Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-11-07
BY MRS. NJ. \. WILSON
'pprioht. 1922. BY Mrs. ". 4. Wilson. Az
rtUtts reserved

yop1rtoht. 1922. by Mrs. W. 4. wilson. All
rt0hts rCSCrrcd
THE lesson today is upon fish.
~ The markets abound with many
Varieties Of fish. and even the most re-
mote of the rural communities have n
Splendid selection of fish in their local
rmarkets at least once a week.
1 Varieties Of fish found III markets
Blacklist, bass. both the striped and
3lnck bass. bluehsh, or swapping
snackerel, rockfsh. kipgfish and white
Ash, founders, sole. sheepshead, cat
FISH, haddock. halbut scrod goldfish
1nd fake. herring. shad. mackerel.
inullet. butterfsh. porgics, trout.
rboth the freshwatcr variety and sea
trout, mountain trout, white pcrcn, yel-
low perch or striped perch. weaktiSh.
ssunfish. Spanish mackorel, sturgeon,
emelts, salmon, pike. pollocks. pipers.
sword and drumiish, scallops. oysters,
sterrapin, swapping turtles. snails, cells,
Grabs, Holsters. musselS. clans.
: The following rules apply to make a
,ehoice Of fresh fish:
The fish should be quite stiff and
s6rm to the touch, the eyes standing out
full and clear. the gills red and the
rfins quite firm.
= To be able TO classify the different
varieties of fish you should know
that the salmon is considered the choice
sest fish that swimS. This fish has n
small head and thick, heavy shoulders :;
sthe meat is quite red III color, solid and
vfiaky.
Z The Eastern or Kcanebcr salmon are
choicest: then those from the l'eroO-
scot and st. Johns Rivers are next.
SThe salmon Of the Western Coast are
lused extensively for canning purposes.
y Salmon are sold fresh, cut in thick
ssliceS for broiling. and in chunky pieces
s4or boiling or baking.
{ Salmon are canned and also smoked
and picked.
Spanish mackerel Is very choice
sfsh. and is somewhat similar In ap.
spearance to the spring marker"l. but
sis much larger fish. not having the
dark lines on the sides. But there are
qows of pale yellow spots instead
anSheepshead IS a name given 20 va
sriety of fish that has head and mouth
sresemb!ing the sleeps head. II is a
slarge. short, thick fish OF silver white
uappearance, with many dark bands run
sNing across the fish and smutty look :
dng face.
: Sea bass is a gamy fish that is used
sfor all around purposes, the small fish
sfor frying or broiing. while the large
shsh is usually baked or broiI"d.
Shad is the cpicures choice of fish
vand is found only in the early spring.
Irhis fish is usually planked, broilcd,
pbaked and fried.
g The bueiiSh, so named because oi
nits color, belongs to the mHCk"rcl famil :
land averages from two to six pounds
sThis fish is usually fried, broicd ana
sbaked.
Founders and sole are fiat fish of the
sskate variety and are usually tilet~
sand either sauteed in butter broled, OF
sdipped in eggs and bread crumbs anC
then fried in deep fat.
Catfish is pan fish. This is skinned
land rolled in Hour and cooked in small
camount of fat.
Haddock, scrod. cod, hake md hall,
hut are fish that are cut in slices 70,
spsnning and also for boiling and baking
Mullet, butteriish or sand dabs. por'
sgies, trout, perch. sunhsh and smelt
sare all pan fish.
\ Sturgeon is cooked like salmon.
= Pickerel. pike and lake trout ar
sosually panned or broiled.
: Kingfsh is pan fish.
' Eels are fried or stewed.
n tfOk legs are u Sli'lliiV ifllCh'S Nn
saPe prepared by dipping in egg AM
scracker dust and fry ing in deep fat
sthey are also sauteed in butter AM
sstewed in cream.
Scallops. CLANS, and oysters are pre-
Suared by stewing, also by broiling, an
sby dipping in beaten egg and brea
Serumbs and sauteing in deep fat.
Iobsters and crabs must be alive an
4 sperfectly fresh and are cooked by drop
nv Az Ia kntfln Of bnilipu n 70,
kCook crabs twenty minutes, and n
2lobsters weighing from one pound
Il 9one and one half pounds twenty-fy
sIuiuutes. Time allowance of larG
X tlobsters. fifteen minutes to the pound.
Z 4 Under the heading of shell fish "
4, NGlso have the shedder or soft shell cral
N 3hich is cooked by snuteing or dee
El01 frying. and the shrimp.
IA 0Arimp IL cooked in boiling water d
q q d - s : ps1lss = ~ ag.ll