civilized nations, we have thus sufficiently shown, and will conclude
this portion of our subject with the following hints, which ought to be
remembered by all those who are fond of occasionally varying their
dietary with a piscine dish:--
I. Fish shortly before they spawn are, in general, best in condition.
When the spawning is just over, they are out of season, and unfit for
human food.
II. When fish is out of season, it has a transparent, bluish tinge,
however much it may be boiled; when it is in season, its muscles are
firm, and boil white and curdy.
III. As food for invalids, white fish, such as the ling, cod, haddock,
coal-fish, and whiting, are the best; flat fish, as soles, skate,
turbot, and flounders, are also good.
IV. Salmon, mackerel, herrings, and trout soon spoil or decompose after
they are killed; therefore, to be in perfection, they should be prepared
for the table on the day they are caught. With flat fish, this is not of
such consequence, as they will keep longer. The turbot, for example, is
improved by being kept a day or two.
GENERAL DIRECTIONS FOR DRESSING FISH.