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Choosing, cleaning and cooking fish; court bouillons, batters, butters and sauces; anchovy; bluefish and pomano; brill; carp; clams; cod, ling, coley, pollock, pollack etc; crabs; eels and elvers; grey mullet; haddock; hake and silver hake; halibut; herring; John dory; lobsters and crawfish; mackerel, Spanish mackerel, cero and king mackerel; monkfish or angler-fish; mussels; oysters; perch and yellow perch, walleye, zander and fogas; pike and muskellunge or pickerel; prawns and shrimps; red mullet; salmon and salmon trout; sardines and pilchards; scallops, small and large; sea bass, sea perch and groupers; sea bream and porgy; sharks - porbeagle, mako and tope; sole, dab and plaice; squid and cuttlefish; swordfish; trout, char, grayling and whitefish; tuna or tunny and bonito; turbot; whitebait; whiting; a few words about other fish and crustaceans; wind-dried or wind-blown fish; fish soups and stews; caviare and other hard roes.