Note 243 — INDEX

No. 243. Baked Tautog, or Black Fish.—The tautog is a very nice fish. It is in best condition in the fall, but it is good at all times. In New York markets it is best known as the black fish. About Buzzard’s Bay and Vineyard Sound, where it is very plenty, it is generally called tautog. It is a difficult fish to scale, but the operation is made easier by pouring boiling water over it, but it must not soak in the hot water for an instant. It may be skinned for baking, in which case it is better to cover it with a buttered paper while baking, removing the paper in time to brown the fish before taking from the oven. The fish should be scored before baking and narrow strips of fat pork inserted in the gashes made. In May and June always save the roe to this fish—it may be baked with the fish, or fried separately—it is too good to be wasted. Make a dressing as for any fish, and prepare the gravy in the usual way.