A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

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 then highly indigestible; to be perfectly wholesome eating the salmon should be kept twenty-four hours, then the curd solidifies, and though perhaps less delicate in flavour, it is richer and far less likely to disagree. In season from February to August; it is at its cheapest in July and August. Salmon trout, though resembling salmon in flavour and appearance, are really not at all the same species. They rarely exceed two to three pounds in weight--generally they are but three-quarters of a pound. They are justly regarded as a great delicacy, and are at their best in spring and early summer. The flesh is sometimes white, sometimes red; the latter is the most prized. When choosing salmon trout examine the inside of the throat through the gills. If this is very red the flesh will prove to be red, though not so red as salmon. There are two or three kinds of trout: common, sea, and white trout. Sea trout reaches a good size, white trout never does. River trout are most delicious and highly esteemed; the most delicate in flavour are those which weigh from three-quarters to one pound. Trout, which is in season from May to September, is in perfection in June. Carp and tench are pond rather than river fish, and both have a great fondness for burying themselves in mud, and owing to this the flesh has often a slight muddy taste; for this reason the fish should lie in strong salt and water for a few hours, then be well cleansed in clear spring water. Both