These methods will be found sufficient for all fresh fish, no other
special rules being necessary. Experience and individual taste will guide
their application. If the fish is oily, as in the case of mackerel or
herring, broiling will always be better than frying. If fried, let it be
with very little fat, as their own oil will furnish part.
TO BOIL SALT CODFISH.
The large, white cod, which cuts into firm, solid slices, should be used.
If properly prepared, there is no need of the strong smell, which makes it
so offensive to many, and which comes only in boiling. The fish is now to
be had boned, and put up in small boxes, and this is by far the most
desirable form. In either case, lay in tepid water _skin-side up_, and
soak all night. If the skin is down, the salt, instead of soaking out,
settles against it, and is retained. Change the water in the morning, and
soak two or three hours longer; then, after scraping and cleaning
thoroughly, put in a kettle with tepid water enough to well cover it, and
set it where it will heat to the scalding-point, but _not boil_. Keep it
at this point, but never let it boil a moment. Let it cook in this way an
hour: two will do no harm. Remove every particle of bone and dark skin
before serving, sending it to table in delicate pieces, none of which
need be rejected.
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