Flounder--All the year.
Haddock--All the year.
Halibut--All the year.
Herring--October 1 to May 1.
Kingfish--May 1 to November 1.
Mackerel--April 1 to October 1.
Mullet--June 1 to November 1.
Perch--September 1 to June 1.
Pickerel--June 1 to January 1.
Pike--June 1 to January 1.
Pompano--May 1 to August 1 and November 15 to January 1.
Red Snapper--October 1 to April 1.
Salmon--All the year.
Salmon Trout--October 1 to April 1.
Shad--January 1 to June 1.
Sheepshead--June 15 to November 15.
[Page 7]
Skate--September 1 to July 1.
Smelts--August 15 to April 15.
Sole--November 1 to May 1.
Sturgeon--June 1 to October 15.
Trout--April 1 to September 1.
Turbot--January 1 to July 15.
Weakfish--May 15 to October 15.
Whitebait--May 1 to April 1.
Whitefish--November 1 to March 1.
Salt, smoked, and canned fish are never out of season.
[Page 8]
ELEVEN COURT BOUILLONS
I
Put into the bottom of the fish-kettle a thick layer of sliced
carrots and onion, and a sliced lemon. Season with parsley, thyme,
a bay-leaf, half a dozen whole peppers, and three or four whole
cloves. Lay the fish on top of this and cover with equal parts of
cold water and white wine, or with water and a little lemon-juice
or vinegar.
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