4. Cod

is known to be fresh by the rigidity of the muscles (or flesh), the
redness of the gills, and clearness of the eyes. Crimping much
improves this fish.


5. Salmon.

The flavour and excellence of this fish depend upon its freshness and
the shortness of time since it was caught; for no method can
completely preserve the delicate flavour that salmon has when just
taken out of the water. A great deal of what is brought to London has
been packed in ice, and comes from the Scotch and Irish rivers, and,
though perfectly fresh, is not quite equal to salmon from English
streams.


6. Herrings

should be eaten when very fresh; and, like mackerel, will not remain
good many hours after they are caught. But they are excellent,
especially for breakfast relishes, either salted, split, dried, and
peppered, or pickled. Mackerel are very good when prepared in either
of these ways.


7. Fresh Water Fish.