find that some particular fish is scarce, and that in consequence it is priced far beyond its worth, and quite out of comparison with the prices of other kinds of fish which are plentiful in the market. The average costs, therefore, which will be found appended to each recipe, must be understood as about the average price for the different kinds of fish under normal conditions, and when the various sorts are of an average size and quality. The seasons for fish also slightly vary with the year, it sometimes happening, for instance, that salmon is at its cheapest and best a little earlier or later than usual. Oysters, however, always come in and go out at the same time, for from April and May to the end of July oysters are said to be sick, but by the end of August they become healthy, having recovered from the effects of spawning. When they are not in season the males have a black and the females a milky substance in the gill. The average prices of fresh water fish are not given. They are rarely quoted in the open market, and are entirely influenced by local conditions.
| NAME OF FISH. | HOW USUALLY COOKED. | AVERAGE PRICE. |
| Cod | Fried or Boiled | 4d. to 5d. per lb. |
| Cod (head and sh'ld'rs.) | Boiled | 4d. per lb. |
| Cod„ (steaks) | Fried or Boiled | 6d. to 8d. per lb. |
| Conger Eel | Stewed | 4d. per lb. |
| Crab | Usually sold cooked | 3d. to 3s. each. |
| Eels | Fried or stewed | 10d. to 1s. per lb. |
| Flounders | Fried | 6d. per lb. |
| Gurnet | Boiled | 4d. per lb. |
| Haddock | Boiled or baked | 4d. per lb. |
| Hake | Fried | 4d. per lb. |
| Halibut | Boiled | 8d. per lb. |
| Herring | Baked | 8d. to 1s. per doz. |
| John Dory | Filleted | 6d. per lb. |
| Ling | Boiled | 4d. per lb. |
| Lobster | Usually sold cooked | 6d. to 3s. 6d. each. |
| Mackerel | Boiled or broiled | 3d. to 6d. each. |
| Mullet (red) | Fried | 1s. to 1s. 6d. per lb. |
| Mullet„ (grey) | Fried | 10d. per lb. |
| Mussels | 2d. per quart. | |
| Oysters | 6d. to 2s. 6d. per doz. | |
| Plaice | Boiled or fried | 6d. per lb. |
| Prawns | 1s. 3d. per pint and from 1s. per doz. | |
| Salmon (head) | Boiled | 1s. 4d. to 2s. per lb. |
| Salmon„ (middle) | Fried | 1s. 3d. to 2s. per lb. |
| Salmon„ (tail) | Boiled | 1s. 10d. to 2s. 6d. per lb. |
| Shad | Boiled | 8d per lb. |
| Skate | Boiled or fried | 6d. per lb. |
| Smelts | Fried | 1s. 6d. per box. |
| Soles | Boiled or fried | 1s. to 2s. 6d. per lb. |
| Trout | Boiled | 1s. to 2s. per lb. |
| Turbot | Boiled | 8d. to 1s. per lb. |
| Whiting | Fried | 4d. per lb. |
