Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-02-27
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Facts About Fish,

! The, Jews, obey the ancient Mosaic
laws ordering them to, eat no, fish, ex-
cept those, which have scales, says
Good Housekeeping. There is, n.y.
gienic significance in this-scaly fish
will not live in waters which are poll
luted Eels and mud-fi fish are a good
specimen of the fish without scales; it
takes an education of the palate to
make one take kindly to them.
All fresh fish contain a thin albu-
minous substance which in cooking
changes to a white curd. Cod, halibut,
swordfish, paddock, indeed all the
white fleshed fish, are rich in this sub
stance. 1t looks like a soft, creamy fat
between the skin and the flesh. When,
instead of being white and firm, this
layer of albumen looks watery and
gray, it shows the fish has been kept
too long. 1t is wiser then not to eat it.
The best methods for cooking fish are
broiling and baking. Planking is a
satisfactory mode for cooking whole
fish which do not weigh over three or
five pounds. The best, however, for
planking are the oilier varieties which
come later in the season-shad, mack
erel, bluefish are at their best planked.
Turbot is at it's best from January to
March and is one of the finest favored
of our fish.
The preparation of fish for cooking is
an important part of every cook s
knowledge. Nearly all fish come ready
cleaned from a market, the facilities
for scaling and dressing being much
more complete than those in the ordi-
nary kitchen. Generally all they re-
quire is thorough wiping inside and
out with piece of cheesecloth wrung
from cold water. Be very careful to
remove any clotted blood adhering to
the backbone; it ruins the flavor to
leave it in.
Frequently a fish requires skinning.
For this purpose keep a very sharp,
thin bladed, fine pointed knife. Cut a
narrow strip of skin from along the
back, then begin work just below the
gills, cutting the skin around, not al
| lowing the knife to penetrate the flesh
When once started--if the fish is fresh
the skin will almost peel off. Keep
the blade constantly close to the flesh
so none of it will adhere to the skin.
Continue till you have the flesh laid
bare to the tail. Turn and skin on the
other side. Frequently one wishes to
| fillet a fish which has been skinned. A
| small fish weighing two pounds will
| usually yield four good sized fillets
Slip the keen knife between the flesh
and the bones and lift it off cleanly
Cut in two. roll in small round and
skewer with toothpicks. This is a very
| convenient method of frying, baking
or boiling Fish which comes in steaks
g
be cut in inch slices and rolled into
most slightly fillets.
| When boiling fish always have the
water at a bubbling boil. Salt it and
add few tablespoons of vinegar
which a cook calls calculating the wa
ter. 1t keeps the flesh white and firm
When the fish which is to be boiled is
small, coil it into frying basket and
place in the kettle. Large cuts of fish
| such as salmon, halibut, swordfish, red
snapper or cod, should be tied in a
piece of cheesecloth to prevent scum
| being deposited on the flesh. Some
| kinds require longer boiling than 9TH
ers; three to five pounds of cod or had
deck will cook in twenty to thirty min
utes; two or three pounds of halibut
cut in a solid steak will require half
an hours boiling; four or five pounds
of bluefish or bass; will cook in forty
or forty-tive minutes; a salmon steak,
two to three pounds in weight. re-
quires half an hour AS soon as the
water begins to boil again after the
cold fish has been plunged in it, set it
back and allow it to cook very slowly.
Fish that is rapidly boiled will fall to
| pieces as soon as it is lifted from the
water.