been prepared 'tike this:

Cut 2 lb. b!uefish fillets in servi ng pieces.

Place in well-buttered baking dish.

Sprinkle with salt, pepper, paprika.

Combine 2 tablespoons melted butter or oleo margarine

1/4 cup dry white wine

1 tablespoon soy sauce

Pour over fish.

Bake in moderate oven �SO'F! for 15-20 minutes,

until fish flakes easily.

Serve with remaining sauce, rice or potatoes, tossed

salad, hot biscuits, There should be six servings--but

be sure to allow for seconds!

¹¹E-294¹¹

160

For Further Information:Amy N. Eg'leston�03! 961-6965

May 1, 1979

foods from the seaVIRGINIA TECH EXTENSION INFORNATIONBlacksburg, VA 24061

6y Amp M. EgkwkonV~~rua, Tach SpeeiM N~ec

Nay and June are good months to plan bluefish into your family's meals.

During the summer months, they are inexpensive and plentiful. Bluefish Poma-

tomus saltatrixj move into the Chesapeake Bay in the spring, and remain abundant

into autumn

Blues, as they are often called, are a favorite of commercial and sports

fishermen. They are easy to catch and clean, and can be prepared in a number

of ways. Bluefish travel fast, in huge schools, and spawn in the open sea.

They spend the winter in ocean depths of up to 600 feet, before moving into

shore during the spring.

Although some blues reach a much greater size, the average fish weighs

between 3 and 5 pounds. The commercial catch of blues in the United States is

about four million pounds a year, and many more are caught by sports fishermen.

If you are not lucky enough to catch your own blue, you should have no

trouble finding one in your local fish market. At present, bluefish wholesare selling for approximately 69< a pound in coastal markets, and $1.09 a poundinland. This is a good price, considering that blues offer good flavor and ahigh level of protein.

--more--

VIRGINIA TECH EXTENSION INFORMATIONfirst add--foods from the sea/bluefish

Since warm weather and bluefish come at the same time, you might want to

try the following recipe for grilling your blue.

CHARCOAL GRILLED BLUEFISH

Make fire wi th charcoal briquets. When coals are whi te hot, spread evenly

over bottom of grill. Wash and dry 2 lbs. fillets or steaks or 3 lbs. dressed

bluefish. Cut fish into serving-size portions and place in well-greased,

hi nged wire hand grill. Baste fish with sauce and place, skin side down, about

4 inches from moderately hot coals.

Cook, baste, and turn fish as follows:

Fillets or steaks: Cook 5 minutes, baste, turn; cook 5 minutes more, baste,

and turn again; cook until done, about 15 minutes.

Whole Dressed : Cook 8 minutes, baste, turn; cook 8 minutes more, baste and

turn again; cook until done, about 20 to 25 minutes.

Fish is done when flesh flakes easi1y when tested with a fork.

SPICY MARINADE for basting!

1/4 cup margarine or butter

1/2 cup dry white wine or water!

1/2 t. prepared mustard

1/2 t. lemon-pepper seasoning

1/4 t. seafood seasoning

1/8 t. tarragon

1/8 t. rosemary

Melt margarine or butter in a small pan. Add rest of ingredients and cook

over low heat until seasonings are blended and mixture is warm. Makes about

3/4 cup marinade.

¹¹EA1 2D0402¹¹

For Further Information:Mary C. Holliman�03! 961-6965

March 12, 1979

foods from the seaVIRGINIA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

By ~y C. Ho~aV~g~ Te.ch Spe.~ N~W

Butterfish -- the very name conjures up an image of succulent delicacy,

tasty morse'ts just "melting in the mouth."

Or is it called butterfish because it is so small and slippery and hard

to hold?

Or is the butterfish a small North Atlantic eel?

Actually, a butterfish is all of these -- if you accept the word of all

the encyclopedias and dictionaries! In fact, the butterfish is closely related

to 19 different species of fish, one of which is the Pacific pompano.

But the butterfish you see in markets along the Mid-Atlantic coast is

most likely the fish known to scientists as Pepri lus triacanthus. It's about

eight inches long, and just about as wide, and probably weighs no more than a

third of a pound. It's gray-blue and silvery.

This particular butterfish occurs in schools, and lives in cool waters

from the Carolina coasts as far north as Nova Scotia, and in deeper waters as

far south as Florida. It is caught and marketed comnercially, usually fresh,

dressed or whole.

--more--

VIRGINIA TECH EXTENSION INFORMATIONfirst add � foods from the sea/butterfish

While they are similar to flounder in shape and in delicate flavor,

butterfish are mid-water fish. That is, they do not have both eyes on the

same side of the head, as do flounder, and they generally are not found on

the ocean bottom, as are flounder.

Butterfish have been relatively scarce in the last couple of years, and

the price is therefore relatively high compared to flounder or other more

commonly available fish. But should you see butterfish for sale, you might

try some for a special taste treat.

Butterfish -- according to butterfish fanciers -- are best cooked head-on,

fried or broiled. They have a particularly delicate flavor.

To prepare butterfish for cooking, wash in cool water and drain. Pat dry

with a paper towel. To fry, coat with a standard light breading -- pancake

flour makes a good one, or fine corn meal � or with batter egg, milk, dash of

salt and paprika!. Fry in hot -- not srreking -- oil, turning once. Serve hot!

To broil, place fish on broiling rack, spread with melted butter or oil,

sprinkle with paprika, pepper, lemon juice. Broil about five inches from heat,

turning once. Serve hot!

Remember, fish is cooked when the flesh is white and separates easily with

a fork � don't overcook! One fish makes one serving, but allow for seconds!

¹¹EA12D0266¹¹

164

For Further Information:Chieko E. Hebard�03! 961-6965

October 11, 1979

foods krona the seaVIRGINS'IA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

bq M.e.fzo E. He.ban.dVmgi~ Te.ch Special @~en.

There are quite a few staunch catfish lovers. Also there are quite a few

who would rather have nothing to do with catfish. This article is for the peo-

p 1 e who bel on g to the 1 a t ter ca tegory.

I admit catfish are somewhat unappetizing in appearance with their unseemly

head and long whiskers. They are a lot of trouble getting off the hook too, as

many a fisherman has experienced.

From the gastronomical point of view, however, catfish rank pretty high

with their white, tender meat and mild flavor. They are good to eat, and don' t

have many bones.

The catfish sold on the market are most'Iy channel catfish; about 75 percent

of commercial catfish are this good-tasting species; 15 percent are whi te cat-

fish; and 10 percent are bullheads. In the state of Virginia, 2.5 to 3 million

pounds of catfish are sold each year.

Apparently, the demand for catfish is steadily i ncreasing. Catfish restaurants

are getting popular these days in the midwest as well as in the South.

VIRGINIA TECH EXTENSION INFORMATIONfirst add--foods from the sea/catfish

Today, there are more than 75,000 water-acres of commercial catfish Farms

in the United States, supplementing a decreasing catch of wild catfish.

The catfish sold on the market are usually deheaded, de-finned and eviscerated.

- They are sold whole or as fillets, all ready to cook.

It is a completely different matter if you catch a catfish and try to clean

it yourself. Catfish have not only a tough head, but also tough skin which must

be removed before cooking.

The illustrations below show you how to remove the skin. Be very careful

not to touch the barbed Fins near the gills and on the back, because they can

inflict stinging wounds.

1. To prevent injury, wear a thick glove on the hand which holds the fish,

or immobilize the fish with a nail or hook as shown. Cut the skin around the

head.

2. With a pair of pliers, grasp the skin on top of the bone-like knot

right under the pectoral side! fin, and pull the skin Firmly back toward the

tail.

After skinning, cut off the head and fins. The catfish then can be filleted,

cut into steaks, or left whole. It can be baked, broiled, sauteed, poached or

fried. Here is a recipe to get you started in catfish cooking.

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166

VIRGINIA TECH EXTENSION INFORMATIONsecond and final add--foods from the sea/catfish

Pan Fried Catfish

4 whole catfish, skinned, heads removed and cleaned

salt and pepper

1 cup milk

1 cup flour

2 eggs

l-l/2 cups cornmeal

lard or oil for frying

Season catfish with salt and pepper. Dip the fish in milk, then roll them

in flour to coat them lightly, but thoroughly. Dip the fish into beaten eggs,

roll in cornmeal, and place on a wire rack, leaving them for 15 minutes or until

the coating dries.

Pour oil 1/4 inch deep into a large skillet or pan and heat over medium heat

until a bread crumb dropped into it sizzles. Fry the fish over medium heat.

Allow 10 minutes' cooking time for each inch of thickness. hlhen the fish are

brown and crisp on one side, turn them carefully and brown the other side. Drain

the fish on paper towels. Serve hot. Makes four servings.

¹¹EA1 2A0309 ¹ ¹

167

For Further Information:

Mary C. Holliman�03! 951-6247

January 9, 1977

foods from the seaVIRGINIA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

Bp Ma~ C. BolZimanVizgirea Tech Speci'.aZ Vomiter

Seafoods have been a popular food item over the centuries, not only for

ordinary people but for the rich and famous, too.

Did you know that Benjamin Franklin defected from the vegetarian diet he

had followed for at least five years because a fried codfish smelled so good?

~Abi 1 . i i 71.1 t lt.

first voyaqe from Boston, being becalm'd off Block Island, our people set about

catchinq cod, and hauled up a great many. Hitherto I had stuck to my resolution

of not eating animal food, and on this occasion consider'd, with my master Tryon,

the taking every fish as a kind of unorovoked murder, since none of them had, or

ever could do us any injury that might justify the slaughter. All this seemed

very reasonable. But I had formerly been a great lover of fish, and, when this

came hot out of the frying-pan, it smelt admirably well. I balanc'd some time

between principle and inclination, ti11 I recollected that, when the fish were

opened, I saw smaller fish taken out of their stomachs; then thought I, "If you

eat one another, I don't see why we mayn't eat you." So I din'd upon cod very

hearti1y, and continued to eat wi th other people, returning only now and then

occasionally to a vegetab]e diet."

--more--

VIRGINIA TECH EXTENSION INFORMATIONfirst add--Foods from the sea/cod

Such a delectable dish, cooked on the beach, may have been prepared like

this.

PAN-FRIED CODFISH

Allow, per person to be served.'

I/2 pound pan-dressed codfish, or other dressed fish; OR

I/3 pound codfish fillets, or other ocean-fish fillets

Salt and Pepper to taste

Sourdough or pancake batter, OR

2 eggs, beaten

2 tablespoons mi lk

2 cups cornmeal

Thaw fish if frozen. Hash and dry, then dip into clean, cool water and

sprinkle lightly with salt and pepper.

If using sourdough or pancake batter, coat fish liqhtly with flour before

dipping in batter; OR dip fish in eggs beaten with milk, then roll in cornmeal;

OR use a dry pancake mix.

Heat a heavy skillet until fat is hot but not smoking; fat should be 1-2 inches

deep. Fry 4 to 5 minutes on a side, until lightly browned, turning only once. Fish

is done when it flakes easily with a fork, and should not be overcooked. Drain

on absorbent paper, and serve at once with cocktail or tartar sauce, Or fish may

be fried in deep fat at 350o for 4-5 minutes.

PIE-5474k

170

l~lg I

For Further Information:Mary C. Holliman�03! 951-6247

March 3, 1978

foods from the seaVIRGINIA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

By Nary C. HolbimanVirgins',a Tech Spectra/, VH,ter

--more--

BLACKSBURG--One of the currently "underutilized species" along the

Atlantic coast, the croaker, a generation or more ago was abundant and popular

both as a commercial species and as a sports fishing catch.

