How To Bake Fish

Haddock, Stuffed And Baked

Fish may be baked whole, in large, thick slices, or in fillets. The natural dryness of white-blooded fish must be obviated as much as possible by basting. Shad, halibut, salmon, bluefish, whitefish, and bass are among those commonly baked. A fish to be served whole is usually trussed in an upright position. A fish-sheet is of great assistance in removing the fish in perfect shape to the platter. A very good sheet may be made by any tinner and sold for twenty-five cents, each, at 50 per cent, profit. Select a piece of tin smaller than the baking pan, to facilitate basting; perforate with a dozen, or more, round holes, half an inch in diameter, in alternate rows opposite each other; finish with or without a wired edge; wire handles at the ends are a necessity.