Select perfectly fresh fish, with firm flesh, bright eyes and gills, and those in full season. Results are always more satisfactory where one kind of fish is not substituted for another in a given recipe. For instance, do not use canned salmon if fresh salmon is called for in the recipe, and expect good results. Nor should haddock be substituted for rock; the flesh is very different both in texture and flavor. Serve potatoes with fish and, when in season, cucumbers, or lettuce with French dressing.

Salt Mackerel

Wash the fish, soak it overnight skin side up. Next morning dry, put it in a wire broiler, and broil, flesh side down, until a golden brown. Turn and broil the skin side quickly. Put on a heated platter, spread with butter that has been rubbed with an equal quantity of lemon juice, and serve.