QUESTIONS
Why should fish not be left uncovered in the refrigerator?
Why should fish be cleaned by wiping with a cloth, rather than by placing in a pan of water (see Experiment 59)?
What is the purpose of placing fish on a baking sheet or placing strips of muslin underneath for baking (see Experiment 60)?
How is fish tested for sufficient cooking?
How can the odor be removed from utensils in which fish has been cooked?