1. The eyes should be full and bright.
2. The flesh should be firm and elastic.
3. The gills should be bright red.
4. There should be no unpleasant odour.
Cooking of fish:
Fish may be cooked in any way similar to meat. As the flesh of fish contains food substances which are very easily dissolved in water, boiling is not a good method of cooking to choose for this food. Steaming, baking, and frying are more suitable.
GELATINE
A lesson on gelatine naturally follows the lessons on meat and fish. The study of bone and the making of soup have explained the source of this substance, and only a few additional facts are necessary.
The gelatine practice dishes are sure to prove attractive to the class, and the common use of this food in sickness, and in salads and desserts, makes it important that its food value be understood.
1. Source of gelatine: