General Rule

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About
Fish must be perfectly fresh and should be kept in a cool place until cooked. Do not put in refrigerator on account of odor. The flesh should be firm and the eyes bright, the gills, bright red.
Fish is less stimulating and nourishing than the meat of other animals, but is easier of digestion.

To Scale Fish—Use fish-scaler, ordinary grater or knife. Begin at the tail end and go toward head, slanting the knife toward you to prevent scales from flying. Rinse and cleanse thoroughly in cold water. Sprinkle fish with salt and pepper, to preserve it and improve the flavor.