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The cooking of fish depends largely on taste, for various methods may be used in preparing the same kind of fish. Halibut may be baked, boiled, fried or broiled and be quite as delicious in one way as another. This rule is also true of nearly every kind of white fleshed fish. Fish that contain quite an amount of oil as mackeral, herring, salmon, and shad are best suited for broiling, baking or planking. They contain so much oil distributed thru the flesh that it requires a dry, intense heat to make them palatable. Salmon is an exception, being at its best when boiled. An old saying declares, "Small fish should swim twice- once in water, once in oil." It is a good proverb for the cook to remember because it applies well to every tiny fish.
"Fish That Is Appetizing,"
The Iowa Homemaker: Vol. 3
, Article 10.
Available at: https://lib.dr.iastate.edu/homemaker/vol3/iss4/10