Protective Covering. — The scales, attached at the forward
end and overlapping those behind, lie beneath a thin skin
which often contains pigment.
Internal Anatomy. — The drawing on page 176 explains
the position of the internal organs in the perch. These lie
in a cavity bounded dorsally by the backbone, posteriorly
by the anal fin, and anteriorly by the head.
Edible Portion. — Along the entire length of the backbone,
on each side, from the head to the tail-fin, are to be found
larger strips of muscle divided into sections or " flakes."
This muscle is generally white m color, such fish as salmon,
herring, mackerel, and sturgeon being exceptions. The
muscle fibres are larger in the fish than in any of the other
vertebrates, and have less connective tissue holding theni
together. On this accovmt the flesh of the fish is not only
quickly cooked but easily broken during the process.
Development. — The sexes are as a rule separate. The
ovaries when ripe constitute the '' roes," the corresponding
organs in the male giving rise to the " milt." The eggs are
laid in the sand or attached to rocks or to water plants by
the female, the male subsequently passing over them the
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HANDBOOK OF DOMESTIC SCIENCE
FISH 177
milt which fertilizes them. Many eggs are laid, but many-
are devoured long before they are large enough to escape
from the other fish which feed upon them. The length of
time taken in development is very short, thereby insuring
greater safety. The United States Fish Commission, by
artificially propagating the young fish, and then stocking
ponds, streams, and bays, protects many fish from utter
annihilation.
The eggs and milt are taken from the mature fish, mixed,
and then placed in jars of water which reproduce as far as
possible natural conditions. Here, in the various hatcheries
belonging to the government, the young fish live until
large enough to be taken with safety to their own natural
environment. " The product of the shad fishery is to-day as
much a subject of artificial control as the corn crops," said
the late Hon. Marshall McDonald, the United States Com-
missioner of Fish and Fisheries. This statement would
apply equally to the cod of the New England coast, the
salmon of the Pacific, and the whitefish of the Great Lakes.
All of these fisheries are preserved to-day by the labors of
the Fish Commission.
Preparation for the Market. — As an important article of
food, the value of fish cannot be overestimated. It enters
into the diet of nearly every American family. Generally
speaking, fish taken from cold, clear, deep water, with a
sandy or rocky bottom, are preferable to those taken from
warm, muddy, shallow water. Thus, most of our important
fisheries are in our northern Atlantic and Pacific states, and
in those bordering on the great lakes. Fish should be killed
at once after taking from the water, as, otherwise, the flesh
becomes soft and does not bear shipment so well. The
ordinary method for transportation is packing in ice. Some-
times the organs are removed, or in other words, the fish is
" dressed " before packing. More frequently, however^ it is
178 HANDBOOK OF DOMESTIC SCIENCE
Page 84
Presented as published in 1900. 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
Protective Covering. — The scales, attached at the forward end and overlapping those behind, lie beneath a thin skin which often contains pigment.
Internal Anatomy. — The drawing on page 176 explains the position of the internal organs in the perch. These lie in a cavity bounded dorsally by the backbone, posteriorly by the anal fin, and anteriorly by the head.
Edible Portion. — Along the entire length of the backbone, on each side, from the head to the tail-fin, are to be found larger strips of muscle divided into sections or " flakes." This muscle is generally white in color, such fish as salmon, herring, mackerel, and sturgeon being exceptions. The muscle fibres are larger in the fish than in any of the other vertebrates, and have less connective tissue holding them together. On this account the flesh of the fish is not only quickly cooked but easily broken during the process.
Development. — The sexes are as a rule separate. The ovaries when ripe constitute the '' roes," the corresponding organs in the male giving rise to the " milt." The eggs are laid in the sand or attached to rocks or to water plants by the female, the male subsequently passing over them the
1T6
milt which fertilizes them. Many eggs are laid, but many are devoured long before they are large enough to escape from the other fish which feed upon them. The length of time taken in development is very short, thereby insuring greater safety. The United States Fish Commission, by artificially propagating the young fish, and then stocking ponds, streams, and bays, protects many fish from utter annihilation.
The eggs and milt are taken from the mature fish, mixed, and then placed in jars of water which reproduce as far as possible natural conditions. Here, in the various hatcheries belonging to the government, the young fish live until large enough to be taken with safety to their own natural environment. " The product of the shad fishery is to-day as much a subject of artificial control as the corn crops," said the late Hon. Marshall McDonald, the United States Commissioner of Fish and Fisheries. This statement would apply equally to the cod of the New England coast, the salmon of the Pacific, and the whitefish of the Great Lakes. All of these fisheries are preserved to-day by the labors of the Fish Commission.
Preparation for the Market. — As an important article of food, the value of fish cannot be overestimated. It enters into the diet of nearly every American family. Generally speaking, fish taken from cold, clear, deep water, with a sandy or rocky bottom, are preferable to those taken from warm, muddy, shallow water. Thus, most of our important fisheries are in our northern Atlantic and Pacific states, and in those bordering on the great lakes. Fish should be killed at once after taking from the water, as, otherwise, the flesh becomes soft and does not bear shipment so well. The ordinary method for transportation is packing in ice. Sometimes the organs are removed, or in other words, the fish is " dressed " before packing. More frequently, however, it is