Fish : how to choose and how to dress

Fish : how to choose and how to dress

Author: Hughes, William, 1803-1861

Year: 1843

CONTENTS. CHAPTER I. Introductory Remarks 1 CHAPTER II. Directions for choosing fish, with observations upon their respective Qualities. Fishes of the cod kind 10 SECTION II. Eels and lampreys 36 SECTION III. Fishes of the perch kind, and mullets both red and grey, also the sea bream and its varieties 47 SECTION IV. Of the wrasses 67 SECTION V. Gurnards 70 SECTION VI. Fishes of the carp kind 74 SECTION VII. Pikes and launces 87 SECTION VIII. Fishes of the mackerel kind 94 SECTION IX. Fishes of the herring kind 101 SECTION X. Fishes of the salmon kind 107 SECTION XI. Dories 117 SECTION XII. Fishes of the turbot and flounder kind 122 SECTION XIII. Fishes of the skate kind 134 SECTION XIV. Stragglers, or a few of all sorts 140 SECTION XV. How to choose salt fish 146 SECTION XVI. How to choose shell fish 149 CHAPTER III. How To Clean And Preserve Fish. SECTION I. How to clean fish 155 SECTION II. How to cure fish 166 CHAPTER IV. ON THE COOKERY OF FISH. SECTION I. How to boil fish 174 SECTION II. How to fry fish 189 SECTION III. How to broil fish 214 SECTION IV. How to stew fish 220 SECTION V. How to curry fish 235 SECTION VI. How to roast and bake fish 237 SECTION VII. Fish pies and pa