For convenience' sake we divide fish into two classes - vertebrate and shellfish.

The freshness of fish is best determined by the odor. If the flesh of the fish is soft and flabby, the fish has been frozen, or has been kept too long.

Fish Fillets

Fish fillets are the flesh of vertebrate fish separated from the bone and cut into large or small pieces.

Fish Forcemeat

Is the flesh of fish finely chopped and pressed through a fine sieve before being cooked.

Fish Stock

Is the seasoned liquid in which fish has been cooked.

Garnishings For Fish

Parsley, lemon slices, lemon baskets, lemon slices sprinkled with finely chopped parsley, chopped red or green pepper, potato balls, olives, hard-cooked eggs, capers, and pickles cut lengthwise and spread to resemble a fan; mashed potato and mushrooms, cucumbers and tomatoes; maitre d'hotel butter and water cress.

Boiled Fish

A 4-pound cod.

2 tablespoons chopped onion 2 tablespoons chopped carrot 1 sprig parsley.

2 quarts water 1 tablespoon salt bay leaf and clove ½ cup vinegar.

Wash and wipe fish. Cover with boiling water and add remaining ingredients; bring quickly to the boiling point, and keep just below the boiling point until fish separates slightly in flakes - about thirty minutes.

A fish kettle is the most convenient receptacle for cooking fish whole. If one is not available, use a piece of cheese cloth just large enough to cover fish and tie loosely with string.

All other boiled fish may be cooked in the same way as boiled cod.

Steamed Fish. Steamed Salmon

Wrap four pounds of salmon in a piece of cheese cloth. Set in a plate in a steamer and cook until fish separates from bone - from forty-five to sixty minutes, according to thickness of fish.

All other fish may be steamed in the same way.

Broiled Fish. Broiled Mackerel

Wash and wipe fish; grease a wire broiler with clarified butter, lard, or pork fat. Season fish with salt and pepper, place on greased broiler and broil over clear fire, turning every five seconds. If the fish is a thick one, hold at quite a distance from fire until fish is cooked through, then hold nearer embers to brown. Separate, first skin side, then flesh side, with sharp knife from the broiler. Remove to Lot platter, butter, garnish and serve.

Fried Fish. Fried Smelts

Wash, dry thoroughly, and sprinkle smelts with salt, pepper and flour; dip in beaten egg which has also been seasoned with salt and pepper; drain and dip in flour, meal, or sifted bread crumbs.

The fish must be completely covered with egg and crumbs. Fry in deep fat, first testing fat with a crumb of bread, which should brown delicately in one minute.

Smelts may be cooked with their heads on, or the backbone may be removed and the fish rolled up in the shape of a muff, or they may be skewered in the shape of a ring.

When fried, drain on brown paper and serve on hot platter; garnish with lemon baskets filled with Mayonnaise Dressing and parsley.

Any small fish may be fried in the same way; large fish are generally cut in fillets, prepared and fried in the same way.