Experience and individual taste will guide their application.

If the fish is oily, as in the case of mackerel or herring, broiling will always be better than frying.

If fried, let it be with very little fat, as their own oil will furnish part.
TO BOIL SALT CODFISH.
The large, white cod, which cuts into firm, solid slices, should be used.
If properly prepared, there is no need of the strong smell, which makes it so offensive to many, and which comes only in boiling.

The fish is now to be had boned, and put up in small boxes, and this is by far the most desirable form.

In either case, lay in tepid water _skin-side up_, and soak all night.