Woman's Institute Library of Cookery
Chapter 83 : PREPARATION OF FISH FOR COOKING 25. CLEANING FISH.--Fish is usually prepared for cookin

PREPARATION OF FISH FOR COOKING

25. CLEANING FISH.--Fish is usually prepared for cooking at the market where it is purchased, but frequently a fish comes into the home just as it has been caught. In order to prepare such a fish properly for cooking, the housewife must understand how to clean it. The various steps in cleaning fish are ill.u.s.trated in Figs. 3 to 6. The first step consists in removing the scales. To do this, place the fish on its side, as shown in Fig. 3, grasp it firmly by the tail, and [Ill.u.s.tration: FIG.

3] then with the cutting edge of a knife, preferably a dull one, sc.r.a.pe off the scales by quick motions of the knife toward the head of the fish. When one side has been sc.r.a.ped clean, or _scaled_, as this operation is called, turn the fish over and scale the other side.

[Ill.u.s.tration: FIG. 4]

With the fish scaled, proceed to remove the entrails. As shown in Fig.

4, cut a slit in the belly from the head end to the vent, using a sharp knife. Run the opening up well toward the head, as Fig. 5 shows, and then through the opening formed draw out the entrails with the fingers.

[Ill.u.s.tration: FIG. 5]

[Ill.u.s.tration: FIG. 6]

If the head is to be removed, it should be cut off at this time. When a fish is to be baked or prepared in some other way in which the head may be retained, it is allowed to remain on, but it is kept more for an ornament than for any other reason. To remove the head, slip a sharp knife under the gills as far as possible, as Fig. 6 shows, and then cut it off in such a way as not to remove with it any of the body of the fish.

Whether the head is removed or not, make sure that the cavity formed by taking out the entrails is perfectly clean. Then wash the fish with cold water and, if desired, cut off the fins and tail, although this is not usually done. The fish, which is now properly prepared, may be cooked at once or placed in the refrigerator until time for cooking.

[Ill.u.s.tration: FIG. 7]

26. BONING FISH.--In the preparation of some kinds of fish, it is often desired to bone the fish; that is, to remove the backbone and the ribs.

Figs. 7 to 10 show the various steps in the process of boning. After the fish has been thoroughly cleaned, insert a sharp-pointed knife in the back where it is cut from the head, as shown in Fig. 7, and loosen the backbone at this place. Then, as in Fig. 8, slip the knife along the ribs away from the backbone on both sides. After getting the bone well loosened at the end, cut it from the flesh all the way down to the tail, as shown in Fig. 9. When thus separated from the flesh, the backbone and the ribs, which comprise practically all the bones in a fish, may be lifted out intact, as is shown in Fig. 10.

[Ill.u.s.tration: FIG. 8]

[Ill.u.s.tration: FIG. 9]

27. SKINNING FISH.--Some kinds of fish, especially those having no scales, such as flounder, catfish, and eels, are made more palatable by being skinned. To skin a fish, cut a narrow strip of the skin along the spine from the head to the tail, as shown in Fig. 11. At this opening, loosen the skin on one side where it is fastened to the bony part of the fish and then, as in Fig. 12, draw it off around toward the belly, working carefully so as not to tear the flesh. Sometimes it is a good plan to use a knife for this purpose, working the skin loose from the flesh with the knife and at the same time pulling the skin with the other hand. After removing the skin from one side, turn the fish and take off the skin from the other side in the same way. Care should be taken to clean the fish properly before attempting to skin it. If the fish is frozen, it should first be thawed in cold water.

[Ill.u.s.tration: FIG. 10]

[Ill.u.s.tration: FIG. 11]

28. FILLETING FISH.--As many recipes require fish to be cut into _fillets_, that is, thick, flat slices from which the bone is removed, it is well for the housewife to understand just how to accomplish this part of the preparation. Figs. 13 to 15 show the filleting of a flounder. While this process varies somewhat in the different varieties of fish, the usual steps are the ones here outlined. After thoroughly cleaning the flounder and removing the skin, lay the fish out flat and cut the flesh down through the center from the head end to the tail, as shown in Fig. 13. Then, with a knife, work each half of the flesh loose from the bones, as in Fig. 14. With these two pieces removed, turn the fish over, cut the flesh down through the center, and separate it from the bones in the same manner as before. If a meat board is on hand, it is a good plan to place the fish on such a board before removing the flesh. At the end of the filleting process, the flounder should appear as shown in Fig. 15, the long, narrow strips on the right being the flesh and that remaining on the board being the bones intact. The strips thus produced may be cut into pieces of any preferred size.

