There are a few staple ways of cooking fish - change being made by the different seasonings and sauces that are served with them. Breakfast fish should always be cooked simply, as broiled or panned, and be served with a garnish of bacon, a few oysters, cress or lemon. For luncheon, fish is usually prepared in any of these ways, and is embellished with some sauce, or is cooked en casserole, in ramekins, fried or boiled, while small fish are sometimes baked. Any one of these methods is suitable for the fish course at a dinner, but if fish is to constitute the main course, a large one should be chosen and usually baked, served en casserole, planked or boiled, while the sauce should be simple. Chowder is used for the home luncheon, supper or dinner.