The International Jewish Cook Book / 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; / the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

by Florence Kreisler Greenbaum

Each fish is at its best in its season, for instance:—

Bluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfish are best from April to September.

Fluke and Flounders are good all year round, but the fluke is better than the flounder in summer. Carp may be had all year, but care must be taken that it has not been in polluted water.

Cod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are good all year.

In the different states of the United States there are laws governing the fishing for trout, so the season for that fish differs in the various states.

Black Bass, Perch, Pickerel and Pike are in season from June 1st to
December 1st.

Shad, April to June.

Smelts, November 10th to April.

TO CLEAN FISH

The fish may be cleaned at the market, but needs to be looked over carefully before cooking.