Domestic science, principles and application

To Tell if a Fish is Fresh. — 1. The gills are bright red and clear, 2. The eyes are bright and full. 3. The flesh is firm, the tail not drooping. 4. The scales do not come off easily and there is no disagreeable odor. FISH 245 To Clean Scaly Fish. — Fish are cleaned at the market, if ordered. Remove the scales by working a knife over the fish, beginning at the tail and drawing the knife towards the head. If the fish is to be used at once, dip it into boiling water and remove immediately. This aids in loosening the scales. Wash the fish thoroughly inside and out with a wet cloth, then dry on a clean cloth. Leave the head and the tail on for baking whole. Keep on ice, but not in the ice box, since the odor may taint the other foods. To Skin a Fish. — With a sharp knife slit the skin along the entire length of the backbone. Remove the fins. Loosen the skin by working carefully with a small knife, beginning at the center of the back and working along one side around the fish. Then turn the fish over and loosen the skin on the other side. To Bone a Fish. — After the fish is skinned begin at the tail with the boning knife and separate the flesh from the backbone on each side. Follow the ribs and work carefully towards the head. The entire backbone and the ribs will all come out together. See that all the little bones are removed. Methods of Cooking Fish. — Broiling and baking are the best methods of cooking fish. They may also be fried, sauted, or boiled. White fish may be fried, but oily fish rarely. Since fish contains albumin, cold water and boiling water have the same effect on it as on meat and egg white. Review this point. What temperature is best for the cooking of albumin? Large fish are suitable for baking whole, the stuffing and the sauce usually served with it supplying food elements that the fish lacks. Oily fish and those that are of small size are usually broiled. Boiling is a rather wasteful way of cooking fish. Why? Large pieces of cod, and salmon, sometimes trout, may be boiled. APPLICATION (Baked Fish— Demonstration) 1. Baked Fish Method. — Remove the scales carefully, clean, wipe, and dry the fish. Leave the head and tail on. Rub the fish well with salt. Stuff with dressing and sew up, using a coarse needle and thread. Be careful not to fill the fish too full, for the dressing expands during the baking. Put [illustration: Fig. 3: ] Baked white fish. fish on a fish sheet or on strips of cotton or bacon in the pan, which aids in removing the fish when done. Make three gashes on each side of the fish, alternating, and set in 2-inch strips of bacon. This is done to add fat to fish that are lacking it, as white fish. Skewer the fish into the form of the letter S. Sprinkle with salt and pepper and dredge with flour. Bake in the oven 30 to 45 minutes basting every 10 minutes with 1 cup of hot water to which has been added 34 cup of butter. When well browned, remove from FISH 247 the pan carefully to a hot platter; take out the skewers and strings. Garnish with parsley and lemon, and serve hot with a fish sauce. 2. Dressing for Fish 1 c. stale bread crumbs 1 tbsp. melted butter 3/2 tsp. salt Pepper, a few grains 1 tbsp. minced parsley Onion juice, a few drops Water, enough to moisten