File

This file documents initiatives by the Fisheries and Marine Service of Environment Canada to promote the consumption of fish and seafood in the 1970s. It is composed of a series of recipe booklets, each with its own approach to the various ways of preparing this food.

The bilingual "tête-bêche" (head to toe) 1974 brochure entitled The Way to Cook Fish (L’art de cuire le poisson in French) notes that Canada is "one of the great fishing nations of the world." It goes on to highlight the nutritional value of fish and the fact that its protein is easily digested. The booklet offers a fairly complete overview by presenting recipes and tips specific to each method of cooking fish: dry heat (bake, broil, barbecue), moist heat (poached, steamed), pan-fry, and deep-fry. In addition, it provides general information about what to look for when buying fresh or frozen fish, how to store it, and typical serving sizes. Though more concise, the 1973 flyer Ces poissons et fruits de mer que vous aimez tant (called Favourite Fish ‘n’ Seafood Recipes in English) also underscores the nutritional value of this food found in abundance in Canada. However, it focusses primarily on the fact that it goes with everything, noting that fish and seafood are the ideal solution for tired cooks who have run out of ideas for what to make for dinner.

The file contains two editions, from 1972 and 1975, of Poisson et cuisine à la braise (called Seafood Treats from the Barbecue in English). This brochure specifically addresses the popularity of this type of cooking, proposing numerous recipes for fish and seafood on the grill, en papillote, and in skewers. The introduction briefly explains the principles of barbecuing. Finally, the publication Recettes à faible teneur calorique (called Seafood Recipes for Calorie Counters in English), reflects the trend towards dieting. Although low in calories, fish has a protein content similar to that of meat, making it a wise food choice. The booklet promotes seafood as a low-calorie option as well as noting that it offers various textures and colours that can be combined in delicious, appealing meals.