| WEIGHT (LBS.) | SOFTENING (MINUTES) | SOFT (MINUTES) | |
| BLACK BASS | |||
| Large Small | 5-6 ¾ to 1 | 100 100 | 120 110 |
| BLUEFISH | |||
| Large Small | 6-9 1-2 | 90 80 | 100 90 |
| BUTTERFISH | |||
| Average | ¼-½ | 60 | 80 |
| CATFISH | |||
| Large Small | 1½-2 ¾ | 70 60 | 80 70 |
| CERO | |||
| Average | 10-13 | 80 | 90 |
| COD | |||
| Large Small | 6-16 1-2 | 80 50 | 90 60 |
| FLOUNDER | |||
| Large Small | 1-1¾ ½-1 | 70 50 | 80 60 |
| HADDOCK | |||
| Large Small | 3-5 1-2 | 60 50 | 70 60 |
| HALIBUT | |||
| Average | 50-90 | 70 | 80 |
| HICKORY SHAD | |||
| Average | 1½-2 | 60 | 70 |
| KINGFISH | |||
| Average | ½-1 | 60 | 70 |
| LEMON SOLE | |||
| Large Small | 2½-3½ ¾-2 | 80 60 | 90 70 |
| MACKEREL | |||
| Average | ¾-1½ | 60 | 70 |
| MACKEREL, SPANISH | |||
| Average | 1½-2½ | 100 | 110 |
| PERCH, WHITE | |||
| Average | ¼-¾ | 100 | 110 |
| PERCH, YELLOW | |||
| Average | ¼-¾ | 90 | 100 |
| POLLACK | |||
| Average | 5-7½ | 60 | 70 |
| SALMON | |||
| Average | 13-19 | 90 | 100 |
| SEA BASS | |||
| Average | 1-1½ | 60 | 70 |
| SQUETEAGUE | |||
| Large Small | 2½-4 ¾-2 | 80 50 | 90 60 |
| SMELTS | |||
| Large, per lb. Small, per lb. | 5-7 15-20 | 60 50 | 70 60 |
| SNAPPER, RED | |||
| Large Small | 10-15 5-6 | 110 90 | 120 100 |
| SUCKER | |||
| Average | ½-1½ | 80 | 90 |
| TILEFISH | |||
| Average | 6-12 | 90 | 100 |
| WHITING | |||
| Average | ½-1 | 50 | 60 |
FRIED FISH
1. Clean the fish and remove entrails. Split along the back and remove backbone.
2. Place in brine strong enough to float an Irish potato. Allow fish to remain in this brine from 10 minutes to 1 hour according to the thickness of the flesh. This draws out the blood and hardens the meat.
3. Draw, wipe dry.
4. Cut in pieces that can go through jar or can openings.
5. Roll in cornmeal or other flour, dip into beaten egg and roll in flour again.
6. Then put into frying basket and fry in deep fat until nicely browned, or it can be sautéd in bacon or other fat until well browned.
7. Drain well by placing pieces on coarse paper to absorb excessive fat.
8. Pack into hot jars or enameled tin cans.