NAME OF FISH SEASON METHOD OF COOKERY
Bass, black....... All the year........... Fried, baked
Bass, sea......... All the year........... Baked, broiled, fried
Bass, striped..... All the year........... Baked, broiled, fried
Bass, lake........ June 1 to January 1.... Baked, broiled, fried
Bluefish.......... May 1 to November 1.... Baked, broiled
Butterfish........ October 1 to May 1..... Fried, sautéd
Carp.............. July 1 to November 1... Baked, broiled, fried
Catfish........... All the year........... Fried, sautéd
Codfish........... All the year........... Boiled, fried, sautéd,
baked, broiled
Eels.............. All the year........... Fried, boiled, baked
Flounder.......... All the year........... Sautéd, fried, baked
Haddock........... All the year........... Steamed, boiled, fried
Halibut........... All the year........... Boiled, fried, creamed
Herring........... October 1 to May 1..... Sautéd, fried, broiled
Kingfish.......... May 1 to November 1.... Boiled, steamed, baked
Mackerel.......... April 1 to October 1... Baked, broiled,
boiled, fried
Perch, fresh...... September 1 to June 1.. Fried, broiled
water
Pike, or.......... June 1 to January 1.... Fried, broiled, baked
pickerel, fresh
water
Porgies, salt..... June 15 to October 15.. Fried, sautéd
water
Red snapper....... October 1 to April 1... Boiled, steamed
Salmon, Kennebec.. June 1 to October 1.... Broiled, baked, boiled
Salmon, Oregon.... October 1 to June 1.... Broiled, baked, boiled
Shad.............. January 1 to June 1.... Baked, broiled, fried
Shad roe.......... January 1 to June 1.... Broiled, fried
Sheepshead........ June 1 to September 15. Boiled, fried
Smelts............ August 15 to April 15.. Fried, sautéd
Sole, English..... November 1 to May 1.... Baked, broiled, fried
Sunfish........... May 1 to December 1.... Fried, sautéd
Trout, fresh...... April 1 to September 1. Baked, broiled, fried,
water boiled, sautéd
Weakfish, or...... May 15 to October 15... Baked, broiled
sea trout
Whitebait......... May 1 to April 1....... Fried, sautéd
Whitefish,........ November 1 to March 1.. Baked, fried, sautéd,
fresh water broiled
19. PURCHASE OF FISH.--The housewife has much to do with the market
price of fish and the varieties that are offered for sale, for these are
governed by the demand created by her. The fisherman's catch depends on
weather conditions, the season, and other uncertain factors. If the
kinds of fish he secures are not what the housewife demands, they either
will not be sent to market or will go begging on the market for want of
purchasers. Such a state of affairs should not exist, and it would not
if every housewife were to buy the kind of fish that is plentiful in her
home market. So that she may become familiar with the varieties that the
market affords, she should carefully study Tables II and III, which give
the names, seasons, and uses of both fresh fish and salt and smoked
fish. With the information given in these tables well in mind, she will
be able not only to select the kind she wants, but to cooperate better
with dealers.