Extension
Date of this Version
1955
Abstract
Fish is an excellent food. It compares favorably with meat and poultry in supplying high quality protein for building body tissues. Fish is rich in minerals especially phosphorus, calcium and iron. Fish from the sea are a rich source of iodine. Fish also contain thiamine, riboflavin and niacin. A serving of fat fish will supply some vitamin A and vitamin D.
This publication covers the selection and types, buying, storing, cleaning and dressing, skinning, filleting and cooking of fish. It contains basic recipes for fish.
Comments
© 1955, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.