Читать книгу The Delmonico Cook Book - Alessandro Filippini - Страница 8

Table of Contents

Live codfish. Haddock. Halibut. Striped bass. Eels. Live lobsters. Fresh salmon. Frost-fish. Fresh Spanish-mackerel are found occasionally in market, coming from Pensacola, Florida. Pompano. Sheep’s-head. Red-fish, or channel bass. Grouper. Red-snapper. White perch [Roccus Americanus], from Long Island; one of the best pan-fish that is found in market. Smelts, green, from Maine, Massachusetts, and Rhode Island, and frozen smelts from Canada. During the latter part of the month very choice smelts are received from Long Island. These fish are large, and are considered the best of all varieties of smelts received. Shad. During the latter part of the month they begin to come from North Carolina. These fish are oftentimes large, weighing six pounds each, and in flavor are equal to those taken in the Connecticut River. Herring. Skate, or ray-fish. Salmon-trout. Whitefish. Yellow perch [Perca Americana]. Pickerel. Wall-eyed pike. Catfish. Green turtle. Terrapin. Prawns. Scallops. Oysters. Codfish tongues. Soft shell crabs during this month are in excellent condition, and are considered one of the most seasonable shell fish in market at this time. Hard crabs. Whitebait. Crab-meat, fresh picked. Finnan haddie. Smoked salmon. Boneless dried codfish. Smoked halibut.