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Boiled Fish Rules
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A general rules for boiling fish, which will hold good for almost all kinds of fish,
and thus save a great deal of time and space, is this:
- Any fresh fish weighing
between four and six pounds should be first washed in cold water and then
put into boiling water enough to cover it, and containing one table-spoonful
of salt.
- Always simmer fish gently for about thirty minutes; then take it up.
- A fish kettle is a
great convenience, and it can be used also for boiling hams. When you do
not have a fish kettle, keep a piece of strong white cotton cloth in which
pin the fish before putting into the boiling water. This will hold it in
shape.
- Keep in mind that hard boiling will break the fish, and, of course, there will be
great waste, besides the dish's not looking so handsome and appetizing.
There should be a gentle bubbling of the water, and nothing more, all the
time the fish is in it.
- A fish weighing more than six pounds should cook
five minutes longer for every additional two pounds.
- Boiled fish can be
served with a great variety of sauces. After you have learned to make them
(which is a simple matter), if you cannot get a variety of fish you will
not miss it particularly, the sauce and the way of serving fish will basically help you to change
the whole character of the dish.
- Many people put a table-spoonful of vinegar
in the water in which the fish is boiled. The fish flakes a little more
readily for it.
- Small fish, like trout, require from four to eight minutes
to cook. They are, however, much better baked, broiled or fried.
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