Shad............. October 1 to.. Baked, boiled, fried
May 1
Sturgeon......... October 1 to.. Baked, boiled, fried
May 1
Whitefish........ October 1 to.. Baked, boiled, fried
May 1
[Illustration: FIG. 1]
20. Another point to be considered in the purchase of fish is the size.
Some fish, such as halibut and salmon, are so large that they must
usually be cut into slices or steaks to permit the housewife to purchase
the quantity she requires for immediate use. Other fish are of such size
that one is sufficient for a meal, and others are so small that several
must be purchased to meet the requirements. An idea or the difference in
the size of fish can be gained from Figs. 1 and 2. The larger fish in
Fig. 1 is a medium-sized whitefish and the smaller one is a smelt. Fish
about the size of smelts lend themselves readily to frying and sautéing,
whereas the larger kinds, like whitefish, may be prepared to better
advantage by baking either with or without suitable stuffing. The larger
fish in Fig. 2 is a carp and the smaller one is a pike. Much use is made
of pike, but carp has been more shunned than sought after. However, when
carp is properly cooked, it is a very palatable food, and, besides, it
possesses high food value.
[Illustration: FIG. 3]
21. In the purchase of fish, the housewife, provided she is not obliged
to have fish for a particular day, will do well also to get away from
the one-day-a-week purchasing of fish; that is, if she is not obliged to
serve fish on Friday, she should endeavor to serve it on some other day.
Even twice a week is not too often. If such a plan were followed out,
fishermen would be able to market their catch when it is procured and
the waste of fish or the necessity for keeping it until a particular day
would be overcome.
22. Another way in which the housewife can help herself in the selection
of fish is to become familiar with all the varieties of edible fish
caught in or near her community. When she has done this, it will be a
splendid plan for her to give those with which she is unfamiliar a
trial. She will be surprised at the many excellent varieties that are
obtained in her locality and consequently come to her fresher than fish
that has to be shipped long distances.
23. FRESHNESS OF FISH.--In the purchase of fish, the housewife should
not permit herself to be influenced by any prejudice she may have as to
the name or the appearance of the fish. However, too much attention
cannot be paid to its freshness.
Several tests can be applied to fish to determine whether or not it is
fresh; therefore, when a housewife is in doubt, she should make an
effort to apply them. Fish should not give off any offensive odor. The
eyes should be bright and clear, not dull nor sunken. The gills should
have a bright-red color, and there should be no blubber showing. The
flesh should be so firm that no dent will be made when it is touched
with the finger. Fish may also be tested for freshness by placing it in
a pan of water; if it sinks, it may be known to be fresh, but if it
floats it is not fit for use.
24. CARE OF FISH IN THE HOME.--If fish is purchased in good condition,
and every effort should be made to see that it is, the responsibility of
its care in the home until it is presented to the family as a cooked
dish rests on the housewife. If, upon reaching the housewife, it has not
been cleaned, it should be cleaned at once. In case it has been cleaned
either by the fish dealer or the housewife and cannot be cooked at once,
it should be looked over carefully, immediately washed in cold water,
salted slightly inside and out, placed in a covered enamel or porcelain
dish, and then put where it will keep as cold as possible. If a
refrigerator is used, the fish should be put in the compartment from
which odors cannot be carried to foods in the other compartments. In
cold weather, an excellent plan is to put the fish out of doors instead
of in the refrigerator, for there it will remain sufficiently cold
without the use of ice. However, the best and safest way is to cook the
fish at once, so that storing it for any length of time after its
delivery will not be necessary.
Salt and smoked fish do not, of course, require the same care as fresh
fish. However, as many of these varieties are strong in flavor, it is
well to weaken their flavor before cooking them by soaking them or, if
possible, by parboiling them.