Live codfish [_Gadus morrhua_]. Haddock [_Melamogramus agle finus_]. Cusk [_Brosmius brosme_]; this belongs to the cod family, and although very little known, is an excellent table fish. Hake [_Phycis chuss_]; this is another of the codfish family, but inferior to any of the other varieties. Halibut [_Hypoglossus vulgaris_]. Small chicken halibut [_Hypoglossus vulgaris_]. Striped bass [_Roccus lineatus_]. Eels [_Arguilla vulgaris_]. Lobsters [_Homarus Americanus_]; very scarce, and in poor condition. Fresh salmon [_Oncorhynchus chouicha_]; these salmon are caught in the Columbia River, Oregon, all the year round, and are shipped in refrigerator-cars, and received daily in the New York markets. Frozen salmon [_Salmo salar_]; caught in the Restigouche River in July, and kept in freezers. Turbot [_Platysomatichthys hippoglossoides_], coming from Newfoundland, are occasionally in market during this month. Frost-fish, sometimes called tom-cods [_Microgdus tomcod_]. Frozen fresh mackerel [_Scomber scombrus_]. Frozen Spanish-mackerel [_Scomber omarus_]. Pompano [_Trachynotus carolinus_]; a few occasionally in market, coming from Pensacola, Florida. Red-fish, or channel bass [_Sciœna ocellata_], caught in Florida. Sheep’s-head [_Diplodus pobatocephalus_], from Florida. Grouper [_Epinephelus morio_], from Pensacola; a very good fish for boiling, somewhat like the red-snapper, but the meat is of a finer grain. Red-snapper [_Lutjanus Blackfordii_] has become a staple article in our markets during the winter. They weigh from two pounds upward, as much as twenty pounds each. It is good either boiled or baked, but most epicures prefer it baked. In selecting a fish, care should be taken not to buy one that weighs over eight pounds, as anything larger than that is apt to be tough and lacking in flavor. Shad [_Clupea sopidisima_], caught in the St. John’s River, in Florida, are to be had nearly every day during this month. Frozen bluefish [_Pomatomus saltatrix_], preserved by being kept in freezers since the previous fall. Herring [_Clupea harengus_], from Nova Scotia. Skate, or ray-fish [_Plerroplatea maclura_]. The demand for this fish increases every year. The American people begin to appreciate its many excellences. Probably the annual dinners of the Ichthyophagous Club, at which this fish is always served, have materially increased the popularity and demand for this fish. Rainbow trout [_Salmo irridea_]. These fish were first marketed during the winter of 1885 and 1886, and they are one of the notable examples of fish-culture, as the following brief history will show. Six years ago Professor Spencer F. Baird, then Commissioner of Fish and Fisheries for the United States, received a lot of eggs of the rainbow trout from California. He presented five hundred of them to the South Side Club, who have one of the most complete fish-cultural establishments in this State. These eggs were hatched and the fish raised in the preserves of the Club, where they increased to such an extent that the Club decided to send their surplus to market, and they have become very popular, and sell readily at one dollar and twenty-five cents per pound. The open season for these trout is from April to September. Salmon-trout, frozen [_Salvelinus namaycush_]. Whitefish, frozen [_Coregonus clupeiformis_]. Pickerel [_Esox reticulatus_], weighing from half a pound to ten pounds each, are very good during the winter months. Wall-eyed pike [_Sticostedium vitreum_]. Catfish [_Ictalurus punctatus_]. Smelts [_Osmerus mordax_] are received from different parts of the East and North during this month. The choicest come from Maine and Massachusetts. Those coming from Canada are always frozen, and are inferior, and sold at a very low price. Green turtle. Diamond-back terrapin. Prawns, from South Carolina. Scallops. Oysters. The following are the best in this month: Blue Points, Shrewsburys, East Rivers, and Mill Ponds. Hard crabs. Crab-meat, fresh picked. Whitebait. Finnan haddie. Smoked salmon. Smoked halibut. Best boneless dried codfish.