Fish.

To Bone a Fish.

—Fish like herring and shad, abounding in fine bones, are not boned, but whitefish, mackerel, cod, etc., can be boned as follows: Clean, skin and spread it out flat on a board; then begin at the tail, and run a sharp, thin knife under the flesh, close to the bone, and loosen the backbone with the forefinger. Take pains not to break the flakes, and when the flesh on one side is loosened, slip the knife under the bone on the other; when all the bone is loosened, pull it from the flesh. Any small bones remaining in the flesh can be felt and removed with the fingers.

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All text information above the dashed line taken from page 49 of Smiley, ed. Smiley's CookBook and Universal Household Guide: The Toronto Daily Star Edition. Chicago: Smiley Publishing Company, 1901. The background image of fish is taken from a plate in Smileys facing page 48. The editor of this site claims no copyright for the image.

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