PURCHASE AND CARE OF FISH

PURCHASE OF FISH.

The housewife has much to do with the market price of fish and the varieties that are offered for sale, for these are governed by the demand created by her. The fisherman's catch depends on weather conditions, the season, and other uncertain factors. If the kinds of fish he secures are not what the housewife demands, they either will not be sent to market or will go begging on the market for want of purchasers. Such a state of affairs should not exist, and it would not if every housewife were to buy the kind of fish that is plentiful in her home market.

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 Served as a relish, stuffed Anchovies All the year with various highly seasoned mixtures, used as flavor for sauce

Codfish, dried All the year Creamed, balls

Herring, pickled All the year Sautéd Mackerel All the year Broiled, fried, sautéd

Salmon, salt All the year Fried, broiled, boiled

SMOKED FISH Haddock, or finnan haddie October 15 to April 1 Broiled, baked, creamed Halibut October 1 to April 1 Baked, broiled, fried

Herring All the year Served as a relish without cooking

Mackerel October 1 to November 1 Baked, boiled, fried

Smoked salmon All the year Baked, boiled, fried

Shad October 1 to May 1 Baked, boiled, fried

Sturgeon October 1 to May 1 Baked, boiled, fried

Whitefish October 1 to May 1 Baked, boiled, fried

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 sautéing, 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.