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Methods of Cooking Fish

Fish suitable for broiling are: Split mackerel, white fish, cod, shad, trout, etc.; sliced halibut and salmon, white smelts and small fish. To broil-brush with melted fat, sprinkle with flour, salt and pepper, and cook over a flame or clear fire.

Fish suitable for baking whole are: Whitefish, cod, haddock, small salmon, shad. Follow directions for baked fish.

Fish suitable for boiling are: Salmon, halibut, cod, haddock, trout, etc. Cook in piece of cheesecloth. Add 1 tablespoon vinegar and 1 tablespoon salt to each quart of water.

Fish suitable for frying are the white-fleshed ones. Cook in deep fat or saute in a little fat in a frying pan.