and March.
Not protected by the Freshwater Plsheries Act. Very nutritious in
any form.
Fluke or maycock of Edinburgh ; butt of Yarmouth. Good as
water-souchy.
Very good eating, not unlike eels. It has green bones, but is not
unwholesome. Also called long-nose. jNIostly eaten by Jews.
Caught off west coast of England and Ireland at almost all seasons.
Pectoral fins splendidly coloured. Sometimes called the Latchet.
In Scotland the Hardhead, Crooner, or Croonack. An excellent
fish.
Best in August, September, and winter months. Hook fish better
than trawl fish.
Good in steaks fried in batter ; also in pies.
' Spring herrings ' lean, tasteless, and bad. Good herrings from
west coast of Scotland February and March. From Loch Fyne
best in November, December, January.
Much prized by Jews.
Not sufficiently utilised. Called sprats in Devonshire.
Males considered best ; flesh soft and rich, but very oily ; con-
sidered by some in Edinburgh second only to turbot if fried or
baked.
Largely exported to Spain, salted. Liver produces much oil.
Fisheries principally on south coast of England, from Land's End to
Dover.
Large quantities on south-west coast.
The 'Woodcock of the Sea.' Very much sought after.
Very oily ; best marinated. Mostly exported to Roman Catholic
countries. Londoners should try them.
Best at end of May, but always in the market.
Nov
Dec.
X
<
X
X
X
X
-
^
V
...
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
-
X
1
X
X
X
X
X
X
1 X-
X
142
TABLE OF FISH.
Table showing the Seasons when Sea Fish are
Name of Fish
Skate ....
Salmon ....
Scad or Horse-Macke-
rel ....
Shad ....
Smelt or Sparling
Sole ....
Sprat ....
Sturgeon
Trout (Sea) .
TURBOT ....
TORSK ....
Weever or Sting-fish
Whitebait .
Whiting
Wrasse .
Cockles
Crabs
Crayfish
Lobsters
Mussels
Oysters
Prawns .
Periwinkles
Scollops
Shrimps
Whelks
Jan.
Feb.
Mar.
April
May
June
July
Aug.
Sept.
Oct.
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
...
X
...
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
...
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
TABLE OF FISH.
BEST FIT FOR THE TaBLE. — Contimicd.
143
Xo\ Dec.
Observations
Best in November, but a palatable fish at all times except May and
August.
Dutch fish in market from November to Februar}'. Rod fish can-
not be sold during net close time.
Sold mostly in Whitechapel. It has spines along the sides.
Periodically in the market. Much esteemed by the Americans.
Dutch fish from November to March.
In season all the year round ; best when about half roed.
Caught principally at Inverness and in Thames estuary. Good
dried.
Occasionally plentiful in warm months.
Have various names in various localities.
Best when half roed. From North Sea and Dutch coast and off
Dover.
A northern fish ; not many in London markets.
Known in Whitechapel as Spitalfields weevers. Good if skinned
and fi"ied.
Mostly the fry of either sprats or herrings, according to locality.
' The Chicken of the Sea. ' Best in December, January, and
Page 60
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
and March. Not protected by the Freshwater Plsheries Act. Very nutritious in
any form. Fluke or maycock of Edinburgh ; butt of Yarmouth. Good as
water-souchy. Very good eating, not unlike eels. It has green bones, but is not
unwholesome. Also called long-nose. jNIostly eaten by Jews.
Caught off west coast of England and Ireland at almost all seasons. Pectoral fins splendidly coloured. Sometimes called the Latchet. In Scotland the Hardhead, Crooner, or Croonack. An excellent
fish. Best in August, September, and winter months. Hook fish better
than trawl fish. Good in steaks fried in batter ; also in pies. ' Spring herrings ' lean, tasteless, and bad. Good herrings from
west coast of Scotland February and March. From Loch Fyne
best in November, December, January. Much prized by Jews.
Not sufficiently utilised. Called sprats in Devonshire. Males considered best ; flesh soft and rich, but very oily ; considered by some in Edinburgh second only to turbot if fried or
baked. Largely exported to Spain, salted. Liver produces much oil. Fisheries principally on south coast of England, from Land's End to
Dover. Large quantities on south-west coast. The 'Woodcock of the Sea.' Very much sought after. Very oily ; best marinated. Mostly exported to Roman Catholic
countries. Londoners should try them. Best at end of May, but always in the market.
Nov
Dec.
<
-
^
...
-
1 X-
Table showing the Seasons when Sea Fish are
Name of Fish
Skate ....
Salmon ....
Scad or Horse-Mackerel .... Shad .... Smelt or Sparling Sole .... Sprat ....
Sturgeon
Trout (Sea) .
TURBOT ....
TORSK .... Weever or Sting-fish
Whitebait . Whiting
Wrasse .
Cockles
Crabs
Crayfish
Lobsters
Mussels Oysters
Prawns . Periwinkles Scollops Shrimps
Whelks
Jan.
Feb.
Mar.
April
May
June
July
Aug.
Sept.
Oct.
...
...
...
BEST FIT FOR THE TaBLE. — Contimicd.
Xo\ Dec.
Observations
Best in November, but a palatable fish at all times except May and August.
Dutch fish in market from November to Februar}'. Rod fish cannot be sold during net close time.
Sold mostly in Whitechapel. It has spines along the sides.
Periodically in the market. Much esteemed by the Americans.
Dutch fish from November to March.
In season all the year round ; best when about half roed.
Caught principally at Inverness and in Thames estuary. Good
dried. Occasionally plentiful in warm months. Have various names in various localities. Best when half roed. From North Sea and Dutch coast and off
Dover. A northern fish ; not many in London markets. Known in Whitechapel as Spitalfields weevers. Good if skinned and fried. Mostly the fry of either sprats or herrings, according to locality. ' The Chicken of the Sea. ' Best in December, January, and