PREPARATION OF FISH FOR COOKING

CLEANING FISH.

Fish is usually prepared for cooking at the market where it is purchased, but frequently a fish comes into the home just as it has been caught. In order to prepare such a fish properly for cooking, the housewife must understand how to clean it. The various steps in cleaning fish are illustrated in Figs. 3 to 6. The first step consists in removing the scales. To do this, place the fish on its side, as shown in Fig. 3, grasp it firmly by the tail, and [Illustration: FIG. 3] then with the cutting edge of a knife, preferably a dull one, scrape off the scales by quick motions of the knife toward the head of the fish.

When one side has been scraped clean, or scaled, as this operation is called, turn the fish over and scale the other side. With the fish scaled, proceed to remove the entrails. As shown in Fig. 4, cut a slit in the belly from the head end to the vent, using a sharp knife. Run the opening up well toward the head, as Fig. 5 shows, and then through the opening formed draw out the entrails with the fingers. If the head is to be removed, it should be cut off at this time. When a fish is to be baked or prepared in some other way in which the head may be retained, it is allowed to remain on, but it is kept more for an ornament than for any other reason. To remove the head, slip a sharp knife under the gills as far as possible, as Fig. 6 shows, and then cut it off in such a way as not to remove with it any of the body of the fish.

Whether the head is removed or not, make sure that the cavity formed by taking out the entrails is perfectly clean. Then wash the fish with cold water and, if desired, cut off the fins and tail, although this is not usually done. The fish, which is now properly prepared, may be cooked at once or placed in the refrigerator until time for cooking. BONING FISH

BONING FISH.

In the preparation of some kinds of fish, it is often desired to bone the fish; that is, to remove the backbone and the ribs. Figs. 7 to 10 show the various steps in the process of boning. After the fish has been thoroughly cleaned, insert a sharp-pointed knife in the back where it is cut from the head, as shown in Fig. 7, and loosen the backbone at this place. Then, as in Fig. 8, slip the knife along the ribs away from the backbone on both sides. After getting the bone well loosened at the end, cut it from the flesh all the way down to the tail, as shown in Fig. 9. When thus separated from the flesh, the backbone and the ribs, which comprise practically all the bones in a fish, may be lifted out intact, as is shown in Fig. 10.