Fish-On Fred
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1) Clean fish as soon as possible after catching.
2) Remove entrails and head before cooking pan fish.
3) If head is left on fish, the gills should be cut out.
4) Scale fish against the grain or from tail to head.
5) Fins can be pulled out more easily after cooking.
6) Field dress salmon and trout as soon as they are caught.
7) When storing or transporting fish in ice chest, drain regularly.
8) Freezing fish in a clean metal coffee can with water will keep them fresh tasting longer than regular wrapping.
9) If broiling, baking or boiling fish, it need not be completely thawed.
10) If frying fish that has not been skinned, moisten with water or milk and dip in flour or corn meal mixture.
11) If frying fish that has been skinned, dip in beaten egg before coating with flour or corn meal mixture.
12) Fry fish in cast-iron skillet or a heavy-gauge aluminum skillet.
13) The best temperature for frying fish is 375 to 400n degrees.
14) Salt and pepper fish before dipping or coating for frying.
2) Remove entrails and head before cooking pan fish.
3) If head is left on fish, the gills should be cut out.
4) Scale fish against the grain or from tail to head.
5) Fins can be pulled out more easily after cooking.
6) Field dress salmon and trout as soon as they are caught.
7) When storing or transporting fish in ice chest, drain regularly.
8) Freezing fish in a clean metal coffee can with water will keep them fresh tasting longer than regular wrapping.
9) If broiling, baking or boiling fish, it need not be completely thawed.
10) If frying fish that has not been skinned, moisten with water or milk and dip in flour or corn meal mixture.
11) If frying fish that has been skinned, dip in beaten egg before coating with flour or corn meal mixture.
12) Fry fish in cast-iron skillet or a heavy-gauge aluminum skillet.
13) The best temperature for frying fish is 375 to 400n degrees.
14) Salt and pepper fish before dipping or coating for frying.
