Word: halibut
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Dates: during 1940-1949
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...philosophizing about cooking that accompanied many of the recipes. One reader, in submitting a casserole called Baked Macedoine wrote that its U.S. ingredients were hardly as exciting as those she had been used to in Alaska where "I cooked many wonderful meals of moose, caribou, wild sheep and goat, halibut and salmon fresh from the ocean, grayling and trout from the clear, cold rivers. Bear has even been on my menu...
Whale, snoek or halibut-to the British housewife, harassed by years of austerity, it was all of a piece. London's Time & Tide reported the case of one shopper who got her butcher's attention at long last and said prettily: "Two nice whale steaks, and please, could I have the head...
...rise again until the 1930s. Its lopsided economy was tied almost completely to fish and gold-a salmon industry owned in Seattle and a gold industry owned in the East. Alaska had been administered chiefly from dusty Washington pigeonholes by bureaucrats who had never seen a skate of halibut gear or a dredge's tailing pile...
Bill of Fare. Summer boarders at Peggy's eat well. For breakfast there are bacon & eggs, toast, marmalade or jam, home-made bread or rolls, home-made butter, and coffee. The noon meal, the biggest of the day, offers steak or fried haddock, cod or halibut (taken out of the water a few hours earlier), cream-topped pies. The evening meal starts off with native clam or fish chowder, followed by a roast, hot rolls, more pie. Board and keep run from $15 to $17 a week...
...Nova Scotian seamen this was serious business. The Quero Bank is the mainstay of their fresh fish industry. It is close enough to shore (just over 200 miles) for them to chug out, ice down a load of cod, haddock and halibut, and get back in five to six days. If foreign trawlers continued to shove them off Quero, Canadians would have to go twice as far, to the Grand Bank off Newfoundland, for less profitable salt...