When fish are transported over long distances they should be packed in ice in refrigerator cars, and you will notice that the fishman in the shop keeps the fish on ice until he sells them.
In selecting fish, see that the flesh feels firm and that the eyes are still bright. If you have a keen sense of smell, this will also guide you, although to the novice the odor of fish may be disagreeable even if untainted.
Fish in season and caught plentifully near by, are of good quality and should be cheap. Shad and salmon have their season in the spring, bluefish come north in the summer, sometimes as late as August, porgies are a summer and autumn fish, and smelt are abundant in the winter. Deep-sea fish like cod and halibut have a long season, and may be bought at any time.
GENERAL METHODS AND RECIPES
The scaling and cleaning of fish are important first steps. In the city this may be done for you at the market, but sometimes on fishing expeditions when you are not a successful fisher you may make yourself useful by cleaning the fish. Clean the fish on a large piece of paper. Use a sharp strong knife, and rub off the scales from the tail to the head. To skin a fish well, you should first watch an expert. Cut through the skin of the back and
abdomen, loosen it at the tail and pull it off. Remove the head, open the abdomen, and take out the entrails. Burn the paper on which the fish has been cleaned. Fish is boned by slitting the flesh down the back, and patiently separating the flesh from the side bones, and finally pulling out the spine and attached bones. The strong odor of fish clings to everything the fish touches. Wash the fish, the knife, and your own hands in cold water and salt. Always pour the water in which fish is washed or cooked down the sink at once, pour in some salt, and flush the trap with cold water. The utensils, and dishes in which fish is served, need very careful washing in several waters.
The connective tissue of fish softens and dissolves more readily than does that of meat. Fish varies in the dryness of the flesh, but there is no such thing as tough fish, and the texture of the muscles is about the same in all parts of the fish, although there is a difference in flavor in the dark and white flesh when these both occur. On account of this characteristic of the connective tissue the fish “falls apart” and our aim must be to prevent this.
Principles of cooking.
1. The protein is affected as in all other foods where it occurs.
2. The fat is melted.