How to cook fish. Recipes for preparing sea and fresh water fish for the table

Front matter

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Preface

Fish, as food, are by the great majority of the people underestimated. Now this is wrong! Fish constitute, according to the highest authorities of the present time, not only a wholesome and nourishing food for man, but fish-diet is even declared necessary for the welfare of the human body. According to recent researches made under the auspices of the Smithsonian Institution, a pound of Herring, Salmon or Whitefish is equal, in nourishing qualities, to a pound of the best fresh beef. In the presence of this fact, fish can not be looked upon as a luxury, and fish-culture has as important a mission to fulfill as cattle -raising.

When, in former ages, the learned monks set

apart one day of each week for fish-diet, they, no

doubt, understood the influence of fish-diet on the

human system. It is, furthermore, a historical fact, (ill)

— IV —

that most epidemics that raged in Central Europe prevailed in those days when fish-culture was in a very neglected condition.

But even if all this were left out of consideration, fish is such excellent eating, constitutes such an agreeable change in the daily bill of fare, that the author hopes this little work will meet with the approval of every housewife.