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By Root 1051 0

sold is about 2 pounds, and it usually comes whole. It is readily bought in the Atlantic Coast area, but unfortunately is rare along the Pacific Coast.

BROILED SPANISH MACKEREL

The Spanish mackerel either split or filleted makes a magnificent dish when broiled and served with lemon butter (page 31), tartar sauce (pages 35–36), or any of the favorite fish sauces (see pages 21–38).

SAUTÉED SPANISH MACKEREL

Sauté fillets of Spanish mackerel or small whole fish according to directions for sauté meunière, page 10.

BAKED SPANISH MACKEREL

This fish is particularly adapted to baking, either plain or stuffed. It varies in size from 1 to 4 pounds. If you have a large number to serve, you may need to plan on baking 2 mackerel.

Place the fish on an oiled pan or baking dish, dot with butter, and season with salt and freshly ground black pepper. Bake at 450° according to the Canadian cooking theory (page 8). Baste frequently.

Serve with parsley butter (page 33), lemon butter (page 31), maître d’hôtel butter (page 31), or tomato sauce (page 23).

BAKED STUFFED SPANISH MACKEREL I

Choose 4 mackerel small enough for individual portions. Make the following mixture:

1/2 cup soft bread crumbs

1 tablespoon grated onion

1 cup sliced green olives

1/4 cup melted butter

Combine the ingredients, stuff the fish, and sew them up securely. Place them on an oiled sheet or pan and surround them with 11/2 cups of ripe olives (the dried Italian or green ones are best). Brush the fish lavishly with olive oil and sprinkle with pepper. Bake at 450° according to the Canadian cooking theory (page 8). Serve with the olive garnish, steamed potatoes, and a cucumber salad.

BAKED STUFFED SPANISH MACKEREL II

6 tablespoons butter

1/2 cup finely chopped green onions or scallions

1/4 cup parsley

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup fine bread crumbs

1 large Spanish mackerel (or 2 medium-sized mackerel)

Blend the butter, herbs, salt, and pepper and gradually work in the crumbs. Stuff the mackerel and sew up securely. Place the fish in an oiled baking dish or pan, dot with butter, and sprinkle with salt and pepper. Bake at 425° according to the Canadian cooking theory (page 8). Serve with parslied potatoes and a tomato and cucumber salad. This will serve four people.

BAKED STUFFED SPANISH MACKEREL III

1 clove garlic, chopped

1 medium onion, chopped

2 green peppers, chopped

6 tablespoons oil or fat

4 large tomatoes, peeled, seeded, and chopped

1/2 cup crumbs

8 anchovy fillets, chopped

1 teaspoon coarsely ground black pepper

1 teaspoon fennel seeds

2 tablespoons capers

1 large Spanish mackerel

Sauté the garlic, onion, and green pepper in the oil until soft. Add the tomatoes and let them cook down for about 20 minutes. Add the rest of the ingredients, mix well, and stuff a good-sized fish. Sew it securely. Place the fish in a well-oiled baking dish and brush with olive oil. Bake at 425° according to the Canadian cooking theory (page 8), basting frequently. Serve with a tomato sauce (page 23).

Spot

This is an Atlantic Coast member of the croaker family and, like its relatives, can play little tunes with the aid of its air bladder. Spot is not well known and is rarely found in the markets at this time. This is regrettable, since it is an attractive fish.

Prepare spot according to the directions for sea trout or butter-fish.

Squid

Also called poulpe, inkfish, and cuttlefish, this elongated ten-armed cousin of the octopus was once a “poor man’s” dish, and was eaten only by the Italians, Spaniards, and the Orientals. Squid is now becoming “chic” and it is served in the most elegant restaurants.

The Spaniards and Italians like the squid stewed in its own ink, and so do I. But for most dishes you should slit the belly and remove the bone, which, incidentally, has a number of commercial uses – canary food, for one thing. Wash the squid well under running cold water.

FRIED SQUID I

Cut the tentacles into small pieces, dust them with flour, and dip