Читать книгу The Delmonico Cook Book - Alessandro Filippini - Страница 15

Table of Contents

Codfish. Haddock. Halibut. Striped bass. Lobsters. Eels. Salmon from Nova Scotia. During this month the salmon advance very much in price, and with the close of the month fresh salmon caught on the Atlantic coast go out of season. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Spanish-mackerel. During this month the Spanish-mackerel are in their best condition, being fat and of delicate flavor. Cero [Scomberomorus caballa]. A large fish, weighing from six to twenty pounds each, resembling the Spanish-mackerel in appearance, but not so fine flavored. Crevalle [Caranx hippos]. Pompano. Butter-fish. Tilefish. Weakfish. Lafayette. Porgies. Squid. Smelts make their appearance for the first time in the season during this month. Red-snapper are to be found in market this month, the first of the season. Grouper; a fish somewhat resembling the red-snapper in form, but of a darker red color, and similar in flavor to the red-snapper, and by a great many people thought to be superior to the red-snapper. Sea bass. Skate. Bluefish are in better condition, and in their prime during this month. Salmon-trout. Pickerel. Whitefish. Catfish. Wall-eyed pike. Carp. Green turtle. Crayfish. Prawns. Frogs’ legs. Scallops begin to come into market at this time, but are not quite so good as they are a month later. Hard crabs. Whitebait. Soft crabs are in better condition and of better flavor during this month than at any other time of the year. Moonfish. Butter-fish. Bonito. Sea-robins.