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.

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.

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.

Where no time is specified the fish are always in season.