THIRTEENTH ANNUAL MEETING. I1g 
chrysops), croppies (Pomoxys), rock bass (A. rupestris), the sun- 
fish (Lepomis), yellow perch (P. americana), etc. Last and least 
in point of merit among fresh-water fishes (and which are 
just better than “no fish”’) are the pike, pickerel, buffalo, suck- 
GIs; Cte; 
ANADROMOUS FISHES. 
The salmon (Sa/mo salar) stands at the head of this group when 
“fresh run” from the sea. Its excellence is so well known that 
it needs no further notice here, more than to observe that after 
spawning no fish is more sorry or ill-flavored. The compara- 
tive excellence or worthlessness of anadromous fishes, before 
or after the breeding season, is more strikingly exhibited in the 
salmon than any other of the group. | 
The shad (Clupea sapidissima). Of the anadromous fishes, none 
is so well known or so much appreciated as the shad, whose 
rich, delicate and luscious flavor is pronounced by many to be 
superior to that of any other fish. Suffice it to say that he who 
has never partaken of that Lenten luxury, ‘“ planked shad,” has 
an epicurean revelation in store that will surprise and delight 
him. The shad should never be served in any other way than 
planked or boiled. It well merits its name, sapidissima, and one 
can tolerate its numerous bones in consideration of its fine 
flavor. 
ESTUARY FISHES. 
This group comprises so many species, and of so widea range, 
and some vary so much in edible qualities in different waters, 
that it is difficult to institute a just comparison. 
The pompano (Zvachynotus carolinus). Although a fish of 
Southern waters, the excellence of the pompano for the table 
places it at the head, not only of the estuary fishes, but of all 
known members of the finny tribe. It is incomparable with any 
other. While in the restaurants of New Orleans and Mobile it 
is the fish beyond compare, it is worth a trip to Southern Florida 
to realize the delectable, luscious savor of a freshly caught and 
broiled pompano. ‘The salmon, white-fish, and shad alike pale 
before its superexcellence. A broiled pompano’s head is a don- 
ne-bouche to eat and dream of for a life-time. See Rome and die, 
