It follows, then, that with possibly
one or two exceptions the kinds of fish most easily digested are those
which are lean.
17. In addition to the correct cooking of fish and the presence of fat,
a factor that largely influences the digestibility of this food is the
length of the fibers of the flesh. It will be remembered that the parts
of an animal having long fibers are tougher and less easily digested
than those having short fibers. This applies with equal force in the
case of fish. Its truth is evident when it is known that cod, a lean
fish, is digested with greater difficulty than some of the fat fish
because of the length and toughness of its fibers. This, however, is
comparative, and it must not be thought that fish on the whole is
digested with difficulty.
18. Another factor that influences the digestibility of fish is the
salting of it. Whether fish is salted dry or in brine, the salt hardens
the fibers and tissues. While the salt acts as a preservative in causing
this hardening, it, at the same time, makes the fish preserved in this
manner a little more difficult to digest. This slight difference need
scarcely be considered so far as the normal adult is concerned, but in
case of children or persons whose digestion is not entirely normal its
effect is likely to be felt.
PURCHASE AND CARE OF FISH
TABLE II
NAMES, SEASONS, AND USES OF FRESH FISH
NAME OF FISH SEASON METHOD OF COOKERY
Bass, black.
Pages:
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258