Fish must be well cooked to be palatable and wholesome. It is cooked sufficiently when the flesh separates easily from the bones. Fish is always tender. It is most essential that fish should be perfectly fresh, thoroughly cooked, and carefully cleaned. If under-done, it is not eatable; if cooked too long, it is dry and loses most of its flavor.

When perfectly fresh, the eyes of fish are bright and clear, the flesh is firm and odorless.

Fish may be divided into three clases, namely, white, oily and shell fish. The white and oily fish may be served in place of meat; and in general, the methods of cooking fish are the same as those used in meat cookery.

Slices of fish require but little attention. They should be carefully wiped with a damp cloth, or let the cold water from the faucet run over them, then wipe dry. Never allow fish to stand in water after it has been sliced. Whole fish, even when cleaned at the market, will require a thorough washing to remove all the blood from the inside of the backbone.

White fish is not so nourishing as oily fish. In this type of fish all of the oil is contained in the liver, making the flesh somewhat dry. A rich sauce usually accompanies fish of this kind to supply the lacking fat.

The oily fish, such as salmon, mackerel, etc., have the oil distributed throughout the flesh. Therefore this type of fish is more nourishing than the white fish. Both kinds are useful in the diet of the convalescent or persons suffering from indigestion, although the white fish is preferable for an invalid.

In composition, fish is much like meat; but unlike meat in that it must be eaten soon after it is killed, as it deteriorates very quickly. It is difficult to keep fish in the house either before or after cooking, as the odor is very penetrating and other foods absorb it. If put into the refrigerator uncovered it contaminates all other foods. But if placed in a covered pail which is kept for this purpose, the odor will not penetrate to the other foods.

All of the various methods of cooking may be applied to fish - baking, frying, sauteing, boiling, steaming and broiling. The principal thing is to be sure that the fish is thoroughly cooked and still not over-cooked. It is really important to keep a set of utensils to use for cooking fish only, as the flavor is so distinct that even the most careful washing does not always remove it. A frying pan seems to be the most difficult utensil from which to remove this odor.

Frying, sauteing and broiling are the most popular methods of preparing fish. All fish are greatly improved for serving if the bones are removed. A boned fish, stuffed and baked, and served with a suitable sauce, is most appetizing and will usually be relished even by persons who ordinarily refuse fish.

Then, too, many attractive dishes can be made from the left-over fish, and to many persons these dishes appeal more than when the fish is freshly cooked.

It is less wasteful to steam fish than it is to boil it. However, it is possible when boiling to add flavoring which will make the fish more palatable. In boiling a fish add 1 teaspoon of salt and 1 tablespoon of vinegar to every 2 quarts of water and use enough water to entirely cover the fish. Vinegar tends to make the flesh firm. Soup vegetables, a clove or a bit of bay leaf may also be added to the water in which the fish is cooked. Do not pour cold water over the fish, as it will draw out the juices; have the water hot but not boiling, then bring to the boiling point and simmer gently until the flesh will leave the bones and is tender. Ten minutes' cooking may be allowed for each pound of fish, after the water has reached the simmering point.

Fish will hold its shape and can be handled easier if wrapped in a piece of cheese cloth before placing in the hot water. A rack or plate should be placed on the bottom of the kettle to prevent the fish from sticking and possibly burning. Always serve a salad (green preferred) with a French dressing or slices of lemon with all fish dishes. If sauces are used, they should be seasoned with lemon juice.