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Classic
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DOMESTIC COOKERY.
PART I.
FISH.
To choose Fish.
TURBOT, if good, should be thick, and the belly of a yellowish white; if of a
bluish cast, or thin, they are bad. They are in season the greatest part of the
summer.
Salmon.--If new, the flesh is of a fine red (the gills particularly), the scales
bright, and the whole fish stiff. When just killed, there is a whiteness between
the flakes, which gives great firmness; by keeping, this melts down, and the
fish is more rich. The Thames salmon bears the highest price; that caught in the
Severn is next in goodness, and is even preferred by some. Small heads, and
thick in the neck, are best.
Cod.--The gills should be very red: the fish should be very thick at the neck,
the flesh white and firm, and the eyes fresh. When flabby they are not good.
They are in season from the beginning of December till the end of April.
Skate.--If good they are very white and thick. If too fresh they eat tough, but
must not be kept above two days.
Herrings.--If good, their gills are of a fine red and the eyes bright; as is
likewise the whole fish, which must be stiff and firm.
Soles.--If good they are thick, and the belly is of a cream-colour; if this is
of a bluish cast and flabby they are not fresh. They are in the market almost
the whole year, but are in the highest perfection about midsummer.
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