PURCHASE AND CARE OF FISH
19. PURCHASE OF FISH.--The housewife has much to do with the market price of fish and the varieties that are offered for sale, for these are governed by the demand created by her. The fisherman's catch depends on weather conditions, the season, and other uncertain factors. If the kinds of fish he secures are not what the housewife demands, they either will not be sent to market or will go begging on the market for want of purchasers. Such a state of affairs should not exist, and it would not if every housewife were to buy the kind of fish that is plentiful in her home market. So that she may become familiar with the varieties that the market affords, she should carefully study Tables II and III, which give the names, seasons, and uses of both fresh fish and salt and smoked fish. With the information given in these tables well in mind, she will be able not only to select the kind she wants, but to cooperate better with dealers.
TABLE III
NAMES, SEASONS, AND USES OF SALT AND SMOKED FISH
| NAME OF FISH | SEASON | METHOD OF COOKERY |
| SALT FISH | ||
| Anchovies | All the year | Served as a relish, stuffed with various highly seasoned mixtures, used as flavor for sauce |
| Codfish, dried | All the year | Creamed, balls |
| Herring, pickled | All the year | Sautéd |
| Mackerel | All the year | Broiled, fried, sautéd |
| Salmon, salt | All the year | Fried, broiled, boiled |
| SMOKED FISH | ||
| Haddock, or finnan haddie | October 15 to April 1 | Broiled, baked, creamed |
| Halibut | October 1 to April 1 | Baked, broiled, fried |
| Herring | All the year | Served as a relish without cooking |
| Mackerel | October 1 to November 1 | Baked, boiled, fried |
| Smoked salmon | All the year | Baked, boiled, fried |
| Shad | October 1 to May 1 | Baked, boiled, fried |
| Sturgeon | October 1 to May 1 | Baked, boiled, fried |
| Whitefish | October 1 to May 1 | Baked, boiled, fried |
20. Another point to be considered in the purchase of fish is the size. Some fish, such as halibut and salmon, are so large that they must usually be cut into slices or steaks to permit the housewife to purchase the quantity she requires for immediate use. Other fish are of such size that one is sufficient for a meal, and others are so small that several must be purchased to meet the requirements. An idea or the difference in the size of fish can be gained from Figs. 1 and 2. The larger fish in Fig. 1 is a medium-sized whitefish and the smaller one is a smelt. Fish about the size of smelts lend themselves readily to frying and sautéing, whereas the larger kinds, like whitefish, may be prepared to better advantage by baking either with or without suitable stuffing. The larger fish in Fig. 2 is a carp and the smaller one is a pike. Much use is made of pike, but carp has been more shunned than sought after. However, when carp is properly cooked, it is a very palatable food, and, besides, it possesses high food value.
21. In the purchase of fish, the housewife, provided she is not obliged to have fish for a particular day, will do well also to get away from the one-day-a-week purchasing of fish; that is, if she is not obliged to serve fish on Friday, she should endeavor to serve it on some other day. Even twice a week is not too often. If such a plan were followed out, fishermen would be able to market their catch when it is procured and the waste of fish or the necessity for keeping it until a particular day would be overcome.
22. Another way in which the housewife can help herself in the selection of fish is to become familiar with all the varieties of edible fish caught in or near her community. When she has done this, it will be a splendid plan for her to give those with which she is unfamiliar a trial. She will be surprised at the many excellent varieties that are obtained in her locality and consequently come to her fresher than fish that has to be shipped long distances.