But thanks to new methods of harvesting the fish, and to its ability to

adapt itself to new climactic conditions, the croaker is making a comeback.

In particular, trawlers are taking the fish in the Gulf of Mexico,

Just now coming into season along the southeastern U.S. coast, the croaker

is attractively colored, silvery below and greenish above, with black-brown

spots. It is particularly tender and tasty, but its greatest va1ue is in its

high protein content, 17 percent -- an adult can get almost a quarter of his

recommended daily amount of protein from one standard 3-ounce serving!

Like other ocean fish, croaker is high in trace elements like potassium,

calcium, phosphorus, and magnesium -- all necessary in normal diets.

In the Chesapeake Bay, croaker have traditionally been caught commercially

in pound nets in the spring months, and by sportsmen on hook and line during the

summer. The newer trawling rigs allow bigger commercial catches of bigger fish

for a longer season than was possible commercially before.

VIRGINIA TECH EXTENSION INFORMATIONfirst add--foods from the sea/croaker

While croaker was a popular fish during our earlier history, it has not

appeared on lists of common fish in standard cookbooks published since the

Second World War. Hit it deserves to be cooked and enjoyed. Here's a simple

way to fix croaker:

LEMON GARLIC CROAKER

Combine ~~ cup lemon juice, dash salt, I clove minced garlic. Add

two pounds of croaker filets, turning them in juice. Leave filets in

juice, skin side up, in refrigerator for 30 minutes. Remove from marinade,

roll in I> cups cornmeal. Heat margarine or oil in heavy skillet, add

filets and fry at moderate heat, turning once. Croaker filets should

be ready to serve in about 7 to 8 minutes. Do not overcook! Two pounds

of fi lets should make six servings, but be sure to allow for seconds.

Croaker should be available in local markets both fresh and frozen, and should

be reasonably priced. Frozen breaded portions, both raw and pre-cooked, called

"flaked croaker," are also available.

¹¹E-642¹¹

172

Fo r Further I nfo rmat i on:Chieko E. Hebar d�03! 961-6975

February 27, 1981

Roosts from the seaVIRGINIA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

by Chieko Z. HebardVirginia Tech +eaiaL V~Cev

173

Every now and then, we see packages of fish in the store with strange

names and pass by them wondering how those fish would taste.

The problem is two-fo1d--consumers hesitate to buy unfamiliar things

and some fish sold in the markets have names which discourage buying.

This article is about one of those unfortunate fish which should be

given more credit for its tasty, white meat--the Atlantic croaker.

Croakers are so called because they make a croaking sound by vibrating

strong muscles against their swimbladders, making them resound.

There are as many as 160 species of fish in the North Atlantic which

make croaking noises; they are called croakers or drum most often.

Atlantic croaker, Micropogon unduIatus, is found along the Atlantic

Coast from Massachusetts to Florida and into the Gulf of Mexico. The

Chesapeake Bay especially has large numbers of this fish in early spring.

The croaker fishery has declined since its peak in the 1920s, but

croaker is a productive fish and is still harvested in quantity,

One advantage of croaker as a food fish is its size. Running from one

to four pounds on average, it can be prepared in a variety of ways; pan-

dressed, filleted or cut into chunks. --more

VIRGINIA TECH EXTENSION INFORMATIONfirst and final add--croaker

Another advantage is that croaker is priced modestly because of its

abundance and the less-than-enthusiastic acceptance by consumers,

From a nutritional point of view, croaker is a good buy. Mith its 17

percent protein, a three-ounce serving provides nearly 25 percent of the

recommended daily allowance of protein. It also is an excellent source of

potassium, a vital trace element thought to lower blood pressure.

Next time you see packages of this fish in the store, don't walk away

empty-handed, buy a couple of pounds and fry it in your favorite breading.

Or try the recipes below. Remember, the croaker season has just begun.

Croaker Kabobs

1 pound skinned croaker fillets4 slices bacon, cut into 1 inch

pieces1 can � oz.! button mushrooms,

drained

1 green pepper, cut into 1 inchsquares

3 tablespoons marqarine or butter,melted

1/2 teaspoon salt1/8 teaspoon pepper

Thaw fish if' frozen. Cut fish into 1-inch cubes. Alternate fish cubes,

bacon, mushrooms, and green pepper on 6 skewers, 7 inches long. Place on a

well greased broiler pan, approximately 13 x 10 inches. Combine margarine,

salt, and pepper. Brush kabobs with margarine. Broil approximately 4 inches

from source of heat for 3 to 5 minutes. Turn carefully. Brush other side

with margarine and continue to broil for 3 to 5 minutes or until fish flakes

easily when tested with a fork. Makes 6 servings.

Golden Croaker in Coral Sauce

3 pounds pan-dressed croaker'I/2 cup margarine or butter,

mel ted

1/4 cup lemon juice2 teaspoons grated onion

Thaw fish if frozen. Clean fish thoroughly and dry. Place fish in awell greased baking pan approximately 16 x 10 x 2 inches, Combine margarine,lemon juice, onion, paprika, salt and pepper. Pour sauce over fish and bakein moderate oven, 350 F, for 20 to 25 minutes or until fish flakes easilywhen tested with a fork. Makes 6 servings.

2 teaspoons paprika2 teaspoons salt1/4 teaspoon pepper

Recipes courtesy of Gulf and South Atlantic Fisheries Development Foundation, Inc.

PPEAl 2C0126PP

For Further In f orma ti on:Laurie H. Dean�03! 961-6965

August 26, 1980

ods from the seaVI RG IN IA TECH EXTENS ION INFORl'IATIONB 1acksburg, Virginia 24061

6g Laud.e. Q. DeanV~~vua Te.i h Spe.~

Although there are many edible foods that come from the sea, the average

American consumer is apt to purchase only a few varieties, This is unfortunate,

for we tend to miss out on some of the sea's most wonderful taste treats.

Take the dogfish for example. Long a favorite in Europe, especia11y England' s

famed fish 'n' chips business, the dogfish finally is making its way into the

American market.

The spiny dogfish is a small shark found in abundance off our coast. It is

a voracious eater, considered to be a menace by many commerical fishermen because

of the damage it can do to equipment. For the sport fishermen, however, the dog-

fish is one of the easiest fish in the ocean to catch and clean.

These small sharks are an excellent source of high quality, containing easi1y

digested protein as we1 1 as other nutrients needed by man. They are suitable for

almost any cooking method with little variation.

The dogfish shou1d be gutted and bled immediately after catching. And unlike

other fish, it must be marinated in a weak salt or acid solution to neutralize

the sma11 amount of urea which collects in the flesh as a result of protein meta-

bolism. This soaking must. be done for at least four hours prior to cooking the fish.--more-- 175

VLNiLNLA IECH EX IENSLON LNI OHNAI LUNfirst add--foods from the sea/dogfish

The acid marinade should consist of one-half tablespoon of lemon juice or

one tablespoon of cider vinegar per pound of fish mixed in just enough water to

cover. To use a salt so1ution, mix one cup salt to one gallon of water. Once

this soaking process is accomplished, you can proceed to cook your dogfish by

any method you normally use including frying, baking, broiling, poaching, out-

door cooking, soups, etc.

The following recipes are excellent ways to use this delicious fish.

Fish 'n' Chips

Batter

1 cup flour1 egg yolk4 tablespoons beer1/4 teaspoon salt

5 tablespoons milk5 tablespoons cold water1 egg white

Chips

2 pounds baking potatoesvegetable oil

Slice potatoes into strips 1/2 inch wide and 1/2 inch thick. Heat oil in

deep-fryer to 375'F. Dry potatoes and deep-fry until crisp and light brown.

Transfer to lined pan to drain and place in 250'F oven to keep warm.

Fish

2 pounds fresh, firm white fish fillets

Cut dressed and skinned fish into pieces 3 by 5 inches. Mash in cold running

water and dry completely. Drop 2 or 3 pieces at a time into batter. When well

coated, plunge into hot oil. Fry 4 to 5 minutes or until golden brown.

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176

Pour flour into 'large bowl. Nake a well in center and add egg yolk, beer,

and salt. Stir unti 1 well mixed. Combine milk and water; add half to batter.

Stir until smooth. Add rest, 1 tablespoon at a time, adding only enough to give

right texture. For a light texture, let batter rest at room temperature for at

least 30 minutes. Beat egg white stiff. Gently and thoroughly fold into batter.

VIRGINIA TECH EXTENSION INFORMATIONsecond and fina'I add--foods from the sea/dogfish

To serve, heap fish in the center of a large heated platter and arrange chips

around them. Traditionally, the fish 'n' chips are sprinkled with malt vinegar

and salt.

Shark Creole

Prepare roux by heating oil in large skillet and blending in flour over

medium heat, stirring constantly until brown. Add water gradually and cook until

thick and smooth. Add remaining ingredients except rice. Cover and sinner for

15 minutes, Remove bay leaf and serve over cooked rice. Serves 4 to 6.

¹ ¹EA1 280574¹¹

1 pound shark fillets, cut in 1"chunks

1/3 cup vegetable oi 11/3 cup flour1 cup hot water1/2 cup chopped green onions, in-

cluding topsI/4 cup chopped green pepper1/2 cup chopped parsley

4 cloves garlic, choppedl-l/2 teaspoons saltdash cayenne pepper1/2 teaspoon thyme1 bay leaf1 1 emon s 1 i ce1 can �0 oz.! tomato pureecooked rice

For Further Information:

Chieko E. Hebard�03! 951-6962

July 17, 1978

foods from the seaVIRGINIA TECH EXTENSION INfORMATION OFFICE

8lacksburg, Virginia 24061

Bg C&t ko E. He6arr.dVmg~a. Te.ch 5pemal MruXM

a few hours, then skin the fish with a knife and pliers, and gut them.--more-- 179

Despite their snake-like appearances and slimy skin, eels are good to eat and

have been enjoyed by people the world over. It is said that at one banquet given

by Caesar, 6,000 moray eels were eaten. In fact, there are eel farms in the United

States that export their eels to Japan and European countries.

Eels have firm flesh and a relatively high fat content. Like other fish, they

are high in protein but low in carbohydrate. For their nutritional value alone,

eels are worth a try.

Several species of eels, fresh or salt water, are available in the United States.

Corrmon eels are fresh water fish that enter salt water to breed. They are found

wherever there are rivers which flow uninterrupted to the sea.

Moray eels are strictly ocean fish and are larger than fresh water eels. They

have a chicken-like flavor and must be cooked slowly. Lampreys differ from eels

in many respects, but their meat can be used in most eel recipes.

hlolf eels are not true eels. They grow to a length of eight feet or more,

Eastern fish markets sell half a million pounds of wolf eel annually.

In the market, eels are sold fresh, smoked, pickled, and canned. If you catch

eels yourself, you must remove the slime layer by soaking the fish in salt water for

VIRGINIA TECH EXTENSION I-NI=ORMAT IONfirst add--foods from the sea/eels

Eels often are too slippery and difficult for the ordinary housewife or

fisherman to handle. If that happens, the best thing to « is to take eels to the

fish market and have them cleaned and prepared.

Eels can be frozen, although they do not keep well in home freezers because

of their high fat content. However, their high fat content allows them to smoke

well. Broi1ing, baking and frying are good methods of cooking eels.

