OFFERS EXPIRi /98 3/211 N BULK FOOD Distributors o Gourmet and Fancy Foods irk inkfrus tr ig "AK!! 6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • 248-737-1610 SUN. 9:00am - 9:30pm • MON. - THURS. 7:30am - 9:30pm FRI. & SAT. 7:30am - 10:30pm KOSHER FOR PASSOVER SALE Shop Early! Quantities Are Limited! rj Passover begins April 10 Herring WINE OR CREAM $399 0 32 oz, qt Reg. $4.99, Limit 2 OTS KOSHER PARVE FOR PASSOVER GEFILTE FISH • KISHKE KUGEL CLASSICS FANCY • NO PEANUTS FOLLY COOKED, HEAT 8 SERVE MIXED NUTS $399 • APPLE KUGEL • POTATO KUGEL • BIFIOCOLI SOUFFLE . grileirba LB. Rag. $4.99 LB, rzi Limit 2 LBS `-7-1 CHOCOLATE O L AT E BR I DE MIX $269 LB. Beg. $3.99 LB, Limit 2 LBS BAKERIES READY TO SERVE, FROZEN CAKES KOSHER PARVE FOR PASSOVER Passover Products an order the superviska it Chaim Arlan ;esker= KAI, Waskingern BQb.. New York •CHOCOLATE ICED LAYER • PARISIENNE LAYER CAKE •MACAROON LAYER CAKE • CHOCOLATE LOAF CAKE • SEVEN LAYER CAKE •NOT ROLL CUE KAJ • TRUFFLE CAKE •MOCHA LAYER CAKE BREDE EMPIRE • KOSHER CHICKEN BREAST $599 LB. Limit 2 PHU (;, Reg. S8.99 LB. lL-1 .) KOSHER FOR PASSOVER RED OR WHITE $ S3.49 Value, Limit 2 LBS California Ashlock PITTED PRUNES q 29 LB. Reg. $1.99 LB, rn Limit 2 LBS UNGAR'S KOSHER FOR PASSOVER COOK IN I V: HOUR. JUST PUT IN BOILING WATER. FROZEN WHITEFISH 8 PIKE GEFILTE FISH $449 Reg. $5.99 LB, CD 22 oz. Loaf • Limit 3 79C BeLgim$,:r HORSE RADISH KOSHER FOR PASSOVER GIFT TRAYS & BASKETS L-7-1 Order Early! Supplies Limited! Tray of Luscious Treats Selection of Fancy dried fruits, Pears, Peaches and Apricots, p 6716 ORCHARD LAKE ROAD Dark Chocolate Cocoa Almonds, • IN THE WEST BLOOMFIELD PLAZA Fancy Fresh Roasted Mixed Nuts, MON.-FRI. 9:00AM-6:00PM Dark Chocolate Pistachios, Fancy SAT. 10:00 AM-5:OOPM Passover Cookies, Dark Chocolate Covered Raisins and Fancy Dried Fruit Mix. lZ 6 t her's JUNCO GIFTWORLD In Sugar Tree Plaza On Orchard Lake Road Just North of Maple 248-932-3377 ‘11M11 ■ 11. For the Ultimate One-Of-R-Kind Gift... Your Broken Wedding Glass Made into a Mezuza or Frozen in Lucite! o pTE 0 0 0 0 0 Feral-wring FIRST DISCOUNT TRAVEL Carild)can 1:F1-Inds, L I Ili No 3/13 1998 116 For Good Eating: Go Fish ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN OM 46C 4 aht E 299 „ Vita elites1:4 KOSHER FOR PASSOVER Food I lawaii, 1.-. - iirope, and morc: rnaticr what your ticstinal:ion IS. 1 Cl CIO ilk' 111,11111111,2. 248-355-0510 NORTHWESTERN HIGHWAY, BETWEEN 12 & 13 MILE ROADS ETHEL HOFMAN Special to The Jewish News I n the Shetland Isles where I grew up, fish was cheap and plentiful. For that matter it still is, although the farmed variety has replaced much of the wild. Nutritionally, fish is high on the list of healthy foods. Fatty varieties such as herring and mackerel contain rela- tively high amounts of polyunsaturat- ed fatty acids, especially attractive to cholesterol watchers. They are an excellent source of phosphorous and the sodium content of both freshwater and saltwater fish is low. Before buying fish to cook at home, here are some helpful tips to help you choose the best: • Fish should be displayed on ice. • The main clues to freshness are in the appearance and especially the odor. If there's the slightest hint of fishiness or sour smell, forget it. • Beware of plastic-packaged fillets. There's no way of telling whether or not the contents are fresh. In appear- ance, fish fillets should be firm to the touch (not stay dented) and free of any slime. • In whole fish, flesh should be firm, scales bright, red or clear pink under the gill c: flaps, and eyes clear and bulging. If the eyes are sunken and discol- ored, and blood under the gills - is brownish, this fish has had its day. • Fish is highly perish- able. Buy from a reputable store with fast turnover. Use -, preferably the day of purchase, and certainly within 48 hours. • As soon as you get home, wash fish in cold water, repack in an airtight plastic bag and refrigerate. • For freezing, wash and wrap tightly in freezer wrap, then in an air- tight plastic bag. Label with name of fish and the date. Defrost in refrigera- tor -- it may take up to 24 hours, so plan ahead. POTTED MACKEREL (PAREVE) 4 mackerel fillets Salt and pepper 1 onion, thinly sliced 3/4 cup cider vinegar 1/2 cup water 3 bay leaves 6-8 peppercorns Preheat oven to 375F. Sprinkle the meaty side of fillets lightly with salt and pepper. Roll up, skin side out. Place in an ovenproof dish just large enough to hold the four fillets. Tuck onion slices and bay leaves around. Sprinkle with peppercorns. Mix vine- gar and water and pour over. Cover tightly with aluminum foil. Bake in preheated oven 20 minutes. Remove foil and bake 15 minutes longer until beginning to brown. Serves 4. JEWISH-STYLE FRIED FISH AND CHIPS (DAIRY) 6 haddock fillets (about 2 1/2 pounds) 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon white pepper 1 egg 2 tablespoons milk 1/3 cup matzah meal Vegetable oil for frying Note: Instead of milk, you can use water to make pareve. Wash fish under cold running water. Pat dry with paper towels. In a shal- low dish, mix the flour, salt and pep- per. In a second shallow dish, whisk the egg and milk. In a third shallow dish, spread matzah meal. Dip each fillet, first in the flour mixture, then in the egg mixture and finally in the matzah meal to coat. Arrange on a platter ready to fry. Heat about 1/2-inch oil in a deep, heavy skillet over medium heat. Oil is ready when a cube of bread browns in 30 seconds or temperature reaches 375F Go FISH on page 118