f
Ri

ena Wi wy

mf

OF CONGRESS

24 2502 @

M74
Copy 1
__ PARTMENT OF COMMERCE
BUREAU OF FISHERIES
I Economic Circular Ee a ee a, : : : Issued March 21, 1919

GROUPERS: FISHES YOU SHOULD TRY.

With recipes for cooking them.

Camouflage is a new word to the English language and a new art
developed under the stress of necessity; but it is old in nature, and
carried to great perfection, especially among many of the lower
animals. |

Hiding-colors to resemble a background or the general color tone
of an environment are probably exhibited by most fishes, and in many
eases the simulation is extraordinarily close, as may be observed by
any visitor to an aquarium where flounders, for instance, are shown.
In these fishes the skin changes to resemble the varying bottoms, not
only in color, but even in the pattern in which the color is arranged,
and it is often difficult to see them as they lie exposed in the tanks.
These changes result automatically from impressions received through
the eyes, and if the head lies over a background of one color and the
rest of the fish over another the entire body adapts itself to the color
-and pattern nearest to the eyes.
But there are other color changes which apparently have little or
no relation to camouflage. We are all familiar with the changes of
the human face under the stress of emotions, the flush of anger, the
blush of shame or embarrassment, and the pallor of fear; but it is
not generally known that in fishes there is a much more vivid and
extraordinary play of color correlated with varying moods and emo-
tions. There are color patterns characteristic of fear or alarm, of

work

“By H. F. Moore, Deputy Commissioner, Bureau of Fisheries.
106312°—19 Henagra>'

:! sea! ei unts-
to}

9)

_

anger or belligerency, of rest and play, and in some fishes these
phases differ from one another so markedly that the uninitiated
would be warranted in believing them to characterize distinct species,
and not mere “states of mind” of the individual.

Studies conducted at the New York Aquarium have shown these
changes to be particularly rapid in the fishes of the Tropics, many
of which are vivid and fantastic in coloration. Among the species
studied there is the black grouper, and it is interesting that the mot-
tled, dusky-brown color which suggested its popular name is that
which the fish assumes when it is frightened, the only mental state
in which it is ever seen by the fishermen, and that in which it dies.
The other and probably more usual and normal phases assumed by
this fish, of which several have been described, are all characterized
by a very pale or white ground, with various dark markings on the
body and fins, a scheme of coloration which makes the name particu-
larly inappropriate, except as the fish comes to the market. Another
of these fishes is the red grouper, of which at least six distinct color
phases are known, some of which are not at all red.

The name grouper which these and other related fishes bear in
common is a perversion of the Portuguese name garoupa. They are ©
all fishes of warm seas and abound particularly in the Tropics. They
are plentiful on the east coast of Florida and in the Gulf of Mexico.
They spawn in the bays in spring and early summer, but for most
of the year they are found off the coast on the “snapper banks,”
rocky bottoms in the midst of the general sandy floor of the sea,
where the water has a depth of between 50 and 300 feet. They are
voracious feeders, consuming great quantities of crabs and little
_ fishes, and are readily taken on lines, which are the principal instru-
ments of the fishery. These fish attain a weight of 50 pounds, but
are usually much smaller.

Red snappers, with which they are associated on the banks, are
well known in the markets, but the groupers are fully appreciated
only on their native shores. Quantities of them are carried alive
from Florida to Cuba in smacks provided with “wells” or com-
partments communicating with the sea, and the fishermen for their
own food prefer them to most other species. Their flesh is firm
and white. They keep well and stand shipment for long distances,
and their excellence and abundance induce the Bureau of Fisheries
to commend them to consumers. ;

Groupers are usually shipped gutted and headless, which saves on
transportation charges and by so much reduces the price to the con-
sumer. The retailer should remove the fins and skin the fish for his
customers. ‘These operations can be quickly performed as follows:

Lay the fish on its side, with the head end pointing toward you ”
and the back toward the knife hand (the hand with which the opera-
tor uses the knife). Insert the knife to a depth of 1 to 14 inches be-
hind the end of the back fin and draw the length of the fish, cut-
oe close to the fin, thus severing the skin and the flesh from tail to
read.

