is to see that it be perfectly clean. It is a common error to wash it
too much; as by doing so the flavour is diminished. If the fish is to be
boiled, a little salt and vinegar should be put into the water, to give
it firmness, after it is cleaned. Cod-fish, whiting, and haddock, are
far better if a little salted, and kept a day; and if the weather be not
very hot, they will be good for two days.