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Fish, Constituent Parts of

The class of fish yields a larger number of species used as food by man than either birds or quadrupeds; and there are but few fish in the waters of Great Britain that may not be eaten with impunity.

Fish on the whole is not so digestible as meat; but the whiting, and after that the sole, the plaice and the flounder are light and delicate, and for that reason most in demand for invalids. Those fish which are the most oily and fat, such as salmon and conger eel, are the most difficult of digestion.

All fish in consequence of its highly nitrogenous character, requires the abundant use of starchy foods in combination with it, to supply sufficient heat givers with the flesh forming qualities it contains. Oysters will always be valuable species, not only from their delicacy of flavour, but for the ease with which they nutrient qualities they possess.

Lobsters and crabs are far more difficult of digestion, and mussels, and sometimes other shell fish, are too often found in a semi-decomposed state, when they are very unwholesome, if not poisonous.

We select for analysis two contrasting kinds of fish, the salmon and the sole.

CONSTITUENTS OF 1 LB. OF FISH. ... ... ...

Water- Nitrogenous Matters Fat Mineral Matters ... ...

SALMON. oz. grs. 12 143 2 43 0 301 0 387 16 0 ... ... ...

SOLE.

OZ. grs. 13 374 1 350 014 0 136 16 0 Fish, General Directions for Dressing. In dressing fish of any kind, the first point to be attended to is to see that it is perfectly clean. It is a common error to wash it too much; by doing so the flavour is diminished. If the fish is to be boiled, a little salt and vinegar should be put into the water, to give it firmness, after it is cleaned. Cod-fish, whiting and haddock are none the worse for being a little salted and kept a day; and, if the weather be not very hot, they will be good for two days.

When fish is cheap and plentiful, and a larger quantity is purchased than is immediately wanted, the overplus of such as will bear it should be potted, or pickled, or salted, and hung up; or it may be fried, that it may be served for stewing the next day. Fresh-water fish, having frequently a muddy smell and taste, should be soaked in strong salt and water, after it has been well cleaned. If of a sufficient size, it may be scalded in salt and water, and afterwards dried and dressed.

Fish should be put into cold water and set on the fire to do very gently, or the outside will break before the inner part is done. Unless the fishes are small, they should never be put into warm water nor should water, either hot or cold, be poured on to the fish, as it is liable to break the skin; if it should be necessary to add a little water whilst the fish is cooking, it ought to be poured in gently at the side of the vessel. The fishplate may be drawn up, to see if the fish be ready, which may be shown by its easily separating from the bone. It should then be immediately taken out of the water, or it will become woolly. The fish FISH, DRESSING. plate should be set crossways over the kettle, to keep hot for serving, and a cloth laid over the fish, to prevent its losing its colour.

In garnishing fish great attention is required, and plenty of parsley, horseradish, and lemon should be used. If fried parsley be used, it must be washed, and picked, and thrown into fresh water.

When the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green and crisp, and must be taken up with a slice.

When well done, and with very good sauce, fish is more appreciated than almost any other dish. The liver and roe, in some instances, should be placed on the dish, in order that they may be distributed in the course of serving; but to each recipe will be appended the proper mode of serving and garnishing.

If fish is to be fried or broiled it must be dried in a nice soft cloth after it is well cleaned and washed. If for frying, brush FISH KETTLE. 4 it over with egg, and sprinkle it with some fine crumbs of bread. If done a second time with the egg and bread, the fish will look so much the better. If required to be very nice, a sheet of white blotting-paper must be placed to receive it, that it may be free from all grease; it must also be of a beautiful colour, and all the crumbs appear distinct. Butter gives a bad colour; lard and clarified dripping are most frequently used; but oil is the best, if the expense be no objection. Where much fish is used, oil does not cost more than any other fat for frying, as it can be used more than once. The fish should be put into the lard when boiling, and there should be a sufficiency of this to cover it. When fish is broiled, it must be seasoned, floured and laid on a very clean gridiron, which, when hot, should be rubbed with a bit of suet, to prevent the fish from sticking. It must be broiled over a very clear fire, that it may not taste smoky; and not too near, that it may not be scorched.

In choosing fish, it is well to remember that it is possible it may be fresh, and yet FISH CROQUETTES. not good. Under the head of each particular fish in this work, are appended rules for its choice, and the months when it is in season. Nothing can be of greater consequence to a cook than to have the fish good; as, if this important course in a dinner does not give satisfaction, it is rarely that the repast goes off well.

Fish, General Directions for Carving. In carving fish, care should be taken to help it in perfect flakes, as, if these are broken, the beauty of the fish is lost. The carver should be acquainted, too, with the choicest parts and morsels; and to give each guest an equal share of these tit-biis should be his maxim. Steel knives and forks should on no account be used in helping fish, as these are liable to impart to it a very disagreeable flavour, When silver fish-carvers are considered too dear to be bought, good electroplated ones answer very well, and are inexpensive.