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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    MAY. Codfish during this month is apt to be poor, as no live fish are brought to the New York markets. It is mostly fish caught off Nan- tucket and repacked in Boston, and from there shipped to New York. Haddock ; the same applies to this fish as to the cod. Halibut is in excellent condition this month, both large fish for steaks, and small chicken halibut for dinner fish. Striped bass. Eels. Lobsters. Black- fish \Teutogo onitis\. Salmon from Restigouche make their appear- ance about the 20th of May. Oregon salmon continue to come during this month, although not in as good order as in previous months. Large flounders for fillet of sole are excellent this month. Fresh mack- erel. Spanish-mackerel and pompano from Pensacola, Florida. A few come to market from North Carolina during this month. Butter-fish \^Stromateus triacanthus] make their appearance in the market this month. Weakfish [^Cyonoscion regale] plenty and cheap. Kingfish from Long Island make their appearance during this month in the markets, and are an excellent fish, growing better each month till October, when they go out of season. Sheep’s-head ; a few make their appearace from Long Island. Porgies \Stenotonius chrysops], from Long Island. Sea bass during this month are abundant from Narragansett Bay. Shad from Connecticut is probably at its best this month. There is no doubt that shad from this river possesses a flavor superior to all others. Shad from the North River begin to get soft and are not in good condition. Bluefish; there are a few weighing one and a half to two pounds each in market. Squid \Loligo pealcef] This is an article of food that Spaniards and Italians think a great deal of, but it is very little used by American people as yet. It has been introduced to the American public by the dinners of the Ichthyophagous Club, which is composed of a few gentlemen connected with the leading newspapers, and some eminent scientific men, whose object is to cultivate a taste and demand for those varieties of fish which are not generally sup- posed to be good edible food. Brook-trout under the existing law come into market on April i. Probably the finest flavored trout found on this continent are the wild brook-trout taken in the streams of Long Island. Cultivated brook-trout that are raised in ponds and preserves depend very much upon the character of their food as to what the flavor will be. Trout that are fed entirely upon chopped liver are usually flat and insipid to the taste. But trout that are fed upon small minnows or other fish-food, such as clams, larvae of insects, and small fish of any kind, are always more delicate in flavor. Salmon-trout and whitefish ; a few are found in market this month, but during warm weather it is very difficult to obtain them in New York City markets in prime condition. Carp l^Cyprimis carpia]. These fish are now making their appearance in our markets in considerable quantities, having been introduced into this country through the instrumentality of Professor Spencer F. Baird, late United States Fish and Fisheries Commissioner, some eight years ago.