This section is from the book "Mrs. Lincoln's Boston Cook Book", by Mary J. Lincoln. Also available from Amazon: Mrs. Lincoln's Boston Cook Book.
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. | |
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. | ||
35 to 50 cts. per qt. | Sept. to May | |||
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.
 
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