Extension
Date of this Version
1955
Abstract
Seafoods are becoming more abundant on midwestern markets. You can get them in the fresh, canned or frozen form and they will given interesting flavor, texture and variety to your meals. They are high in nutritive value and quick and easy to prepare. Different kinds of seafoods vary greatly in price per pound. Some cost several times as much as others depending on the season, local supply, preference of buyers and the labor involved in handling them. The different kinds of seafoods are included in this extension circular along with some savory recipes.
Comments
© 1955, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.