Cooking Fish Hints

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1. Bake medium fat fish and place strips of fat salt pork or fat bacon over the fish. This will improve the flavor and keep the fish moist.
2. If broiled, the fish should be basted frequently with melted butter.
3. Dried fish as cod, mackerel, finnan haddie, haddock should be soaked in cold water flesh side down. Examine fish carefully, cut away any parts not to be cooked. Wash well. Change the water several times. The length of time for soaking depends on the degree of saltiness. Then rinse and dry.
4. Stuffed fish is better if boned. Fish is not tough in fibre, and requires a short cooking period. DO NOT OVER COOK FISH-fish to be appetizing must be flaky. To prepare quick frozen fish, cook without thawing.

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