The 1918 Fanny Farmer Cookbook

Cod belongs to one of the most prolific fish families (Gadidoe), and is widely distributed

throughout the northern and temperate seas of both hemispheres. On account of its

abundance,

cheapness, and easy procurability, it forms, from an economical standpoint, one of the most

important fish foods. Cod have been caught weighing over a hundred pounds, but average

market cod weigh from six to ten pounds; a six−pound cod measures about twenty−three

inches

with

in length. Large cod are cut into steaks. The skin of cod is white, heavily mottled with gray,

a white line running the entire length of fish on either side. Cod is caught in shallow or deep

waters. Shallow−water cod (caught off rocks) is called rock cod; deep−water cod is called

off−shore cod. Rock cod are apt to be wormy. Cod obtained off George’s Banks,

Newfoundland, are called George’s cod, and are commercially known as the best fish.

Quantities of cod are preserved by drying and salting. Salted George’s cod is the best brand

the market. Cod is in season throughout the year.

Cod Liver Oil is obtained from cods’ livers, and has great therapeutic value. Isinglass,

from swimming bladder of cod, nearly equals in quality that made from bladder of sturgeon.

made

Haddock is more closely allied to cod than any other fish. It is smaller (its average weight

being about four pounds), and differently mottled. The distinguishing mark of the haddock is

black line running the entire length of fish on either side. Haddock is found in the same water

and in company with cod, but not so abundantly. Like cod, haddock is cheap, and in season

throughout the year. Haddock, when dried, smoked, and salted, is known asFinnan Haddie.

Halibut is the largest of the flatfish family (Pleuronectidæ), specimens having been caught

weighing from three to four hundred pounds. Small, or chicken, halibut is the kind usually

found

in market, and weighs from fifteen to twenty−five pounds. Halibut are distinctively

cold−water

fish, being caught in water at from 32° to 45° F. They are found in the North Atlantic and

North

Pacific oceans, where they are nearly identical. The halibut has a compressed body, the skin

one side being white, on the other light, or dark gray, and both eyes are found on the dark side

of head. Halibut is in season throughout the year.

Turbot (called little halibut) is a species of the flatfish family, being smaller than halibut,

more delicate flavor. Turbot are in season from January to March.

and of

Flounder is a small flatfish, which closely resembles the sole which is caught in English

waters,

Chapter XI − FISH

186