Date of this Version
The waters of the Mississippi River and the Great Lakes are a potential source of several hundred million pounds of food in the form of tasty lake and river fishes. This rich resource of the inland waters is important to a nation at war. Because of the growing meat shortage, people will eat more fish than in pre-war years. In the interior of the country, people will eat more fresh-water fish than before, because fish are good and nutritious and because, in the coming months, the shipments of rosefish, halibut, shrimp, and other seafoods that come to them from the Atlantic, Pacific, and Gulf coasts may be curtailed.
Among the scores of fishes native to the Mississippi and the Great Lakes are many excellent food fishes, some of them little known even in the States that produce them in greatest quantity. These fishes, if known and properly used, will add variety to wartime meals and health-giving proteins, minerals, and vitamins to the diet. This publication has been written to acquaint the people of the Middle West with their native food fishes as individual species differing in their food qualities, their adaptability to various methods of preparation, and their seasons of availability.
> Contents: Introduction • Fish have a high nutritive value • General guides for selecting and preparing fish • How to buy • When to buy • Common market forms • Canned fish • Salt or smoked fish • Fat content of fish • Sauces and garnishes • Available supplies of fish in midwestern waters • Seasonal variations in the market supply • Biographies of midwestern fishes • Carp • Buffalofishes • Suckers • Catfishes and bullheads • Sheepshead • Smelt • Burbot • Bowfin • Gars or gar pikes • Whitefish • Lake herring • Lake trout • Chubs • Yellow perch • Pike • Pike perches • Crappies • Bluegill sunfish • Bibliography
iv + 44 pages; 26 illustrations.
FOOD FROM HOME WATERS: Conservation Bulletin #34. U. S. Department of the Interior, Fish and Wildlife Service, 1943.