3-4 lb. sauger or pike (whole or pieces)
2 qt. boiling water
2 tbsp. salt
Cheesecloth

Clean and wash fish. If fish is frozen, let stand at room temperature for about 15 minutes. Salt water and bring to a rolling boil. Wrap fish in cheesecloth with long ends to serve as handles on either side. Use these handles to lower fish into and remove from the pot. Cover pot and boil gently until fish flakes easily. Serve hot or cold, with lemon or a sauce.