Turn the fish end for end, laying it on its other side, and repeat as
above, drawing the knife along the length of the fin from the head to
the tail. Using a piece of burlap to prevent the hand slipping, or a
pair of pliers, catch the back fin at the front end and pull it out.

n: eft we

MAR 31 4919

Py

Turn the fish, tail pointing from you’ and the belly toward the
knife hand. Grasp the pectoral fin, the fin just back of the gills,
in the free hand and thrust the knife into the fish just back of it and
cut both ways. The collar bone, which is thus cyt loose, is removed
by pulling on the fin. The small, thin bone remaining, which con-
nects the hide and meat, is removed with a stroke of the knife. Re-
peat the operation on the other side.

Turn the fish, tail pointing toward you and the belly toward
the knife hand. Complete the splitting of the fish, and remove the
belly fins. With pliers or a piece of burlap catch the corner of the
hide at the head end nearest the back and strip off by pulling toward
the tail. Repeat the process for the other side and complete the re-
moval of the skin and tail by a stroke of the cleaver at the base of the
tail fin. | .

, : RECIPES.¢

- FRESH GROUPER.
1. QUICK-OVEN METHOD—AN IMPROVEMENT ON FRYING.

Cut the grouper into portion-sized pieces, after removing bones and _ skin..-
Prepare a shallow bow! of salted milk -($ teaspoon salt to 1 cup milk) and also
a plate of finely sifted - bread crumbs. Dip the fish first into the salted milk
and then into the dry crumbs. ‘Place in a greased pan and sprinkle a little
melted shortening or oil over the surface and. bake in a very quick oven for 10
or 15 minutes, depending on the thickness of the slices. When baked to a deep
golden brown remave from the pan to a hot platter, garnish with parsley, and
serve with tartar sauce.

This method saves fat and labor and gives a better result.

2. BoILeED GROUPER.

2 quarts of boiling water, 2 slices of onion,
+ cup vinegar, 1 teaspoon of salt.
+ bay leaf,

Clean and bone the grouper; cut into pieces or leave whole, and place in
cheesecloth. Boil the above ingredients together for 5 minutes and then lower
the fish into it. Cook in a covered pan until the flesh is tender and the skin
separates from it. Then remove and slip out of the cheesecloth into a hot plat-
ter. Serve whole with lemon butter, parsley, or tomato sauce. If boiled in
small portions, it may be flaked and used the same as steamed grouper in vari-
ous combinations.

3. STEAMED GROUPER.

2 quarts of boiling water, 2 stalks of celery (including leaves),

= Cup vinegar, 1 bay leaf,
2 slices of lemon, | 1 teaspoon salt.

Clean the grouper and cup up into suitable pieces for the steamer. Boil the
above ingredients until steaming; then grease the top pan and place the fish
in it. Sprinkle each piece liberally with salt and steam for 20 minutes. Then
remove from the steamer, cool, and flake, freeing it from skin and bones. Re-
heat in any fish sauce or use in some of the receipes which follow calling for
cooked fish.

4, SAvory GROUPER.

2 cups mediumly fine crumbs, 1 teaspoon mixed poultry spice,

1 onion, minced, 2 tablespoons melted shortening,
1 lemon rind, grated, Salt,
1 tablespoon, lemon juice, Pepper.

Prepare a stuffing from the above ingredients, mixing them all thoroughly.
If the shortening does not give enough moisture to hold the mixture together,

«Prepared by Miss Hvelyn Spencer, Bureau of Fisheries.

saline

ae

—.

4

add 1 or 2 tablespoons of hot water. Clean, bone, and skin the grouper, and
cut into thick slices. Place the slices in a greased pan and sprinkle the stuffing
thickly over the surface. Bake for 15 minutes in a moderate oven until the
fish is tender and the stuffing browned. Serve plain or with tartar sauce.

5. IRISH GROUPER EN CASSEROE.

1 large onion, finely chopped, . | 3 teaspoon salt,
1 small bunch of celery, chopped, = teaspoon pepper,
1 tablespoon lemon juice, 1 tablespoon finely chopped parsley.

