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Classic
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page 53
In preparing fish dishes, care should be taken that the fish to be used are
strictly fresh. This condition may be known by the following indications:
First of all, the redness of the gills--natural redness, not painted--and the
brightness of the eyes, may be considered a good guide.
Also, fish should be stiff, and the skin not blistered nor loose.
Fresh fish are generally moist. One should be careful, however, to see that they
have not been rendered so artificially.
The eyes of fresh fish are never sunken into the head. A very unpleasant smell
may also be considered as an unfavorable sign.
As will readily be noticed, the recipes for fish dishes contained in this book
require neither large varieties nor very big quantities of them; therefore, it
is recommended that small fish always be selected, for it is very often the case
that the large fish are old and consequently tough. Therefore, they not only
take a longer time to cook, but are also likely to be tasteless, while the small
fish are quite on the contrary.
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