Note 3 — INDEX

No. 3. To prepare for Baking or Boiling.—If the fish is a large one and to be cooked whole, it should be opened from the vent up as far as the ventral fins,—taking care not to mutilate the roes or livers if they are wanted for cooking. With a sharp knife separate the intestines from the body, also the gills from the head, and pull out all together through the natural gill opening. The reason for opening the fish as little as possible, is to keep it in best possible shape for stuffing, but if no stuffing is to be used the opening may be made larger to suit the convenience of dressing. When the gills and intestines have been removed, the fish should be washed freely in cold salted water, and all clotted blood thoroughly removed. Only under conditions hereinafter specified should fish be washed after the fins have been cut out or the solid flesh of the fish has been cut into. No washing of the flesh can make it any cleaner than it is in its natural condition, and if the fish is washed after the flesh has been cut you are simply bringing the slime and blood in contact with it, and the more you wash it the more you are rubbing it in, and the fish may become so impregnated as to be extremely strong when cooked. This is a point that should not be disregarded if you would have sweet-flavored fish. After washing thoroughly, wipe perfectly dry, then either cut out or trim off the fins, as occasion requires or tastes suggest. A pair of scissors will be found very convenient for trimming off the fins.