Page:Everyday Luncheons.djvu/46



The fish commonly found in market are: Bluefish, Cod, Haddock, Flounder, Herring, Mackerel, Perch, Pike, Red Snapper, Salmon, Shad, Smelt, Weakfish, Whitefish, Halibut, and Trout.

Bass, Halibut, Flounder, and Weakfish are in season all the year, or nearly so. Bluefish are in season from June to October, fresh Cod during the Spring months. Haddock from September to February, Herring from December to April, Mackerel from Spring to Fall, Perch from June to October, Pike from September to February, Red Snapper during the Winter months, Salmon from March to September, Shad from March to June, Smelt from October to April, Whitefish from October to March, Brook Trout from March to August, and Lake Trout from October to March.

All fish are unwholesome out of season. To be eatable, they must be perfectly fresh, with bright eyes and scales. The gills must be red, the flesh firm, and nearly free from odor. Cod, Haddock, and Halibut may be kept one day