They are unlike almost every other fish, are
ameliorated by being 3 or 4 days out of water, if kept from heat and
the moon, which has much more injurious effect than the sun.
In all great fish-markets, great fish-mongers strictly examine the
gills--if the bright redness is exchanged for a low brown, they are
stale; but when live fish are bro't flouncing into market, you have
only to elect the kind most agreeable to your palate and the season.
_Shad_, contrary to the generally received opinion are not so much
richer flavored, as they are harder when first taken out of the water;
opinions vary respecting them. I have tasted Shad thirty or forty
miles from the place where caught, and really conceived that they had
a richness of flavor, which did not appertain to those taken fresh and
cooked immediately, and have proved both at the same table, and the
truth may rest here, that a Shad 36 or 48 hours out of water, may not
cook so hard and solid, and be esteemed so elegant, yet give a higher
relished flavor to the taste.
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