The 1918 Fanny Farmer Cookbook

be obtained the greater part of the year. In the Columbia River and its tributaries salmon are

abundant that extensive canneries are built along the banks.

Shad, like salmon, are found in both salt and fresh water, always ascending rivers for

spawning. Shad is caught on the Atlantic Coast of the United States, and its capture

constitutes

one of the most important fisheries. Shad have a silvery hue, which becomes bluish on the

back;

they vary in length from eighteen to twenty−eight inches, and are always sold by the piece,

price

being irrespective of size. Jack shad are usually cheaper than roe shad. The roe of shad is

highly esteemed. Shad are in season from January to June. First shad in market come from

Florida, and retail from one and one−half to two dollars each. The finest come from New

Brunswick, and appear in market about the first of May.

Caviare is the salted roe of the sturgeon.

Herring are usually smoked, or smoked and salted, and, being very cheap, are a most

economical food.

SHELLFISH

I. Bivalve Mollusks

Oysters are mollusks, having two shells. The shells are on the right and left side of the oyster,

and are called right and left valves. The one upon which the oyster rests grows faster,

becomes

deeper, and is known as the left valve. The valves are fastened by a ligament, which, on

account of its elasticity, admits of opening and closing of the shells. The oyster contains a

tough

muscle, by which it is attached to the shell; the body is made up largely of the liver (which

containsglycogen, animal starch), and is partially surrounded by fluted layers, which are the

gills. Natural oyster beds (or banks) are found in shallow salt water having stony bottom,

along

the entire Atlantic Coast. The oyster industry of the world is chiefly in the United States and

France, and on account of its increase many artificial beds have been prepared for oyster

culture. Oysters are five years old before suitable for eating. Blue Points, which are small,

plump oysters, take their name from Blue Point, Long Island, from which place they

originally

came. Their popularity grew so rapidly that the supply became inadequate for the demand,

and

any small, plump oysters were soon sold for Blue Points. During the oyster season they form

the first course of a dinner, served raw on the half−shell. In our markets, selected oysters

(which

are extremely large and used for broiling) Providence River, and Norfolk oysters are

familiarly

Chapter XI − FISH

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