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Whiting Pout

The whiting pout, otherwise known as the bib, the brassy, the bleus, and the pout, is an excellent fish, which is not so highly esteemed as it deserves to be, possibly because it may be purchased at a trifling cost in the places where it is abundant. It possesses the singular power of inflating the membrane which covers the eyes and other parts of the head, which, when thus distended, have the appearance of bladders. It is probably from this that it derives its name of pout. It is a deeper and stouter fish than the whiting, and its flesh is firmer, drier, and less delicate. It seldom exceeds twelve inches in length. It should be eaten very fresh, and may be cooked in every way like whiting. It is improved by being salted for twelve hours, and still further improved by being dried in a current of air. To vary the flavour of the fish, slightly smoke it over a wood fire, then broil it. The great Soyer pronounced this fish to be quite equal to the red mullet.