The table : how to buy food, how to cook it, and how to serve it / By Alessandro Filippini.

  • Alessandro Filippini
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: The table : how to buy food, how to cook it, and how to serve it / By Alessandro Filippini. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    VARIETIES OF FISH TO BE FOUND IN THE MARKETS DURING THE DIFFERENT MONTHS. JANUARY. Live codfish \Gadns morrJma\. Haddock \Afelamogra7nus agle finus\. Cusk \Bros77ihts bros77ie\ ; this belongs to the cod family, and although very little known, is an excellent table fish. Hake \Phycis ch7iss~\ ; this is another of the codfish family, but inferior to any of the other varieties. Halibut \Hypoglossns V7ilga7'is\. Small chicken halibut \Hypogloss7is vul- ga7-is~\. Striped bass [j'Porw/rY.e.\s\Arg7iilla v7/lga7-is\. Lobsters \Ho77tar7ts A77ie7-icait7is\, very scarce, and in poor condition. Fresh salmon \07icorhy77chtis chouicha\ ; these salmon are caught in the Columbia River, Oregon, all the year round, and are shipped in refrigerator-cars, and received daily in the New York markets. Frozen salmon \Sal7710 sabi7-J; caught in the Restigouche River in July, and kept in freezers. Turbot \Platyso77iaiicJithys hippoglossoides], coming from Newfoundland, are occa- sionally in market during this month. Frost-fish, sometimes called tom- cods {^Microgdtis io7ncod\. Frozen fresh mackerel \Sc0771ber sco77ibrus\ Frozen Spanish-mackerel \_Sc0771her 077/ar7is\. Pompano \Tr(7chy7iotus caro- li7itts\ ; a few occasionally in market, coming from Pensacola, Florida. Red-fish, or channel bass \Sci(e7ia ocellata\, caught in Florida. Sheep’s-head \DipIod7is pobatocephalus\, from Florida. Grouper [EpmepJiel/is 77iorio\, from Pensacola ; a very good fish for boiling, somewhat like the red- snapper, but the meat is of a finer grain. Red-snapper \L7Uja71us Black- fordit\ has become a staple article in our markets during the winter. They weigh from two pounds upward, as much as twenty pounds each. It is good either boiled or baked, but most epicures prefer it baked. In selecting a fish, care should be taken not to buy one that weighs over eight pounds, as anything larger than that is apt to be tough and lacking in flavor. Shad \Chipea sopidisi77ia\ caught in the St. John’s River, in Florida, are to be had nearly every day during this month. Frozen bluefish \_Po77iato77ius saltatrix\ preserved by being kept in freezers since the pre- vious fall. Herring \Clupea hare7igus\ from Nova Scotia. Skate, or ray- fish \Plc7-roplatea maclura\. The demand for this fish increases every year. The American people begin to appreciate its many excellences. Probably the annual dinners of the Ichthyophagous Club, at which this fish is always served, have materially increased the popularity and demand for this fish. Rainbow trout 1S(il77/o irrided\. These fish were first marketed during the winter of 1885 and i886, and they are one of the notable exam-