This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Kennebec salmon. Pompano. Restigouche salmon. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Spanish-mackerel. Butter-fish; this is a small, sweet pan-fish. Weakfish. Kingfish. Sheep's-head. Porgies. Sea bass. Bluefish. Moonfish [Choetodipterus faber]. This fish is somewhat similar in appearance to the sheep's-head, and is a very fine boiling or baking fish. Squid. Skate. Brook-trout. Black bass. Green turtle. Crayfish. Prawns. Frogs' legs. Soft crabs. Whitebait.
 
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