The pickeiel is a diminutive pike. It is rarely more than a foot in length, but it sometimes attains a weight of 5 to 8 lbs. The flesh is the same as the pike's. In the southern states it is called the " Jack." 72 FISH PIKE. This fish should be carefully scaled and cleaned. It is very nice stuffed and baked as i^reviously directed for baking fish. (2) It can also be boiled or (3) fried or (4) stewed or (5) filleted, as pre- viously directed for cooking fish by those methods, at the beginning of this chapter. and America, and is exceedingly vora- !^^^^^M^M^^~^ "-^^^ ""^^^j!!^ --^^v^. The fleah is much esteemed for food, ^^i '.— — j^ l^'^^: ""~Z^^^^^ although jfc is ratlier dry. Those of ^"^ ~— =^ ' ^ moderjite size are better than very ^^^ pike. large ontv. Tiie roe of the pike is made into caviare, and in some countries the flesh is dried and salted. THE PLAICE. This is an excellent fish, the best being those with a thick, firm body. Large fish should be skinned, but small ones need not be, but it is best to remove the head and fins, and clean thoroughly. The fish is excellent (1) boiled, or (2) baked, or (8) broiled, or (4) fried, and (5) it is very nice steamed. (6) Small ones are proba- bly best fried or baked. Proceed as directed for cooking fish by these various methods, at the beginning of this chapter. The plaice belongs to the same family as the flounder and turbot. It is a flat fish having both eyes on the same side of the head. It seeks sandy and muddy bottoms, and attains a weight of 6 to 12 lbs. It is light, digestible, and -when fresh has a delicate flavor. Invalids can eat it without fear. THE PORGY. This fish is found along the southern Atlantic coasts. It is -best fried in the frying pan, with salt pork fat. RED SNAPPER. This fish is best (1) boiled, or (2) stuffed and baked as previous- ly directed for cooking fish by those methods, (3) It also makes an excellent chowder. Medium sized fish will boil in 30 to 40 minutes, while to bake them will take about 1 hour. Snapper is a name applied to several different fish in the U. S. The red snap- per is a fish found along the gulf coast of the U. S. It resembles the porgy aud is highly esteemed for food. THE POLLOCK OR COALFISH. This fish is found in the north Atlantic and belongs to the same family as the cod and whiting. Owing to an unwise pre- judice it is very much underestimated as food. Some who have in- vestigated the subject say that they prefer it, when salted, to cod. FISH 73 It is rather deficient in flavor, but makes a gooa curry. It can be cooked by any of the recipes given elsewhere for codfish. THE POMPANO. This fish can be (1) broiled, or (2) baked or (3) boiled or (4) steamed or (5) filleted, as directed for cooking fish by those methods at the beginning of this chapter. The pompano is found both on the Atlantic and Pacific coasts. It ap- pears chiefly in the summer and fall. There are several varieties. The flesh is fat, rich and delicious, being consid- ered the best of all the food fishes, and they usually command a very high price. THE POMPANO. THE KAY OR SKATE. This fish can be either (1) boiled or (2) fried or (3) stewed or (4) curried, as previously directed for cooking fish by those methods. The Skate is a species of the Ray family. THE ROACH.

AI-modernized reading of the original text

The pickerel is a diminutive pike. It is rarely more than a foot in length, but it sometimes attains a weight of 5 to 8 lbs. The flesh is the same as the pike's. In the southern states it is called the " Jack." PIKE. This fish should be carefully scaled and cleaned. It is very nice stuffed and baked as previously directed for baking fish. (2) It can also be boiled or (3) fried or (4) stewed or (5) filleted, as previously directed for cooking fish by those methods, at the beginning of this chapter. and America, and is exceedingly vora- !^^^^^M^M^^~^ "-^^^ ""^^^j!!^ --^^v^. The flesh is much esteemed for food, ^^i '.— — j^ l^'^^: ""~Z^^^^^ although it is rather dry. Those of ^"^ ~— =^ ' ^ moderjite size are better than very ^^^ pike. large ones. Tiie roe of the pike is made into caviare, and in some countries the flesh is dried and salted. THE PLAICE. This is an excellent fish, the best being those with a thick, firm body. Large fish should be skinned, but small ones need not be, but it is best to remove the head and fins, and clean thoroughly. The fish is excellent (1) boiled, or (2) baked, or (3) broiled, or (4) fried, and (5) it is very nice steamed. (6) Small ones are probably best fried or baked. Proceed as directed for cooking fish by these various methods, at the beginning of this chapter. The plaice belongs to the same family as the flounder and turbot. It is a flat fish having both eyes on the same side of the head. It seeks sandy and muddy bottoms, and attains a weight of 6 to 12 lbs. It is light, digestible, and -when fresh has a delicate flavor. Invalids can eat it without fear. THE PORGY. This fish is found along the southern Atlantic coasts. It is best fried in the frying pan, with salt pork fat. RED SNAPPER. This fish is best (1) boiled, or (2) stuffed and baked as previously directed for cooking fish by those methods, (3) It also makes an excellent chowder. Medium sized fish will boil in 30 to 40 minutes, while to bake them will take about 1 hour. Snapper is a name applied to several different fish in the U. S. The red snapper is a fish found along the gulf coast of the U. S. It resembles the porgy and is highly esteemed for food. THE POLLOCK OR COALFISH. This fish is found in the north Atlantic and belongs to the same family as the cod and whiting. Owing to an unwise prejudice it is very much underestimated as food. Some who have investigated the subject say that they prefer it, when salted, to cod. It is rather deficient in flavor, but makes a good curry. It can be cooked by any of the recipes given elsewhere for codfish. THE POMPANO. This fish can be (1) broiled, or (2) baked or (3) boiled or (4) steamed or (5) filleted, as directed for cooking fish by those methods at the beginning of this chapter. The pompano is found both on the Atlantic and Pacific coasts. It appears chiefly in the summer and fall. There are several varieties. The flesh is fat, rich and delicious, being considered the best of all the food fishes, and they usually command a very high price. THE POMPANO. THE KAY OR SKATE. This fish can be either (1) boiled or (2) fried or (3) stewed or (4) curried, as previously directed for cooking fish by those methods. The Skate is a species of the Ray family. THE ROACH.

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