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page 61
FJERDE AFDELNINGEN.
Part Four.
FISH AND OYSTERS.
Remarks. When the fish is fresh and good the eyes are al-ways full, protruding
and clear, while the fins are of a clear red, the body stiff, and the smell not
disagreeable. Salmon in order to be palatable, ought especially to he fresh.
Mackerel that is not perfectly fresh, is of no use. All large fish are generally
boiled, medium size fish are boiled or broiled, while small fish are best fried,
very large fish are cut in slices for boiling or baking in the oven. Fish is
less nutritious than meat, excepting salmon. White fish is the least nutritious,
fat fish the hardest to digest. All fish ought to be well cooked and served
warm.
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