fish are the best. The very small ones (under one pound) are fried;
the larger broiled, baked and boiled. The bass are in season all the
year, but best in the fall.


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.