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.
BOILED FISH
Boiling extracts flavor and, to some extent, nutriment
from the food to which this cookery method is applied. Therefore, unless
the fish to be cooked is one that has a very strong flavor and that will
be improved by the loss of flavor, it should not be boiled. Much care
should be exercised in boiling fish, because the meat is usually so tender
that it is likely to boil to pieces or to fall apart.
When a fish is to be boiled, clean it and, if desired,
remove the head. Pour sufficient boiling water to cover the fish well into
the vessel in which it is to be cooked, and add salt in the proportion of
1 teaspoonful to each quart of water.
Tie the fish in a strip of cheesecloth or
gauze if necessary, and lower it into the vessel of slowly boiling water.
Allow the fish to boil until it may be easily pierced with a fork; then
take it out of the water and remove the cloth, provided one is used.
Serve with a well-seasoned sauce, such as
lemon cream, horseradish, etc.