THE CHOICE AND COOKERY OF FISH. CHAPTER I. INTRODUCTORY REMARKS. THE object of the present work is to supply instructions upon the choice and cookery of fish; a subject hitherto only partially treated upon by the many talented authors on the general art of cookery. Even in the very best of these books a great number of our most common and useful fishes are omitted altogether; whilst others are slightly glossed over, little being said about the edible merits, or by what particular mode of cookery they may be turned to the most profitable advantage. As a proof of this, in six modern cookery works of the highest merit, we have searched in vain for something about the qua |