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( Originally Published 1927 ) Fish should not be fried. It is good broiled or baked or steamed. Fish soups are relished by some, but most of us do not care for them. Boiling fish: Because fish has a tendency to cook to pieces, it is not always easy to boil it. Here is a good way. Boil only large fish. Clean and put into enough boiling water to cover completely. The water then stops boiling, but allow it to come to a boil again. Now lower the temperature of water to simmering heat, and allow to simmer until done. Allow nine or ten minutes for each pound of fish. A five-pound fish should be boiled 45 or 50 minutes. About two tablespoonfuls of lemon juice to the gallon of water will help to prevent the fish from falling to pieces, making the flesh firm and white. |