Note 4 — INDEX

No. 4. To prepare Fish for Broiling.—Dress, wash and wipe dry before splitting. Always split a fish on the under side, and unless the fish is very small indeed remove the back bone entire, then the thickest part of the fish will come over the center and hottest part of the fire, and both sides will be cooked alike, whereas if the back bone is left in one side, that side will take longer to cook, and will be less desirable after it is cooked, for when the back bone is removed from the cooked fish a good part of the brown part is taken off with it, and it loses its flavor as a broiled fish. Properly broiled, all parts should be equally browned, both an account of flavor and appearance. Very small fish are sometimes broiled without splitting; these should be dressed the same as for frying.