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Classic
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page 197
F.--Fish and Shell Fish.
1. General Directions for Preparing and Cooking Fish, together with a Table
showing when they are in Season. All fresh water and unsalted fish should be
prepared while quite fresh; they become tainted very rapidly and are then
absolutely unpalatable and unwholesome. A fish is best when placed on the market
immediately after being caught, and cleaned. Fish injured in catching are
sometimes allowed to remain in water to keep them alive; this is not only cruel,
but when it dies slowly, it is detrimental to the quality of the fish. Fresh
fish have the Following characteristics: The eyes and scales must be clear,
bright and shining, the frills of a lively red color and the body must be firm.
If the gills have a bleached appearance the fish is unfit for use. Fish that
have been transported long distances and received even a slightly unpleasant
odor must be carefully washed at once; it is best to use for this purpose water
containing chloride of soda.
A good turbot is thick, and full fleshed, and the under side is of a pale cream
color or yellowish white; when this is of a, bluish tint, and the flesh is thin
and soft, it should be rejected. The same observations apply equally to soles.
The best salmon and codfish are known by their small head, very thick shoulders,
and small tail; the scales of the former should be bright and its flesh of a
fine red color; to be eaten in perfection it should be dressed as soon as
caught, before the curd (or white substance which lies between the flakes of
flesh) has melted ami rendered it oily. In this state it is really crimp, but
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