Quantity Per Person

One should allow at least a solid third of a pound per person. If the portions are estimated from a whole fish, allow one half of a pound for each one.

To Scale A Fish

Many fish do not have scales. Scales, if present, should be removed before any of the cutting is done. Use a dull knife, as a sharp one may cut through the skin. Start from the tail and draw the knife toward the head. Slant knife toward the body of the fish at about a 45º angle. After the scales are removed, clean the fish.

How To Clean A Fish

Cleaning fish is often the most tedious and bothersome process, as many a good fisherman will tell you. If this is the case with you, the following directions may simplify the process:

Grasp the fish's head with the left hand. (Reverse if you are left handed.) Cut through the skin from the top of the head around under the pectoral fin (the one close to the gills) to the stomach. Do this on both sides, then run the knife fairly deep from the head to the tail on both sides of the dorsal fin (the fin which runs along the back). Both the dorsal and adipose (the fatty fin toward the back) may easily be pulled out. Cut stomach from head to tail. The skin is left on in most cases, but if the fish is to be skinned, start at the top toward the head, take hold of the skin and snap it off with a quick pull. Lay the fish on its side with its back toward you. Sever the backbone and upper part of the head with the entrails attached to it. Cut off the tail, wash the fish, and it is ready to fry.

Temperatures and Length of Time for Cooking Fish

Boiling or Simmering:

White fish.........

1800 to 2100 F.

10 minutes per pound

Medium fat fish....

1800 to 2100 F.

15 " " "

Fat fish...........

1800 to 2100 F.

20 " " "

Broiling:

Sliced fish.........

5 to 15 minutes

Whole fish........

15 to 20 "

Baking:

Small or sliced fish..

3500 to 4250 F.

20 to 25 minutes (entire time)

3500 to 4250 F.

15 to 20 minutes per pound

To Garnish A Fish

The usual garnishes for fish are parsley, watercress, lemon slices, paprika, chopped parsley or watercress, radishes, tomatoes, sliced egg, and sliced cucumbers.

To Boil A Fish

There is a prepared paper on the market which makes boiling a fish quite simple. The fish is cleaned, salted and wrapped in the paper, which is then tied. After being wrapped the fish should be dropped into hot water which may quickly be brought to the boiling point. After the water boils, reduce heat and simmer slowly until tender.

Use just enough water to cover the fish. A tablespoon of vinegar or lemon juice may be added to every two quarts of water to whiten and harden fish.