The 1918 Fanny Farmer Cookbook

and is often served under that name.

Trout are generally fresh−water fish, varying much in size and skin−coloring. Lake trout,

which

are the largest, reach their greatest perfection in Lakes Huron, Michigan, and Superior, but are

found in many lakes. Salmon trout is the name applied to trout caught in New York lakes.

Brook trout, caught in brooks and small lakes, are superior eating. Trout are in season from

April to August, but a few are found later.

Whitefish is the finest fish found in the Great Lakes.

Smelts are small salt−water fish, and are usually caught in temperate waters at the mouths

rivers. New Brunswick and Maine send large quantities of smelts to market. Selected smelts

are the largest in size, and command higher price. The Massachusetts Fish and Game

Protective

Law forbids their sale from March 15th to June 1st. Smelts are always sold by the pound.

Bluefish belongs to the Pomatomidæ family. It is widely distributed in temperate waters,

taking different names in different localities. In New England and the Middle States it is

generally called Bluefish, although in some parts called Snappers, or Snapping Mackerel. In

the

Southern States it is called Greenfish. It is in season in our markets from May to October; as it

is frozen and kept in cold storage from six to nine months, it may be obtained throughout the

year. The heavier the fish, the better its quality. Bluefish weigh from one to eight pounds, and

are from fourteen to twenty−nine inches in length.

Mackerel is one of the best−known food fishes, and is caught in North Atlantic waters. Its

skin is lustrous dark blue above, with wavy blackish lines, and silvery below. It sometimes

attains a length of eighteen inches, but is usually less. Mackerel weigh from three−fourths of a

pound to two pounds, and are sold by the piece. They are in season from May 1st to

September 1st. Mackerel, when first in market, contain less fat than later in the season,

therefore are easier of digestion. The supply of mackerel varies greatly from year to year, and

some years is very small. Spanish mackerel are found in waters farther south than common

mackerel, and in our markets command higher price.

Salmon live in both fresh and salt waters, always going, inland, usually to the head of

during the spawning season. The young after a time seek salt water, but generally return to

rivers,

fresh

water. Penobscot River Salmon are the best, and come from Maine and St. John, New

Brunswick. The average weight of salmon is from fifteen to twenty−five pounds, and the

flesh is

of pinkish orange color. Salmon are in season from May to September, but frozen salmon

may

Chapter XI − FISH

187