FRESHNESS OF FISH

Another way in which the housewife can help herself in the selection of fish is to become familiar with all the varieties of edible fish caught in or near her community. When she has done this, it will be a splendid plan for her to give those with which she is unfamiliar a trial. She will be surprised at the many excellent varieties that are obtained in her locality and consequently come to her fresher than fish that has to be shipped long distances.

FRESHNESS OF FISH. --In the purchase of fish, the housewife should not permit herself to be influenced by any prejudice she may have as to the name or the appearance of the fish. However, too much attention cannot be paid to its freshness.

Several tests can be applied to fish to determine whether or not it is fresh; therefore, when a housewife is in doubt, she should make an effort to apply them. 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.

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.

However, the best and safest way is to cook the fish at once, so that storing it for any length of time after its delivery will not be necessary. Salt and smoked fish do not, of course, require the same care as fresh fish. However, as many of these varieties are strong in flavor, it is well to weaken their flavor before cooking them by soaking them or, if possible, by parboiling them.