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Preparation of Fish for Cookery

Cover board or table with paper before laying fish down. Remove scales by scraping a dull knife from tail to head, snapping scales off. Rinse knife in water occasionally. Wet hands before touching fish, and odor will come off more easily.

Dip hands in salt so that fish will not slip, and hold by tail. If inner organs have not been removed in market, make a lengthwise incision in belly and draw or scrape them out carefully, so that membrane which lines cavity is not broken. Remove head if desired. Remove fins with scissors. Wash inside and out in salted water. Sprinkle fish with salt if it is to be kept overnight. Handle fish carefully when cooking, as flesh falls apart easily, and have all utensils well greased, as skin sticks readily when heated.