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Classic
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page 126
FISH.
Fish are easier of digestion but less nutritious than meats, if salmon is
excepted, which is extremely hearty food and should be eaten sparingly by
children and those whose digestion is not strong. Fish must be fresh, the
fresher the better--those being most perfect which go straight from their native
element into the hands of the cook. The white kinds are least nutritious; and
the oily, such as salmon, eels, herrings, etc., most difficult of digestion.
As soon as possible after fish are caught, remove all scales (these may be
loosened by pouring on hot water), and scrape out entrails and every particle of
blood and the white skin that lies along the backbone, being careful not to
crush the fish more than is absolutely necessary in cleaning. Rinse thoroughly
in cold water, using only what is necessary for perfect cleanliness, drain, wipe
dry, and place on ice until ready to cook.
To remove the earthy taste from fresh-water fish, sprinkle with salt, and let
stand over night, or at least a few hours, before cooking; rinse off, wipe dry,
and to completely absorb all the moisture, place in a folded napkin a short
time. Fresh-water fish should never be soaked in water except when frozen, when
they may be placed in ice-cold water to thaw, and then cooked immediately.
Salt fish may be soaked over night in cold water, changing water once or twice
if very salt.
Fish should always be well cooked, being both unpalatable and unwholesome when
underdone. For boiling, a fish-kettle is almost indispensable, as it is very
difficult to remove a large fish without breaking from an ordinary kettle. The
fish-kettle is an oblong boiler, in which is suspended a perforated tin plate,
with a handle at each end, on which the fish rests while boiling, and with which
it is lifted out when done. From this tin it is easily slipped off to the
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