27. SKINNING FISH.--Some kinds of fish, especially those having no scales, such as flounder, catfish, and eels, are made more palatable by being skinned. To skin a fish, cut a narrow strip of the skin along the spine from the head to the tail, as shown in Fig. 11. At this opening, loosen the skin on one side where it is fastened to the bony part of the fish and then, as in Fig. 12, draw it off around toward the belly, working carefully so as not to tear the flesh. Sometimes it is a good plan to use a knife for this purpose, working the skin loose from the flesh with the knife and at the same time pulling the skin with the other hand. After removing the skin from one side, turn the fish and take off the skin from the other side in the same way. Care should be taken to clean the fish properly before attempting to skin it. If the fish is frozen, it should first be thawed in cold water.
FILLETING FISH
28. FILLETING FISH.--As many recipes require fish to be cut into fillets, that is, thick, flat slices from which the bone is removed, it is well for the housewife to understand just how to accomplish this part of the preparation. Figs. 13 to 15 show the filleting of a flounder. While this process varies somewhat in the different varieties of fish, the usual steps are the ones here outlined. After thoroughly cleaning the flounder and removing the skin, lay the fish out flat and cut the flesh down through the center from the head end to the tail, as shown in Fig. 13. Then, with a knife, work each half of the flesh loose from the bones, as in Fig. 14. With these two pieces removed, turn the fish over, cut the flesh down through the center, and separate it from the bones in the same manner as before. If a meat board is on hand, it is a good plan to place the fish on such a board before removing the flesh. At the end of the filleting process, the flounder should appear as shown in Fig. 15, the long, narrow strips on the right being the flesh and that remaining on the board being the bones intact. The strips thus produced may be cut into pieces of any preferred size.
RECIPES FOR FISH AND FISH ACCOMPANIMENTS