Fish and Fishing 



fish knife for cutting when cooked. In my opin- 

 ion fish are a delicious dish if cooked when fresh, 

 no matter which way they are cooked, provided they 

 are well cooked, for underdone fish are uneatable. 

 If overdone, the flavor is gone, or it is too dry. 

 Some people prefer fish served with all the skin 

 removed. This can be done either before or after 

 cooking. Skinning before is much the quickest 

 way. 



Sea fish require less salt, as a rule, than fresh 

 fish. In camp salmon or other steaks can be 

 broiled on a single broiler, not the clasp variety, 

 as the fish in turning drop out on the coals. A 

 flat piece of birch bark can be placed over the 

 fish on the single broiler, when turning; it can 

 be turned back on another piece, and so placed 

 on the other side of the broiler. 



There are two ways to tell if a fish is stale or 



fresh. First, if the eyes are bright and glassy, it 



is fresh; if sunken, dull, discolored, it is stale. 



Second, if the finger be pressed on 



Fresh^ish the flesh y P art and ' li is solid an ^ 

 elastic, the fish is fresh; if the press- 

 ure leaves a mark, it is stale. This applies to 

 salt as well as to fresh water fish. 



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