[Ill.u.s.tration: FIG. 12]

[Ill.u.s.tration: FIG. 13]

RECIPES FOR FISH AND FISH ACCOMPANIMENTS

METHODS OF COOKING FISH

29. As Tables II and III show, practically all methods of cookery are applicable in the cooking of fish. For instance, fish may be boiled, steamed, baked, fried, broiled, sauted, and, in addition, used for various kinds of bisques, chowders, and numerous other made dishes. The effect of these different methods is exactly the same on fish as on meat, since the two foods are the same in general construction. The cookery method to select depends largely on the size, kind, quality, and flavor of the fish. Just as an old chicken with well-developed muscles is not suitable for broiling, so a very large fish should not be broiled unless it can be cut into slices, steaks, or thin pieces. Cook cutting fish with knife. Such a fish is usually either stuffed and baked or baked without stuffing, but when it is cut into slices, the slices may be sauted, fried, broiled, or steamed.

[Ill.u.s.tration: FIG. 14]

[Ill.u.s.tration: FIG. 15 Fish on cutting board]

Some varieties of fish are more or less tasteless. These should be prepared by a cookery method that will improve their flavor, or if the cooking fails to add flavor, a highly seasoned or highly flavored sauce should be served with them. The acid of vinegar or lemon seems to a.s.sist in bringing out the flavor of fish, so when a sauce is not used, a slice of lemon is often served with the fish.

RECIPES FOR FISH SAUCES AND STUFFINGS

30. As many of the recipes for fish call for sauce and stuffing, recipes for these accompaniments are taken up before the methods of cooking fish are considered. This plan will make it possible for the beginner to become thoroughly familiar with these accompaniments and thus be better prepared to carry out the recipes for cooking fish.

31. SAUCES FOR FISH.--Sauces are generally served with fish to improve their flavor and increase their nutritive value. Some kinds of fish, such as salmon, shad, b.u.t.terfish, Spanish mackerel, etc., contain more than 6 per cent. of fat, but as many of the fish that are used for food contain less than this, they are somewhat dry and are improved considerably by the addition of a well-seasoned and highly flavored sauce. Then, too, some fish contain very few extractives, which, when present, as has been learned, are the source of flavor in food. As some of the methods of cooking, boiling in particular, dissolve the few extractives that fish contain and cause the loss of much of the nutritive material, it becomes almost necessary to serve a sauce with fish so prepared, if a tasty dish is to be the result.

32. The sauces that may be used with fish are numerous, and the one to select depends somewhat on the cookery method employed and the preference of those to whom the fish is served. Among the recipes that follow will be found sauces suitable for any method that may be used in the preparation of fish. A little experience with them will enable the housewife to determine the ones that are most satisfactory as to both flavor and nutritive value for the different varieties of fish she uses and the methods of cookery she employs.

LEMON CREAM SAUCE

2 Tb. b.u.t.ter 2 Tb. flour 1 c. thin cream Salt and pepper Juice of 1 lemon or 1 Tb. vinegar

Melt the b.u.t.ter in a saucepan, stir in the flour, and continue stirring until the two are well mixed. Add to this the thin cream and stir until the mixture is thick and boils. Season with salt, pepper, and the juice of the lemon or the vinegar.

SPANISH SAUCE

2 Tb. b.u.t.ter 1 slice of onion 2 Tb. flour 1 tsp. salt 1/8 tsp. pepper 1 c. milk 1/4 c. tomato puree 1/4 c. chopped pimiento

Brown the b.u.t.ter with the onion, add the flour, salt, and pepper, and stir until well blended. Add the milk and allow the mixture to cook until it thickens. To this add the tomato and pimiento. Heat thoroughly and serve.

NUT SAUCE

1 Tb. b.u.t.ter 2 Tb. flour 2 Tb. peanut b.u.t.ter 1/2 tsp. salt 1/8 tsp. pepper 1 c. meat stock

Melt the b.u.t.ter and add the flour and peanut b.u.t.ter. When they are well mixed, allow them to brown slightly. Add the salt and pepper to this mixture and pour into it the meat stock. Bring to the boiling point and serve.

HORSERADISH SAUCE

1/2 c. cream 1/4 c. boiled salad dressing 2 Tb. grated horseradish 1/2 tsp. salt 1/4 tsp. paprika 1/4 tsp. mustard

Whip the cream until stiff; then add the salad dressing, horseradish, salt, paprika, and mustard. When well blended, the sauce is ready to serve.

EGG SAUCE

2 Tb. b.u.t.ter 2 Tb. flour 3/4 c. milk /2 tsp. salt 1/8 tsp. pepper 2 Tb. vinegar 1 egg 1 Tb. chopped parsley

Melt the b.u.t.ter, add the flour, and stir until well blended. Add the milk, salt, and pepper, and cook until the mixture thickens. To this add the vinegar, the egg chopped fine, and the chopped parsley. Heat thoroughly and serve.

TOMATO SAUCE

2 c. tomato puree 1 small onion, sliced 1 bay leaf 6 cloves 2 Tb. b.u.t.ter 2 Tb. flour 1 tsp. salt 1/8 tsp. pepper

Strain stewed tomato to make the puree. Put this over the fire in a saucepan with the sliced onion, the bay leaf, and the cloves. Cook slowly for about 10 minutes. Strain to remove the onion, bay leaf, and cloves. Melt the b.u.t.ter, add the flour, salt, and pepper, and into this pour the hot tomato. Cook until it thickens and serve.

MUSHROOM SAUCE