Thoroughly grease a ramekin and cover the bottom with the onion, celery,
lemon juice, and seasoning. Clean, skin, and bone a piece of grouper, roast
size, and put it on top of the vegetables. Sprinkle bread crumbs mixed with
salt and a little shortening over the top of the fish. Bake for 20 minutes in a
moderate oven, when the fish should be tender and the crumbs browned. Lift
the fish onto a hot platter, put the cooked onion and celery around it, and
sprinkle the parsley over the top. Serve with a brown sauce in which 1 minced
onion has been cooked.

é 6. PICKLED GROUPER.
1 eup of oil, 3 teaspoon of paprika,
+ cup vinegar, 2 bay leaves,
4 slices of lemon, x teaspoon powdered cloves,
1 = teaspoon celery salt.

teaspoon salt,

Cut fillets of grouper into strips 2 inches wide, and tie in rolls to prevent
falling apart in cooking. Allow the rolls to simmer gently for 15 minutes
in spiced, acidulated water used for steaming grouper. Lift out carefully and
remove the strings. Place in a crock or deep bowl and pour over the above
ingredients which have been thoroughly mixed. Allow the fish to remain in
this pickle for 24 hours before using. Then it may be used as a filling for
sandwiches, either plain or in combination with dressing and vegetables, or on
crackers, for salads, or in canapes. Any boiled or steamed left-over fish may
be preserved in this manner.

7. PLANKED GROUPER.

Bone a medium-sized grouper and lay it: open, flat on a greased plank, skin
side down. Sprinkle the top surface with melted shortening or oil and place in
a very hot oven for 5 minutes. Remove. Sprinkle it with oiled bread crumbs.
Form nests of mashed potatoes around the fish, and fill these nests with canned
green peas, cooked carrots, or beets, diced. Stuff tomatoes, green peppers,
turnips, or onions, and put between the potato nests. Return the plank to a
moderate oven and bake until the potatoes are browned and the fish and vege-
tables are tender. If peppers, turnips, or onions are used, they should be par-
boiled before being stuffed. Sprinkle the surface of the fish with chopped pars-
ley, and serve from the plank at the table.

8. GROUPER ROLLS.

+ cup rolled cracker crumbs, 1 tablespoon chopped parsley,

1 tablespoon minced onion, 2 tablespoons melted shortening,
1 teaspoon Worcestershire sauce, Salt,

1 teaspoon lemon juice, Pepper.

Mix all the above ingredients together thoroughly, and add 1 tablespoon of
hot water if more moisture is necessary to bind stuffing together. Clean, skin,
and bone the grouper, and cut into strips 2 inches wide by 4 inches long. Spread
the prepared stuffing evenly on each strip of fish, or roll, and tie securely to
prevent stuffing from coming out. Prepare a savory brown sauce and place
the little rolls on end in it. Simmer gently, occasionally turning to cook all
sides, until the fish is tender. Remove strings from the rolls and pour the sauce
around them. A few cooked carrots or beets may be placed on top of each —
roll as a garnish.

9. STUFFED BAKED GROUPER.

Have 4 of a large grouper cut through the center for its entire length, soe
that with the slit down one side the middle will be suitable for stuffing. Care-
fully loosen the side bones and then cut-them off close to the backbone, which

D

should be left in that back side is entirely closed. Cleanse the fish, but do not
skin. Prepare a savory stuffing, using stale bread crumbs; minced onion, lemon
juice, salt, pepper, and enough melted shortening to slightly moisten. Fill the
center of the fish with the stuffing, and sew up the opening: Place in a greased
baking dish and brush over the skin with melted shortening. Put in a hot oven,
and after 10 minutes reduce the heat until the oven is moderate. Bake for 40
minutes. Then place on a hot platter and carefully remove the skin. Sprinkle
the surface with chopped parsley and serve with tomato sauce.

10. GROUPER SPANISH.

1 can tomatoes, 3 teaspoon Worcestershire sauce,
1 green pepper cut into thin strips, 2 tablespoons flour,

+ onion, chopped, 2 tablespoons shortening,

1 teaspoon sugar, | Salt and pepper.

Make a sauce of the tomato juice, flour, and shortening; add the onion and
green peppers and the.seasonings. Clean, bone, and skin the grouper. Cut it
into cubes, and add to the tomato sauce. Simmer gently for 4 hour and serve
plain or with a border of boiled rice.

