335. Food value and digestibility of fish : why good for
brain-workers. — In food value and digestibility, fish is
much like lean meat. As it is less stimulating, it is es-
pecially suited to the needs of brain-workers, who take
little exercise. 1 It is more desirable as a means of vary-
ing the diet than as a staple food; still, it is the proteid
food in many coast towns where sea-food is cheap and
meat hard to obtain.
Fish is hurt more than meat by keeping, so that it
1 There is no truth in the popular notion that fish supplies the brain
with phosphorus. As a matter of fact, many kinds of meat contain
more phosphorus than fish does.
THE FLESH OF ANIMALS 205
is nowhere so delicious as near where it is caught.
Fish kept too long is watery when cooked.
Fish containing little fat, and that mostly in the liver,
are termed "dry"; their flesh is usually white. In
most dark-fleshed fish, fat is more abundant, and found
throughout the body.
Among fish containing from 6 to 12 per cent of fat,
are salmon, shad, Spanish mackerel, and butterfish;
whitefish, common mackerel, and halibut have, as a rule,
between 2 and 6 per cent; weakfish, black bass, blue-
fish,^ cod, and haddock less than 2 per cent.
1 Bluefish is an exception to the general rule that dark-fleshed fish
are oily.
206 THEORY AND PRACTICE OF COOKERY
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THE FLESH OF ANIMALS
207
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208 THEORY AND PRACTICE OF COOKERY
A Study of the Structure of an Oyster
Page 92
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
335. Food value and digestibility of fish : why good for
brain-workers. — In food value and digestibility, fish is
much like lean meat. As it is less stimulating, it is es-
pecially suited to the needs of brain-workers, who take
little exercise. 1 It is more desirable as a means of vary-
ing the diet than as a staple food; still, it is the proteid
food in many coast towns where sea-food is cheap and
meat hard to obtain.
Fish is hurt more than meat by keeping, so that it
1 There is no truth in the popular notion that fish supplies the brain
with phosphorus. As a matter of fact, many kinds of meat contain
more phosphorus than fish does.
THE FLESH OF ANIMALS 205
is nowhere so delicious as near where it is caught.
Fish kept too long is watery when cooked.
Fish containing little fat, and that mostly in the liver,
are termed "dry"; their flesh is usually white. In
most dark-fleshed fish, fat is more abundant, and found
throughout the body.
Among fish containing from 6 to 12 per cent of fat,
are salmon, shad, Spanish mackerel, and butterfish;
whitefish, common mackerel, and halibut have, as a rule,
between 2 and 6 per cent; weakfish, black bass, blue-
fish,^ cod, and haddock less than 2 per cent.
1 Bluefish is an exception to the general rule that dark-fleshed fish
are oily.
206 THEORY AND PRACTICE OF COOKERY
1
5
-c S 13
'd ^-^
-d
■TS
-d ^
1?
Baked,
broiled,
fried, boile
P
II
HI
03 '^ CO
1
1^
M ^
«|
5
o
m
o
Small ones
whole ;
large ones
by the
pound.
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row white i
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h the mout
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be
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is
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THE FLESH OF ANIMALS
207
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208 THEORY AND PRACTICE OF COOKERY
A Study of the Structure of an Oyster