Читать книгу The Delmonico Cook Book - Alessandro Filippini - Страница 10

Table of Contents

Live codfish. Haddock. Halibut. Striped bass. Chicken halibut. Eels. Live lobsters. Tomcods. Salmon, fresh from the Columbia River. Salmon, fresh from Nova Scotia. Flounders. White perch. Fresh mackerel. About the first part of April mackerel make their appearance on our coast, oftentimes in enormous numbers, and are sold in the markets at prices so low as to make them the cheapest food of the season. Spanish-mackerel and pompano are occasionally in the market from Pensacola, Florida. Kingfish [Menticirrus nebulosus]; a few come into market from North Carolina. Sheep’s-head, from North Carolina. Smelts; with the close of this month the fish goes out of season. Red-snapper are to be found in market up to the 15th of April. Sea bass [Serranus atrarius]; a few occasionally come into market from Charleston, S. C. Shad increase in abundance from the North and Hudson rivers. Skate, or ray-fish. Bluefish [Pomatomus saltatrix]; a few make their appearance, caught on the Florida coast. Brook-trout [Salvelinus fontinalis]. The open season for this fish commences April 1. Salmon-trout. Whitefish. Pickerel. Cisco. Wall-eyed pike. Catfish. Green turtle. Prawns. Crayfish [Astacus fluviatilus] are found during this month in the markets; they are caught in the Potomac River. Scallops; with the close of this month they are out of season. Oysters are generally better during the month of April than at any other time of the year, but, according to custom, with the close of this month the oyster season ends. Fresh frogs’ legs during the latter part of this month are taken, and begin to make their appearance in market at prices of about sixty to seventy-five cents per pound. Codfish tongues. Hard crabs. Crab-meat. Whitebait. Smoked haddock. Smoked salmon. Smoked halibut.