_To tell fresh fish._ The flesh of fresh fish is firm, and will rise
quickly if pressed with the finger; the eyes are bright, and the gills
red. Frozen fish may be kept for a long time, but must be used at once
when thawed, as it spoils more quickly than fresh fish. Thaw frozen fish
in cold water.
_Care of fish._ Clean it and wipe it, inside and out, with a cloth
dipped in strongly salted water. Do not put steaks or cutlets of fish
into the water. Lay it on a plate on cracked ice, or in a cool place. It
must not be kept in an ice-box unless wrapped in two thicknesses of
brown paper, or it will impart an odour to milk, butter, and other
foods.
_To clean a fish._ Before opening it remove the scales by scraping
slowly from the tail toward the head, holding the knife nearly flat on
the fish. Rinse the knife frequently in cold water. Open the fish on the
under side, cutting a slit from the gills half-way down the body.
Remove the entrails clear to the backbone, scraping the inside if
necessary.
_To skin a fish._ Cut a slit down the back to the tail, on both sides of
the dorsal fins, deep enough to take them out. Insert a sharp-pointed
knife under the skin as near the gills as possible. Holding the head by
the bony part near the gills, work the knife down toward the tail.
_Cooking of fish._ Fish is sufficiently cooked when the flesh will
easily flake away from the bones. If boiled too long, it becomes soft
and watery. An acid flavour is palatable with fish, and for this reason
slices of lemon or an acid sauce are often served with it.
Left-over boiled fish may be served in a variety of ways, as creamed
fish, scalloped fish, fish soufflé, croquettes, casserole of fish, etc.