When Fish Are In Season

Halibut, haddock, flounder and cod, are in season all the year.

Turbot, October to May; shad, February to May; salmon, May to September; blue fish and mackerel, May to October; sturgeon, April to September; trout (lake), April to August.

Test For Freshness

In fresh fish the gills are red, the eyes bright and protruding, the flesh is firm and there is no unpleasant odor. The first two tests disappear after the fish has been out of water a short time, and although the flavor of the fish is not as good, it is not spoiled. But if the last two tests are not present the fish should not be used. Great care should be taken that fish is perfectly fresh, in season, and thoroughly cooked, or it will be indigestible and sometimes poisonous. Unless these conditions are known to exist, fish should not be served to the sick.

"In many European cities fish are sold alive, the customer selecting his fish as it swims in a tank. It would seem that this excellent method might be used in our cities, especially those situated on the seaboard, at least for customers who are fastidious and who are willing to pay an extra price for a special article when it is warranted." (Farmer's Bulletin No. 375).

Principles To Be Observed In Cooking Fish

As in meat, albumin is the principal constituent to be considered in the cooking of fish. Hence the same principles which apply to the cooking of meat apply also to the cooking of fish.

See page 11, for effect of heat on albumin.

Objective Points And Methods

To Retain The Juice

Baking, Broiling, Boiling and Frying.

To Extract The Juice

Soup.

To Extract And Retain The Juice

Chowder.

Energy Value Of Fish

See Table, under names of fish, as Halibut, Salmon, etc. See Table, page 64, for energy value of other ingredients.

Broiled Fish

White fish, trout, small blue fish, mackerel, shad and small cod should be split down the back, and broiled whole, and if preferred, cut off the head and tail. Halibut and salmon should be cut into inch slices and turned often while broiling.

Clean Fish. Wipe with a cloth wet in salt-water, and dry-on a fish towel. Season; oily fish need only salt and pepper, but dry white fish should be spread with butter and salt and pepper before broiling. Use a double wire broiler greased well with salt pork rind. Put thickest edge of fish next middle of broiler, turn often while broiling; with split fish sear the flesh side first and then turn.

The time of cooking will vary with the thickness of fish. Fish is done when flesh separates easily from the bone.

The fire should be hot and clear. When ready to serve, loosen the fish from broiler on each side. Open broiler, slide fish onto platter, having flesh side uppermost. Spread with butter, salt and pepper. Garnish with parsley and slices of lemon. Or serve with Butter Cream and a border of potato balls.

Note "Fish Sauces" for Butter Cream.