How to chuſe FISH.
To chuſe Salmon, Pike, Trout, Carp, Tench, Grailing, Barbel, Chubb,
Ruffs, Eel, Whiting, Smelts, Shad, &c.
ALL theſe are known to be new or stale by the colour of their
gills, their fatneſs, or hardneſs to open the hanging or keeping
up their fins, the ſtanding out or ſinking of their eyes, &c. and
by ſmelling their gills,
Turbutt
He is choſen by his thickneſs and plumpneſs, and if his belly
be of a cream colour, he muſt ſpend well; but if thin, and his
belly of a bluiſh white, he will eat very looſe.
Cod and Codling.
Chuſe him by his thickneſs towards his head, and the white-
neſs of his fleſh when it is cut: And ſo of a codling.
Ling.
For dried ling, chuſe that which is thickeſt in the poll, and
the fleſh of the brighteſt yellow,
Scate and Thornback.
THESE are choſen by their thickneſs, and the ſhe ſcate is the
ſweeteſt, eſpecially if large.
Soals.
THEST are choſen by their thickneſs and ſtiffness; when their
bellies are of a cream colour, they ſpend the firmer.
Sturgeon.
IF it cuts without crumbling, and the veins and griftles give
a true blue where they appear, and the fleſh a perfect white, then
conclude it to be good.
Freſh Herrings and Mackerel.
IF their gills are of a lively ſhining redneſs, their eyes ſtand
full, and the fiſh is ſtiff, then they are new; but if duſky and
faded, or ſinking and wrinkled, and tails limber, they are stale.
Lobſters.
CHUSE them by their weight, the heavieſt are beſt, if no water
be in them: if new, the tail will be full of hard, like a ſpring; if
full, the middle of the tail will be full of hard, reddiſh-ſkinned meat,
Cock lobſters known by the narrow back part of the tail, and the
two uppermoſt fins within his tail are ſtiff and hard; but the hen
is ſoft, and the back of her tail broader.