This section is from the "The Manila Cook Book" book, by Central Methodist Church.
We have received numerous requests for information regarding edible fish of the Philippine Islands. We can give nothing definite concerning the seasons for special fish nor the cost in different parts of the Islands, but we give as follows, from the Philippine Journal of Science:
"There are four different species of anchovies in these waters, called Dilis by the Filipinos. This fish is almost transparent with very thin deciduous scales. It is a delicate little fish with a fine flavor in oil or spice, or if made into a paste.
"The Herrings consist of thirteen distinct species and abound in almost all the Islands. They are commonly called Silinasi. These are generally dried by the natives, but when fresh are gray blue on the back and sides and white underneath. They are small fish.
"The Silverside, called "Guno"in Tagalog and Moro, and "Ti-i" in llocano, is without doubt the most abundant in the Philippines. They grow to a length of from ten to twelve centimeters and have a greenish tint on the back, and a bright silvery band on both sides.
"There are eight species of the Mackerel Family found in the Islands, the most important of which is the "Tanguingue" which is a true Spanish Mackerel, and is regarded by many as the finest food fish in the Philippine waters. This species is fairly abundant and sells from one to four pesos a fish. It has a blue stripe on the back and dark blue stripes across the sides, and is white underneath.
"Red Snappers, getting their name from their bright, red color, are among the most delicious of the island fish. When full grown they range from twenty-five to ninety centimeters in length. They can be found in nearly all of the markets and especially in Zamboanga, where a large one may be bought for forty centavos. In Manila however they are much more expensive.
" The Pompanos called"Talakitok" in Tagalog are very abundant in almost all markets. They range from thirty-two to thirty-six centimeters in length and are a greenish yellow color with brown stripes across the back.
"The Basses are composed of thirty-three different species weighing from twenty-five to thirty-five kilos. The largest branch of this family is called "Lapo-lapo"in Tagalog, "Garopa" in Visayan and "Kukkut" in Moro. These fish bring a high price in the Manila market and are a favorite sea food for many Americans. They are brown with darker brown spots all over them.
"The Mullets can always be found in the market, and when quite fresh and properly cooked are most delicious. They are about forty centimeters in length and are of an almost uniform silver gray color.
"The milk fishes are called "Bafigos" by the natives and resemble the Mullet, but have only one fin on the back while the Mullets have two. These sometimes reach the size of a meter in length. The milk fish is the most abundant fish in the Manila market. Frequently during protected rough weather it is the only variety obtainable."
In selecting fish, choose those only in which the eye is full and prominent, the flesh thick and firm, the scales bright, and fins stiff. They should be thoroughly cleaned before cooking.
Fill the fish with a nicely prepared stuffing of rolled cracker or stale bread crumbs, seasoned with butter, pepper, salt, sage, etc. Sew up. Bake fish slowly, basting often with butter and water.
1 cup bread crumbs, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/4 cup melted butter mix well
1 teaspoon chopped onion, 1 teaspoon chopped parsley, 1 teaspoon capers, 1 teaspoon pickle.
Dressing 4 hard boiled eggs, chopped fine 1 cup bread crumbs
salt and pepper to taste
pinch of parsley
Sauce 4 eggs, hard boiled 1/2 cup vinegar 1 tablespoon butter salt and pepper to taste
Clean, dry well, and fill with dressing. Tie well with cord to keep the dressing in. Put in baking pan with a little water; keep moist while cooking by basting. When done put on a platter and clip the string. Make a sauce of eggs, vinegar, butter, pepper and salt. Let it cook until thick and then pour over the fish.
Put fish into cold water and set on the fire to cook gently, or the outside will break before the inner part is done. When boiling fish add a little vinegar and salt to the water, to season and prevent the nutriment from being drawn out. The garnishes for boiled fish are parsley, sliced beets, lemon, or sliced boiled eggs.
