Show THE X M 1 T or i 0 ua 0 11 i I 1 MARKETING FOR FISH Nuri nutritive tive lem of itei anil and or of abato holts luces a uj ald ld at this birne of the year even adiong poo peo pie who lie do not observe lent fish is used more akan in whiter such exec excellent dent ani culinary I 1 authority not as miss marla maria rat failon ion gives angood in good ibous keeping tt gumbir of sug ions that v will ill bi bu useful in marketing tor for it blie ih a asnin the most prized od kinds pt at this beason eason fc blind mack acrel river fia luion and red and says buys Ilal halibut ibm bad haddock dOCIL bcd perch etc are to b be found aiji M oaid of till the year and in a the of tho the great bales the delit dc liLiom lon 4 white fisli fish ura ara gen rily plentiful nail and cheap does not coq lo t lie stimulating and nutritious properties that il meat does ll it quickly quit kly and ii aint it its IC rt t killed fish nifty be divided into two cl closes ases the hite and tile tho red there la Is but little fat distributed throng through it th the e q klesli c it of the white fish fiah marly nil all thecil the oily substance being accumulated lit in tho the liver in tile the red fish ti a large pro proportion of the ratty matter is incorporated ancor with the lesh flesh it richt reind than hall tle the white fili fi li but lem casy c isy to digestion it if a ish fish le br too loo old it will bd ba tough A fisli IS of indium size ie 1 ia q always tile alia safest to talethe richer tile the fish the delss lc ss will lie ile required for ench each person perou for where three pounds pound of halibut would bo be rit cesary it 11 pound and a halt half of salmon would answer civer thereal fisli fish requires lely little sauce A the blike kinds dep uil nl upon bati ezi or colue fatty substance subs taice to nile make them savory in fit selecting lish fish bi br sure that it is fresh add in sweet after afler home experience one c cn n tell it a good deal by tle smell but to the llie novice thy the pec pr cilli aliar ir olor color that bee longs to the fish is often niN mistaken taken for nu ila indic indica a tion of Firn uina and 11 pl almat Mat ailo thins that the housekeeper should look for lit in buying fresh fish full bright eyes and I 1 wl ari ht decode s indicate dicato in fresh fi aih rius noa never like hike a fish aho vho T ho M eyes are arc dull and hunke ii lit in the case of cof large fish much as halibut and ealmon maln on are sold hold by tl tr tle t r e color of the n li noel its odor and Irnine sa must guide the purchaser halibut should ile bo ii I 1 pearly w hite hile of if firm texture and alris ant salmon should have it 11 bright color ind it alt t in aniell tile sauces and elvo ning for fish f houd ile be light and delicate tile the effect deflect ix being ing to bi ing out the flavor flagor not disguise disy iise it A lit tle lemon juice is it 11 kreil alof addition to near ly all kinds of ii h |