Fine Art Fish: WHITE FISH—use in fish cakes, fish pie or as a fish salad.
SHELL FISH—use as potted fish, in fish salads, add to sauces.
SMOKED FISH—haddock—put into a Kedgeree, add to potato for fish cakes.
OILY FISH (kippers in particular)—pound for a pate to use as a sandwich filling.
Cut off the head of the fish, then make a long slit under the stomach and remove intestines—retain roes where desired (especially with herrings). With large fish, insert the Knife under the backbone and gently ease this away from the flesh. This then leaves the whole fish without a backbone. Wash this in cold water to make sure all tiny particles of bone and intestines are removed, then cut the fish into two fillets—these may be skinned, if wished. Fish containing a high percentage of bone to flesh, herrings for example, are generally boned before cooking. As the flesh of a herring is fine art fish and delicate it is important to remove this carefully.
Suitable for white fish, smoked fish, fresh salmon,
freshwater fish. While the term 'boiling' fish is
often used, this is incorrect, as fish must not be
boiled, it would break and the flavour be spoiled.
It should be poached, i.e. cooked gently; allow ^ pint
water, level teaspoon salt to each portion of white
fish. Omit salt with smoked fish. |
