HINTS FOR BOILING FISH.

New Zealand Herald, Volume LXVIII, Issue 20851, 18 April 1931, Page 7 (Supplement)

HINTS FOR BOILING FISH.

Wash tho fish in cold water to which ■a little salt has bpen added, as this helps to clean it and also keep it firm. .Large .uncut fish or thick pieces such as salmon, cod, turbot, etc., are most suitable for boiliiig, not small ones or thin slices. When whole, the head should be loft on, but tho eyes removed. All fish (except salt kinds') should bo put into hot water with salt and vinegar (or lemon juice) to taste. The acid keeps the fish firm and white. A fish kettle, with a fitted drainer, is t>-j best utensil for boiling fish, but if it is not available a stowpan can be iue<l. An old plate should bo placed inside, the fish tied in a piece of muslin 1 with tho ends allowed to hang over the sides of the pan. The fish can then be easily raided out of tho water without fear of breaking it.

Allow roughly' from eight to ten minutes to the pound, and the samo over, but the- shape and tho thickness of the fish must always bo taken into consideration.

Cover the fish with about 2in. of water, not more. If a quantity of liquor is used the skin of the fish will probably be broken. Let water only just simmer; if tlie fish is cooked too quickly tho outside will bo broken beforo tho inside is ready. The flesh comes away from tho bone easily when it is cooked and it has a white opaque appearance.

Drain it thoroughly and servo it promptly. Garnish with parsley and cut jemon or any other suitable decoration and hand sauce separately.