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Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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RECIPES SUITABLE FOR ANY TYPE OF FISH:

  ANY FISH
  Fish a La Creme (1884)
  Baked Fish Directions (1884)
  Baked Fish #1 (1884)
  Baked Fish #2 (1884)
  Small Baked Fish in Crust (1884)
  Baked Fish with Sardelles (1903)
  Fish Balls (1896)
  To Boil Fish (1858)
  Boiled Fish (1884)
  To Broil Fish (1858)
  Broiled Fish (1884)
  Broiled Fish (1903)
  Crimped Fish
  Fish Croquettes (1896)
  Filled Fish (1903)
  To Fry Fish (1858)
  To Fry Fish (1861)
  Fried Fish (1884)
  Fish Hash (1896)
  Indian Curried Fish (1845)
  Planked Fish (1903)
  Potted Fish (1884)
  Fish Pudding, Hollandaise (1903)
  Remnants of Cooked Fish (1884)
  Fish Roes, Fried (1884)
  To Prepare Salt Fish (1884)
  Salt Fish and Ackees (1893)
  Salt Fish Balls (1884)
  Scalloped Fish in Ramikins (1903)
  Sour Fish (1903)
  Stewed Fish (1884)
  Turban of Fish (1896)

FILLED FISH.
("The Settlement" Cook-Book, 1903)

Clean the fish thoroughly, remove the skin without breaking, and the flesh by scraping it from the bones. Begin at the neck. With care, the backbone may be removed with all of the small bones attached.

Chop the flesh fine, add to a three-pound fish: one onion, medium size (chopped); salt and pepper to taste; a few bay leaves, one-half cup bread or cracker crumbs, a little sugar, if desired; one egg; one tablespoon chopped almonds.

Mix these ingredients well. Wash fish-skin, and fill with the mixture. Sew up with coarse thread; shape, and place in gently boiling vegetable stock. Boil slowly until the stock is nearly absorbed.

 

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