Open the fish and cleanse it thoroughly in cold water, remove the eyes, trim by cutting off the fins, etc., and leave in a pan of water, which has been slightly salted, for one hour to one and a half hours. Dry carefully with a soft cloth. If a scaly fish, scrape well with a blunt knife. Tie up carefully with tape to prevent the flesh falling while being boiled or steamed, and do not forget to remove the tie before serving.

— Fish and How to Cook It by Mrs. C. S. Peel (1907)