783—The Crimping of Fish

Crimped fish is quite an English speciality. This method of preparation is applied more particularly to salmon, fresh cod, haddock, and skate. The first three of these fish may be prepared whole or in slices, while skate is always cut into more or less large pieces after it has been skinned on both sides.

In order to crimp a whole fish, it should be taken as it leaves the water. Lay it on something flat, and make deep lateral gashes on both its sides from head to tail. Allow a space of about one and one-half inches to two inches between each gash. This done, put the fish to soak in very cold water for an hour or so. When the fish is to be cooked sliced, divide it up as soon as it is caught, and put the slices to soak in very cold water, as in the case of the whole fish.

But does this barbarous method, which stiffens and contracts the flesh of the fish, affect its quality so materially as connoisseurs would have us believe?

It is very difficult to say, and opinions on the matter are divided. This, however, is certain, that fish prepared in the way above described is greatly relished by many.

Whether whole or sliced, crimped fish is always boiled in salted water. Its cooking presents a real difficulty, in that it must be stopped at the precise moment when it is completed, any delay in this respect proving prejudicial to the quality of the dish.

Crimped fish is served like the boiled kind, and all the sauces suited to the latter likewise obtain with the former. Besides the selected sauce, send a sauceboat to the table containing some of the cooking-liquor of the fish.