SOME NOTES ON 

 COOKING BROOK TROUT. 



THERE are two ways to test whether a fish is 

 fresh or stale ; first, if the eyes are bright and 

 glossy, it is fresh ; if sunken, dull, and discol- 

 ored, it is stale; second, if the finger be 

 pressed on the fleshy part and it is solid and elastic, it is 

 fresh ; if the pressure leaves a mark, it is stale. This 

 applies to salt as well as fresh water fish. It has been 

 said that a trout is not fit to eat twenty-four hours after 

 being landed; in that short time the flesh not only 

 loses color, but solidity. No fresh-water fish so quickly 

 changes. Five minutes after death we notice the rich, 

 deep, lovely colors growing paler and duller. In 

 taking a brook trout from the water it will be seen 

 that a thick, slippery, gelatinous substance covers his 

 entire body, particularly the head, shoulders, and tail. 

 When laid on the river-bank in the sun for a few 



