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Porpoise

This fish is often caught at sea by the crews of vessels, and its flesh makes a pleasant change from ordinary sea fare. It can be made into many appetising dishes if care is taken in the cooking. Soak the pieces of fish you are going to use in vinegar and water for an hour; they may then be fried as steaks or cutlets, or made into mincemeat, or curried. The liver, which tastes very much like pig's liver, may be fried with bacon. The meat from the back near the head is the most suitable for steaks and cutlets.