Cookincc Eels

Fried

Cut the cleaned eel meat into 3-i nch 1ong slices. Roll ee1 meat in crumbs,

dip in slightly beaten egg diluted with two tablespoons of water and roll again

in crumbs. Fry in deep fat at 375'F for five minutes or until brown on both sides,

J~aanese Broil

8 small eels or large eels cut into l-l/2- to 2-inch lengths

Sal t

8 skewers

1 cup soy sauce use Japanese soy sauce, not Chinese!

1 tablespoon sake wine, white cooking wine or sherry

4 tablespoons sugar

Mix soy sauce, wine and sugar welf and boi'I for 2 mi nutes. Thread eels onto

s kewers and season with salt. Broil over a charcoal fi re for 20 minutes,

brushi ng with sauce frequently and turning when f~ rst side is browned; or eels

can be cooked in the open without skewers. Serve hot with or over rice. Makes

4 servings,

PIE- 845 81

180

t.or turtner information;

Chieko E. Hebard�03! 961-6965

April 2, 1980

foods from the seaVIRGINIA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

by Ckieho E. HebandVmg~evx Tee.h SpeeiM M~m

"Dark, long and slimy, they look, just like overgrown earthworms. I can' t

imagine anybody eating gross-looking things like those," are only two of the

reactions with which a majority of people may agree.

They are not popular with American people, chiefly because of their appear-

ance. However, they are sought after in many countries, especially on festive

occasions. Not everybody can be a beauty queen, you know.

We are talking about eels, of course. All American eels are born in theSargasso Sea off Bermuda. So are European eels which are very closely relatedto American eels. In the fall, mature male and female eels which have lived

in different and often distant places leave their freshwater habitats and travel

down the rivers for a rendezvous in the open sea.

American eels migrate about 1,000 miles of ocean to reach their predestined

spawning ground in the Sargasso Sea, never to return. European eels travel 3,000

miles to the Sargasso Sea.

Each female lays as many as 10 to 20 million eggs, which the males fertilize.

The eels soon die. Eggs hatch into transparent larvae called leptocephali, which

float up to the coast of North America after a year or so.

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181

VLKblNlH It.l H t.AltNblUN lNI UKPVLI lUN

first add--foods from the sea/eels

Reaching the coast, larvae of American eels turn into elvers, glass-clear

minature eels. Elvers then ascend rivers to find a place to live for several

years until they mature. Males remain near the mouth of the river, while

females go further inland to lakes and ponds.

Males mature and move to the sea at four to eight years, but females are

seven to 12 years old before they are ready to make a breeding migration.

Oepending on the color of their surroundings, eels vary in color from

yellowish brown to olive green. Before migration, they become almost black

wi th silvery undersides. They develop pointed noses and fast for the final

ordeal of their lives.

Eels are an excellent food fish, highly favored by many Europeans and Asians.

In many countries, the Christmas meal is not complete without an eel dish. It

takes a little preparation to have this fi sh ready for cooki ng, but it is well

worth the trouble.

If you buy live eels, put them in a deep container, sprinkle salt over them

and cover with water . After two to four hours, they are dead . Soaking in salt

water also makes the scrubbing-off of the slime layer easier.

After thoroughly washing off the slime and salt with cold water, skin the

eels if called for in the recipe. A corIIIIon practice is to put a nail through

the eel's head into a wooden board or tree. Cut through the skin beneath the

head all the way around.

Then grab the skin, turn it back toward the tail and peel it off. You may

need pliers to pee1 the skin. Gut the eel, wash its cavity thoroughly, and cut

it into steaks or chunks.

Pan-Fried Eels

Skin, gut, clean and cut eels into 2- to 3-inch pieces. Roll them in flour

and saute them in butter or oil until golden brown. Serve plain or with tarter

sauce.

--more--

182

VIRGINIA TECH EXTENSION INFORMATIONsecond and final add--foods from the sea/eels

New England Baked Eels

Skin, gut, clean and cut eels into 3-inch lengths. Place them on a greased

baking pan and season with salt and pepper. Top with slices of onion and salt

pork. Bake at 450 F allowing 10 minutes per i nch thickness,

¹¹EA1280243¹¹

183

For Further Information:Mary Holliman�03! 951-6247

August 10, 1977

I ~l'Om the seaVIRGINIA TECH NEWS SERVICESBlacksburg, Virginia 24061

By M~ C. Ho~attArtg~ Te.rk Special W~eft.

Fluke, sole, dab, flounder. Sound like something to eat? Of course

not! A fluke is a happenstance, a quirk of fate; a sole belongs on the bottom

of a shoe; a dab is a little bit of something, and to flounder is to blunder

or nearly fail at something.

Yet these are names for various kinds of flatfish--and flatfish are some

of the best-eating fish in the world.

Flatfish have the same nutritional qualities as most other fish: low

calorie, low fat, low cholesterol, high protein. But they are different in one

very important way.

Like other fish, flatfish have paired, symttetrical pectoral and pelvic

fins when they hatch. Their eyes are on opposite sides of the head, and they

swim upright. But soon after hatching, their skulls twist and one eye migrates

to a position next to the other eye, on the same side of the head.

Some kinds of flatfish, such as blackback or winter flounder, are "right-

eyed"--their two eyes end up on the right side of the head. Other flatfish,

such as the fluke or summer flounder, are "left-eyed."

--more--

185

VLNijNLA IELk NtWb btNVlt.tb

first add--foods from the sea

Flatfish live near the bottom of' the sea, in shallower coastal waters.

After this skull twisting, they swim eye-side up, looking for prey, and blank

or eyeless side down. They are usually caught commercially in nets or trawls,

and are a favorite also of hook-and-line sportsfishermen.

Flatfish are delicious in any fish recipe, and can substitute for each

other in many specialty dishes, such as "Filet of Sole Veronique" or "Petrale

in the Classic Manner." These two recipes are found in "From the Plains to the

Pacif~c," a recipe booklet in the series "A Seafood Heritage" published last

year by the National Marine Fisheries Service.

Another flatfish recipe from the same booklet is "Sanddabs Grant Avenue":

3 pounds dressed sanddabs or other dressed fish, fresh or frozen* "Try this with sole, fluke, blackback or yellowtai 1 if sanddabs

aren't available.l

1 tablespoon peeled, grated ginger root

2 teaspoons salt

4 whole green onions

1 quart boiling water

1/3 cup salad oil, heated

1/3 cup soy sauce

green onions

Thaw fish if frozen. Clean, wash, and dry fish. Arrange

on a heat-proof platter; sprinkle with ginger and salt. Place whole

green onions on top of fish. Place platter on trivet or rack

inside a steamer or large roaster containing the boiling water.

Cover and cook for 5 - 10 minutes, until fish flakes easily when

tested with a fork,

Remove fish from steamer. Discard cooked onions and drain

any water from the platter.

--more�

186

VIRGINIA TECH NEWS SERVICESsecond add--foods from the sea

Combine oil and soy and sauce and pour over fish. Garnish

with raw green onions. Serve wi th rice to six people.

The recipe booklet can be ordered from Superintendent of Documents, U.S.

Government Printing Office, Washington, D.C. 20402. Ask for stock No. 003-

020-00124-6 and enclose $1. 10.

¹¹E-274¹¹

For Further Information:Nary C, Holliman�03! 961-6965

April 3, 1979

s from the seaVIRGINIA TECH EXTENSION INFORNATIONBlacksburg, VirI,ilia 24061

by Hmg C. Ho~an.Vms~ Tech Spe~ @~ar.

When is a flatfish known as round?

Why are some fish known as flatfish, and others that are just as flat are

not? What is a round fish, anyway?If the terms flat and round as applied to fish have been confusing to you,

as they have been to me, perhaps this explanation will help.

Some fish are classified as "flatfish" -- flounder, sole, fluke, dabs,

halibut, These fish have the strange characteristic of changing the "normal"

fish shape they hatch into, to a left or right twisted shape that puts both

eyes on one "side" of the body, which then becomes the "top" of the fish.

Such fish are "demersal" -- that is, they live and feed on or near the

ocean bottom, dining on small crustaceans or mollusks, fish fry, and smaller fish.

F'atfiSh,, then, are flat from top to bottom. "Normal" fish, on the other

hand, are flat from side to side. Head-on, they look like two closely-spaced

parenthesis marks: !. Such fish are described as "round" even when they are

actually very narrow or tall when looked at head-on. Trout, salmon, butterfish,porgie, scup, mackerel, catfish, are some of the fish shaped, more or less, thisway. Such fish often have a streamlined body shape.

189

VIRGINIA TECH EXTENSION INFORNTIONfirst add--foods from the sea/flat or round fish

Of course, some "normal" fish are rounder than others. Ocean catfish,

barracuda, tuna, bluefish, are rounder or wider than are scup, drum, croaker,

grouper, herring, pompano.

The other confusing use of the term round fish is its use to describe a

market form. Fish sold "round" are whole dressed fish, not fillets. Any fish

may be sold round, however "flat" it is in shape.

Incidentally, a "dressed" fish is more exactly "undressed" -- a dressed

fi sh has been scaled and the entrails removed . Soemtimes the head, tail, and

fins are also removed when the fish is sold "dressed" or "round."

Remember, fish sold dressed are being sold in the round, even when they' re

very flat in some direction.

¹¹EA120031S¹¹

190

urther Information:

o E. Hebard961-6965

ber 4, 1980

foods from the seaVirginia Tech Extension InformationBl acksburg, Virginia 24061

By C'hieko E. Heba2"dVirginia Tech QeciaL ~ter

Flatfish include flounder, sole, dabs, and other fish that are flat and

live on the bottom of the ocean. They have both eyes on one side of the body

which is darker and faces the water above. The bottom side is whitish.

On the coast of Virginia, the most abundant flatfish are winter and

summer flounders, Winter flounder spawn in January and February and do not feed

during spawning. So most of the flounder caught in the winter are summer flounder,

which spawn in the summer.

Flounder steadily has gained popularity as a food fish because of its

white, lean meat. Even people who shy away from most fish because of their strong,

fishy flavor enjoy eating the mild-flavored flounder,

Another reason for flounder's popularity is its versatility. It renders

itself well to a variety of recipes and cooking methods broiling, frying, pan-

frying, baking, with sauces, in casseroles or in soups. In this respect, flounder

is much like chicken.

-more-

VIRGINIA TECH EXTENSION INFORNAT IONfirst add--foods from the sea/flatfish

Flounder is low in fat and carbohydrates. For a generous half-pound

serving, flounder provides less than 200 calories without sauces or butter.

It is an excellent diet food. However, 1ow calorie doesn't mean poor nutritional

value. Flounder is high in protein, higher than most meats per unit weight, and

it contains virtually no cholesterol.

Like most other seafood, cooking flounder is simple and fast. A few

ingredients, such as butter, lemon juice and chopped parsley, wil1 turn this

fish into a delightful entree. Easy pan-frying or broiling probably is best

suited for flounder, although it is nice sometimes to splatter it with rich,

elaborate sauces,

Here are a couple of recipes you may want to try:

Flounder Meuniere

Ele ant Holida Flounder

1 1/2 cups cooked rice1/2 cup toasted, blanched, slivered

almonds1/4 cup chopped parsley1/4 teaspoon salt1/8 teaspoon pepperpaprika

2 pounds flounder fil'Iets1 teaspoon salt1/8 teaspoon pepper1 can �0 3/4 oz! condensed

cream of shrimp soup3/4 cup dairy sour cream1/8 teaspoon nutmeg

-more-

192

Dampen the fish with water or milk, season with salt and pepper, and dredge

well with flour. Heat a 1/8 inch clarified butter or half butter and half

vegetable oil! in a skillet until a bread cube dropped into it sizzles and begins

to brown immediately. Cook the fish until the underside turns go1den brown,

about 3 to 5 minutes. Carefully turn over and cook for another 3 to 5 minutes.

