... All the year.. Baked, boiled, fried
Shad............. October 1 to.. Baked, boiled, fried
May 1
Sturgeon......... October 1 to.. Baked, boiled, fried
May 1
Whitefish........ October 1 to.. Baked, boiled, fried
May 1
[Illustration: FIG. 1]
20. Another point to be considered in the purchase of fish is the size.
Some fish, such as halibut and salmon, are so large that they must
usually be cut into slices or steaks to permit the housewife to purchase
the quantity she requires for immediate use. Other fish are of such size
that one is sufficient for a meal, and others are so small that several
must be purchased to meet the requirements. An idea or the difference in
the size of fish can be gained from Figs. 1 and 2. The larger fish in
Fig. 1 is a medium-sized whitefish and the smaller one is a smelt. Fish
about the size of smelts lend themselves readily to frying and sauteing,
whereas the larger kinds, like whitefish, may be prepared to better
advantage by baking either with or without suitable stuffing. The larger
fish in Fig. 2 is a carp and the smaller one is a pike. Much use is made
of pike, but carp has been more shunned than sought after. However, when
carp is properly cooked, it is a very palatable food, and, besides, it
possesses high food value.
[Illustration: FIG.
Pages:
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262