The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1872-07-06
FISH AS FOOD.

Those fish are most digestible which
have least of the oily element in their COM
position. Rich or fatty fish are apt to dis
turb the stomach> and prove stimulant to
the general system. Thirst and an uneasy
feeling are frequently produced by them,
and it is this, doubtless, that has led to the
practice of drinking spirits with this class
Of food. Hence the proverb, Brandy is
the Latin for fish," 1t is well, therefore,
in selecting fish to choose those that cook
dry and are freesG, from oily matter. The
sooner fish is cooked after being taken
from the water, the better it will be-
There is popular neticn that, like butch
er's-meat, fish is improved by being kept
awhile before it is fitted for the table. This
is a mistake. There is white curdy mat
ter, plainly visible between the flakes OF
freshly-boiled fish which adds much to the
flavor, and is highly nutritious. This is
really film of albumen, produced by
the coagulation of the Serious juices,
contained in the muscles. If the fish is
kept long before cooking, large share OF
this is lost, and the flavor of the fish cor
respondingly impaired. Fishermen them
selves say that fish taken directly from the
net to the kettle, are as different, in flavor
and nourishing properties, from fish one,
two or three days old such as are purchased
in our markets, as "chalk is from cheese"
By drying, sailing, smoking, and pick
ling, the digestibility of fish is greatly
injured, though in some cases its savory
and nutritive properties may be improved.
The flesh of fish is more digestible boiled
than fried, and for invalids should
always be cooked in this way. That
of the male fish is in most cases better
eating than that of the female; and,
in either case, it is at its greatest per-
lection for food at the period of the ripen-
ing of the milt or roe. After spawning
time, fish appear to get out of condition,
their flesh becomes soft and fabby, loses
flavor, has blush semi-transparent look
after cooking, and eaten thus is sometimes
productive Of much evil.
If Holsters and crabs are fresh, we'll cook
ed, and eaten in reasonable quantity, they
agree with most stomachs, though less
digestible than fish. They sometimes, how
ever, produce violent collie, nausea, giddi-
ness, depression, and nettle-rash; these
effects depending upon some peculiar sus-
ceptibility of particular persons. Lobs-
tiers are frequently sold insuficiently boil
ed, and in this state are not near so whole
some as when thoroughly cooked.
Of all bivalves that are eaten, oysters are
the most easily digested, and the most nutri-
tious; and they are more digestible raw than
cooked. Cooking coagulates and hardens
the albumen, and corrugates the tibrine,
causing both to be less easily dissolved by
the Juices of the stomach. Raw oysters
rarely disagree even with invalids or dys-
peptics. Person of equity habit, however,
particularly if they have dyspepsia are
sometimes violently disordered by them;
and they have been known to bring on con-
vulsions when eaten by women soon after
confinement.
Many of the sauces eaten with fish are
very indigestible compositions, and often
the fish itself is charged with ill-effects
which are solely due to the sauce. Oyster.
sauce is too often made so badly, that both
sauce and oysters are unfit for food.
Fish is. less satisfying to the appetite
than meat, poultry, Or game, and, as it con-
tains larger proportion of water, is ebvi,
ously less nourishing. On the other hand,
whole villages may be found on the coast,
where fish almost entirely takes the place
Of butchers meat, the inhabitants at the
same time being noted for their health and
vigor.-Pop. Sci. Monthly.