Fish As Food

There is much nourishment in fish, little less than in butcher's meat, weight for weight; and in effect it may be more nourishing, considering how, from its soft fibre, fish is more easily digested. Moreover, there is in fish a substance which does not exist in the flesh of land animals, viz.: iodine - a substance which may have a beneficial effect upon the health, and tend to prevent the production of scrofulous and tubercular disease; the latter, in the form of pulmonary consumption, one of the most cruel and fatal which the civilized, highly educated and refined are afflicted with. Comparative trials prove that, in the majority of fish, the proportion of solid matter - that is, the matter which remains after perfect desiccation, or the expulsion of the aqueous part - is little inferior to the several kinds of butcher's meat, game or poultry. And if we give attention to classes of people, classed as to the quality of the food they principally subsist on, we find that the ichthyophagous classes are especially strong, healthy, and prolific. In no class than that of fishers do we see so large families, handsome women, more robust and active men, or greater exemptions from maladies.

Fish

Fish should always be perfectly fresh when cooked. To select fresh ones observe the eyes; if they have a bright, lifelike appearance the fish is fresh; if, on the contrary, the eyes are sunken and dark colored, and have lost their brilliancy, they are certainly stale. Some judge by the redness of the gills, but they are sometimes colored to deceive customers.

Economical Mode Of Cooking Salmon

Cut some slices in the direction of the width of the fish. Put them in boiling water with a little salt, and let them boil ten minutes. By this method, the waste usually resulting from preparing the whole fish at once, is avoided.

Halibut

Cut it in slices about a quarter of an inch thick; wash and dry them, season with Cayenne pepper and salt; have ready a pan of hot lard, and fry your fish in it till of a delicate brown on both sides.

Some dip the cutlets in beaten egg and then in bread crumbs, and fry them. When done in this manner it should be cut rather thinner than according to the first method.

Or, heat your gridiron, grease the bars, season your fish with Cayenne pepper and salt, and broil it till of a fine brown color. Lay it on a dish and butter it.

Cat-Fish

Cut each fish in two parts, down the back and stomach; take out the upper part of the back bone next the head; wash and wipe them dry, season with Cayenne pepper and salt, and dredge flour over them; fry them in hot lard of a nice light brown. Some dress them like oysters; they are then dipped in beaten egg and bread crumbs, and fried in hot lard. They are very nice dipped in beaten egg, without the crumbs, and fried.

Croquettes Of Fish

Take dressed fish of any kind, separate it from the bones, mince it with a little seasoning, an egg beaten with a tea-spoonful of flour, and one of milk; roll it into balls; brush the outside with egg, and dredge it well with bread crumbs; fry them of a nice color; the bones, heads, tails, with an onion, an anchovy, and a pint of water, stewed together, will make the gravy. Lobsters make delicate croquettes; in which case the shell should be broken and boiled down for the gravy.

Fish Fritters

Take the remains of any fish which has been served the preceding day, remove all the bones, and pound it in a mortar. Add bread crumbs and mashed potatoes in equal quantities. Mix together half a tea-cupful of cream with two well-beaten eggs, some Cayenne pepper, and anchovy sauce. Beat all up to a proper consistency, cut into small cakes, and fry them in boiling lard.

A Nice Dish From Fragments Of Cold Fish

Take the cold fish, separate it from the bones, and cut into small pieces. Obtain oysters, in number proportioned to the quantity of fish. Stew them slowly in their own liquor for two or three minutes; take them out with a spoon; skim the liquor, and pour it into a basin. Put a bit of butter into the stew-pan, melt it, and add as much bread crumbs as will dry it up; then put the oyster liquor into the pan with the butter and crumbs, and give it a boil. Put the cold fish into scallop shells that have been previously buttered and strewed with bread crumbs; add a couple of oysters to each; divide the oyster liquor between the different shells, cover with bread crumbs, and drop bits of butter on the top of each. Then brown in a Dutch oven. The whole may be prepared at once in a large flat dish, instead of the scallop shells. Those who like a particularly keen relish may add anchovy, catchup, Cayenne, grated lemon-peel, mace, or other condiments, to taste.