Recipes For Fish Sauces

Sauces are generally served with fish to improve their flavor and increase their nutritive value. Some kinds of fish
such as salmon, shad, butterfish, Spanish mackerel, etc., contain more than 6 percent of fat, but as many of the fish
that are used for food contain less than this, they are somewhat dry and are improved considerably by the addition of

a well-seasoned and highly flavored sauce. Among the recipes that follow will be found sauces suitable for any
method that may be used in the preparation of fish.