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are red, and eyes full and bright. Small rock cod are to be had at any season. The roe of large cod salted for a night makes a pleasant and very cheap dish. Half boil, then slice, and fry. Eaten with beat butter, which is made of flour, milk, and butter, which must be constantly stirred till boiling takes place.
Haddocks are finest from October to April. The shortest fish are the best.
Herrings come into season in June at which time they are very dear. They get cheap in August. The truest signs of good herrings ; eyes very bright, thick stiff green back, and plenty of shining scales.
Whittings come in before herrings, and are cheapest from January to April. They should be stiff, with bright eyes.
Flounders, when good, have the same marks. The scarlet-spotted are coarse, and inferior to the grey-back.
Salmon comes in the spring, and is cheapest, as well as finest, in June and July. The gills should be of a fresh red, and quite free from smell, and the flesh firm.
CURING FISH.
Rizard Haddocks.— After opening the fish, remove the entrails, rub the inside with salt, and hang up to dry in an airy place.
Rizard Herrings are made in the same way,
Finnon Haddocks are now imitated by splitting the fish, salting for a few hours, wetting them with pyroligneous acid, and hanging them up to dry.
Herrings may be done in the same way, but giving them more salt.
Kipper Salmon.—All the blood is taken from the fish immediately, which is done by cutting the gills.
