may be avoided. After removing skin from one side, turn
fish and skin the other side.
To Bone a Fish. Clean and skin before boning. Begin- ning at the tail, run a sharp knife under flesh close to back- bone, and with knife follow bone (making as clean a cut as possible) its entire length, thus accomplishing the removal of one-half the flesh; turn, and remove flesh from other side. Pick out with fingers any smail bones that may remain. Cod, haddock, halibut, and whitefish are easily and fre- quently boned; flounders and smelts occasionally.
To Fillet Fish. Clean, skin, and bone. A piece of fish, large or small, freed from skin and bones, is known as a fillet. Halibut, cut in three-fourths inch slices, is more often cut in fillets than any kind of fish, and fillets are frequently rolled. When flounder is cut in fillets it is served under the name of fillet of sole. Sole found in English waters is much esteemed, and flounder is our nearest approach to it.
WAYS OF COOKING FISH
To Cook Fish in Boiling Water. Small cod, haddock, or gusk are cooked whole in enough boiling water to cover, to which is added salt and lemon juice or vinegar. Salt gives flavor; lemon juice or vinegar keeps the flesh white. A long fish-kettle containing a rack on which to place fish is useful but rather expensive. In place of fish-kettle, if the fish is not too large to be coiled in it, a frying-basket may be used placed in any kettle.
Large fish are cut in thick pieces for boiling, containing the number of pounds required. Examples: salmon and halibut. :
Pieces cut from large fish for boiling should be cleaned and tied in a piece of cheesecloth to prevent scum being deposited on the fish. If skin is not removed before serv- ing, scald the dark skin and scrape to remove coloring; this may be easily accomplished by holding fish on two forks, and lowering into boiling water the part covered with black - skin; then remove and scrape. Time required for boiling fish depends on extent of surface exposed to water. Con
