Fish : 27

The favorite modes of cooking fish are boiled, baked, broiled and pan-
fried. Steaming fish is excellent, but it is not generally known that fish can
be prepared this way.

CUTS OF FISH

1. A Steak—This is a slice about 32-inch thick, and is always cut from
good-sized fish.

2. A Fillet is a piece of fish from which skin and bone have been removed.

3. A Turban is a steak boned and skinned, and served in a round, com-
pact form, :

To Skin a Fish—Cut a narrow strip along the backbone, using a sharp
knife, and removing the fin on the back; then run up the knife through and
under the bony part of the gills and peel the skin off backwards toward the
tail, holding the bony part of the gills with the thumb and finger; then peel
off the skin from the other side in the same manner.

To Bone a Fish—Fish, like herring and shad, abounding in fine bones, are

not boned; but whitefish, mackerel, cod, etc., can be boned as follows:

clean, skin and spread it out flat on a board; then begin at the tail and run a
sharp, thin knife under the flesh, close to the bone, and loosen the back-
bone with the forefinger. Take pains not to break the flakes ; and when the
flesh on one side is loosened, slip the knife under the bone on the other.
When all the bone is loosened, pull it from the flesh. Any small hones
remaining in the flesh can be felt and removed witb the fingers.

The earthy or muddy taste which taints some kinds of fresh water fish,
can be removed by rubbing on salt and letting them stand a few hours.

Hints—If fish are dipped in hot water for a minute they will scale much
easier. To remove scales there is no instrument equal to a currycomb—it is
every way superior to a knife. The scales and entrails should be removed,
and also the blood and white skin along the backbone, as soon as possible
after the fish is caught; then rinse, wipe dry, and keep near ice. Keep the
eggs, or fish roe, and cook it with the fish.

Baked Fish—Select medium-sized fish, as whitefish, to bake whole.
Remove the eyes and leave the head and tail on.
Clean the fish, bone, dry, and rub with salt; fill the cavity with dressing,

allowing room for the dressing to swell gighiy. Sew up the fish, using strong
thread; skewer and tie in the shape of the letter S if fish is large. Season

and dredge with flour and spread with butter or bacon fat or slices of fat
pork, and place in a greased rack in the baking pan. If the fish is very ay
put thin strips of salt pork on. Baste every 10 minutes. When the fis

is brown, and the flesh may be pierced without the juice running out, remove
the strings and skewers, garnish with lemon and parsley, and serve plain or

with sauce.

SO NAAT