Fish, how to choose and how to dress / by Piscator, author of "The practical angler," etc. etc.

Date:
1843
Catalogue details

Licence: Public Domain Mark

Credit: Fish, how to choose and how to dress / by Piscator, author of "The practical angler," etc. etc. 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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    salt for a day or two it is nearly equal to cod; and as it is in season during the sum- mer months, when cod fish are scarce and a good one hardly to he come by, they afford a valuable dish for the table at that season. They may be dressed either by boiling, frying or broiling : few fish, indeed, make a nicer broil for breakfast than a whiting pol- lack, whether large or small: though it is the best way in which the smaller ones can be dressed. Both kinds of pollack make excellent salt fish eilher preserved in pickle or dried, to manage which properly will form a subject of future discussion. The Green Cod.—This fish so closely resembles the fry of the rawlin pollack, that many however have supposed it to be the same fish. It is, however, distinguishable by having the jaws of equal length, whilst in the rawlin pollack, as we have before re- marked the lower jaw projects to a considerable degree. The green cod is a small fish not often exceeding eight or nine inches, and is more commonly to be met with of about half that size. It has exactly the same flavour as a small pollack, and may be dressed in the same manner. The rawlin pollack is known by a variety of names as coal fish, whiting coal, sethes.