Remove to a hot platter; pour butter from the pan over the fish and sprinkle

with lemon juice and chopped parsley. Garnish with lemon slices.

VIRGINIA TECH EXTENSION INFORMATIONsecond and final add--foods from the sea/flatfish

Skin flounder fillets and cut into serving-size portions. Sprinkle with

1 teaspoon salt and 1/8 teaspoon pepper. Combine soup, sour cream and nutmeg.Reserve 3/4 cup of soup mixture for topping, Combine remaining soup mixture,

rice, 1/4 cup almonds, parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper.Spread rice mixture over bottom of a well-greased baking dish, 12 x 8 x 2 inches.

Arrange fish over rice. Spread reserved soup mixture over fish. Sprinkle withremaining 1/4 almonds and paprika. Bake in a moderate oven, 350'F for 35 to 40

minutes or until fish flakes easily when tested wi th a fork. Serves 6.

IIIPEAl280832PP

193

For Further In f orma t i on:Mary C, Hol 1 iman�03' 951-6247

June 23, 1977

foods from the seaVIRGINIA TECH NEWS SERVICESBlacksburg, Virginia 24061

Bg Ma@77 C. 7io7.7.ivanYi r pixie Tvc.'h 57 r ~ia 7. Vm'. t.er

--more--195

Flounder--the name implies difficulty in moving, especially in swimming.It suggests someone who is clumsy, awkward, blundering, and/or confused.According to the American Heritage Dictionary, it may be a blend of the wordsfounder, blunder, and flounce,

Strange that this word should also be the name of one of the tastiestand most desired of food fishes!

And even stranger that the flounder is NOT an awkward swirlner, but glidesor moves with jet-propelled speed after its prey.

Besides its misleading name, the flounder has another strange characteristic.It is one-sided. That is, it is born as a normal-looking fish, upright withnormally placed eyes, one on each side of its head. But soon the skull twistsand one eye moves to the other side, so that an adult flounder has two eyeson one side of its head -- the top side -- and none on the other side. Differentspecies twist in different directions, so that some flounders are right-eyedand some are left-eyed,

The flounder usually swims with the eyeless side to the sea bottom.

VIRGINIA TECH NEWS SERVICESfirst add--foods from the sea

As with many other fish, the flounder's coloring camouflages it. It

is dark on its top, so a predator or fisherman! looking into the water

has difficulty seeing its shape against the dark sea bottom.

And its underside is light colored, so that a predator 1ooking up

toward the surface has more difficulty seeing the fish against the light.

There are many species of flounders, and one or more occur along every

part of the U.S. coastline. In the mid-Atlantic area the most common are

winter. summer, and yellowtail flounders.

Flounders norma1ly live along the continental shelf and slope, where they

often hide on the bottom, covering themselves by flipping sand over their

backs, 1eaving only the eyes showing. When a smaller fish happens by, the

flounder literally takes off, squirting a jet of water From the under-side gill.

Flounders also come into near-shore and shoal waters, and may sometimes

be caught even in bays along the coast.

Another strange fact about the flounder is that in some parts of the world

it is considered a trash fish. At Codroy, Newfoundland, for example, fishing

boats discard the flounder that they sometimes take in nets along with the cod

for which they are fishing.

In the U.S. waters, flounders are caught commercially with other trawls,

and by sports fishermen using rod and reel or a gig. Most weigh from ~~ to 5

pounds, but summer flounder may reach 15 pounds.

Flounder flesh is Firm, white, and delicate, and can be used in any recipe

cal1ing for fish. It can be purchased fresh or frozen, dressed or filleted.

¹¹ E-157¹ ¹

196

For Further Information:

Laurie N. Dean�03! 96l-6965

November 27, 1979

foods from he seaVIRGINIA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

Bp Laurie M. DeanVirginia Te~h Special Writer

Gray trout, also known as sea trout or weakfish, are now being caught

in abundance off the mid-Atlantic coast. The popular name for the fish--

weakfish--comes from the fact that it has delicate mouth tissue and tender

flesh.

The gray trout is a colorful fish. It has dark olive green on top, and

its back and sides are lustrous with purple, green, blue, and coppery tints.

It is classified as a "lean fish," a designation given to fish species with a

very low fat content.

Known for its tasty, tender white meat, gray trout is easily prepared by

a variety of methods. Properly wrapped and stored, it will maintain quality

during freezing f' or approximate']y six months. When freezing it, all of the air

must be forced out during wrapping to prevent moisture and vapor loss during

storage.

For some delectable treats with trout, try these recipes. Remember the

cardinal rule of fish cooking: DO NOT OVERCOOK,'

--more--

197

Y lt bl NLH I Cl H t A I tNSLUN L Nt'UK' I !UN

first add--foods from the sea/grat trout

FISH KIEV CEL,IA

2 lb. trout

1/4 cup soft margarine

1/4 cup cornstarch

2 eggs, beaten until foamy

1/4 cup finely chopped green onion 1/2 cup sesame seeds

1/4 cup chopped parsley

3 tsp. dill weed

1/2 tsp. salt

4 tbsp. margarine

3 tbsp. oil

Cut fish into serving size portions. hfith a long, thin, sharp knife,

make a horizontal pocket in each portion, Cream together 1/4 cup margarine,

onions, parsley, dill weed and salt. Divide mixture evenly among fish portions

and spread in each fish pocket. Dredge fish in cornstarch, beaten eggs, then

in sesame seeds. Heat remaining margarine and oil in heavy frying pan. Fry

half of fish at a time over medium heat, 3 to 5 minutes per side or until fish

flakes. Keep fried fish warm and fry remaining fish, adding more margarine and

oil as needed. To bake, place fish on greased baking sheet and bake at 350

degrees for 20 minutes, Makes 6 servings.

TERRIFIC TROUT

2 large tomatoes, cut into small pieces

1/4 cup melted margarine or butter

1 cup shredded Swiss cheese

2 1bs. trout fillets

2 tbsp. grated onion

1 1/2 tsp. salt

1/8 tsp. pepper

PPEA12A0402PP

198

Thaw fish if frozen. Skin fillets. Place fillets in a well-greased bake-

and-serve platter 16 x 10 inches. Sprinkle fillets with onion, salt and pepper.

Cover fillets with tomatoes. Pour margarine over tomatoes. Broil about four

inches from source of heat for 10 to 12 minutes or until fish flakes easily

when tested with a fork. Sprinkle with cheese, Broil 2 to 3 minutes longer or

until cheese is bubbly. Makes 6 servings.

For Fur ther Informat1on:Mary C. Halliman�03! 951-6247

May 12, 1978

foods from the seaVIRGINIA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

By Na~ C. HoLHmanVirginia Tech Special Vz'item

Salting, one of the oldest methods of food preservation, is still the

standard method in many parts of the world for many different foods, including,

of course, Virginia Hams as well as fish.

And herring is a major food fish product from Virginia waters, though much

of the herring is marketed elsewhere. In fact, I recently saw more kinds of

herring products for sale in a St. Louis supermarket than I have ever found in

my local store.

So when I saw "Salt Herr1ng" in one of those "tray packs" with a clear

plastic cover, I decided to try what is a new fish product for me, even though

it's been around for centuries.

But first, I thought, I must find a recipe us1ng salt herring -- and though

I consulted a dozen or more cookbooks and recipe folders, not one mentioned salt

herring specifically. One old family cookbook did have several recipes for us1ng

various other salted species, including haddock, cod, and mackerel.

--more--

199

VIRGINIA TECH EXTENSION INFORMATIONfirst add--foods from the sea/salt herring

So I decided to experiment. First, I soaked the salt herring -- a butterfly

fillet -- in cold water, sealed in a plastic container with a tight-fitting lid.

Next day I drained the fish, rinsed it in cool water and patted it lightly

with a paper towel. I decided it looked and smelled like an ordinary fresh fish

fillet. Finally, I placed it in a buttered baking dish, skin side down, and

sprinkled on some paprika and lemon juice -- no salt! I dotted the fish with

oleomargarine and placed it under the broiler for a few minutes, until the flesh

was white and flaky.

Nhile herring has the reputation of being "fishy" in taste, this combination

of salting, soaking, and broiling seemed to remove any objectionable fishy flavor--

at least it didn't last long once it was served to my family!

¹¹E-737¹¹

200

For Further InformationMary C. Holliman�03! 951-6247

December 2, 1977

foods fiona the sea

VIRGINIA TECH EXTENSION INFORMATION OFFICE

BLACKSBURG, VIRGINIA 24061

By Ma>'y C. Hol.l.omanVi~gin~a Tech Spe&'al, Vx'~der

It's just about the only fish with ocean in its name, yet it's certainly

not the only ocean fish on the market! Why, then, is it called ocean perch

instead of just perch?

Of course, the reason is that it is not a perch at all, but a member of

a very different group of fishes -- none of which looks very edible because of

their generally bright colors and spiny or thorny heads or fins. In fact, the

ocean perch is probably the only 'hormal-looking" fish in its group!

"Real" perch tend to be fresh-water fishes, popular with sports fishermen,

like the walleye and yellow perch of the east and midwest United States, and

the blue pike of the Great Lakes. They are considered some of the most flavorful

of fresh-water fish. But the ocean perch is also a delicious fish, though its

red color might make it look questionable at first.

The ocean perch has about 80 different but close relatives, most with the

name rockfish, scorpionfish, or thornyhead as a part of their cordon names. The

term thornyhead is perhaps the most descriptive for the general looks of these

fish, all of which are actually quite palatable once you get past the spines.

--more--

201

VIRGINIA TECH EXTENSION INFORMATION OFFICEfirst add--Foods From the Sea

The ocean nerch, though, is the only one frequently found in the frozen

food section of your supermarket, generally as fish fingers or fish sticks.

Thus it is the only one that you are likely to encounter on a shopping trip or

on a restaurant menu. Ocean perch is also sold as frozen fillets.

I ts sci enti fi c name i s Sebastes marinus, and i t 1 i ves in the Atl anti c Ocean.

In fact, it's just about the only member of its family that does live in the

Atlantic. The ocean perch lives in cold, deep water -- down to 1500 feet deep--

from New Jersey north to the Arctic Ocean and off the coasts of northern Europe.

Ocean perch is also known as redfish, because of its bright red color, with

a golden-reddish underside. It weighs as much as 12 pounds and may be as long as

2 feet. European perch tend to be even larger -- up to 16 pounds and 32 inches.

In Europe, the ocean perch is also known as Norway haddock.

Noting that the ocean perch is the favorite food of sperm whales, some

fishery experts believe that it is one of the "underutilized species" of seafoods

that may become even more important as a food fish for humans in the future.

HE-497M

202

For Further Information:Martha Canan

�03! 951-6247

Oecember 9, 1977

foods from the seaVIRGINIA TECH EXTENSION INFORMATION OFFICE81acksburg, Virginia 24061

Bp Martha C'aranViz'livia Tech Special Vri ter

Have you bought a nice big fillet of pollock lately? Chances are you

haven' t; this handsome fish is a relatively little-known member of the cod

family, and has not yet made it big on the American consumer market scene.

The future of this tasty fish appears bright, however, because of its great

commercial marketing potential.

