FISH for the table should be selected with care. Follow the rules given in the chapter devoted to Marketing. Fish should be dressed as soon as possible after they are caught, washed thoroughly in cold water, and salt rubbed on the inside. This will remove any earthy or muddy flavor. If to be broiled sprinkle pepper on the inside, as salt will prevent their, browning nicely. The flesh of fish is apt to become flabby if soaked in water too long.

Fish freshly caught are always improved by keeping until the next day before cooking. If procured in the market they should be used the day they are purchased.

Fresh Mackerel

Fresh Mackerel become stale in a very short time after being caught.

Blue Fish

Blue Fish spoil sooner than any other fish.

Fish Roe

Fish Roe or eggs, should be carefully preserved and cooked with the fish.

Frozen Fish

Frozen Fish should be put in cold water to draw out the frost.

Vinegar is better to preserve fish than salt. Cover the fish with it.

Fish to be boiled should be either sewed or tied up carefully in thin muslin, or cooked in a regular fish kettle, otherwise it will be almost impossible to serve without breaking.

Lard is usually preferable to butter in frying fish. Some use lard and butter in equal quantities.

Fish can be improved in flavor by rubbing with vinegar, or adding ½ cup of vinegar to the water in which they are boiled.

Codfish, or other dry salt fish can be easily shredded by using a steel fork.

Fish, when prepared for the table should never be laid double, if it can be avoided, as the steam from the under layer makes the upper layer so soft as to break easily when being served. Fish should be served alone immediately after soup with potatoes. Care and punctuality are necessary in cooking fish. To be underdone or overdone is equally injurious to the viand; always serve as soon as cooked.

Fish Sauces

See chapter on Sauces.

Fish Croquettes

See Croquettes.

Fish Omelets

See Eggs.

Garnishing Fish

See the department of Garnishes.