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A Handbook of Fish Cookery

Lucy Yates

Book Overview: 

This is a very practical book concerning the cooking of fish. The author does not limit herself simply to recipes, but also adds sound advice on how to recognize a fresh fish, when certain fish are in season, and how to preserve fish, as well as recipes for fish and fish sauces.

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Book Excerpt: 
. . .The salmon has been called the "king of fresh-water fish," yet, as before remarked, it does not belong to this category.

The river is its birthplace, it is true, but the sea is its pasture ground, where it returns periodically to renew its strength. It inhabits fresh and salt water alternately, spending its summer in the river and its winter in the sea. Just as the swallow returns again to the same roof which sheltered it, so the salmon returns again to the same river. This fact has been taken advantage of to naturalise salmon in rivers where formerly there were no signs of them. No stranger salmon cruising along the coast will mistake another river's mouth for the mouth of its own river.

The flesh is rich and delicious in flavour, and to be eaten in perfection it should be dressed as soon as caught; there will then be found between the flakes a creamy-white substance called "curd," which is highly esteemed by the epicure. Nevertheless, it is . . . Read More