an effect on the quality and taste. The chequit, for instance,
is so sluggish and easy to catch that it is sometimes called
" lazy " or " weakfish," and it is watery and poor flavored
compared with the shad, a fish'of more vigorous habits. The
amount of fat also causes a difference in flavor, such high
flavored fish as salmon and shad containing much fat. The
distinctive flavors of mackerel and herring are apparently not
due to fat, since their fat content is not particularly high.
Among the most common and best liked fish are bass, black-
fish, bluefish, cod, flounder, haddock, halibut, herring,
mackerel, porgy (sometimes called scup or scuppaug),
salmon, shad, smelt, weakfish, whitefish. Brook trout and
salmon trout are luxuries.
Composition and nutritive value. — Figure 65 shows the
composition of several kinds. Compare their composition
with that of meat. The nutritive content is high, yet fish
seems a lighter and less satisfying food than meat, although
on the seaboard of some countries it is the chief animal food.
The digestibility of fish and meat are about equal, but some
varieties of fish are less digestible than others, this being
true of the oily and strong-flavored fish, — herring, mackerel,
salmon, and shad.
There are popular prejudices for and against fish that are
not warranted. The idea that fish is a " brain food " be-
cause it contains phosphorus was exploded long since, for
fish contains no more phosphorus than some other foods,
and phosphorus is no more valuable to the brain than to the
other tissues.
Fish, however, is valuable in the dietary for supplying
protein and giving variety, and in season, it is one of the
cheaper foods.
Quality of fish. — Fish deteriorates and decomposes much
more rapidly than meat, and is at its best when cleaned and
234 FOODS AND HOUSEHOLD MANAGEMENT
cooked just after being caught. Ice will preserve fish for a
short time only. If ever on a camping trip you have eaten
bluefish caught in the surf, or trout from the brook, cooked
immediately, you know what flavor a fish may have. ' Fish
should be killed immediately, and put on ice if they are
not to be cooked at once. If there is no ice, clean the fish,
sprinkle the flesh with pepper and salt, wrap in a wet cloth,
and set in a breeze or draught.
When fish are transported over long distances they should be
packed in ice in refrigerator cars, and you will notice that the
fishman in the shop keeps the fish on ice imtil he sells
them.
In selecting fish, see that the flesh feels firm and that the
eyes are still bright. If you have a keen sense of smell,
this will also guide you, although to the novice the odor of
fish may be disagreeable even if untainted.
Fish in season and caught plentifully near by, are of good
quality and should be cheap. Shad and salmon have their
season in the spring, bluefish come north in the summer,
sometimes as late as August, porgies are a sunmier and au-
tumn fish, and smelt are abundant in the winter. Deep-
sea fish like cod and halibut have a long season, and may be
bought at any time.
GENERAL METHODS AND RECIPES
Page 117
Presented as published in 1914. 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
an effect on the quality and taste. The cheruit, for instance, is so sluggish and easy to catch that it is sometimes called " lazy " or " weakfish," and it is watery and poor flavored compared with the shad, a fish of more vigorous habits. The amount of fat also causes a difference in flavor, such high flavored fish as salmon and shad containing much fat. The distinctive flavors of mackerel and herring are apparently not due to fat, since their fat content is not particularly high. Among the most common and best liked fish are bass, blackfish, bluefish, cod, flounder, haddock, halibut, herring, mackerel, porgy (sometimes called scup or scuppaug), salmon, shad, smelt, weakfish, whitefish. Brook trout and salmon trout are luxuries.
Composition and nutritive value. — Figure 65 shows the composition of several kinds. Compare their composition with that of meat. The nutritive content is high, yet fish seems a lighter and less satisfying food than meat, although on the seaboard of some countries it is the chief animal food. The digestibility of fish and meat are about equal, but some varieties of fish are less digestible than others, this being true of the oily and strong-flavored fish, — herring, mackerel, salmon, and shad.
There are popular prejudices for and against fish that are not warranted. The idea that fish is a " brain food " because it contains phosphorus was exploded long since, for fish contains no more phosphorus than some other foods, and phosphorus is no more valuable to the brain than to the other tissues.
Fish, however, is valuable in the dietary for supplying protein and giving variety, and in season, it is one of the cheaper foods.
Quality of fish. — Fish deteriorates and decomposes much more rapidly than meat, and is at its best when cleaned and
cooked just after being caught. Ice will preserve fish for a short time only. If ever on a camping trip you have eaten bluefish caught in the surf, or trout from the brook, cooked immediately, you know what flavor a fish may have. ' Fish should be killed immediately, and put on ice if they are not to be cooked at once. If there is no ice, clean the fish, sprinkle the flesh with pepper and salt, wrap in a wet cloth, and set in a breeze or draught.
When fish are transported over long distances they should be packed in ice in refrigerator cars, and you will notice that the fishman in the shop keeps the fish on ice until he sells them.
In selecting fish, see that the flesh feels firm and that the eyes are still bright. If you have a keen sense of smell, this will also guide you, although to the novice the odor of fish may be disagreeable even if untainted.
Fish in season and caught plentifully near by, are of good quality and should be cheap. Shad and salmon have their season in the spring, bluefish come north in the summer, sometimes as late as August, porgies are a summer and autumn fish, and smelt are abundant in the winter. Deepsea fish like cod and halibut have a long season, and may be bought at any time.