2 cups cold fish
1 cup cream sauce, salt and pepper to taste squares of buttered toast
2 tablespoons butter 1 tablespoon flour 1 cup milk or cream
Shred any left over fish, taking out bones and skin; then mix with hot sauce. Stir until smooth. You can serve on squares of buttered toast, or put in a deep dish, cover with bread crumbs, and brown.
Sauce: - Mix butter and flour into smooth paste. Add milk or cream. Cook until thick and smooth. Pour over fish.
Mrs. G. E. Seybolt.
1 tablespoon butter, 1 tablespoon flour, 1/2 pint milk.
1 level teaspoon salt, 1 salt spoon pepper, 1 pint cooked fish.
Rub together butter and flour. Add milk. Stir until boiling. Take from fire. Add salt and pepper and cold cooked fish picked into flakes. Stand this over hot water until thoroughly heated. Serve on toast, in pate shells, potato cases, or in a potato border.
Season with salt and pepper. Dredge with flour. Brush over with beaten egg. Roll in bread crumbs, and fry in hot lard or drippings sufficient to cover. If the fat is very hot, the fish will fry without absorbing it, and it will be palatably cooked. When browned on one side, turn it over in the fat and brown the other; draining when done. Serve with tomato sauce, garnished with sliced lemons.
Mrs. J. B. Rodgers.
1 medium can fish-flakes.
2 hard-boiled eggs.
Pick over can of fish-flakes. Chop onion and eggs. Mix all together with rich white or cream sauce. Bake in ramekins. Dust top of each with buttered bread or cracker crumbs.
1/2 pound salt codfish 1 tablespoon butter 1 tablespoon flour.
1/2 pint of milk.
dash of pepper, 1 egg yolk ,1/4 teaspoon salt.
Pick apart codfish. Wash thoroughly in two waters. Soak over night in cold water. Next morning, drain, cover with boiling water and cook below the boiling point for five minutes. Drain and press. Rub butter and flour together. Add milk. Stir until boiling. Add a dash of pepper and the codfish. Cover and stand over hot water ten minutes. Add the beaten yolk of an egg adn salt, and serve with plain boiled potatoos.
Mrs. G. E. Seybolt.
2 ounces macaroni, 1/2 pound boneless codfish, 1 tablespoon butter, 1 tablespoon flour.
1/2 pint strained tomato, 1 tablespoon grated onion.
1/2 teaspoon salt, 1 saltspoon white pepper.
Break macaroni into two inch lengths. Throw them into boiling water and boil rapidly for thirty minutes. Drain. Blanch for fifteen minutes in cold water; then cut in pieces half inch long. Wash codfish, cut into dice and cover with cold water. Bring just to the boiling point. Drain. Cover again with boiling water, and let it stand for five minutes, then drain. Rub together butter with flour. Add strained tomato, onion, salt and pepper. Stir until boiling. Add macaroni and fish. Stand over hot water five miutes and serve in a heated dish.
1/2 pound salt cod, 1 pint mashed potatoes, 1 rounding tablespoon butter.
1 saltspoon pepper
2 egg yolks bread crumbs
Pick apart salt cod, cover with cold water, bring to boiling point and drain. Cover with boiling water again and let stand five minutes; drain and press; add hot mashed potatoes, butter, pepper and the yolk of eggs; mix thoroughly and form balls, dip in beaten egg, roll in bread crumbs and fry in deep, hot fat. Serve plain with tomato sauce.
Persons who do not eat fried foods may change the recipe into codfish souffle by adding the well beaten whites of the eggs and baking the mixture a golden brown.
1 pound of white fish 3 medium size potatoes 1 large onion 1 pint boiling water 1 pint of milk 1 tablespoon butter powdered thyme
salt pepper celery seed tomatoes
Wash and cut in squares any white fish. Pare and cut into dice potatoes. Chop fine the onion. Put in the bottom of the kettle a layer of the potatoes, then a layer of fish, then tomatoes. Add a teaspoon of onion, 1/2 teaspoon thyme, a saltspoon of salt, a dash of pepper, 1/2 teaspoon celery seed, and so continue until the materials are all used. Have the top layer potatoes. Pour over a pint of boiling water, cover the kettle and cook over a moderate fire, without stirring, for twenty minutes. Meantime heat milk in double boiler, take the chowder from the fire and cover the top with crushed water crackers, pour over the milk, add butter, cut in bits, and serve.
