Tunny.—This is not a good fish fresh; it is generally preserved, and served as a hors-d'oeuvre. It comes from Holland, Italy, and the south of France.
Fresh, it is prepared like sturgeon. That prepared in Holland is the best. The Dutch cure fish better than any other nation.
When you serve tunny, take it out of the bottle or jar and serve it on a small plate, or on a dessert-plate. A very small piece is served, generally like every other hors-d'oeuvre.
Salt Herring.—Soak in cold or tepid water; if soaked in tepid water, it does not require as long; the time must be according to the quality or saltness of the fish. Wipe dry, broil, and serve like salt mackerel.
Another way.—Salt herring may also be soaked in half water and half milk, or in milk only; drain and wipe dry. Bone and skin, cut off the head, tail, and fins, and serve with oil, vinegar, and pickled cucumbers.
They are also served with slices of sour apples, or slices of onions, after being soaked and wiped dry.
They may also be broiled slightly and served with oil only, after being soaked, or served with sour grape-juice.
Salt Pike.—It is prepared and served the same as salt herring; so is pickled trout.
Red Herring.—Wipe or skin them, they are not as good when washed; cut off the head and tail, split the back open, lay them on a warm and well-greased gridiron, set on a slow fire; spread some butter or oil on them, turn over, do the same on the other side; broil very little, and serve with a vinaigrette and mustard to taste.