We have received numerous requests for information regarding edible fish of the Philippine Islands. We can give nothing definite concerning the seasons for special fish nor the cost in different parts of the Islands, but we give as follows, from the Philippine Journal of Science:

"There are four different species of anchovies in these waters, called Dilis by the Filipinos. This fish is almost transparent with very thin deciduous scales. It is a delicate little fish with a fine flavor in oil or spice, or if made into a paste.

"The Herrings consist of thirteen distinct species and abound in almost all the Islands. They are commonly called Silinasi. These are generally dried by the natives, but when fresh are gray blue on the back and sides and white underneath. They are small fish.

"The Silverside, called "Guno"in Tagalog and Moro, and "Ti-i" in llocano, is without doubt the most abundant in the Philippines. They grow to a length of from ten to twelve centimeters and have a greenish tint on the back, and a bright silvery band on both sides.

"There are eight species of the Mackerel Family found in the Islands, the most important of which is the "Tanguingue" which is a true Spanish Mackerel, and is regarded by many as the finest food fish in the Philippine waters. This species is fairly abundant and sells from one to four pesos a fish. It has a blue stripe on the back and dark blue stripes across the sides, and is white underneath.

"Red Snappers, getting their name from their bright, red color, are among the most delicious of the island fish. When full grown they range from twenty-five to ninety centimeters in length. They can be found in nearly all of the markets and especially in Zamboanga, where a large one may be bought for forty centavos. In Manila however they are much more expensive.

" The Pompanos called"Talakitok" in Tagalog are very abundant in almost all markets. They range from thirty-two to thirty-six centimeters in length and are a greenish yellow color with brown stripes across the back.

"The Basses are composed of thirty-three different species weighing from twenty-five to thirty-five kilos. The largest branch of this family is called "Lapo-lapo"in Tagalog, "Garopa" in Visayan and "Kukkut" in Moro. These fish bring a high price in the Manila market and are a favorite sea food for many Americans. They are brown with darker brown spots all over them.

"The Mullets can always be found in the market, and when quite fresh and properly cooked are most delicious. They are about forty centimeters in length and are of an almost uniform silver gray color.

"The milk fishes are called "Bafigos" by the natives and resemble the Mullet, but have only one fin on the back while the Mullets have two. These sometimes reach the size of a meter in length. The milk fish is the most abundant fish in the Manila market. Frequently during protected rough weather it is the only variety obtainable."

In selecting fish, choose those only in which the eye is full and prominent, the flesh thick and firm, the scales bright, and fins stiff. They should be thoroughly cleaned before cooking.

Baked Fish

Fill the fish with a nicely prepared stuffing of rolled cracker or stale bread crumbs, seasoned with butter, pepper, salt, sage, etc. Sew up. Bake fish slowly, basting often with butter and water.

Fish Stuffing

1 cup bread crumbs, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/4 cup melted butter mix well

1 teaspoon chopped onion, 1 teaspoon chopped parsley, 1 teaspoon capers, 1 teaspoon pickle.

Baked Fish

Dressing 4 hard boiled eggs, chopped fine 1 cup bread crumbs

salt and pepper to taste

pinch of parsley

chopped onion

Sauce 4 eggs, hard boiled 1/2 cup vinegar 1 tablespoon butter salt and pepper to taste

Clean, dry well, and fill with dressing. Tie well with cord to keep the dressing in. Put in baking pan with a little water; keep moist while cooking by basting. When done put on a platter and clip the string. Make a sauce of eggs, vinegar, butter, pepper and salt. Let it cook until thick and then pour over the fish.

Boiled Fish

Put fish into cold water and set on the fire to cook gently, or the outside will break before the inner part is done. When boiling fish add a little vinegar and salt to the water, to season and prevent the nutriment from being drawn out. The garnishes for boiled fish are parsley, sliced beets, lemon, or sliced boiled eggs.

Creamed Fish

2 cups cold fish

1 cup cream sauce, salt and pepper to taste squares of buttered toast

Cream Sauce

2 tablespoons butter 1 tablespoon flour 1 cup milk or cream

Shred any left over fish, taking out bones and skin; then mix with hot sauce. Stir until smooth. You can serve on squares of buttered toast, or put in a deep dish, cover with bread crumbs, and brown.

Sauce: - Mix butter and flour into smooth paste. Add milk or cream. Cook until thick and smooth. Pour over fish.