How to Cook Fish

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Title: How to Cook Fish
Author: Olive Green
Release Date: June 9, 2006 [EBook #18542]
Language: English
Character set encoding: ISO-8859-1
0. START OF THIS PROJECT GUTENBERG EBOOK HOW TO
COOK FISH ***
Produced by Robert J. Hall, in loving memory of Florence
May
Gautry (1905-2005)
HOW TO COOK FISH
BY OLIVE GREEN
[Page iii]
CONTENTS
CHAP.
I. THE CATCHING OF UNSHELLED FISH
II. FISH IN
SEASON
III. ELEVEN COURT BOUILLONS
IV. ONE
HUNDRED SIMPLE FISH SAUCES
V. TEN WAYS TO SERVE
ANCHOVIES
VI. FORTY-FIVE WAYS TO COOK BASS
VII.
EIGHT WAYS TO COOK BLACKFISH
VIII. TWENTY-SIX

WAYS TO COOK BLUEFISH
IX. FIVE WAYS TO COOK
BUTTERFISH
X. TWENTY-TWO WAYS TO COOK CARP

XI. SIX WAYS TO COOK CATFISH
XII. SIXTY-SEVEN
WAYS TO COOK CODFISH
XIII. FORTY-FIVE WAYS TO
COOK EELS
XIV. FIFTEEN WAYS TO COOK FINNAN
HADDIE
[Page iv]
XV. THIRTY-TWO WAYS TO COOK FLOUNDER
XVI.
TWENTY-SEVEN WAYS TO COOK FROG LEGS
XVII.
TWENTY-TWO WAYS TO COOK HADDOCK
XVIII.
EIGHTY WAYS TO COOK HALIBUT
XIX. TWENTY-FIVE
WAYS TO COOK HERRING
XX. NINE WAYS TO COOK
KINGFISH
XXI. SIXTY-FIVE WAYS TO COOK MACKEREL

XXII. FIVE WAYS TO COOK MULLET
XXIII. FIFTEEN
WAYS TO COOK PERCH
XXIV. TEN WAYS TO COOK
PICKEREL
XXV. TWENTY WAYS TO COOK PIKE
XXVI.
TEN WAYS TO COOK POMPANO
XXVII. THIRTEEN WAYS
TO COOK RED SNAPPER
XXVIII. ONE HUNDRED AND
THIRTY WAYS TO COOK SALMON
XXIX. FOURTEEN
WAYS TO COOK SALMON-TROUT
[Page v]
XXX. TWENTY WAYS TO COOK SARDINES
XXXI.
NINETY-FIVE WAYS TO COOK SHAD
XXXII. SIXTEEN
WAYS TO COOK SHEEPSHEAD
XXXIII. NINE WAYS TO
COOK SKATE
XXXIV. THIRTY-FIVE WAYS TO COOK
SMELTS
XXXV. FIFTY-FIVE WAYS TO COOK SOLES

XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON

XXXVII. FIFTY WAYS TO COOK TROUT
XXXVIII.
FIFTEEN WAYS TO COOK TURBOT
XXXIX. FIVE WAYS
TO COOK WEAKFISH
XL. FOUR WAYS TO COOK WHITEBAIT
XLI.
TWENTY-FIVE WAYS TO COOK WHITEFISH
XLII. EIGHT
WAYS TO COOK WHITING
XLIII. ONE HUNDRED

MISCELLANEOUS RECIPES
XLIV. BACK TALK
XLV.
ADDITIONAL RECIPES
INDEX
[Page 1]
HOW TO COOK FISH

THE CATCHING OF UNSHELLED FISH
"First catch your hare," the old cookery books used to say, and hence it
is proper, in a treatise devoted entirely to the cooking of Unshelled Fish,
to pay passing attention to the Catching, or what the Head of the House
terms the Masculine Division of the Subject. As it is evident that the
catching must, in every case precede the cooking--but not too far--the
preface is the place to begin.
Shell-fish are, comparatively, slow of movement, without guile,
pitifully trusting, and very easily caught. Observe the difference
between the chunk of mutton and four feet of string with which one
goes crabbing, and the complicated hooks, rods, flies, and reels devoted
to the capture of unshelled fish.
An unshelled fish is lively and elusive past the power of words to
portray, and in this, undoubtedly, lies its desirability. People will travel
for two nights and a day to some spot
[Page 2]
where all unshelled
fish has once been seen, taking $59.99 worth of fishing tackle, "marked
down from $60.00 for to-day only," rent a canoe, hire a guide at more
than human life is worth in courts of law, and work with dogged
patience from gray dawn till sunset. And for what? For one small bass
which could have been bought at any trustworthy market for sixty-five
cents, or, possibly, some poor little kitten-fish-offspring of a
catfish--whose mother's milk is not yet dry upon its lips.
Other fish who have just been weaned and are beginning to notice solid
food will repeatedly take a hook too large to swallow, and be dragged
into the boat, literally, by the skin of the teeth. Note the cheerful little

sunfish, four inches long, which is caught first on one side of the boat
and then on the other, by the patient fisherman angling off a rocky,
weedy point for bass.
But, as Grover Cleveland said: "He is no true fisherman who is willing
to fish only when fish are biting." The real angler will sit all day in a
boat in a pouring rain, eagerly watching the point of the rod, which
never for an instant swerves a half inch from the horizontal. The real
angler will troll for miles with a hand line and a spinner, winding in the
thirty-five dripping feet of [Page 3]
the lure every ten minutes, to
remove a weed, or "to see if she's still a-spinnin'." Vainly he hopes for
the muskellunge who has just gone somewhere else, but, by the same
token, the sure-enough angler is ready to go out next morning, rain or
shine, at sunrise.
It is a habit of Unshelled Fish to be in other places,