Observations on Dressing Fish

Ingredients

• fish
• coarse sea salt
• vinegar
• cold hard water

Directions

1. If the fishmonger does not clean the fish, ensure it is thoroughly washed to remove blood and impurities.

2. Add coarse sea salt to the boiling water before cooking the fish.

3. For cod, add 2-3 tablespoons of vinegar to firm the flesh.

4. If using cod, haddock, or whiting, place a little salt in the gills and hang for a few hours before cooking.

5. Put the fish in cold hard water and bring to a boil, skimming carefully.

6. Add a cup of cold water to reduce heat, then simmer gently to avoid breaking the fish.

7. Keep the kettle covered to prevent dust from settling on the fish.

8. To check if the fish is done, use a thin knife to see if it separates easily from the bone.

9. Keep the fish warm by placing the fish plate over the kettle and covering it with a thick cloth.