The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1871-05-12
ABOUT FISH.

hON III ShOOSE TlSH.-- Inc eyes
should be bright, the gills of fine,
clear red, the body stiff, the flesh firm,
yet elastic to the touch, and the smell
not disagreeable. If the eyes are
sunken, the gills very dark in hue, the
fish fiabby, etc., it should be avoided.
OF fish be tritle tainted from over
keeping, especially salmon, a little
chloride of soda will quite successfully
restore it to good flavor Dissolve it in
water and soak the fish in it; after
which wash and soak in clear water)
To CLEAN FIsH.-Clean them with
the greatest nicely Handle them light
ly, and never bruise them by throwing
them about. When the scales are en-
tirely removed, pump or pour over suffi-
cient water to wash all the scales away;
then open and empty Leave not a
particle Of offensive matter inside, clear
ing out all the blood with brush from
the back bone. Eels should be skinned
then pour boiling water upon them ;
after five or ten minutes, cut them into
tour-inch lengths-and rub on fine salt
and pepper.
To KEEP FIsH-They should be
cleaned at once, wiped dry, and hung
up separately by the head, on hooks, in
a cool place, where they will be undis-
turbed by flies; or place them in wire
safe in the open air. Salt may be
slightly rubbed over many kinds Of fish
but it Injuries the flavor OF salmon,
which may be rubbed inside with vine
gar and pepper.
To Fry TRoUT.-Having cleaned the
fish, cut off the fins, wipe dry, season
with pepper and salt, dip in egg and
bread crumbs. Put butter or fresh beet
drippings into frying pan, holding it
over the fire until boiling hot; skim it,
lay in the fish AMI fry until nice
brown. For a sauce, melted butter, with
a spoonful OF mushroom catsup, with
lemon juice stirred in; or serve with
crisp parsley and melted butter.
To Boil TRouT.-Throw handful Of
salt in the water, (large or small hand
full, according to size of the fish. }
Boil fast from twenty to twenty-five
minutes. Sauce, melted butter, favored
with catsup or SOY. (Soy is prepared
sauce for fish, brought chiefly from
Japan, and said to be produced from
a species Of bean, DOhchoS sega.
To Fry PERCH.--After thoroughly
cleaned dry them with a clean cloth,
and range them side by side on a board
or large platter, sprinkle them with salt,
and dredge with flour; after a while
turn them, and salt and dredge the
other side Fry in lard or fresh beef
drippings; always enough to cover the
fish. When the lard boils, skim it, and
Try the fish to yellowish brown.
To test the holiness of the lard, try
it with the tail of fish, or piece Of
stale bread; if in proper order, they
will become brown at once. When
done on one side, turn over
To BRoL A SHAD.-Split, and wash
and dry with a cloth Season with
pepper and salt; bed of clear, bright
Goals; gridiron perfectly clean, then
we'll creased; when hot broil for a
quarter of an hour or more butter it
well and send to table.
To BAKE SHAD.-keep on the head
and fms; do not open it more than
necessary; empty, and wash carefully;
stuff it with forcemeat, OF grated bread
crumbs, cold boiled ham or bacon finely
minced, sweet marjoram, red pepper,
and little of powdered mace or cloves;
moisten with beaten yolk ofeggs. Stuff
the fish, reserving a little Of the force
meat; sew it up, or skewer together.
Rub the out sidewith egg yoik and the
reserved stutfing; tasten the tail to the
head in a graceful curve; put into the
bakepan about a gill Of white wine, or
a tablespoonful of cayenned vinegar Tor
common vinegar diluted with a gill Of
water. Bake moderately from one and
a halt to two hours, according to size +;
garnish with slices of lemon. Any fish
may be baked in the same manner