Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
The best way in which to cook small fish, thin strips of fish, or even
good-sized fish that are comparatively thin when they are split open is to
broil them. Since in this method of cooking the flavor is entirely
retained, it is especially desirable for any fish of delicate flavor.
To broil fish, sear them quickly over a very hot fire and then cook them
more slowly until they are done, turning frequently to prevent burning. As
most fish, and particularly the small ones used for broiling, contain
almost no fat, it is necessary to supply fat for successful broiling and
improvement of flavor.
It is difficult to add fat to the
fish while it is broiling, so, as a rule, the fat is spread over the
surface of the fish after it has been removed from the broiler. The fat
may consist of broiled strips of bacon or salt pork, or it may be merely
melted butter or other fat.