'The pollock is a bottomfish, or groundfish, meaning that it is commonly

found along the ocean bottom. Preferring a cool-to-cold water habitat, this

203

fish is native to both sides of the Atlantic Ocean. The western Atlantic pollock

is most abundant off western Nova Scotia and in the Gulf of Maine, and generally

is caught in depths of 250 to 600 feet along the steep banks of the outer

continental shelf.

The pollock is a member of the cod family, which includes haddock, cod,

hake and about 150 other lesser known species. Resembling a typical codfish, its

dark green back shades to light green on its yellow-streaked sides, and its belly

is white. Other characteristics include a jutting lower jaw, pointed snout, and

a chin which lacks a barbel. The pollock averages between four and ten pounds, and

is about two feet long when caught. However, some may exceed 30 pounds, and may

range up to two and a half feet in length. --more

VIRGINIA TECM EXTENSION INFORMATION OFFICEfirst add--foods from the seajpollock

The IJ.S. catch of pollock now is incidental; that is, the fish generally

is taken by boats fishing for other groundfish species such as haddock or cod.

The fish is marketed by some manufacturers under the general lable of "fish."

Pollock has been fished heavily on the eastern side of the North Atlantic

for more than 50 years, and is known as saithe, or coalfish, in Europe. Those

countries which have traditionally fished for this species include Green!and,

Iceland, and coastal countries ranging from France to Norway.

While efforts are underway to improve commercial pollock landings, the fish

remains popular with sport fishermen in the U.S. Most of these strong, fighting

fish are caught by trolling, jigs or spoons, but those smaller fish which are

closer to shore often are caught with artificial flies.

Pollock feed on smaller fish, crabs, mollusks, and other small animals, and

often rise up from the ocean bottom to eat them. This is one reason why pollock

sometimes is hard to catch commercially; the traditionally-used otter trawl bottom

fishing gear is not equipped to catch those fish which rise close to the surface

of the water.

Fresh, U.S.-caught pollock generally is marketed whole or as skinned or

unskinned fillets. Small fillets are more popular with consumers, compared to

long, thick slab fillets.

Following is a recipe for fish chowder, specially contributed by William C.

Brewer, general counsel at the National Oceanic and Atmospheric Administration in

Washington, D.C. The chowder can be made with haddock, cod or pollock.--more--

204

EXTENSION INFORMATION OFFICEsecond add--foods from the sea/pollock

Fish Chowder

3 lbs. haddock, cod or pollock fi I1ets

1-1/2 lbs. bacon

4 med. white onions

6 tbsps. fl our

4 c. hot milk

2 tubes anchovy paste

2-1/2 quarts milk4 med. potatoes

8 tbsps. butter

Melt butter, add flour and hot milk slowly while beating with whisk.

Add anchovy paste and whisk further. Bring to a boil, then remove from flame.

This is the stock, which can be made ahead and kept in the refrigerator.

Fry bacon, dry between paper towels, and chop into 1/2-inch pieces.

Slice onions thinly and fry in bacon grease until soft. Cut potatoes in

1/2-inch squares and steam or boil until they just start to soften, about

five minutes. Be careful not to overcook. All of this can also be done

ahead of time.

PIE-51014

205

Cut fish fresh, if possible! into 3/4-inch pieces. Put stock, bacon,

onions, and potatoes in large pot and heat over low flame. Do not boil.

Add 2-1/2 quarts of milk, and season as needed. Allow to warm over low flame

for 30 minutes, but again do not boil, The fish will cook sufficiently in

the hot milk. Test fish, and if needed, allow to warm a little longer. Serve

with paprika and crackers. Makes about ten servings.

For Further Information:

Amy Egleston�03! 961-6247

April 27, 1979

s Room the seaVLRGINIA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

by Aeg Egin& eagama Te.c.h Spa~ M~

If you have never eaten pompano, you should try it soon and enjoy a deli-

cious break from the ordinary. Pompano is a relatively rare fish, but is known

for its excellent flavor. You have heard pompano called by another of its

names -- cobblerfish, palmenta, or even butterfish.

While the "Pacific pompano" actually is a kind of butterfish, the butter-

fish you see in markets in the Gulf and Atlantic coastal areas is a true butterfish

and not pompano.

Pompano are caught in warm waters off the Atlantic and Gulf coasts. Most

of the pompano catch are landed off the Florida coast in the months of March

through May. Pompano wiIl become available in the Mid-Atlantic states during

the late summer months, since northward migration usually begins by July.

The true pompano is relatively small for a comrercial fish -- about 1-1/2

to 3 pounds -- and feeds primarily on bottom organisms. Spawning occurs offshore

and the currents carry the young back into the surf, where they are found in

abundance in the summertime. --more--207

VIRGINIA TECH EXTENSION INFORMATIONfirst add--foods from the sea/pompano

When they do become available, the price will probably be about $2.50 per

pound, whole. There are two reasons that pompano is more expensive than most

fish. First, the demand is much greater than the supply; and, second, they are

fairly difficult to catch.

Adult pompano usually are netted with commercial trammel or gill nets.

They are also caught on hook and 'line with sma11 artificial bait or with sand

fleas, clams, or similar natural baits.

If you see pompano in your fish market or on a restaurant's menu, try it.

If you are prepari ng it yourself, you may want to try the following recipe;

Pompano en Papillote

1/2 clove garlic, minced

l-l/2 cups chopped onions

Pinch thyme

1 bay leaf

2 cups fish stock

2 tbsp. flour

2 egg yolks

3 medium-size pompanos

3 cups water

1 chopped shallot or 2 tbsp.chopped onion

6 tbsp. butter

2-1/4 cups white wine

1 cup crabmeat

1 cup diced cooked shrimp

--more--

208

Clean pompanos and cut into 6 fillets, removing head and backbone. Simmer

heads and bones in water until there are 2 cups stock. Saute fillets wi th shallot

in 2 tbsp. butter and add 2 cups wine. Cover and simmer slowly unti 1 fillets are

tender, about 5-8 minutes. Saute crabmeat, shrimp, and 1/4 clove garlic in 2

tbsp. butter. Add onion and remaining garlic and cook 'i0 minutes. Add thyme,

bay leaf, and 1-3/4 cups fish stock, and sinner 10 minutes. Melt 2 tbsp. butter,

blend in flour, and gradually stir in remaining 1/4 cup fish stock. Add to

crabmeat mixture with wine stock drained from fillets'

VIRGINIA TECH EXTENSION INFORMATIONsecond add--foods from the sea/pompano

Simmer, stirring constantly until thickened. Beat egg yolks and mix with

sauce and remaining 1/4 cup wine. Add salt and pepper to taste. Chill in

refrigerator until firm. Cut 6 parchment paper hearts 12 inches long and 8

inches wide. Oil paper well . Place sauce di vided into 6 portions! on one

side of heart, lay fillet on sauce, and fold over other half of paper. Seal

edges of paper by folding over and pinching together all around. Lay sealedhearts on an oiled baking sheet and bake at 450' 15 minutes, or until paper

hearts are browned. Serve at once, cutting open paper at table. Serves 6.

Even if pompano is a new name to you, keep it in mind. You probably have

seen it before in your fish market and have passed it up. The next time you

f ind it, remember it is a gourmet ' s delight and give it a try.

¹¹EA12D0398¹¹

209

For Further Information:Chieko E. Hebard�03! 961-6965

July 24, 1980

~s from the seaVIRGINIA TECH EXTENSION ZNFORNATIONBlacksburg, Virginia 24061

by Chieko E. 8eba&Virginia Tech QeciaE Vomiter

Do not skip this article just because you see the word 'cownose ray'. Ugh.'

Doesn't sound very appetizing, does it?

But did you know that many Europeans have been eating rays and skates

for a long time and even import them from other countries, including the United

States?

Yes, the edible wings of rays are firm and sweet, tasting like scallops or

oysters. In fact, they have been served as scallops in the past unbeknownst to

the diner, although the cownose ray is too dark to be mistaken for scallops.

The meat of the cownose ray is very high in protein, l9-20 percent, and

very low in fat, less than 2 percent. It has a urea content of 0.5 percent,

urea being a characteristic component of all cartilaginous fishes such as sharks

and rays. Because of the urea, which gives off ammoniacal odors. the ray should

be pre-soaked ar pre-cooked in vinegar water.

But before we go into that, a brief study of the cownose ray. Cownose rays

got their name from the fleshy folds below their eyes, which 'look like the split

upper lip of a cow.

--more--

VIRGINIA TECH EXTENSION INFORMATIONfirst add--foods from the sea/cownose ray

They average about 3 feet across their wings and live in wana to cool waters

of the Atlantic Ocean. They swim i'n schools, normally with 1-0 to 100 rays per

school. But a large school may be as wide as a quarter of a mile.

Cownose rays are quite abundant along our coast, posing a threat to

f'ishermen. Chesapeake Bay has been plagued by these rays, which prey on oysters

and clams, destroying their beds in a matter of hours.

The scallop beds in the shal'lows of North Carolina have also been attacked,

with devastating results.

Cownose rays are a headache to a lot of longhaul operators and netters as

well. To release a few undesirable rays caught accidentally in the net, the

fishermen must turn loose the rest of the catch too.

Comp'laints from fishermen coupled with economic considerations have triggered

interest in the use of the cownose ray as a food source,

Several taste tests by scientists have proved the cownose ray to be compar-

able to many other fish in taste and more economical than most.

The wings of the cownose ray, the only edible part of the body aside from

the liver, which some people favor, can be cooked in most any way. They make

excellent casserole dishes, substituting for scallops. Fried wings are gener-

ally tasty whether they are fried in cornmeal, flour, or batter. But baking is

not recommended.

To improve the flavor, pre-soak the wings in vinegar water � parts water

to 1 part vinegar! for a few hours to several days, or pre-cook them as in the

following recipes. Skinning then is easy and beneficial.

� more--

212

VIRGINIA TECH EXTENSION INFORNIAT IONsecond add--foods from the sea/cownose ray

Ra with Ca ers

2 lb. cownose ray wings2 tbsp. wine vinegarsalt

freshly ground white pepper3 tbsp. capers, rinsed and drained5 tbsp. butter

Cut the ray wings into four or eight equal pieces. Put enough water to

cover them into an enameled or stainless steel pan, add 1 tablespoon of the

vinegar and some salt, and bring the water to a boil. Add the pieces of fish

and poach them over very gentle heat for about 15 minutes, or until done.

Orain and take off the skin.

Pepper the fish and sprinkle capers over them. Meat butter in a pan until

light brown, then pour it over the fish. Heat the remaining vinegar in the samepan and sprinkle it over the fish. Serves 4.

4 ray wings about 1/2 lb. each!2 tsp. butter1 tsp. flour1 cup milk2 whole cloves2 scallions, chopped

I clove garlic, crushed1 bay leaf2 sprigs thymesalt and pepper12 small boiling onions2 1/2 cup grated Gruyere cheese2 cups croutons

Ne1t the butter in a large saucepan, blend in the flour and stir in mi lk.

Add the cloves, scallions, garlic, bay leaf, thyme, salt and pepper. Place the

fish in the pan, bring to a boil. cover and cook for 8 to 10 minutes over low

heat. Remove and drain the fish. Sieve the cooking liquid and return it to

the cleaned pan. Add the small onions, cover and cook for 10 minutes. Remove

the onions. Over high heat reduce the liquid until it thickens into a sauce.

