Fish
FOR convenience' sake we divide fish into two classes vertebrate and shellfish. - The freshness of fish is best determined by the odor. If the flesh of the fish is soft and flabby, the fish has been frozen, or has been kept too long.
The chocolate house's complete cookbook, c.1907 — from the value of food to the body through chafing-dish delicacies.
FOR convenience' sake we divide fish into two classes vertebrate and shellfish. - The freshness of fish is best determined by the odor. If the flesh of the fish is soft and flabby, the fish has been frozen, or has been kept too long.