Those who lived on the coastlines had an advantage of the abundance of affordable fresh seafood year-round.
During the American Civil War, camps near waterways provided an excellent source of food.
Mackerel are best in August, September and October. Halibut in May and June. Oysters are good from September to April; but are not very good or healthy from the first of May to the last of August [hence the advice still used today in Maryland - only eat oysters during the months that contain “R’s.”] Lobsters are best at the season when oysters are not good.
Epicures [one with sensitive and discriminating tastes especially in food] consider it important to boil salt water fish in sea water. Pond fish should be soaked in strong salt and water to take out the earthy taste.
Fish may be kept good several days, if frozen. A boiled fish is done when the eyes turn white.
When you broil fish, rub the gridiron with lard or drippings, to prevent sticking. Do not attempt to turn it like steaks, with a knife or fork, but lay an old dish upon it, and hold it on with one hand, while you turn over the gridiron with the other.
Fish that is to be fried, should be laid in a cloth for an hour, that the moisture may be absorbed. It should then be rolled in fine breadcrumbs, or Indian meal. Fish that is apt to break in frying may be kept whole by being dipped in a beaten egg, before it is rolled in the breadcrumbs.
Oysters should be skimmed out of the liquor before being cooked, in order that it may be strained, as there are often bits of shell in it.
Recipes based on resources from 1846 and 1861.
During the American Civil War, camps near waterways provided an excellent source of food.
General Directions Respecting Fish
Fresh fish can be judged by their being hard under the pressure of the finger. Even if not injured, fish lose their best flavor soon, and a few hours make a wide difference in the taste of some sorts. Most kinds of fish are best in cold weather.Mackerel are best in August, September and October. Halibut in May and June. Oysters are good from September to April; but are not very good or healthy from the first of May to the last of August [hence the advice still used today in Maryland - only eat oysters during the months that contain “R’s.”] Lobsters are best at the season when oysters are not good.
Epicures [one with sensitive and discriminating tastes especially in food] consider it important to boil salt water fish in sea water. Pond fish should be soaked in strong salt and water to take out the earthy taste.
Fish may be kept good several days, if frozen. A boiled fish is done when the eyes turn white.
When you broil fish, rub the gridiron with lard or drippings, to prevent sticking. Do not attempt to turn it like steaks, with a knife or fork, but lay an old dish upon it, and hold it on with one hand, while you turn over the gridiron with the other.
Fish that is to be fried, should be laid in a cloth for an hour, that the moisture may be absorbed. It should then be rolled in fine breadcrumbs, or Indian meal. Fish that is apt to break in frying may be kept whole by being dipped in a beaten egg, before it is rolled in the breadcrumbs.
Oysters should be skimmed out of the liquor before being cooked, in order that it may be strained, as there are often bits of shell in it.
Recipes based on resources from 1846 and 1861.
Fried Fish
- After it has been cleansed, cut it into pieces of the proper size, and lay them in a cloth in order to dry them
- Fry four or five slices of salt pork, or if you have not this, lard or nice beef drippings will do; but pork is preferable
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