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, but best in the winter, when they are both plenty and cheap.