/

11. GROUPER STEW.

8 fillets of grouper, - | 1 onion,
-1 bunch of celery. 2 carrots.
2 green peppers,

Cut grouper into 1-inch squares and dip them into flour and sauté until
brown in a small amount of fat. Cut carrots, peppers, and celery into dice,
and chop the onion and put into a pan with enough fat to prevent burning.
Stir constantly until the juices are flowing and the vegetables are very slightly
browned; cover with boiling water, add salt and pepper, and simmer for 10
minutes. Then add the fish cubes and thicken the gravy with 1 tablespoon of
flour mixed to a smooth paste with cold water. Simmer together until the fish
and vegetables are tender. Then adda few drops of lemon juice. Serve with
a border of steamed rice.
12. GROUPER CURRY.

2 onions, chopped, 1 teaspoon lemon juice, ,
4 large stalks of celery, chopped, 2 fillets of grouper,

1 sliced green pepper, 3 teaspoon curry powder,

2 tablespoons shortening, Salt and pepper.

Melt the shortening and add the chopped vegetables; stir constantly to pre-
vent burning. Cook until only slightly brown. Then pour on enough boiling
water to cover them, and simmer gently for 10 minutes. Cut fillets of grouper
into small squares, roll in flour, and sauté until browned. Then add to the vege-
tables with the curry powder ‘and seasonings. There should be enough gravy
to half cover the fish. Thicken by adding 1 tablespoon of flour mixed to a
paste with cold water. Serve with a border of steamed rice.

13. GrourreR PIE (1).

2 cups brown sauce, 2 cups mashed potatoes,
+ onion, minced fine, | Salt,
1 teaspoon Worcestershire sauce, | Pepper.

Cut thick fillets of grouper into small cubes; sprinkle with flour and put into
a frying pan with enough shortening to prevent burning. When delicately
browned, remove and add to the brown sauce onion and seasonings. Pour into
deep pie pan and place a smooth layer of mashed potatoes on top, making slits
for the steam to escape. Brush over the top with beaten egg and bake until
delicately browned.
14. GRouPER Pir (II).

1 cup flaked steam grouper, 1 tablespoon chopped green pepper,

1 cup tomato sauce, 1 tablespoon chopped parsley,
L Leon lemon juice, 5 3 tablespoon chopped onion,
+ teaspoon Worcestershire sauce, Salt and pepper.

Mix the fish, sauce, and seasonings thoroughly. Pour into a deep pie pan
which has been: lined with a smooth layer of mashed potato. With a pastry

\ ae

bag pipe on the top crust of potatoes, shaping it in winding loops which come to
a slight mound in the center. Bake until the potatoes are well browned,

15. GRouPER MOLDS witTH ANCHOVY SAUCE.

1 cup brown sauce, 1 tablespoon lemon juice,
1 tablespoon minced onion, 1 egg slightly beaten,
4 grated lemon rind, Bread crumbs.

Chop fillets of grouper into small pieces and add to the brown sauce with the
seasonings. Remove from fire and slightly cool, and then add the egg. Grease
little molds thoroughly and sprinkle bottom and sides with fine crumbs. Pour
in the grouper mixture and sprinkle oiled crumbs on top. Bake in a moderate
oven until the mixture is firm and the crumbs browned. Slip from the molds
and serve with anchovy sauce.

PREVIOUSLY COOKED OR LEFT-OVER GROUPER.
16. CREAMED GROUPER.

2 cups flaked steamed or _ boiled | 2 tablespoons shortening,
grouper, 4 teaspoon lemon juice,

2 cups milk, | 3 teaspoon salt,

4 tablespoons flour, Paprika.

Melt the shortening, stir in the flour, and mix to a smooth paste. Then
pour on the heated milk. Cook for 5 minutes, then add the fish and seasoning.
Cook until the fish is thoroughly heated. Pour onto a hot platter on which .
have been placed 4 to 6 halves of buttered toast. Sprinkle over the surface
with paprika and garnish with parsley. Serve immediately.

