How to Tell a Good Fish

Unless perfectly fresh, Fish is unfit for use. Care should be taken to see that the gills are bright and red, the scales shining, the eyes clear and the flesh firm and free from any unpleasant odor. In the New Orleans Fish Market the vendors generally clean and scale the Fish, if requested to do so; but this cleaning and scaling is not to be entirely depended upon, because it is rarely thorough, only the heavier scales and entrails being removed. On coming home from the market, the Fish should be immediately rescaled and thoroughly cleansed and washed without soaking in water; it is far better to let the water run over the Fish on the inside with salt, and set in the ice box. If this is wanting, put it in a very cool place, but it is always best for it to remain on ice until ready to use, especially during the summer. The small vendors in the New Orleans private markets frequently oblige their poor customers by placing the Fish in their ice boxes until the time for preparation, when it is sent for and is found cold and firm and ready for cooking.