BAKED FISH.–Good-sized fish, that’s, fish weighing 4 or 5 kilos, are often baked. When ready by this methodology, fish are very passable if they’re unfold out on a pan, flesh aspect up, and baked in a very popular oven with adequate fats to taste them nicely. A fish of enormous dimension, nevertheless, is particularly scrumptious if its cavity is full of a stuffing earlier than it’s baked.

When a fish is to be stuffed, any desired stuffing is ready after which stuffed into the fish . With the cavity nicely stuffed, the perimeters of the fish are drawn collectively over the stuffing and sewed with a rough needle and thread.

Whether or not the fish is stuffed or not, the identical ideas apply in its baking as apply within the roasting of meat; that’s, the warmth of a fast, sizzling oven sears the flesh, retains within the juices, and prevents the lack of taste, whereas that of a gradual oven causes the lack of a lot of the flavour and moisture and produces a much less tender dish.

Typically, within the baking of fish, it’s vital so as to add fats. This can be completed by placing fats of some type into the pan with the fish, by spreading strips of bacon over the fish, or by larding it. Within the dry styles of fish, larding proves very passable, for it provides the substance through which the fish is most missing. Larding is finished by inserting strips of bacon or salt pork which might be about 3 inches lengthy and 1/4 inch thick into gashes lower into the edges of the fish.

BAKED HADDOCK.–As haddock is a good-sized fish, it’s an particularly appropriate one for baking. Nevertheless, it’s a dry fish, so fats must be added to it to enhance its taste. Any of the strategies prompt in Artwork. 44 could also be used to provide the fats that this fish wants.

When haddock is to be baked, choose a 4 or 5-pound fish, clear it completely, boning it if desired, and sprinkle it inside and outside with salt. Fill the cavity with any desired stuffing and stitch up. Place in a dripping pan, and add some bacon fats or a chunk of salt pork, or place a number of slices of bacon round it. Bake in a sizzling oven for about 1 hour. After it has been within the oven for about quarter-hour, baste with the fats that might be discovered within the backside of the pan and proceed to baste each 10 minutes till the fish is finished. Take away from the pan to a platter, garnish with parsley and slices of broiled bacon, and serve with any desired sauce.