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Classic
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page 20
MACKEREL.
The mackerel is one of the most beautiful of fish, being known by their silvery
whiteness. It sometimes attains to the length of twenty inches, but usually,
when fully grown, is about fourteen or sixteen inches long, and about two pounds
in weight. To carve a baked mackerel, first remove the head and tail by cutting
downward at 1 and 2; then split them down the back, so as to serve each person a
part of each side piece. The roe should be divided in small pieces and served
with each piece of fish. Other whole fish may be carved in the same manner. The
fish is laid upon a little sauce or folded napkin, on a hot dish, and garnished
with parsley.
BOILED SALMON.
This fish is seldom sent to the table whole, being too large for any ordinary
sized family; the middle cut is considered the choicest to boil. To carve it,
first run the knife down and along the upper side of the fish from 1 to 2, then
again on the lower side from 3 to 4. Serve the thick part, cutting it lengthwise
in slices in the direction of the line from 1 to 2, and the thin part
breadthwise, or in the direction from 5 to 6. A slice of the thick with one of
the thin, where lies the fat, should be served to each guest. Care should be
taken when carving not to break the flakes of the fish, as that impairs its
appearance. The flesh of the salmon is rich and delicious in flavor. Salmon is
in season from the first of February to the end of August.
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