To Select Fish.
When fresh, the skin and scales will be bright, the eyes full and clear, the fins stiff and the body firm. If there is a bad odor, or, if the fish is soft and darker than is usual for that kind, and has dim, sunken eyes, it is not fit to use.
Codfish.
This is good all the year, but best in the fall and winter. When cooked, it breaks into large white flakes. It is not as nutritious as the darker kinds of fish, but is more easily digested. The price remains about the same through all seasons.
Haddock.
This is a firmer and smaller-flaked fish than the cod, but varies little in flavor from it. The cod has a light stripe running down the sides; the haddock a dark one.
Cusk.
This also belongs to the cod family, and is a firm, white fish. It is best in winter.
Pollock.
This is used mostly for salting. It is much like the cod, only firmer grained and drier.