Fish and Fishing 



from the tail in one piece. This refers to the cat- 

 fish, perch, and eels. After a good grip is secured 

 the skin comes off entire from the body of an eel 

 without trouble. 



To fillet a fluke or flounder, before cleaning get 

 a good sharp knife with a point, and cut along the 

 backbone of the fish from head to tail ; then shave 

 it close to the bone, taking the fillet in the left hand 

 as it leaves the fish; begin likewise on the other 

 side and repeat the same. Turn over 



the fish > takin g awa y tw more fillets 



making four pieces of boneless fish; 

 nothing but the skeleton remains. All the bones 

 being perfectly flat, the flesh is easily cut away, 

 leaving the bone absolutely bare of flesh. Flat 

 fish are more easily done, but all fish can be so 

 treated by this method and made boneless. 



All fish for the pan should be scaled, head and 

 fins taken off, then cut down the back clear through 

 the bone; then open up the fish flat and take 

 away the inside (it is not so good to open it from 



the belly), wash well and dry with 

 To Fry Fish . . Jy * .,. .^ , * . 



a cloth. For broiling it should be 



treated in the same manner. For baking either 

 fresh or salt water fish, scale and remove the gills; 

 leave the head on, but remove the inside; wash, 

 and then dry. 



To prepare a large fish for boiling, scale and 



then clean it, cut off the fins, leaving 



Boiling Fish ' .. . rnL' jT5 



the head and tail intact. I he nsh 



should then be cut through the body in three parts, 



to allow its being placed in the kettle before 



29* 



