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Salt-Water Fish, Wholesomeness Of

Salt-water fish are the best of any, as their flesh is more solid, more agreable and healthy, less exposed to putrescence, and less viscid. They possess these excellent qualities when fresh; when salted, they have all the properties of salt flesh, and consequently its disadvantages. Those fish which have scales are in general the most easily digested and the best: and of all these the fresh herring appears to deserve the preference. The herring, the whiting, the sole, the cod-fish, the dory, the turbot, and the flounder, are perhaps the most digestible and best of fish. Salmon, mackerel, lobster, and most kinds of shell-fish, are, on the other hand, very difficult of digestion, but oysters are easily digested, and may safely be taken by most invalids.