CHAPTER III
FISH
For convenience’ sake we divide fish into two classes—vertebrate and shellfish.
The freshness of fish is best determined by the odor. If the flesh of the fish is soft and flabby, the fish has been frozen, or has been kept too long.
Fish Fillets
Fish fillets are the flesh of vertebrate fish separated from the bone and cut into large or small pieces.
Fish Forcemeat
Is the flesh of fish finely chopped and pressed through a fine sieve before being cooked.