Sea-Bass

This fish, weighing from half a pound to six or seven pounds, is very fine, and is in season nearly all the year. It is best in March, April and May.

Rock-Bass

The weight of rock-bass generally ranges from half a pound to thirty or forty pounds, but sometimes reaches eighty or a hundred. The small fish are the best. The very small ones (under one pound) are fried; the larger broiled, baked and boiled. The bass are in season all the year, but best in the fall.

Sword Fish

This is very large, with dark, firm flesh. It is nutritious, but not as delicate as other kinds of fish. It is cut and sold like halibut, and in season in July and August.

Sturgeon. This fish, like the halibut and sword fish, is large. The flesh is of a light red color and the fat of a pale yellow. There is a rather strong flavor. A fish weighing under a hundred pounds will taste better than a larger one. The season is from April to September.

Weak-Fish

Weak-fish is found in the New York and Philadelphia markets from May to October. In the Eastern States it is not so well known. It is a delicate fish, and grows soft very quickly. It is good boiled or fried.

Small, or "Pan"-Fish.

The small fish that are usually fried, have the general name of "pan"-fish. There is a great variety, each kind found in the market being nearly always local, as it does not pay to pack and ship them. A greater part have the heads and skin taken off before being sold.

Smelts. These are good at any time, out best in the winter, when they are both plenty and cheap.

Mullet

There are several varieties of this fish, which is much prized in some sections of the country. It is a small fish, weighing from a quarter of a pound to two or three pounds. It often has a slightly muddy flavor, owing to living a large part of the time in the mud of the rivers.

Mackerel

This fish is nutritious and cheap. It is in the market through the spring and summer, and averages in weight between one and two pounds.

Spanish Mackerel

These are larger than the common mackerel, and have rows of yellow spots, instead of the dark lines on the sides. They are in season from June to October, and generally bring a high price.

Eels

These are sold skinned; are always in season, but best from April to November.

Lobsters

This shell-fish is in the market all the year, but is best in May and June. If the tail, when straightened, springs back into position, it indicates that the fish is fresh. The time of boiling live lobsters depends upon the size. If boiled too much they will be tough and dry. They are generally boiled by the fishermen. This is certainly the best plan, as these people know from practice, just how long to cook them. Besides, as the lobsters must be alive when put into the pot, they are ugly things to handle. The medium-sized are the tenderest and sweetest. A good one will be heavy for its size. In the parts of the country where fresh lobsters cannot be obtained, the canned will be found convenient for making salads, soups, stews, etc.