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.
[Illustration: FIG. 8]
[Illustration: 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.
[Illustration: FIG. 10]
[Illustration: FIG.
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