Fish should not give off any offensive odor. The
eyes should be bright and clear, not dull nor sunken. The gills should
have a bright-red color, and there should be no blubber showing. The
flesh should be so firm that no dent will be made when it is touched
with the finger. Fish may also be tested for freshness by placing it in
a pan of water; if it sinks, it may be known to be fresh, but if it
floats it is not fit for use.
24. CARE OF FISH IN THE HOME.--If fish is purchased in good condition,
and every effort should be made to see that it is, the responsibility of
its care in the home until it is presented to the family as a cooked
dish rests on the housewife. If, upon reaching the housewife, it has not
been cleaned, it should be cleaned at once. In case it has been cleaned
either by the fish dealer or the housewife and cannot be cooked at once,
it should be looked over carefully, immediately washed in cold water,
salted slightly inside and out, placed in a covered enamel or porcelain
dish, and then put where it will keep as cold as possible. If a
refrigerator is used, the fish should be put in the compartment from
which odors cannot be carried to foods in the other compartments. In
cold weather, an excellent plan is to put the fish out of doors instead
of in the refrigerator, for there it will remain sufficiently cold
without the use of ice.
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