DRESSING VARIOUS KINDS OF FISH. 181 



The plaice, dab, flounder, sole, and fluke are in 

 general fried in a fresh state ; sometimes, however, 

 they arc hung in the wind and sun to dry, and 

 then fried and eaten. 



The ray or skate is usually hung to dry, and 

 then either boiled or fried to suit the taste of the 

 consumer. 



Prawns and shrimps are always boiled, and 

 allowed to get cold, as then their horny covering 

 is easily removed. 



