Fish, on account of its abundance, cheapness, and wholesomeness, is invaluable as an article of food. It is less nutritious and less stimulating than meat, as it contains less solid matter and more water. An exaggerated idea of the value of fish as brain food has prevailed; the latest authorities, however, state that there is no evidence to prove that fish is any richer than meat in phosphorus. But as it contains little fat, the white varieties particularly, it is easily digested, and as it has a large proportion of nitrogenous material, it is especially adapted to all those upon whom there are great demands for nervous energy.

Salmon heads the list "of whatsoever hath scales and fins," in nutritive qualities; and it is richer than meat. The next in value are fat halibut, shad, white-fish, mackerel, blue-fish, lean halibut, bass, flounder, trout, cod, haddock, cusk, etc.

Red-blooded fish, like salmon, mackerel, and blue-fish, have the oil distributed through the body. They are nutritious for those who can digest them, but are too rich and oily for invalids. White fish, like flounder, halibut, cod, and haddock, have the oil in the liver, and are more easily digested. Fish should be perfectly fresh and thoroughly cooked, or it will be very indigestible and sometimes poisonous. Broiling and baking are the best methods. Small pan-fish and fillets of large white dry fish are good if fried; but oily fish should never be fried. Salting draws out the nutritive part of fish the same as it does in meat; and either, when thus prepared, should be used as a relish, and not depended upon for nourishment. Fat fish are injured less than white fish, as the fat is not removed by salting.

All varieties of fish need an accompaniment of starchy foods, like bread and potatoes; and white fish need beside to be cooked with butter or fat to make them desirable as food. The juices of fish, shell-fish particularly, are of an alkaline nature; and this renders lemon juice or vinegar a desirable condiment as a neutralizing agency.

The flesh of good, fresh fish is firm and hard, and will rise at once when pressed with the finger. If the eyes be dull and sunken, the gills pale, and the flesh flabby or soft, the fish is not fresh.

Fish should be cleaned as soon as possible, in strongly salted water. They should be washed (not soaked) by wiping with a cloth wet in salt water. Then wrap them in a cloth which is sprinkled with salt, and put them in a cool place. If put in the ice-chest, they will taint the butter and milk. Put ice around them, if necessary; but do not let them touch the ice, as fresh water and ice will soften them. When once they lose their hard, firm consistency, they are considered unfit to eat by those who know what good fish really are.

Frozen fish should be thawed in cold water. Freshwater fish having a muddy taste or smell are improved by soaking in salt and water. Salt fish should be soaked in fresh water, with the skin side up, to draw out the salt, and should be eaten only occasionally, for the reason before stated.