TO CLEAN FISH





The fish may be cleaned at the market, but needs to be looked over
carefully before cooking.
To remove the scales hold the fish by the tail and scrape firmly toward
the head with a small sharp knife, held with the blade slanting toward
the tail. Scrape slowly so that the scales will not fly, and rinse the
knife frequently in cold water. If the fish is to be served whole, leave
the head and tail on and trim the fins; otherwise remove them.





TO CLARIFY SUET. TO COOK ASPARAGUS facebooktwittergoogle_plusredditpinterestlinkedinmail

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