THE ART OF COOKING FISH.

Manawatu Standard, Volume LVI, Issue 64, 13 February 1936, Page 11

THE ART OF COOKING FISH.

The cooking of fish is an a.rt which few women seem able to accomplish successfully, so the following hints may prove of morb-thaii-oi'dinafy interest: Firstly,'it is important to know that the flavour of fish is lost if it is kept too long on ice. For this reason it is desirable to know whence tlie local supply is obtained. Alost fish has to be kept on ice for some period, so some careful selection may be necessary before you are able to satisfy yourself that the source whence you procure your supplies is the best available. Alany domestic cooks can yet be found who continue to fry fish in fat. This should not be done, ns dripping is most unsuitable. Use a dependable oil. If you desire to grill fish first roll it in flour and oil, so that the skin will not be left on the griller. The griller must be hot before" starting, and the beat must be retained while cooking. First brown on one side. After turning to the other side add a little more oil if necessary.

For braised fish, cover the bottom of a baking-pan with minced carrots, onions, a few herbs and some butter. Fry gently and keep moving in the pan until partially cooked. Place the fish on this prepared bed, add a little white wine and sufficient water to halfcover the fish. G’ook slowly, ba.sting frequently, and keep the pan covered when nor, basting. When cooked, remove tlie fish, and serve with the contents of the pan after the latter have been strained.

To keep fish fresh, clean the fish carefully, wash and scale it. and. if large, split down the back. Rub thoroughly inside and out with finelypowdered common salt- and hang in a cool, draughty place for 24 hours. Then rub in a mixture of loz salt and £oz each of coarse brown sugar and saltpetre. Lay fish on a dish, cover with salt, and leave for 4S hours. Then turn, cover again with fresh salt, and leave for another 24 hours. Dram off brine, dry the fish, and he.ng in a cool, dry, airy place. If kept for very long, soak in cold water for 24 hours before cooking.