CHAPTER XI 



How to Cook Them 

 CLEANING FISH 



Anglers should endeavor to keep their quarry 

 moist from the time it leaves the water till it is to 

 be cleaned, and not until after the gills and insides 

 are removed should it be washed. Always scale 

 a fish before the fins are cut, or the inside slit 



Fish knife and sealer. 



open, otherwise scaling is not done so quickly or 

 so neatly. There are various fish sealers sold in 



the tackle shops, and that shown in cut is 

 Fish*" 8 amon g tne Des t- It is neat and compact, 



the sharp point being useful, though, to my 

 mind, such a tool should close. If such a tool be 

 not handy, use a blunt knife, near the haft. To 

 scale a fish well, grasp the tail in the left hand, or 

 pin the tail down on a board, scaling hard and 

 quick as the scales slip out of their sockets easier 

 by so doing. Scrape around all parts on both 



