Perch

Classic Seafood Recipes & Fish Recipes

How to choose, clean, skin, bone, fillet and cook fish and other seafood

 

Culinary Posters and Food Art

THE WAY TO A MAN'S HEART

Under the Auspices of "The Settlement"
499 Fifth Street, Milwaukee, Wis. (1903 ed.)
("The Settlement Cook-Book”)

 

TO BONE A FISH.


Clean the fish thoroughly. Beginning at the neck, on the inner side of fish, cut with a sharp knife, the bones on one side, close to the backbone. Cut down to the tail close to the backbone, so the fish will lay flat on the board.

Scrape flesh from bone with back of knife, removing in one piece the backbone and bones attached. Remove bones from other side with knife and pick out remaining small bones. Take care not to break the outer skin.


 

 

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