29. As Tables II and III show, practically all methods of cookery are
applicable in the cooking of fish. For instance, fish may be boiled,
steamed, baked, fried, broiled, sautéd, and, in addition, used for
various kinds of bisques, chowders, and numerous other made dishes. The
effect of these different methods is exactly the same on fish as on
meat, since the two foods are the same in general construction. The
cookery method to select depends largely on the size, kind, quality, and
flavor of the fish. Just as an old chicken with well-developed muscles
is not suitable for broiling, so a very large fish should not be broiled
unless it can be cut into slices, steaks, or thin pieces. Cook cutting
fish with knife. Such a fish is usually either stuffed and baked or
baked without stuffing, but when it is cut into slices, the slices may
be sautéd, fried, broiled, or steamed.
[Illustration: FIG. 14]
[Illustration: FIG. 15 Fish on cutting board]
Some varieties of fish are more or less tasteless. These should be
prepared by a cookery method that will improve their flavor, or if the
cooking fails to add flavor, a highly seasoned or highly flavored sauce
should be served with them. The acid of vinegar or lemon seems to assist
in bringing out the flavor of fish, so when a sauce is not used, a slice
of lemon is often served with the fish.