Remove the head and fins. Cut the fish into cross-sectional peices two to three inches thick. Fresh fish is preferred, but frozen, dressed fish may also be used. Cut it into chunks before it thaws completely. To use fish fillets instead of chunks, keep the skin on and cut fillets three to four inches long.
Fillets have more of a tendency to fall apart.
This may be caused by a strong boiling action, a vigorous overboil, or overcooking. Select or cut potatoes so they are uniform size. Wash but don't peel them. Remove a slice from each end so the seasoning penetrates better. You may want to add herbs or spices of your own choosing.