Of Whitings

Whitings are a thin (lender sea-fish, and seldom exceed a soot in length : the scales are small, the back whiter than other fish of this kind, and the belly is entirely white. There is no common fish in higher esteem than this; for it is of easy dige stion, has an agreeable flavour, and may be eaten safely by all sorts of constitutions; even those that are weak and sickly may feed upon it, without any bad consequence. They come into season in November.

Of Haddocks

The haddock is bigger than a whiting, and less than a cod, and beneath the gills there is a black spot on each side, resembling the mark of a finger and a thumb; the flesh eats firmer and dryer than that of a whiting, for which reason it is not so much esteemed .However, it is a wholesome nou-rishing fish, and with good sauce will make an agreeable dish. They are in season in the beginning of November, and continue for some time.

Of Cod

The fish called a cod is of the shape and colour of a whiting, but is somewhat darker on the back, and diversified with yellowish spots : it has scales that flick close to the skin, large eyes, and a thick and fleshy head. Salted cod is brought in great plenty from Newfoundland. When the flesh is fresh and new, it is very agreeable, very nourishing, breeds good juices, and is easy of digestion; but when salted, it is hard of digestion, eating dry and tough. When it is not sufficiently soaked, to take out a part of the salt is very heating; and when it is soaked too much, it becomes insipid and deprived of its juicy parts, leaving nothing but hard indigestible filaments. The longer it lies in salt, the worse it becomes. It begins to be in season in October, and continues for some months.

Of Ling

Ling is in shape and colour pretty much like a pike, having small scales, and a long round slender body; it is of the cod-kind, and by some esteemed a delicacy when fresh; but when salted properly, and dryed, is reckoned by some the best of all salt fish.

Of The Mackrel

The mackrel is upwards of a soot long, with a thick, firm, fleshy body, but slender towards the tail. The snout is sharp, the tail forked, and the back of a lovely green with black streaks, and the belly of a silver colour. They arc caught in great plenty in May and June, continuing in season till they are shotten or have loft their spawn. It is a fish in general esteem, and though eaten freely, seldom or never produces any bad effects. Some think they are more wholesome when broiled than fried.

Of Herrings, Pilchards, And Sprats

Herrings are a sea-fish, and universally known throughout Europe. They are either fresh, faked, pickled, or red. Fresh herrings have a fat, soft, delicate and well tasted flesh, which is easy of dige-stion, and yields good nourishment. There is no comparison between those that are quite new, and those that have been kept some time. Salt herrings are rendered hard of digestion, exciting heat and third. The same may be said of red herrings, especially when they are cured so as to be hard and dry; but when they continue moist, and are not over salt, they are much more wholesome. When they are pickled after the Dutch manner, for which purpose we have fisheries lately establifhed, they eat much more agreeably than either of the former ways, and fell at a higher price; but are not without inconveniences when eaten too freely : they are commonly caught, on our coasts, in September, and continue in season till they are shotten. The pilchard is rather shorter than a herring, and the flesh eats somewhat drier, otherwise it is much of the same nature. Sprats are of the same shape, and have the same properties as herrings, but are much less. The beginning of catching them is generally in December, and they continue in season for some time. They were formerly despised on account of their low price; but this prejudice is got over, and they have made way to the tables of some of the nobility. When they are quite new, they are very good eating. Some take them, but injudiciously, for young herrings.