[Illustration: THE CHUB.]
[Illustration: THE CHAR.]
THE CHUB.—This fish takes its name from its head, not only in England, but in other countries. It is a river-fish, and resembles the carp, but is somewhat longer. Its flesh is not in much esteem, being coarse, and, when out of season, full of small hairy bones. The head and throat are the best parts. The roe is also good.
THE CHAR.—This is one of the most delicious of fish, being esteemed by some superior to the salmon. It is an inhabitant of the deep lakes of mountainous countries. Its flesh is rich and red, and full of fat. The largest and best kind is found in the lakes of Westmoreland, and, as it is considered a rarity, it is often potted and preserved.
THE DACE, OR DARE.—This fish is gregarious, and is seldom above ten inches long; although, according to Linnaeus, it grows a foot and a half in length. Its haunts are in deep water, near piles of bridges, where the stream is gentle, over gravelly, sandy, or clayey bottoms; deep holes that are shaded, water-lily leaves, and under the foam caused by an eddy. In the warm months they are to be found in shoals on the shallows near to streams. They are in season about the end of April, and gradually improve till February, when they attain their highest condition. In that month, when just taken, scotched (crimped), and broiled, they are said to be more palatable than a fresh herring.
THE ROACH.—This fish is found throughout Europe, and the western parts of Asia, in deep still rivers, of which it is an inhabitant. It is rarely more than a pound and a half in weight, and is in season from September till March. It is plentiful in England, and the finest are caught in the Thames. The proverb, "as sound as a roach," is derived from the French name of this fish being roche, which also means rock.
[Illustration: THE DACE.]
[Illustration: THE ROACH.]
TO DRESS CRAB.
244. INGREDIENTS.—1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil; salt, white pepper, and cayenne, to taste.
Mode.—Empty the shells, and thoroughly mix the meat with the above ingredients, and put it in the large shell. Garnish with slices of cut lemon and parsley. The quantity of oil may be increased when it is much liked. (See Coloured Plate I.)
Average cost, from 10d. to 2s.
Seasonable all the year; but not so good in May, June, and July.
Sufficient for 3 persons.
TO CHOOSE CRAB.—The middle-sized crab is the best; and the crab, like the lobster, should be judged by its weight; for if light, it is watery.
HOT CRAB.
245. INGREDIENTS.—1 crab, nutmeg, salt and pepper to taste, 3 oz. of butter,¼ lb. of bread crumbs, 3 tablespoonfuls of vinegar.
Mode.—After having boiled the crab, pick the meat out from the shells, and mix with it the nutmeg and seasoning. Cut up the butter in small pieces, and add the bread crumbs and vinegar. Mix altogether, put the whole in the large shell, and brown before the fire or with a salamander.
Time.—1 hour. Average cost, from 10d. to 2s.
Seasonable all the year; but not so good in May, June, and July.
Sufficient for 3 persons.
[Illustration: THE CRAB.]
THE CRAB TRIBE.—The whole of this tribe of animals have the
body covered with a hard and strong shell, and they live chiefly
in the sea. Some, however, inhabit fresh waters, and a few live
upon land. They feed variously, on aquatic or marine plants,
small fish, molluscae, or dead bodies. The black-clawed species is found on the rocky coasts of both Europe and India, and is the same that is introduced to our tables, being much more highly esteemed as a food than many others of the tribe. The most remarkable feature in their history, is the changing of their shells, and the reproduction of their broken claws. The former occurs once a year, usually between Christmas and Easter, when the crabs retire to cavities in the rocks, or conceal themselves under great stones. Fishermen say that they will live confined in a pot or basket for several months together, without any other food than what is collected from the sea-water; and that, even in this situation, they will not decrease in weight. The hermit crab is another of the species, and has the peculiarity of taking possession of the deserted shell of some other animal, as it has none of its own. This circumstance was known to the ancients, and is alluded to in the following lines from Oppian:— The hermit fish, unarm'd by Nature, left Helpless and weak, grow strong by harmless theft. Fearful they stroll, and look with panting wish For the cast crust of some new-cover'd fish; Or such as empty lie, and deck the shore, Whose first and rightful owners are no more. They make glad seizure of the vacant room, And count the borrow'd shell their native home; Screw their soft limbs to fit the winding case, And boldly herd with the crustaceous race.
CRAYFISH.
246. Crayfish should be thrown into boiling water, to which has been added a good seasoning of salt and a little vinegar. When done, which will be in ¼ hour, take them out and drain them. Let them cool, arrange them on a napkin, and garnish with plenty of double parsley.
Note.—This fish is frequently used for garnishing boiled turkey, boiled fowl, calf's head, turbot, and all kinds of boiled fish.
POTTED CRAYFISH.
247. INGREDIENTS.—100 crayfish; pounded mace, pepper and salt to taste, 2 oz. butter.
Mode.—Boil the fish in salt and water; pick out all the meat and pound it in a mortar to a paste. Whilst pounding, add the butter gradually, and mix in the spice and seasoning. Put it in small pots, and pour over it clarified butter, carefully excluding the air.
Time.—15 minutes to boil the crayfish. Average cost, 2s. 9d.
Seasonable all the year.
JOHN DORY.
248. INGREDIENTS.—¼ lb. of salt to each gallon of water.
Mode.—This fish, which is esteemed by most people a great delicacy, is dressed in the same way as a turbot, which it resembles in firmness, but not in richness. Cleanse it thoroughly and cut off the fins; lay it in a fish-kettle, cover with cold water, and add salt in the above proportion. Bring it gradually to a boil, and simmer gently for ¼ hour, or rather longer, should the fish be very large. Serve on a hot napkin, and garnish with cut lemon and parsley. Lobster, anchovy, or shrimp sauce, and plain melted butter, should be sent to table with it.
Time.—After the water boils,¼ to ½ hour, according to size.
Average cost, 3s. to 5s. Seasonable all the year, but best from September to January.
Note.—Small John Dorie are very good, baked.
[Illustration: THE JOHN DORY.]
THE DORU, or JOHN DORY.—This fish is of a yellowish golden colour, and is, in general, rare, although it is sometimes taken in abundance on the Devon and Cornish coasts. It is highly esteemed for the table, and its flesh, when dressed, is of a beautiful clear white. When fresh caught, it is tough, and, being a ground fish, it is not the worse for being kept two, or even three days before it is cooked.