Fresh Fish

One test can be applied to all varieties. If: fresh the eyes should be full, the body full, with firm thick flesh, the fins stiff, and the skin and scales bright. Small fish coming under the head of "pan-fish" are best fried or broiled. The large varieties are boiled or baked. Fish in a prime condition, if held in the hand horizontally will remain rigid; any drooping of the tail shows it not quite right.

Cod is in season the whole year. The flesh should be firm and white.

Salmon should have firm red flesh and gills. When fresh it is in season from April to July. It is very rich in oil. Fresh salmon is really improved by keeping a day or two.

White Fish

White Fish is to be had almost throughout the year. It is very white and delicate.

Mackerel and Herring are oily and nutritious.

Turbot should be thick and firm with the underside a yellowish white.

Halibut if too large, is coarse and dry. About seventy-five pounds is a good weight. The flesh of a fresh halibut should be purely white.

Fresh Water Fish

Fresh Water Fish may be chosen by the same tests.