Frozen fish are a boon to inlanders. They give us the fish we want at any time of year. And the flavor is fresh. Before cooking a frozen fish, thaw it slowly if there is time—in a refrigerator or other cold place. If you are in a hurry, cook it slowly for a longer period. Never permit frozen fish to thaw and refreeze.
Canned fish is economical and convenient for family meals. It can be chilled and served in salads or on cold plate lunches with little further preparation. For cooked dishes, the brine or oil in which the fish is packed can often be used to add flavor and nutritive value to the sauce.
Salmon is ordinarily available in several different quality grades and is packed in brine. Mackerel also is packed in brine. Tuna fish may be had in solid-pack, chunk, or grated style, packed in oil or brine. Flaked fish—cod, haddock, pollack, or a combination—is ordinarily packed dry. Small domestic sardines packed in oil, mustard sauce, or tomato sauce are gaining market prominence.
Fish patties
1½ cups flaked cooked or canned fish
1½ cups dry mashed potatoes
1 tablespoon finely chopped onion
½ teaspoon salt
1 egg
Pepper