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To Clean Fish

111. In cleaning fish, it is only necessary to remove the gills, and slit open the belly to take out the intestines, liver, &c., using plenty of fresh water; but if the fishmonger does not perform his duty, fish is seldom very nicely cleaned; but in great towns it is washed beyond what is necessary for cleaning, and by perpetual watering diminishes in flavour. When quite clean, if to be boiled, a table-spoonful of salt and two of vinegar should be put into the water to give firmness. Turbot, cod, whiting, and haddock, are far better if rubbed over with salt, and kept a day; and, if it is not very hot weather, they will be good for two days. Fresh water fish has often a muddy smell and taste, to take off which soak it in strong salt and water after it is nicely cleaned; or, if of a size to bear it, scald it in the same; then dry, and dress it.