A body of water occupying about two-thirds of a world made for man—who has no gills.
He may be known from the other varieties by the redness of his gills.
If good, their gills are of a fine red, and the eyes bright; as is likewise the whole fish, which must be stiff and firm.
The gills are rounded next the stem, and quite remote from it.
The gills are somewhat narrower toward the stem than they are in the middle.
When they are colored, they change the appearance of the gills.
If they are attached only by a part of the width of the gills, they are adnexed.
The cap leaden brown; gills and stem tinged with smoky brown.
If fresh and good, the flesh will be of a fine red, the gills particularly; the scales very bright, and the whole fish stiff.
Choose them of two or three pounds weight; take out the gills, eyes, and entrails, and remove the blood from the backbone.