FISH.

A General Chapter on Fish.

It may seem as if a small number of recipes has been given, but the
aim has been to present under the heads of Baking, Boiling, Broiling,
Frying and Stewing such general directions that one cannot be at a
loss as to how to prepare any kind of fish. Once having mastered the
five primary methods, and learned also how to make sauces, the variety
of dishes within the cook's power is great All that is required is
confidence in the rules, which are perfectly reliable, and will always
bring about a satisfactory result if followed carefully. Fish, to be
eatable, should be perfectly fresh. Nothing else in the line of food
deteriorates so rapidly, especially the white fish-those that are
nearly free of oil, like cod, cusk, etc. Most of the oil in this class
centres in the liver. Salmon, mackerel, etc., have it distributed
throughout the body, which gives a higher and richer flavor, and at
the same time tends to preserve the fish. People who do not live near
the seashore do not get that delicious flavor which fish just caught
have. If the fish is kept on ice until used, it will retain much of
its freshness; let it once get heated and nothing will bring back the
delicate flavor. Fresh fish will be firm, and the skin and scales
bright. When fish looks dim and limp, do not buy it. Fish should be
washed quickly in only one _(cold)_ water, and should not be
allowed to stand in it. If it is cut up before cooking, wash while
whole, else much of the flavor will be lost. For frying, the fat
should be deep enough to cover the article, and yet have it float from
the bottom. Unless one cooks great quantities of fish in this way it