Telegram Conservation Cook Book

Choose fish with firm flesh, bright scales that stick closely, bright eyes and gills, and no unpleasant odor.

Eat fish when in season and as soon as possible after it is killed, because stale fish is poisonous.

Handle fish with care so as not to bruise it, then wash and prepare it for cooking.

Clean smelt by making a slight opening at the gills with a sharp knife or scissors.

Draw each smelt between thumb and finger from tail to head so the intestines are pressed out at the gill opening.

Wash and dry the smelt, sprinkle with salt, then dip and fry.

Use a white fish such as rock or white bass for fillets, after scaling and cleaning it.

Put your hand firmly on the fish and cut with a sharp knife from tail to head, just as near the bone as possible, removing all the flesh.

Turn the fish over and do the same on the other side to remove all the bones.

Put sufficient fat in a deep pan to completely cover the fish.

Beat a whole egg and add a tablespoonful of hot water.

Dip the fish first in the egg, then roll it in bread or cracked crumbs.

Roll smelt in egg and bread crumbs or in corn meal, then fry them.

Put a few fish at a time in a frying basket and sink it in the hot fat.

As soon as browned, lift the fish carefully and drain.

Garnish with lemon and parsley.

Boil cod, or fry it in slices; cod is never used in baking.

Cut halibut in slices and sell it by the pound.

Boil flounders, or make them into fillets and fry them, or serve them au gratin.

Boil mackerel, as it is best boiled.