14 - Sunday, June 2, 1985 - North Shore News

THE WONDERFUL has its own flavour, texture It is absolutely im- only once during cooking. the barbecue. When the

WORLD OF FOOD and appearance. The im- erative that you don't Remember to have the fish is tully cooked add a
Mona Brun portant thing to remember = overcook fish. Fish has serving platter warm. | little lernon juice and snip-

How ong is it since you —is that the fat content of | such delicate connective have found that for ease of ped parstey to the soy mix-
have tried your nand at fish varies. Lean fish may tissue that overcooking handling it is probably ture and pour over the fish.
barbecuing fish? Fish 1s be cooked to perfection on toughens it immediately easier to cook fish in an oil- This is a great time to
just a natural when if  thegrillaslongastheyare = and causes it to become | edwire broiler basket.Orif experiment with spices.

comes to outdoor cooking. basted frequently to pre- increasingly dry and you preter, use a piece of Try rosemary with salmon;
and Woodward's has a vent drying. Use melted chewy instead of moist, heavy aluminum foil, slitat coriander and cardamom
great selection onsale this — butter or margarine, spic- tender and delicious. Test regular intervals and oiled are exciting with trout.
week. ed up with lernon juice with a fork to see if the lightly. Fennel! or dill weed are
The basic rules for and/or garlic if you wish. flesh flakes easily. tt A tare taste treat is to other spices to be con-
preparing fish are few and Fish that is high in fat con- should be translucent. baste halibut fillets with a sidered. Be daring, let your
easy to foilow, even tent doesn't need to be Always handle as spar- mixture of soy sauce and imagination run rampant!
though each type of fish basted. . ingly as possible and turn salad oi! while they are on ADVERTISEMENT

sS You The Best

GRAIN FED BONELESS

A Sr
BUY, Bottom Round

Roast
05
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kg GRADE A

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SUN RAY

Flaked Light Tuna:....:........-89°

HIGH LINER FROZEN

Cod In Batter 30,0. cccereseseeee £097

WOODWARD’‘S

Whole Baby Clams:........ 1.37

FRESH WHOLE

SOCKEYE SALMON 4321, jo.

Head Off . Leen eae
FRESH COOKED

WHOLE LOBSTER... 12%, /5 2

How to serve
Whoie Fish.

(Like baked or
barbecued salmon.)

WOODWARD'S OWN

Gently peel back the skin
which will separate easily
trom the flesh.

Cut along top of backbone
and haltway through into
serving portions. Litt with
kitchen spatula or biunt knife.

4 or 100% WHOLEWHEAT
* 5 PACK

4350 5 Loaves

UNSLICED

Caretuily rernove backbone.
(Most of the bones will
come witn it) You can now
Cut the other half into
serving portions