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213

VIRGINIA TECH EXTENSION INFORMATIONthird and final add--foods fran the sea/cownose ray

Cover the bottom of a large, buttered gratin dish with half of the grated

cheese. Put the fish and the onions in the dish, and arrange the croutons

around the edge. Pour in the sauce and cover with the remaining cheese. Put

the dish in a preheated 425 degrees F oven for 10 minutes or until the top hasbrowned. Serves 4.

1 1/2 lb. ray wings, pre-soaked and skinned1 qt. Italian tomato sauce1 cup grated sharp cheese1/2 cup dry bread crumbs

Pour some of the sauce in the bottom of a baking dish, add the pieces of

skate, and cover with the remaining sauce. Top with cheese, then with crumbs.

Bake at 425 F for 15 minutes. Serves 4 ~

HEA1280507$k'

For Further Information:Freida Harmon�03! 961-6247

December 8, l978

foods from the seaVIRGINIA TECH EXTENSION INFORMATIONBlacksbnrg, Virginia 24061

By F2" ei da HarlanFir pinia Tech 8'pe ciao Vri Cez

What is a sardine? Contrary to what most os us think, in

the United States, thw word sardine does not name any specific

species of fish. Instead it is a collective name that includes

several different species of tiny, soft-boned fish.

The name sardine probably was first used for similar, tiny

fish, called French sardines, which were found and caught in great

abundance off the island of Sardinia in the Mediterranean. Today,

the term sardine refers more particularly to a method of preparation

than to any specific fish.

The U.S. sardine canning industry, located primarily in Maine

and California, uses two particular species of fish--the pilch and

the small sea herring. The Maine sardine, a small sea herring, is

a member of the Atlantic herring family. Small herring, sprats, and

pilchards may be packed and sold as sardines under the U.S.

interpretations of the marketing term sardine.

Sardines are a valuable source of the high quality proteron

needed for building and repairing of body tissue. They contain

iron needed for healthy, red blood, and provide useful amounts of--more-- 2't 5

VIRGINIA TECH EXTENSION INFORMATIONfirst add--foods from the sea/sardines

the 8 vitamins, thiamine, niacin, and riboflavin.

With the heads, tails and vicera removed, sardines are packed

in several different styles. They can be salted, smoked or oil

fried and are packed in olive, soybean, peanut or cottonseed oil with

or without special sauces.

Sardines in sour creem, sardines in wine or sardines in tomato

or mustard sauce are some of the special packs available. Packed

in samll flat 4-oz. cans, they are delicious as appetizers used

directly from the can or combined into a dip.

PPEA12D0095PP

216

For Further Information:Mary C. Holliman�03! 961-6965

April 10, 1979

foods from the seaVT.RGINXA TECH EXTENSlON IM'ORMTKONBlacksburg, Virginia 24061

By Nary C' Ho?LemanVirginia Tech Spaaia? Vri ler

Spring is the time of year when many fish, which have spent

the winter months where the water is deeper and warmer or the

temperatures more stable, begin to move northward in in toward

shore.

Scup, a popular fish for both commercial and sportsfishermen,

is one such fish. During the winter, scup, which are bottom

feeders, stay out from shore at depths of 20 to 50 fathoms, usually

off the Carolinas in the Mid-Atlantic. In spring, they move north-

ward as far as Cape Cod, and come in closer to the coast to spawn.

During tate spring and summer, they are an important species

for New England commercial fishermen. In fact, their name is a

shertening of the name Narragansett fishermen gave to them many

years ago: mishcup.

Scup are taken commercially by otter trawl and by floating traps.

Scup are lively fighters, and sportsfishermen find bottomfishing,

using shrimp, clams, crabs, squid, or cut bait, an exciting battle.

About one-quarter of the total catch is taken by sportsfishermen.

--more-- 217

VIRGINIA EXTENSION INFORMATiONfirst add--foods from the sea/scup

Great fluctuations in abundance have occured for this species

during the years that is has been studied by scientists, and there

is some concern that it is being over-exploited. However, at

present there are restrictions on numbers that can be caught and

kept.

Scup prefer smooth or rocky bottoms, and are selective in

their choice of feeding grounds, so that sometimes they can be caught

in great abundance in one area and not be found at all in another

nearby area.

They swim in schools and generally most fish in a school are

of the same age and thus size. Even in summer, larger fish stay

in deeper water farther from shore, while young fry may come close to

shore in relative'ty shallow waters.

Scup average about 10 inches long and weigh about a pound,

though fish as large as 2 feet and weighing 4 pounds have been caught'

They have the iridescent bluish-silver coloring appropriate for fish.

In fact, the scup is a good example of a fish which looks -- and

acts and tastes -- like a fish ought to.

Scup are delicious in any recipe calling for a mild-flavored,

white-fleshed fish. They are ofther dipped in batter or breading

and pan-fried, but are also good candidates for baking or sauteeing.

Be sure not to overcook.

PPEA12D034284

2l 8

For Further lntormat>on:

Chi eko E. Hebard�03! 961-6965

February 18, l980

foods frown the seaVIRGINIA TECH EXTENSION INFORNATIONBlacksburg, Virginia 24061

bg C4,e,ko E. He..bmdV~~nia Te,ch Sp~ M~erc

The Scup Cup is offered each year by the Nantucket Yacht Club to the person

who caught the largest scup that year. L~vely fighters, scup are popular with

Atlantic Coast sports fishermen, who catch about one-fourth of the total annual

catch.

Scup is more conmonly known as porgy. The porgy species is one of the

many members of the perch family. It ranges from Cape Cod to the Carolinas,

moving northward in the summer and southward in the winter.

In the fall, porgy enter the Chesapeake Bay area, where they spend the

winter in warm, deep water before returning north in the spring. So around

Virginia, the best time to fish for porgy is from January to April.

Porgy are fairly small fish, averaging less than 10 inches in length and

one to two pounds in weight. Because of their size, porgy usually are sold

whole-dressed or pan-dressed, rather than filleted. There is an ever-growing

demand for porgy in the market, which attests to their good eating quality.

Porgy have a tender, flaky, white flesh, with an excellent flavor. It is

delicious when rolled in seasoned flour, cracker crumbs or corn meal, fried in

butter or oil, and served with tartar sauce. It also is good sauteed.

219

VIRGINIA TECH EXTENSION INFORMATIONfirst and final add--foods from the sea

Porgy Salad

2 tbsp. chopped onion

3 hard-boiled eggs

1/2 teaspoon salt

1/4 teaspoon pepper

salad green

cherry tomatoes

2 cups cooked, flaked porgy orother cooked, flaked fish

1/2 cup mayonnaise or saladdressing

1/2 cup chopped celery

1/2 cup cooked, drained greenpeas

2 tbsp. chopped onion

¹¹EA12B0109¹¹

220

Combine mayonnaise, celery, green peas, sweet pickle, onion, eggs, salt

and pepper. Add fish and toss lightly. Serve on salad green. Garnish with

cherry tomatoes. Makes 6 servings.

Recipe courtesy of the Gulf and Atlantic Fisheries Development Foundation.

For further LnTorma~ion.

Chieko E. Hebard�03! 96I-6965

February 5, 1980

foods from the sea

VIRGINXA TECH EXTENSION ZNFORNATIONBlacksburg, Virg inia 24061

By Chieko Z. HehudVirginia Tech Specia'L Voter

In the world there are dozens of cooking methods. The combination of

cooking methods and ingredients is virtually limitless to the most imagina-

tive cook.

When it comes to fish, then, why does there seem to be only broiled

flounder and deep-fat fried cod? As far as some persons are concerned, fish

tastes the same whatever it is. But is it true?

Rib eye steak doesn't taste anything like hamburger, and hamburger doesn' t

taste anything like corned beef. And yet, they all come from the same animal.

They taste differently because different methods are employed for processing

and cooking each product.

It shouldn't be different with fish. With processing and cooking, the taste

of fish is as versatile as that of beef. Or maybe fish is closer to chicken in

character; it can be cooked almost any way and taste good.

There are several ways of cooking fresh fish; stewing, poaching, steaming,

broiling, pan-frying, frying and baking. Wouldn't it be nice to have a variety

of tasty dishes added to your repertoire'?

--more--221

V I~CINIA 1 KH EXTENSION INFORNAT!ONfirst add--steaming black sea bass

Here is an unusual but simple way of cooking fish--steaming. The recipe

is typically Chinese and delicious. It goes well with a bowl of rice and some

stir-fried vegetables.

Use small fish so that one whole fish is served to each diner. Black

sea bass is a perfect choice for this dish because of its size, taste and

firmness. It is in season now.

STEAMED FISH

2 whole black sea bass, guttedand scaled

1 tsp. salt

1 tsp. fresh ginger root, fine'ly chopped

2 tbsp. soy sauce

1 tbsp. vegetable oil

1 tbsp. dry sherry2 green onions, cut into thin

strips

¹¹EA1280092¹¹

222

Rub salt on the skin and inside the fish. With a large knife, cut a few

slits on both sides of the fish. Put the fish on a plate deep enough to hold

about 1/2 cup of liquid. Sprinkle with green onion strips and chopped ginger.

Pour over the fish a mixture of soy sauce, oil and dry sherry. Steam for 10

to 15 minutes, or until done. Serves 2. Note: If you do not have a Chinese

bamboo steamer, put 1 to 2 inches of water in a pot large enough to contain

the plate, place a trivet or a wire rack inside. After the water boils in the

pot, place the plate with fish on top of the trivet. Nake sure that boiling

water does not reach the plate.

For Further Information:Patsy E. Townsend�03! 961-6965

February 19, 19B1

foods from the seaVIRGINIA TECH EXTENSION INFORMATIONBl acksburg, Virginia 24061

bp Pats;y Z. Torm~endVirginia Te< h Special Vriter

Black sea bass Centrop&,8tH s-.'grata! commonly are found in cool water

from Massachusetts to North Carolina and sometimes straying to Florida,

Black sea bass have gray, dark brown, or blackish backs with a lighter

color on the lower part of the body. Pale streaks run along the dorsal fin

and the sides of the fish.

In the spring they migrate inshore and to the north. The adults go to

spawning areas, while the juveniles go to estuaries.

Spawning occurs offshore in depths of 60 to 150 feet. Male bass develop

a blue bump on their heads during this time.

All black sea bass begin life as females and then change into males.

Female bass dominate the smaller and younger age groups. The size and age

at which the sex change takes place is highly variable. Most transform when

they are from seven to ten inches long and two to five years old.

The older, larger bass tend to be male. Male bass reach maturity in one

to four years after sex change and grow to a maximum size of 24 inches, a

weight of over six pounds, and an age of nine years.

--more--

223

YLNLiJIHLH I the tAI CNBLUN LNVUKNAl LUPI

first add--black sea bass

1 egg, lightly beaten; cup corn starch> cup chicken stock

1 lb. boneless, skinless sea bass fillets1 teaspoon salt> cup f1our3 cups peanut oil

Sauce:

1 teaspoon finely choppedgarlic

1 medium carrot, sliced intothin strips

4 tablespoons red wine vineqar1 tablespoon cornstarch dis-

solved in 2 tablespoons coldwater

1 teaspoon oil1 large green pepper cut in g-in. squares4 cup chicken stock4 tablespoons sugar1 teaspoon soy sauce

Cut fish in 1 inch cubes. Mix together egg, > cup cornstarch, flour,

chicken stock, and salt. Just before cooking, add fish to egg mixture and

sti r until well coated. Preheat oven to 250 degrees. Heat oil until it j ust

begins to smoke or 375 degrees, Fry fish until crisp, drain and keep warm in

oven until all fried.

