Ways With Fish.

When buying, fish in season should be chosen as it is more wholesome and has a better flavour. The chief points to look for when choosing fish are: Red gills, bright eyes, firm flesh, a fresh smell, and plenty of scales.

Before cooking, fish should be thoroughly cleaned. Remove any black skin and blood by rubbing with salt and scraping. Wash in cold water. Remove the yellow part near the head as it is bitter. White fish, such as sole, flounder, cod and hapuka are the most easily digested. Oily fish—terekihi, trout and salmon—have more nourishment, but are not as easily digested. Oysters have a good food value and are easily assimilated. Cray-fish and other shell fish are more or less indigestible.

To boil fish: Have enough sea or salt water to just cover. It should be just off the boil when the fish is put in. Simmer gently, allowing ten minutes for each pound, and if thick an extra ten minutes.

To steam fish: Place between two buttered plates and steam over a saucepan of boiling water. Allow ten minutes for each pound and ten minutes over for thin fish, and up to twenty minutes over if fish is thick. Add the liquid to the sauce.

To fry fish: Dry thoroughly with a cloth and coat with batter or egg and breadcrumbs, and fry in boiling fat. Drain on paper and serve with slices of lemon.

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