. The standard domestic science cook book. Department 2. GOOD, firesh fish, properly cooked, is wholesome and nutritious, and shouldhe eaten frequently. But no other article of food is probably so danger-ous to take into the stomach as stale or decayed fish. As soon as it haslost its first freshness, the most delicate flavor is gone, it begins at onceto deteriorate and soon becomes decidedly unwholesome. The eyes of staleor cold storage fish are sunken and milky around the pupil, and the gills aregrayish instead of the natural bright red color. See that the eyes are bright,the gills red, the f
. The standard domestic science cook book. Department 2. GOOD, firesh fish, properly cooked, is wholesome and nutritious, and shouldhe eaten frequently. But no other article of food is probably so danger-ous to take into the stomach as stale or decayed fish. As soon as it haslost its first freshness, the most delicate flavor is gone, it begins at onceto deteriorate and soon becomes decidedly unwholesome. The eyes of staleor cold storage fish are sunken and milky around the pupil, and the gills aregrayish instead of the natural bright red color. See that the eyes are bright,the gills red, the fins hard and rigid, and the fleuh firm and free from fish shoidd be soaked ten or twelve hours in cold water, fleshy side down. 109. BOILED FISH. The fish should be washed and cleansed thoroughly in coldwater. Be careful not to bruise or break the flesh, and do notleave in the water longer than absolutely necessary, as it destroysthe flavor. Exception must be made, however, in case of somevarieties of fresh water fish which have
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