How to Cook Fish | Page 2

than he could carry home, at that identical rocky point. A man from La Porte, Indiana, whom he took out the week before, landed a thirty-eight pound "muskie" in trolling through that same narrow channel. In the forty years that the guide has lived in the place, man and boy, he has never known the fishing to be as poor as it is now. Why, even "ol' Pop Somers" has ceased to fish!
But the real angler continues, regardless of the local sage. He who has heard the line sing suddenly out of his reel, and, after a hard-fought hour, scooped a six-pound black bass into the landing net, weary, but still "game," is not dismayed by bad luck. He who can cast a fly a hundred feet or more finds pleasure in that, if not in fishing. Whoever has taken in a muskellunge of any size will ever after troll patiently, even through masses of weed. [Page 4]?Whoever has leaned over the side of a sailboat, peering down into the green, crystalline waters of the Gulf, and seen, twenty feet down, the shimmering sides of a fifteen-pound red grouper, firmly hooked and coming, will never turn over sleepily, for a last nap, when his door is almost broken in at 5 A.M.
And, fish or no fish, there are compensations. Into a day of heart-breaking and soul-sickening toil, when all the world goes wrong, must sometimes come the vision of a wooded shore, with tiny dark wavelets singing softly on the rocks and a robin piping cheerily on the topmost bough of a maple. Tired eyes look past the musty ledger and the letter files to a tiny sapphire lake, set in hills, with the late afternoon light streaming in glory from the far mountains beyond.
It may be cold up North, but down in the Gulf they are fishing--scudding among the Florida Keys in a little white sailboat, landing for lunch on a strand as snowy as the northern streets, where the shimmering distances of white sand are paved with shell and pearl, and the tide thrums out its old song under the palms. And fish? Two-hundred and fifty pounds is the average day's catch for a small sailboat cruising among the Florida Keys.
Yet, when all is said and done, the catching of fish is a matter of luck--a gambler's chance,?[Page 5]?if you will have it so. The cooking, in unskilled hands, is also a lottery, but, by following the appended recipes, becomes an art to which scientific principles have been faithfully applied.
Having caught your fish, you may cook him in a thousand ways, but it is doubtful whether, even with the finest sauce, a pompano will taste half as good as the infantile muskellunge, several pounds under the legal weight, fried unskilfully in pork fat by a horny-handed woodsman, kneeling before an open fire, eighteen minutes after you had given up all hope of having fish for dinner, and had resigned yourself to the dubious prospect of salt pork, eggs, and coffee which any self-respecting coffee-mill would fail to recognize.
All of which is respectfully submitted by
O.G.
[Page 6]?FISH IN SEASON
Bass--All the year.?Blackfish--April 1 to November 1.?Bluefish--May 1 to November 1.?Butterfish--October 1 to May 1.?Carp--July 15 to November 1.?Codfish--All the year.?Eels--All the year.?Flounder--All the year.?Haddock--All the year.?Halibut--All the year.?Herring--October 1 to May 1.?Kingfish--May 1 to November 1.?Mackerel--April 1 to October 1.?Mullet--June 1 to November 1.?Perch--September 1 to June 1.?Pickerel--June 1 to January 1.?Pike--June 1 to January 1.?Pompano--May 1 to August 1 and November 15 to January 1.?Red Snapper--October 1 to April 1.?Salmon--All the year.?Salmon Trout--October 1 to April 1.?Shad--January 1 to June 1.?Sheepshead--June 15 to November 15.?[Page 7]?Skate--September 1 to July 1.?Smelts--August 15 to April 15.?Sole--November 1 to May 1.?Sturgeon--June 1 to October 15.?Trout--April 1 to September 1.?Turbot--January 1 to July 15.?Weakfish--May 15 to October 15.?Whitebait--May 1 to April 1.?Whitefish--November 1 to March 1.
Salt, smoked, and canned fish are never out of season.
[Page 8]?ELEVEN COURT BOUILLONS
I
Put into the bottom of the fish-kettle a thick layer of sliced carrots and onion, and a sliced lemon. Season with parsley, thyme, a bay-leaf, half a dozen whole peppers, and three or four whole cloves. Lay the fish on top of this and cover with equal parts of cold water and white wine, or with water and a little lemon-juice or vinegar. Put the kettle over the fire and let it heat slowly. The fish must always be put into it while cold and after boiling allowed to cool in the water.
II
Cut fine a stalk of celery, a carrot, an onion, and a small sweet pepper. Fry in butter, and add eight cupfuls of water, one cupful of vinegar, and the trimmings of fish. Season with salt and pepper, add half a bay-leaf, four cloves, and two sprigs of parsley. Boil for ten minutes and let