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Salmon, Freshness Of

"The freshness of the salmon," says Careme, "may be known by the redness of the gills and brilliancy of the eye, which is of a clear red and transparent. The flesh should be firm, its shape short and round, which constitutes it well made, fat, and of a good quality; the head short and pointed; the back of a dark blue tint, and covered with red spots; the belly like silver; small scales compactly placed cover its whole surface, and, when the fish is fresh, these are very brilliant, but if not they become dull and clouded."