Fish

In every sort of fish, stiffness, redness of the gills, and brightness of the eyes, are invariable signs of freshness; thickness of the flesh generally marks the good condition of all fish, and its firmness is an essential requisite. Fish, when quite fresh, curl round, but are particularly elastic, rising immediately upon the pressure of the fingers; and their staleness or freshness may be measured by the possibility of making an impression. If stale, the impression will remain; but, if fresh, it will rise again on removal of the pressure.

Salmon

The fish stiff, the scales very bright, the belly thick, the gills a brilliant color, and the flesh when cut, a beautiful red, will prove it to be a fine fresh fish. It cannot be too fresh.

Cod

The best fish are thick at the neck, very red gills, firm white flesh, bright and blood-shot eyes, and small head. The liver should be of an opaque white; the whiter, the better the fish; when out of season the liver becomes red. It is improved by being crimped, as this increases its firmness, and then it requires keeping one day before using. Whitings. - A clear color and firm bodies, indicate a superior quality.

Mackerel

Bright eyes, thick bodies, stripes black on the back, the prismatic colors very predominant on the belly, denote freshness and goodness. The male is the best; his stripes are straight; those of the female, wavy.

Pike, Carp, Perch, Smelts, Gudgeons, etc, may be judged by the above rules.

Eels

The bright silver-hued belly and thickness of back, are the guides in their selection.

Lobsters

To be had in perfection should be boiled at home; choose the heaviest. When they are boiled the tail should have a good spring; the cock lobster has a narrow tail in which the two uppermost fins are stiff and hard; the hen has a broad tail, and these fins are softer. The male has the best flavor; the flesh is firmer; and the color when boiled is brighter than the hen.

Oysters

There are many sorts of oysters; when the oyster is alive the shell will close upon the knife; the common oyster should be used for sauce, and the natives, of which there are several kinds, should be sent to table.