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HOW TO COOK FISH

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THE CATCHING OF UNSHELLED FISH

"First catch your hare," the old cookery books used to say, and
hence it is proper, in a treatise devoted entirely to the cooking
of Unshelled Fish, to pay passing attention to the Catching, or
what the Head of the House terms the Masculine Division of the
Subject. As it is evident that the catching must, in every case
precede the cooking--but not too far--the preface is the place
to begin.

Shell-fish are, comparatively, slow of movement, without guile,
pitifully trusting, and very easily caught. Observe the difference
between the chunk of mutton and four feet of string with which one
goes crabbing, and the complicated hooks, rods, flies, and reels
devoted to the capture of unshelled fish.

An unshelled fish is lively and elusive past the power of words to
portray, and in this, undoubtedly, lies its desirability. People
will travel for two nights and a day to some spot
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where all unshelled fish has once been seen, taking $59.99 worth