CHAPTER IV. 



THE BEST METHOD OF PRESERVING AND 

 DRESSING VARIOUS KINDS OF FISH. 



THE whiting pollack should be boiled and sent 

 up garnished with horse-radish and oyster sauce, 

 or melted butter and anchovy sauce. When cooked 

 in this way it is a good substitute for cod ; also it 

 is cut in slices about an inch thick and fried in 

 butter. Another favourite way on board ship is 

 to remove the head and backbone, split the fish, 

 salt and pepper it and dry in the sun for some 

 days ; to cook it, either fry or grill. 



The mackerel is cooked in many ways, the most 

 general being to boil whole, and send to table 

 with sauce of melted butter and chopped fennel 

 and parsley ; it is also treated in the same way as 

 the pollack, but bears more pepper. If to be 

 dried and kept some days, this plan of drying is 



12 