17. SCALLOPED GROUPER.

2 cups flaked steam grouper, + lemon rind, grated,
1 cup white, brown, or tomato sauce, | Salt,
1 teaspoon lemon juice, Pepper.

Mix the fish and sauce thoroughly, and add the seasonings. Place in a
greased baking dish with a layer of oiled crumbs in the center and on top.
Bake in a quick oven until the crumbs are a golden brown.

18. GROUPER SOUFFLE.

1 cup. flaked steamed grouper, _| 1 teaspoon lemon juice,
1 cup milk, 2 egg whites,

3 tablespoons flour, Salt,

2 tablespoons shortening, Pepper.

Make a white sauce of the milk, flour, shortening, and seasonings; stir in
the flaked fish; remove from the fire and cool. Beat the egg whites until stiff
and dry and fold into the cooled fish mixture. Pour into greased molds,,
filling only 2 full. Place the molds in a pan of hot water and bake in a:
moderate oven until the mixture is well puffed up and firm. Turn out and
serve immediately.

19. DEVILED GROUPER.

1 cup steamed flaked prOuney, 1 tablespoon Worcestershire sauce,
1 cup milk, 1 tablespoon lemon juice,

a tablespoon flour, 1 tablespoon chopped green pepper,
1 stablespoon shortening, | 1 tablespoon chopped celery,

1 egg, Bread crumbs,

2 tablespoons minced onion, Salt,

2 tablespoons finely chopped parsley, Pepper.

Make a white sauce of the milk, flour, and shortening. Add the chopped
vegetables and cook for 5 minutes. Add the fish and mix thoroughly. Remove
from the fire. Add the egg slightly beaten and the seasonings.. Pour into
shells or small ramekins, and sprinkle buttered or oiled crumbs over the top.
Bake until the crumbs are a golden brown. Serve with tartar sauce.

fi

20. CROQUETTES OF GROUPER.

ch cup flaked steamed fish, 1 teaspoon Worcestershire sauce,

4 cup thick white sauce, 1 tablespoon lemon juice,

1 tablespoon chopped, slightly cooked | Finely sifted bread crumbs,
onion, Salt and pepper.

1 tablespoon chopped parsley,

Mix cooled white sauce and: fish, add remaining ingredients, and blend
thoroughly. Pour the mixture into a shallow pan and allow to cool. Then
shape into croquettes, dip into slightly beaten egg; then into fine crumbs. Fry
in deep fat and drain on brown paper. Serve with tomato or tartar sauce.

21. GROUPER CHOPS.

Use the above mixture and shape into chops or cutlets. Sprinkle each side
with fine crumbs and place in a well-greased pan. Sprinkle melted shortening
over the top and bake for 10 minutes in a quick oven until a golden brown.
Serve with caper or tartar sauce.

22, GROUPER WIGGLE.

1 cup steamed: flaked fish, 1 can small peas, f

2 cups milk, 1 teaspoon lemon juice,

4 tablespoons flour, 1 teaspoon anchovy essence,
2 tablespoons butter. Salt and pepper.

Make a white sauce of the milk, flour, and butter. Add anchovy essence
and seasonings. Mix thoroughly, and add the flaked fish and then the green
peas. When heated through, serve on toasted crackers with a little ring of
finely chopped parsley in the center.

23. Grouper LOAF wiTH Brown PARSLEY SAUCE.

2 cups flaked grouper, Sauce.

1 cup brown sauce, -

2 tablespoons minced onion, 2 tablespoons shortening,

1 egg, slightly beaten, 2 tablespoons flour,

-4 cup soft bread crumbs, 1 cup milk or fish stock,

1 teaspcon Worcestershire sauce, 1 teaspoon lemon juice,

2 tablespoons shortening, 2 tablespoons chopped parsley,
Salt and pepper. Salt and pepper.

Mix grouper, sauce, seasoning, egg, and crumbs. Shape into a loaf. Sprinkle
a little flour over the top and place in greased pan. Bake 4 hour and baste
twice with fat during the cooking. Place on a hot platter and serve with the
following sauce: —

Sauce.—Melt the shortening. Add flour and stir constantly until well
browned. Pour on the hot liquid. Add the seasonings, and when thickened
remove from the fire and add the parsley. .

