T18 FISH-CULTURAL ASSOCIATION. 
markably clear and pure waters. Black bass should be fried or 
boiled, according to size. 
The pike-perch (St/zostedium vitreum) is a staple fish during the 
early spring throughout the West, being shipped from the great 
lakes. It bears transportation well, the flesh being hard, white, 
flaky, and of good flavor; consequently it is much esteemed dur- 
ing the Lenten season. It is a very desirable fish for lakes and’ 
rivers which have a good depth of water, being very hardy and 
prolific; and .one),of .the best .percoid,; fishes: |The ~smalies 
ones should be fried, those of six pounds and over should be 
boiled. 
The mascalonge (sox nobilior) may be classed as a good din- 
ner fish in the fall and winter, when it is in its best condition; 
it has, however, been much overrated. It has yellowish or pink- 
ish flesh, according to season, which is of good quality and fair 
flavor, with fewer small bones than any of the pike family. It 
is never a “‘fat’’ fish, and should be either boiled or cut in verti- 
cal slices and fried. 
The Mackinaw trout (Salvelinus namaycush) varies greatly ac- 
cording to size, season and locality, as to its edible qualities. In 
the great lakes, where it is taken with the white-fish, it is lightly 
esteemed in comparison. In other waters, as in the lakes of the 
Eastern States, it is more highly prized. The flesh is yellowish 
white to red in different waters, and may be classed as rather 
good and well-flavored when in its best condition. In good con 
dition it is a very fat or oily fish, and should be boiled or cut 
into vertical steaks and broiled. 
Catfish (Sz/uride). The various species of catfish and bull- 
heads are good, bad, and indifferent as articles of food. Some 
of them are really excellent when properly cooked, and would 
prove an agreeable surprise to most persons who are prejudiced 
against them. The fork-tailed cat of the lakes and the Missis- 
sippi (4. nigricans), and the channel cat (/. punctatus), when of 
suitable size, and when parboiled and baked brown, are not to 
be despised by an epicure, the flesh being rich and savory, though 
not very firm. 
There are a number of fresh-water “ pan fish,” fair in quality, 
_ which I consider best in the order named, as white bass (Z. 
