So that she may become familiar with the varieties that the
market affords, she should carefully study Tables II and III, which give
the names, seasons, and uses of both fresh fish and salt and smoked
fish. With the information given in these tables well in mind, she will
be able not only to select the kind she wants, but to cooperate better
with dealers.
TABLE III
NAMES, SEASONS, AND USES OF SALT AND SMOKED FISH
NAME OF FISH SEASON METHOD OF COOKERY
SALT FISH
Anchovies........ All the year.. Served as a relish, stuffed
with various highly
seasoned mixtures, used
as flavor for sauce
Codfish, dried... All the year.. Creamed, balls
Herring, pickled. All the year.. Sauted
Mackerel......... All the year.. Broiled, fried, sauted
Salmon, salt..... All the year.. Fried, broiled, boiled
SMOKED FISH
Haddock, or...... October 15 to. Broiled, baked, creamed
finnan haddie April 1
Halibut.......... October 1 to.. Baked, broiled, fried
April 1
Herring.......... All the year.. Served as a relish
without cooking
Mackerel......... October 1 to.. Baked, boiled, fried
November 1
Smoked salmon.
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