--more--

224

Most black sea bass catches are made with trawl nets in the mid-At1antic,

accounting for about 65 percent of the total catch,

Hooden traps obtain about 30 percent of the total catch. Unbaited sea

bass traps fished in offshore depths of 65 to I10 feet are set in May and

fished until November.

Recreational fishing for the black sea bass has increased substantially

in recent years. Sportsmen use rods and reels equipped with bottom fishing

rigs and hooks and squid as bait.

Numerous offshore reefs constructed by several Atlantic coast states are

"hot spots" for the black sea bass fisherman.

8lack sea bass has sweet, white meat characteristic of many bass species.

It goes well with lemon juice, soy sauce, or other simple sauces.

Sweet and Sour Sea Sass

VIRGINIA TECH EXTENSION INFORMATIONsecond and final add--black sea bass

For the sauce, stir-fry garlic, pepper, and carrot in 1 tablespoon oil

until darkened somewhat in color. Add chicken stock, sugar, vinegar, and

soy sauce and bring to a boil. Boil rapidly f' or about one minute. Add

cornstarch mixture and cook a moment longer until thick and clear. Pour

over fish and serve at once.

Courtesy: Virginia Institute of Marine Sciences

¹¹EA12C0107¹¹

225

d'or t-urrner inrortltdl tun;

Amy Egleston�03! 961-6247

March 20, 1979

foods f rom the seaVXRGXNXA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

Bp Amp ZpEestonVirginia Tech QeeiaL Vriter

Spring is a season which makes us think of winds, showers, and flowers.

But to a fisherman, spring means shad. The American Shad A]osa Sapidis-sima!

is a springtime delicacy which will soon be available in East Coast seafood

markets.

An anadromous fish, shad, after living in the ocean for 4 or 5 years,

swim up coastal rivers every spring to spawn in fresh water. This spawning

begins along the southeast coast as early as February and continues until May

or June in the northern sections of the Chesapeake Bay.

Shad live on plankton and small insects, and therefore cannot survive in

polluted waters which, because they lack oxygen, cannot support such life.

They are a member of the herring family, growing up to 30 inches long and

weighing up to 9 pounds.

Shad was enjoyed as a food fish by the early American Indians, who pre-

pared it by a method known as "planking." This method, modified by colonial

settlers, is still a method of preparing shad today.

In the original method, the fish was placed on a plank of wood and bakedbeside an open fire. Today, who'le or filleted fish may be used in this modernversion of "planking."

--mor e--

226

Vlkb1NLA I tLH LXI tN!lUN LNl.URMAI IUN

first add--foods from the sea/shad

Planked Shad

Oil a hardwood plank oak or maple! or a baking sheet, and

place in a cold oven. Heat oven slowly to 400 . Place a

cleaned, dressed shad about 3-4 lbs,! on the heated, oiled

plank and return to oven. Bake 35-45 minutes and remove

from oven. quickly arrange cooked vegetables around fish,

piping hot mashed potatoes around the edge, and return to

oven under preheated broiler far 5-10 mi nutes. Broil only

until fish flakes easily with fork. 6arnish and serve on

the plank.

Although shad is an inexpensive food fish and has an outstanding flavor,

some people avoid it because of its many small bones. If you want to use

shad fillets in your favorite recipe, it is better to have the fish deboned

at the fish market. However, there also is a way of baking shad which softens

the bones so they can be eaten as in canned salmon!. When using this recipe,

you can buy a whole dressed fish, and prepare it yourself.

"Boneless" Baked Shad

Clean shad and place a bay leaf in cavity. Sprinkle with

garlic salt, pepper, and lemon juice. Wrap tightly in

alum~num foil and bake in 2SO oven about S-6 hours for

a 4',-5 pound shad. The bones will soften like those in

canned salmon!, and be safe to eat, Serves 6.

Shad f'illets can be prepared by frying, broiling, baking, or in any other

recipe that calls for fish, However, when you do see shad in your seafood

market, don't delay in buying it. It is a seasonaI delight which can be

enjoyed for only a few months out of the year.

8 PEA1200288

227

For Further Information:Laurie M. Dean�03! 961-6965

March 4. 1981

bxxki faoea the IeiVIRGINIA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

6y La~e. M. OemV~~~ Ted~ Specie 0l~eA

In the Chesapeake 8ay, spring heralds the arrival of that succulent, long-

awaited delicacy--the shad. Shad have long played an important role in Virginia's

history. Indians took shad with bush nets. weirs, spears, and bow and arrow

for centuries before the white man arrived.

In colonial markets, shad often sold for a penny each. In fact, so abundant

was shad that many we11-do-do people would not eat it for fear that others might

think they could not afford more expensive foods! George Washington encouraged

the popularization of shad by serving it at parties and other gala events.

Unfortunately, pollution, over-fishing, and the construction of dams have

decreased the number of shad, but i t still appears regularly in the Chesapeake

each spring.

This annual arrival is attributed to the fact that shad are anadromous, mean-

ing that they spend most of their lives in the ocean, but ascend coastal rivers

each year to spawn. --more--

229

VIRGINIA TECH EXTENSION INFORNTIONfirst add � foods from the sea/shad

The spawning migration begins as early as February in southern Chesapeake

Bay and continues until Nay or June in the northern sections of the bay. The

average female, called a roe shad, lays from 100,000 to 500,000 eggs per spawn-

ing period. Eggs hatch within four to six days provided the water temperature

is favorable �9' - 64'F!.

After spawning, adults return to the ocean, and juveniles spend the summer

within a few miles of their hatching ground. When the water cools, the young

shad begin their seaward migration, only to return, when mature, to their natal

stream to spawn.

Whether you catch your own shad or buy ft from your focal retailer, you' re

in for a taste treat, Shad can be cooked in a variety of methods, but lend

themselves especially to baking, broiling, poaching, steaming, outdoor grilling,

and smoking. The eggs of the female, called roe, also are a gourmet's delight.

Bath the flesh and the roe are best when consumed fresh. If yau must store

them, freezing probably is the easiest and most satisfactory method to use.

Fillets and gutted fish will keep longer if they are "glazed." Place fish

in a single layer on wax paper or a cookie sheet; cover, place in the freezer

and when frozen, dip the fish in ice water. Repeat this process two or three

times. Wrap the fish in a moisture- and vapor-proof wrap, label and store in

the freezer.

Roe can be frozen tightly wrapped in a moisture- and vapor-proof wrap or

dipped in seasoned beaten egg, coated with a two-to-one mix of flour to pancake

mix, individually frozen on cookie sheets, and then wrapped in moisture-vapor-

proof paper for freezing. To cook roe prepared in this manner, deep-fry it

while still frozen.

Try the following recipes on the shad you see in your local seafood market:

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230

VIRGINIA TECH EXTENSION INFORMATIONsecond and final add--foods from the sea/shad

Baked Shad wi th Pickle S tuf f i ng

1 dressed shad � lb.!, freshor frozen

sal tpepper

pickle stuffing2 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, 18 x 13".

Stuff fish loosely. Brush 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.

Pickle Stuffing

2 tablespoons lemon juice2 tablespoons chopped pars1ey1 teaspoon saltdash pepper

1 quart dry bread cubes1/3 cup butter or margarine,

melted1/4 cup chopped onion1/4 cup sweet pickle relish

Combine all ingredients. Makes approximately 1 quart stuffing.

Planked Fillets or Steaks

Thaw frozen fish. Cut into 6 portions. Place fish in a single layer, skin

side down, on a preheated, oiled plank or well greased bake-and-serve platter,

18 x 13". Combine remaining ingredients and mix well. Pour sauce over fish.

Bake in a moderate oven 350'F, for 20 to 25 mi nutes or until fish flakes easily

when tested with fork. Remove from oven and arrange hot mashed potatoes and

two or more hot vegetables around fish. Makes 6 servings.

Broiled Shad Roe

1 shad roe sacsalt

pepper3 strips bacon

Sprinkle salt and pepper on shad roe sac. Wrap sac with bacon strips. Placeon shallow rack in heavy frying pan or broiling rack. Broil about 20 minutes.

HEA12C0141H

231

2 pounds shad fillets orsteaks, fresh or frozen

2 tablespoons melted fat or oil2 tablespoons lemon juice1 teaspoon salt1/2 teaspoon paprika

seasoned hot mashed potatoesseasoned hot cooked vegetables

asparagus, broccoli, carrots,cauliflower, onions, peas ortomatoes!

dash pepper

For Further Information:Mary Holliman�03! 951-6247

August 24, 1977

foods from the seaVIRGINIA TECH KEWS SERVICESBlaeksburg, Virginia 24061

By Mary C. HollimanVirginia Tech Special klriter

Sole is a popular fish all over the world, as are the other

flatfish.

Here's a recipe I found recently while shopping in Banff,

Province of Alberta, Canada.

Remember that if sole isn'0 available, flounder, fluke, or dabs

will make not only acceptable but delicious substitutes.

SCALLOPED SOLE

Place one-pound sole fillets in a single 'layer in a greased

two-quart baking dish.

Pour 1 cup half-and-half cream over fillets.

Sprinkle 2 tablespoons onion flakes, and 1 tablespoon vegetable

flakes over fish.

Combine 1 1/4 cups crushed saltine crackers

1/2 teaspoon salt

l/4 teaspoon pepper --more--233

VIRGINIA TECH NEWS SERV ICESfirst add--foods from the sea/sole

1/2 teaspoon paprika

1/2 cup grated parmesan cheese

1/2 cup melted oleomargarine

and pour over fillets.

Bake at 350 degrees for 30-35 minutes, until fish flakes

easily.

Serves six.

PATE-30384

234

For Further Information:

Nary C. Holliman�03! 961-6247

December 4, !978

foods from the seeVIRGINIA TECH EXTENSION INFORMATION OFFICEBlacksburg, Virginia 24061

Bp Na2"p i.. 80l l imanVi r ginia Tech Special Vri ter

A small bit of something, a stain or smudge, a place in the

sun, a pimple or blemish, a beauty mark, a small drink of tea, an

ink b'Jot -- the noun SPOT implies a number of small or inconsequential

things -- hardly a fish'.

To spot something is to sight it from a distance, or even

discover it. To be on the spot is to be right on time, thus

to be prepared and ready to act.

Right now might be a good time apply these phrases ta the fish

named spot, when you see for sale in your local seafood store

or supermarket.

Whyl The spot is one of those lesser-known fish that

nevertheless provide good eating, and are a good buy right now

while they' re in season.

In late November, spot were selling, dressed at seacoast

markets in Virginia for as little as 30 cents per pound. At an

inland supermarket chain store, spot were priced at $1.39 per

pound -- still competitive with hamburger.

--more--

235

VIRGINIA TECH EXTENS!ON INFORMATION OFFICEfirst add--foods from the sea/spot

Spot occur in the Atlantic and Gulf of Mexico, from

Massachusetts to Texas, in much the same range as the Atlantic

croaker. Spot are generally smaller and rounder than croaker,

and average only about half a pound. Only rarely does a fisherman

land a spot as large as two pounds.

While spot are taken commercially in nets, they are a

pleasure for the hook and line fisherman to catch. When a fisherman

lucks onto a school of spot, he can often haul fish in as fast as he

can bait the hook and toss it back in.

Known to scientists as Herostomus xanthurus, the spot is

rich in protein, yielding 17 grams per 100 grams of edible fish

with only three grams of fat.

Because of their small size and delicate flavor, spot are best

cooked by pan-frying or broiling. Be careful not to overcook--

fish are ready to eat when the flesh flakes easily when touched

wi th a fork.

