THINGS WORTH KNOWING ABOUT FISH
Fish that has white flesh requires about ten minutes to the pound in boiling and fifteen minutes in baking.
The old idea that fish is a “brain” food was long since proved to be without foundation, but it has not yet been proved that an overdiet of fish does not lead to skin troubles.
Never buy a fish that has dull eyes, white gills, or soft, spongy flesh. When a fish is fresh, the eyes are bright, the gills red and the flesh firm and odorless. Lobsters and crabs, if alive, should be lively, or, if boiled, the lobster’s tail should be tight against the body, not hanging limp.
The proper cooking of fish is not a simple matter; if it is underdone it is uneatable, while overdone fish is tough and tasteless. The cooking of a fish depends upon the size, kind, the nature of the water from which it was taken, its character and the character of the water in which it is cooked.
H. J. S.