Ingredients
- four ordinary ways of cooking fish ?
Directions
Question. Is fish good food f
Answer. Yes ; but not so nutritious as meat.
Q. What do physicians say of it ?
A. It is a orood brain food.
Q. Is the culture of fish progressing ?
A. Yes ; and is adding greatly to our food supply.
Q. What nation is in the advance ?
A. Germany.
Q. Name some' of the fish in market all the year round.
A. Cod, striped bass, flounders, black-fish, white-fish, smelts, and halibut.
Q. What term is given to the small fish ?
A. Pan-fish, and they are mostly fried.
Q. How are the large fish sold, such as salmon, halibut, and sturgeon ?
A. In pieces, or steaks.
LESSON EIGHTH. I2i
Q. How does the haddock differ fro7n the cod f
A. The cod has a Hght stripe running down the side, and the haddock a dark one.
Q. In what other respects do they dffer ?
A. The haddock is a firmer and smaller-flaked fish.
Q. Which is the richer, dark fish, or light ?
A. The dark fish, as they have more oil in their bodies.
Q. hz buying, what shotdd you notice ?
A. Whether the eyes are full and clear, the scales bright, and the fins stiff.
Q. Is it necessary to clean them after the fish man f
A. Yes ; they should be washed inside and out, and thoroughly dried.
Q. What are the four ordinary ways of cooking fish ?
A. Broiling, boiling, frying, and baking.