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Cooking of True Proteids Continued: Fish

FISH is neither palatable nor wholesome unless it be well cooked; it is cooked enough when the flesh will separate easily from the bones. When this condition is reached, the coagulation of the nitrogenous juices has been carried far enough and the fibers --under proper conditions of moisture -- are reduced to a gelatinous consistency. The fibers of all varieties of fish being short, the flesh is always tender. The varieties that are deficient in fat, halibut, cod, haddock, bass, pickerel, etc. (we do not refer to shell fish), are easily digested. The main thing that claims our attention in the cooking of fish is the coagulation of the nitrogenous juices with as little loss of these juices as possible. When fish has been cooked in water, the water should be used or the process is extremely wasteful.

PREPARATION OF FISH FOR COOKING Slices of fish require but little attention; wipe them with a damp cloth or let cold water from the faucet run over them, then wipe dry. Whole fish, even when cleaned at the market, will need more scrupulous care; wash thoroughly inside and out, then if any blood remains on the inside along the backbone, wash again and wipe dry. To skin, remove the head and cut down both sides of the fins, on the back, the entire length of the fish. Pull off this strip, loosen the skin below the head and pull it off, first on one side and then on the other. Then with a sharp knife scrape the flesh from the bones and nothing unedible will remain on the flesh.