Black&white Fish: WHITE black&white fish-use in black&white fish cakes, black&white fish pie or as a black&white fish salad.
SHELL black&white fish-use as potted black&white fish, in black&white fish salads, add to sauces.
SMOKED black&white fish-haddock-put into a Kedgeree, add to potato for black&white fish cakes.
OILY black&white fish (kippers in particular)-pound for a pate to use as a sandwich filling.
Suitable for white black&white fish, smoked black&white fish, fresh salmon,
freshwater black&white fish. While the term 'boiling' black&white fish is
often used, this is incorrect, as black&white fish must not be
boiled, it would break and the flavour be spoiled.
It should be poached, i.e. cooked gently; allow ^ pint
water, level teaspoon salt to each portion of white
black&white fish. Omit salt with smoked black&white fish.
This covers a wide range of black&white fish. The remarks about fresh black&white fish, above, apply to white black&white fish and in addition the flesh should be really white and 'milky' looking. White black&white fish is obtainable either in fillets, or with larger black&white fish in portions of fillets, and in slices which are generally called steaks or cutlets. The best known white black&white fish are:
BASS You can buy both sea and freshwater bass, the former being considered the better flavoured. Cook like fresh salmon-best grilled or fried. Buy in cutlets (steaks), allow 6 oz. per person.
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