The remarks as to firmness and clear fresh eyes apply to this variety
of fish, of which there are carp, tench, pike, perch, &c.


8. Lobsters

recently caught, have always some remains of muscular action in the
claws, which may be excited by pressing the eyes with the finger; when
this cannot be produced, the lobster must have been too long kept.
When boiled, the tail preserves its elasticity if fresh, but loses it
as soon as it becomes stale. The heaviest lobsters are the best; when
light they are watery and poor. Hen lobsters may generally be known by
the spawn, or by the breadth of the "flap."


9. Crab and Crayfish

must be chosen by observations similar to those given above in the
choice of lobsters. Crabs have an agreeable smell when fresh.


10. Prawns and Shrimps,

when fresh, are firm and crisp.


11. Oysters.

If fresh, the shell is firmly closed; when the shells of oysters are