¹¹EA12D0084¹¹

236

For Further Information:Chieko E. Hebard�03! 961-6965

May 29, 1980

s from the seaVIRGINIA TECH EXTENSION INFORNATION

Blacksburg, Virginia 24061

By Chieko E. Hebardvirginia Tech Speci a 5 v~ ter

Occasionally, tuna are caught in the South Atlantic and landed in

Itirginia. Should you find yourself with one some day, this article may

help answer some of the ccmnon questions about the tuna, and give you some

ideas about what to do with it.

There are several species of fish canned and/or sold under the name

tuna in this country. They are all related, belonging to the family

Scombridae, which also includes bonitos and mackerels, They travel in large

schools and are among the fastest swimmers of all fish. The bodies are

streamlined and smooth, offering the 'least resistance to water.

Canned Tuna

Canned tuna comprises the bulk of the fish consumed in this country,

and the pri ce and the grade of canned tuna is dependent upon the kind of

tuna used. --more--237

VIRGINIA TECH EXTENSION INFORMATIONfirst add � foods from the sea/tuna

The most prized species is the albacore tuna, Thunnus alalunga, which

has firm and very light-colored meat. Albacores sometimes are known as lonq-

fins because of their long, sabre-sharp pectoral fins. They normally

weigh 10 to 60 pounds, and range from Southern California to mid-Mexican

waters. Albacore is the only tuna that can be identified as "white" in the

can.

The second most popular species is the ye'llowfin tuna, Thunnus albacares.

Found from the Gulf of California to the waters off northern Chile, yellowfins

are characterized by their yellowish dorsal and anal fins as well as the

yellowish coloring on the sides. Slightly darker in color than albacore,

the yellowfin tuna nevertheless is one of the most coniiercially valuable

fish with its firm texture and fine taste. It is generally identified as

"light" tuna.

As supplies of such choice species as albacore and yellowfin declined

in recent years, conmercial fishermen and canners have turned to skipjack

tuna. The smallest of the four common tunas, skipjack, Katsuwonus pelamis,

weigh from 4 to 24 pounds. Their range is similar to that of the yellowfin

in tropical waters. Skipjack is characterized by dark stripes on the lower

sides of the body, and has darker meat with stronger flavor than the above

two species.

Hluefin tuna, Thunnus thynnus, is similar to skipjack in color and

flavor. It can weigh up to 1,000 pounds, but those comnercially harvested

weigh from 15 to 80 pounds. Unlike other fishes, the bluefin tuna maintains

a body temperature warmer than the ambient water temperature due to its

high metabolic rate. Bluefins are usually found from Alaska to lower

California. The chances are that tuna caught near Yirginia are bluefins,

since they are by far the most common in this part of the world.

238 --more--

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second add--foods from the sea/tuna

White meat is the designation given only to albacore meat and light

tuna includes the rest of the tuna species. Except for the color characteris-

tics, they can be used interchangeably in recipes.

Canned tuna is available in three different pack styles: solid-pack,

chunk-style, and grated. Solid pack is the most expensive and grated the

least expensive. Sizes of the can vary from 34 - %, A � 7, 94, to 124 - j.3

ounces. Tuna is packed in oil, water, vegetable broth, or oil with vegetable

broth.

Fresh Tuna

Fresh tuna is very tasty and not at all like tuna from a can ~ Fresh

tuna can be preserved by freezing or canning.

Whether to be eaten right away or held for preservation, fresh tuna

should be iced immediately to insure quality and freshness. The viscera

should be removed at once, especially from fish caught while feeding, because

the di gestive juices in their viscera cause the flesh to become soft and

flabby, thus hastening spoilage.

The quality of tuna is at its peak only for four to five days, then

declines until the fish is fina'lly considered spoiled at about two to three

weeks.

As with other types of fish, there are several indicators you can use to

gauge freshness. The gills should be bright and blood red. The eyes should

be clearand protruding slightly. The skin should be bright and shiny. The

odor should be fresh and sweet rather than the ammonlacal smell of old fish.

The flesh should be firm and elastic.

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VIRGINIA TECH EXTENSION INFORMATIONthird add--foods from the sea/tuna

240

Freezing Tuna

Most tuna, particularly the bluefin tuna from the Atlantic, are too

large to be frozen whole. In most cases, the fillets are too large for a hex

freezer and too much for a single meal. Therefore, the fish should be cut into

chunks prior to freezing. Convenient-sized pieces should then be rinsed in

cold water, drained, and dried with paper towel.

For the prolonged storage of fatty fish like tuna, it is important to

keep the fish fran contacting air, which causes darkening and rancidity.

The fish therefore should be wrapped in moisture-vapor proof papers, such as

freezer or plastic wrap. To keep air out and to keep moisture from escaping,

the fish also may be dipped in an ascorbic acid dip � tablespoons ascorbic

acid to 1 quart of water! for 20 seconds or glazed.

Freeze the fish as quickly as possible. This can be accomplished by

turning the freezer to the coldest setting several hours ahead of time,

then placing the wrapped fish in direct contact with the bottom or side of

the freezer. Once the fish is thoroughly frozen allow up to 24 hours for

whole fish or large pieces!, the thermostat can be returned to the normal

setting and the fish moved to a more convenient location in the freezer.

For long storage, the fish should be stored at 0 F or lower. The lower the

temperature, the longer the storage life of the frozen fish.

By and large, the most important thing in the art of fish cookery is

to use as fresh fish as you possible can. And because freezing minimizes

further development of spoilage and thus maintains the initial quality, the

fish should be as fresh as possible at the time of freezing.

Fresh tuna is truly a treat for fish lovers whether it is broiled,

baked, poached, or eaten raw as sashimi. It can be used in most any recipes

calling for fatty fish such as mackerel and bluefish. So have a feast with this

prime rib of the sea. It's in season now.

PLEA]26037748

For Further Information:Mazy C, Holliman�03! 951-6247

August 31, 1977

foods from the seaVIRGINIA TECH NEWS SERVICESBlacksburg, VA 24061

By %my C. HOLLunmV~~ Te.ch Spe.ciao. OJ~m

"Greenland turbot -- Product of Japan" said a label on a package of frozen

fish in my local supermarket. I looked it over carefully -- the package was

wrapped in a clear plastic which allowed me to see the fish itself -- almost whiteflesh, firm and boneless looking fillets. I was tempted to buy, but I didn' t. Why?

Well, in the first place, I'd never heard of turbot and had no idea what kind

of fish it might be. Some strange new name for one of those "underutilized species"

they try to market when the food fish is in short supply' ?" I wondered. And, how canit be a Greenland fish, that is, from the north Atlantic, and be a "product of Japan" ?

But the name turbot interested me, and I decided to learn more about it.

First, I found that turbot pronounced to rhyme with either "slow" or with "sherbet"!is a name applied to several species of flatfish popular in Europe.

Now I really got interested -- flatfish being perhaps the most popular and

tasty of food fishes all over the world. I discovered that the Greenland turbothas been defined by the U.S. Food and Drug Administration as the common name for one

species of fish, Reinhardtius higpa~lossoides.

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VIRGINIA TECk Ntwb stKvivc>first add--foods from the sea

And Greenland turbot are members of the family Pleuronectidae, the right-eyeflounders. That means that these fish twist their heads to the right so that botheyes end up on the right side when they assume the flatness characteristic of theirfamily, after hatching as normal-looking fish.

Other right-eye flounders include the blackback or winter flounder oftencaught off the coast of Virginia, the American plaice, and the yel'lowtai 1 flounder--all delicious to eat!

In some books the same species is called the Greenland halibut, but this nameis not correctly used in the United States. The Greenland turbot should not be con-fused with the Atlantic halibut, which is a very much larger fish -- up to 700p I "d' ' "if'

The Greenland turbot is caught off the northern coasts of both Asia andEurope, from Greenland south to Newfoundland, and from Alaska south to BritishColumbia. So it's not just a North Atlantic fish, and might well be a "product ofJapan" -- or it might have been caught in the North Atlantic and processed on oneof the Japanese factory ships, which would still make it a "product of Japan" Iguess!

Anyway, I decided to try Greenland turbot next time I see it in the market,now that I know it will be a tasty fish that can be used in a variety of recipes--any dish calling for flounder, sole, dabs, fluke, halibut, or plaice, as a matterof fact.

PPE-370H

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For Further intormat~on:Chieko E. Hebard�03! 961-6965

Oecember 4, 1979

foods glom the sea

VIRGINIA TECH EXTENSION INFORMATIONBlacksburg, Virginia 24061

Bp Chieko E. HebardVizginhx Tech QeciaL Prinz'

Let's eat some whiting. Whiting is a eamon market name applied to hakes

pronounced like 'lake'! of the cod family. Host often, whiting is silver

hake, Mer luccius bilinearis, a common species in the waters off the Atlantic

coast of North America from Newfoundland to the Bahamas.

Hake live in deep waters, swiming upward into midwater at night to prey

on smal1 fish and squid. They are voracious, possessing a large mouth with

elastic hinges and very shar p teeth. They migrate into shallower waters to

spawn in summer and faI1.

Like other cod-related fishes-, whiting is low in fat and high in protein.

Low fat content gives the fish lean, white flesh.

The flesh of' whiting is fairly soft and even more perishable than that of

other food fishes. When stored on ice, the flesh tends to become unpleasantly

soft and mushy.

This difficulty in handling and short keeping quality have led to 1ess sales

of the fish in the past. However, fresh whiting is quite tasty and as good as

its cousins, cod and haddock. The best way to store fresh whiting is to keep it

wrapped in plastic and refrigerated.

� mor e-- 243

VIRGINIA TECH EXTENSION INFORMATIONfirst add--foods from the sea/whiting

8 skinless fillets of whiting 4 tbsp. chopped parsley

3 garlic cloves, minced

3 tbsp. olive oil

1/2 cup shel led green peasblanched

8 asparagus tips, cooked

1 hard-boiled egg, slicedsal t

flour

12 shelled cooked shrimp optional j

Sprinkle whiting fillets with salt and flour. Saute garlic in oil,

stirring constantly. Add fillets to garlic-flavored oil and cook for 4 minutes,

then carefully turn them over. Move the pan to and fro to mix the oil and flour

a few times while the fish is cooking. When the mixture thickens, add a few

drops of water. When the fish is done, add the shrimp and sprinkle with parsley

and green peas. Remove from heat, garnish with asparagus tips and egg slices,

and serve in the pan. Four servings.

Fish guiche

1/4 cup grated Swiss cheese

1/2 tsp. dry mustard

1/2 tsp. salt

1 1/2 cups cooked whiting

1 9-inch pie crust

1/4 cup chopped green onion

1 1/2 cups half-and-half milk freshly ground pepper, to taste

paprika5 eggs

--more-

244

Freezing has considerably eased the problem of quality control in the

processing of whiting. Commercially, most of the whiting is sold in the

form of frozen breaded portions and fish sticks.

Fresh whiting lends itself well to most cooking methods: baking, broiling,

frying and poaching. But the flesh is fragile and may crumble unless handled

gently.

Whiting Basque Fashion

VIRGINIA TECH EXTENSION INFORMATIONsecond add � food from the sea/whiting

Preheat oven to 350 F. Break up fish into flakes, spread on prepared

pie crust, and sprinkle with green onion. Beat half-and-half milk, eggs,

grated cheese, salt and pepper together. Pour over the pie crust top with

paprika. Bake for 30 to 35 minutes, or until done. Serve hot or cold.

Five to 6 servings.

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