As has been mentioned, fish that is to be baked is often stuffed before it is put into the oven. The STUFFING not only helps to PRESERVE the shape of the fish, but also provides a means of extending the flavor of the fish to a starchy food, for bread or cracker crumbs are used in the preparation of most stuffings. Three recipes for fish STUFFING are here given, the first being made of bread crumbs and having hot water for the liquid, the second of cracker crumbs and having milk for the liquid, and the third of bread crumbs and having stewed tomato for the liquid.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)