Miss A. L. Ide.
3 pound haddock
4 tablespoons butter or olive oil 2 potatoes
1/2 can tomatoes, 1 sweet chili pepper.
1 large onion
1 clove of garlic
1 saltspoon ground cloves
1 bay leaf
1 level teaspoon salt
1 rounding tablespoon butter
Clean, wash and dry haddock, dust it with salt and pepper. Pour butter, or olive oil, into a shallow baking pan. When hot drop in the fish, brown on both sides, then put in hot oven and cook slowly for thirty minutes, turning once. While this is cooking put potatoes that have been peeled, tomatoes, grated onion, clove of garlic, mashed, cloves and bay leaf in sauce pan; cook for five minutes, press through a sieve. Add a level teaspoon of salt, a dash of cayenne, sweet chili, chopped fine, and butter. Place the fish on heated dish, pour over this mixture, and send to the table with a plate of plain boiled potatoes.
Wash the fish and soak over night with the skin side up. Next morning dry, put in wire broiler and broil, flesh side down, until a golden brown. Turn and broil the skin side quickly. Put on heated platter, moisten with butter that has been rubbed with an equal quantity of lemon juice, and serve.
Loaf 1 can salmon
1/2 cup milk
1/2 cup bread or cracker crumbs salt and pepper
1 cup milk
2 tablespoons flour 1 tablespoon butter
Mix well and steam one hour. Turn on platter and pour over the sauce made of milk, flour, and butter.
1 can salmon 4 eggs
2 tablespoons butter 1 cup bread crumbs
salt and pepper
liquor from salmon
1 tablespoon flour 1 cup milk
1 egg a little salt
Drain off the liquor for the sauce, pick out the bones, mash salmon fine with a spoon, add the eggs well beaten, melted butter, grated bread crumbs, and salt and mix well. Steam three-quarters of an hour either in a mould or a bag, serve with the sauce below: -
Add to the liquor from salmon milk, flour, egg, a little salt, and boil till it thickens. Slice the loaf, pour the sauce over slices, and garnish with bits of parsley and slices of lemon.
Salmon loaf, 1 can salmon ,1 tablespoon butter, 3 eggs, 1/2 cupful cracker crumbs.
salt, pepper and parsley
oil from can salmon ,1/2 cup water ,1 teaspoon catsup, 1 teaspoon corn starch
Remove bones and skin from salmon and rub butter into it. Beat up eggs and mix with salmon. Add cracker crumbs with salt, pepper and parsley. Pack in buttered mould and steam one hour.
Sauce for above: - Cook until thick the oil drained from salmon, one-half cup water, the catsup and corn starch. Serve hot.
1/2 pound of white fish or halibut dash of cayenne pepper 1 teaspoon onion juice whites of 4 eggs pimientos
Sauce 2 tablespoons butter, 1 tablespoon flour.
1 cup hot water, 1 tablespoon lemon juice, 1 egg yolk, 1/2 cup shrimps, 1 saltspoon salt, pepper.
Cook white fish, or halibut, in salted water, then drain and rub through a sieve. Season with a few grains of cayenne pepper and lemon juice, then add cream sauce. Blend thoroughly, and fold in the beaten whites of eggs. Butter individual moulds and line with pimientos. Fill with the mixture, and stand moulds in pan of hot water. Cover tops with buttered paper, and bake in a moderate oven for twenty minutes. Unmould on a hot platter. Garnish with parsley and serve with shrimp sauce.
To make the sauce: - Melt butter, add flour, and gradually hot water. Stir and cook until smooth. Season with salt, a dash of pepper, lemon juice. Then add the yolk of an egg. Reheat and stir in shrimps, mashed and cut into pieces.