Raw oysters - Tomato catsup, horseradish, and cut lemon.

Baked bluefish - Serve Worcestershire sauce or walnut catsup.

Baked halibut - Serve Worcestershire, or walnut catsup.

Baked shad - Serve Worcestershire, or walnut catsup.

Boiled cod - Serve caper sauce, egg sauce, or cream sauce.

Boiled soft crabs - Serve sauce tartare.

Boiled mackerel (salt) - Serve vinegar and melted butter, or, serve parsley sauce.

Boiled salmon (cold) - Serve vinaigrette sauce, or serve sauce tartare. Boiled salmon (hot) - Serve hollandaise sauce, or caper sauce, or cream sauce.

Boiled sole - Serve maitre d'hotel butter.

Broiled fish (cold) - Serve sauce piquante.

Broiled mackerel (fresh) - Serve lemon butter.

Broiled mackerel (salt) - Serve maitre d'hotel butter.

Broiled salmon - Serve bearnaise sauce, sauce piquante, or tomato butter.

Broiled shad - Serve cucumber salad.

Fried fish-cutlets - Serve sauce tartare.

Fried eels - Serve sauce tartare.

Fried halibut - Serve sauce tartare.

Fried flounders - Serve Dutch sauce, and quarters of lemon.

Fried smelt - Serve sauce tartare.

Fried soles - Serve anchovy sauce and fried parsley.

Lobster cutlets - Serve sauce tartare.