Mullet.
There are several varieties of this fish, which is much prized in some sections of the country. It is a small fish, weighing from a quarter of a pound to two or three pounds. It often has a slightly muddy flavor, owing to living a large part of the time in the mud of the rivers.
Mackerel.
This fish is nutritious and cheap. It is in the market through the spring and summer, and averages in weight between one and two pounds.
Spanish Mackerel.
These are larger than the common mackerel, and have rows of yellow spots, instead of the dark lines on the sides. They are in season from June to October, and generally bring a high price.
Eels.
These are sold skinned; are always in season, but best from April to November.
Lobsters.
This shell-fish is in the market all the year, but is best in May and June. If the tail, when straightened, springs back into position, it indicates that the fish is fresh. The time of boiling live lobsters depends upon the size. If boiled too much they will be tough and dry. They are generally boiled by the fishermen. This is certainly the best plan, as these people know from practice, just how long to cook them. Besides, as the lobsters must be alive when put into the pot, they are ugly things to handle. The medium-sized are the tenderest and sweetest. A good one will be heavy for its size. In the parts of the country where fresh lobsters cannot be obtained, the canned will be found convenient for making salads, soups, stews, etc.