TABLE OF THE SEASONS, ETC., OF FRESH-WATER FISH
| NAME OF FISH | WEIGHT | IN SEASON |
|---|---|---|
| Salmon | 5 or 6 lbs., or more | May to Sept. |
| Shad | 3 lbs., or more | Jan. to June |
| White fish | 4 lbs. | Winter |
| Bass | 3 to 8 lbs. | Always |
| Perch | Average 8 to a lb. | Summer |
| Pickerel | 1 to 4 lbs. | Always |
| Brook Trout | Apr. to Aug. | |
| Lake Trout | 4 to 9 lbs. | Apr. to Aug. |
| Pike | Summer |
TABLE OF SEASONS, ETC., OF SALT-WATER FISH
| NAME OF FISH | WEIGHT | IN SEASON |
|---|---|---|
| Cod | 3 to 20 lbs. | Always |
| Haddock | 5 to 8 lbs. | Always |
| Black Bass | 3 lbs. | Aug. to Mar. |
| Cusk | 5 to 8 lbs. | Winter |
| Halibut | Always | |
| Flounders | 1⁄2 to 5 lbs. | Always |
| Red snapper | 4 lbs., or more | Late winter |
| Bluefish | 4 to 8 lbs. | June to Oct. |
| Tautog | July to Sept. | |
| Sturgeon | Summer | |
| Swordfish | July to Sept. | |
| Weakfish | 3 to 5 lbs. | Winter |
| Mackerel | 3⁄4 to 2 lbs. | May to Sept. |
| Turbot | Jan. to Mar. | |
| Herring | 6 or 8 to a lb. | Mar. and Apr. |
| Smelts | Average 8 to a lb. | Sept. to Mar. |
| Lobsters | 1 to 2 lbs. | Always |
| Oysters | Sept. to May | |
| Clams | Always | |
| Crabs | Summer |
Boiled Fish
Put a three-pound fish, or three pounds of small fish, into four quarts of boiling water to which four teaspoonfuls of salt have been added. Set it at once into the cooker for one hour. Larger fish may be cooked in the same way if more water is used. For instance, a four-pound fish should be put into five or six quarts of water. Or, with large fish, put them into boiling water to cover them, let them come to a boil, and put them into the cooker for three-quarters of an hour or more, according to the size of the fish. Fish when overcooked will be watery, but will not break to pieces, unless very much overdone, if cooked in a hay-box or cooker.
Creamed Salt Codfish No. 1
- 1 lb. fish
- 3 or 4 qts. water
Wash the fish and, without shredding it, put it into the cold water, bring it to a boil, and put it into a cooker for one and one-half hours. Drain, pick into pieces, and bring to a boil in one cup of [white sauce], omitting the salt. It is improved by adding a beaten egg before serving.
Serves six or seven persons.