24. GROUPER TIMBALS.

Sf cup diced steamed fish, + teaspoon Worcestershire sauce,
% cups thick white sauce, Salt and pepper.

2 tablespoons grated cheese, Boiled rice.

Line greased ramekins with the boiled rice, which has been well seasoned.
Fill the center with the fish, which has been well blended with sauce and sea-
sonings. Pack filling in tightly and place ramekins in a moderate oven. Bake
until firm and then slip out of the ramekins. Sprinkle grated cheese on top
and serve with tomato souce.

25. GROUPER SALAD (No. I).

1 cup steamed daked grouper, |
1 cup diced celery,
Z tablespoons chopped sour pickle,

2 tablespoons oil,
4 tablespoons lemon juice,
Salt and pepper.

Mix the grouper, celery, and pickle together and pour over the mixture the oil
and lemon juice. Allow to stand 4 hour. Then add seasoning and 2 table-
spoons of mayonnaise. Serve on lettuce with strips of pimento for garnish.

ot LIBRARY OF CONGRESS

8 |

seers

0 014 524 250 2

26. GRoUPER SALAD . | ¢ y
3 cup diced celery, 1 cup flaked steamed grouper, 4
tablespoons chopped green pepper, 3 cup mayonnaise,
1 tablespoon chopped parsley, 1 tablespoon lemon juice,
2 tablespoons chopped green olives, Salt and paprika.

Boil 6 medium-sized beets. Skin and scoop out the centers. Mix together ;
the fish and vegetables with the mayonnaise and seasonings for the salad.
Allow to stand 15 minutes. Then fill the beet cups. Pile salad filling so that
it comes above the rims of the cups in the form of little pyramids. Place a
small portion of thick mayonnaise on the top and press the tip of a green olive
into the center. Place beet cups on lettuce leaves and serve. :

This filling may be used for stuffing green peppers, when pimento should be
substituted for the green peppers in the salad.

27. GROUPER SHORT CAKE,

1 cup flaked steamed grouper, - { 1 green pepper, chopped,

2 cups milk, 1 teaspoon Worcestershire sauce, “a
2 tablespoons flour, Salt, ‘{
2 tablespoons shortening, Pepper,

1 teaspoon anchovy essence, 4 large baking-powder biscuits.

Make a white sauce of the milk, flour, and shortening. Add the anchovy >
essence and the seasonings. Stir in the grouper, and when the mixture is hot
split open the biscuits and pour part of it over the lower halves. Put on the
tops and pour over the remaining fish mixture. Sprinkle grated cheese over
the surface and place in a hot oven just long enough to melt the cheese. Serve ©
immediately. “_

28. GROUPER PIMENTO CREAM.

2 cups flaked steamed grouper, 2 canned pimentos,
2 cups milk, 2 egg whites,

4 tablespoons flour, Bread crumbs,

2 tablespoons shortening, Salt and pepper.

Make a white sauce of the milk, flour, and shortening. Add the flaked fish ©
and stir until well blended. Remove from the fire and add the chopped —
_pimentos and seasoning, and then fold in the egg whites, which have been beaten —
stiff and dry. Pour into a greased baking dish, and over the top sprinkle
slightly stale bread crumbs which have been mixed with melted shortening.
Place in a pan of hot water and bake in a moderate oven until firm and the
crumbs delicately browned.

29. GROUPER POLENTA. |

cup corn meal, 2 cups boiling water,

% cup cold water, 4+ cup flaked grouper, previously
3 teaspoon salt, steamed,

1 tablespoon chopped parsley, 1 teaspoon Worcestershire sauce.

Mix together the corn meal, salt, and cold water. Add to the boiling water.
Cook 2 hours. Then stir in the flaked fish. Add the parsley, the Worcester-
shire sauce, salt, and pepper. Mix thoroughly; then pack into a greased baking
powder can and cover and chill. When cold, unmold and cut into thin slices;
flour and sauté. Or cut into slices and sprinkle each slice with grated cheese.
Place the slices in a pan and pour over them a tomato sauce. Sprinkle grated
cheese over the top and bake in the oven until the cheese melts. ;

%

4
WASHINGTON : GOVERNMENT PRINTING |

%,

i