However, the best and safest way is to cook the
fish at once, so that storing it for any length of time after its
delivery will not be necessary.
Salt and smoked fish do not, of course, require the same care as fresh
fish. However, as many of these varieties are strong in flavor, it is
well to weaken their flavor before cooking them by soaking them or, if
possible, by parboiling them.
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 illustrated 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 [Illustration: FIG.
3] then with the cutting edge of a knife, preferably a dull one, scrape
off the scales by quick motions of the knife toward the head of the
fish. When one side has been scraped clean, or _scaled_, as this
operation is called, turn the fish over and scale the other side.
[Illustration: 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.
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