Cost.

Weight.

How sold.

When in Season.

Cod.

8 cts. per lb.

3 to 20 lbs.

Whole.

Haddock.

6 to 8 cts. per lb.

5 to 8 lbs.

Whole.

Cusk.

8 cts. per lb.

5 to 8 lbs.

Whole.

Winter.

Halibut.

12 to 20 cts. per lb.

By the lb.

Flounders.

6 to 10 cts. per lb.

½ to 5 lbs.

Whole.

Salmon.

25 to 50 cts. per lb.

By the lb.

May to Sept.

Shad.

$1.25 in March, 25 cts. in May.

Whole.

Spring.

Blue-fish.

7 to 15 cts. per lb.

4 to 10 lbs.

Whole.

June to Oct.

Tautog.

12 cts. per lb.

Whole.

July to Sept.

White-fish.

20 cts. per lb.

4 lbs.

Whole.

Winter.

Bass.

12 to 25 cts. per lb.

3 to 8 lbs.

Whole.

Sword-fish.

15 cts. per lb.

Average 8 to a lb.

By the lb.

July to Sept.

Smelts. Perch.

10 to 25 cts. per lb. 20 cts. per dozen.

Sept. to March. Summer.

Pickerel.

15 cts. per lb.

1 to 4 lbs.

Whole.

Trout, Brook.

75 cts. per lb.

Whole.

Spring.

Mackerel.

5 to 25 cts. each.

Whole.

April to Oct.

Eels.

15 cts. per lb.

½ to 1 lb.'

Whole.

Lobsters.

12 cts. per lb.

1 to 2 lbs.

Oysters.

35 to 50 cts. per qt.

Sept. to May

Clams.

20 cts. per qt.; 40 cts. per pk. in the shell.

Crabs.

$1.25 to $1.50 per dozen.

Summer.

Herring.

20 cts. per dozen.

Mar. and Apr.

Salt Cod Fish.

10 cts. per lb., best.

Smoked Fish.

20 to 35 cts. per lb.