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• THE CATCHING OF UNSHELLED FISH
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• FISH IN SEASON
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• ELEVEN COURT BOUILLONS
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• ONE HUNDRED SIMPLE FISH SAUCES
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• TEN WAYS TO SERVE ANCHOVIES
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• FORTY-FIVE WAYS TO COOK BASS
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• EIGHT WAYS TO COOK BLACKFISH
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• TWENTY-SIX WAYS TO COOK BLUEFISH
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• FIVE WAYS TO COOK BUTTERFISH
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• TWENTY-TWO WAYS TO COOK CARP
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• SIX WAYS TO COOK CATFISH
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• SIXTY-SEVEN WAYS TO COOK CODFISH
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• FORTY-FIVE WAYS TO COOK EELS
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• FIFTEEN WAYS TO COOK FINNAN HADDIE
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• THIRTY-TWO WAYS TO COOK FLOUNDER
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• TWENTY-SEVEN WAYS TO COOK FROG LEGS
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• TWENTY-TWO WAYS TO COOK HADDOCK
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• EIGHTY WAYS TO COOK HALIBUT
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• TWENTY-FIVE WAYS TO COOK HERRING
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• NINE WAYS TO COOK KINGFISH
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• SIXTY-FIVE WAYS TO COOK MACKEREL
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• FIVE WAYS TO COOK MULLET
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• FIFTEEN WAYS TO COOK PERCH
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• TEN WAYS TO COOK PICKEREL
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• TWENTY WAYS TO COOK PIKE
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• TEN WAYS TO COOK POMPANO
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• THIRTEEN WAYS TO COOK RED SNAPPER
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• ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
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• FOURTEEN WAYS TO COOK SALMON-TROUT
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• TWENTY WAYS TO COOK SARDINES
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• NINETY-FIVE WAYS TO COOK SHAD
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• SIXTEEN WAYS TO COOK SHEEPSHEAD
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• NINE WAYS TO COOK SKATE
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• THIRTY-FIVE WAYS TO COOK SMELTS
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• FIFTY-FIVE WAYS TO COOK SOLES
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• TWENTY-FIVE WAYS TO COOK STURGEON
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• FIFTY WAYS TO COOK TROUT
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• FIFTEEN WAYS TO COOK TURBOT
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• FIVE WAYS TO COOK WEAKFISH
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• FOUR WAYS TO COOK WHITEBAIT
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• TWENTY-FIVE WAYS TO COOK WHITEFISH
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• EIGHT WAYS TO COOK WHITING
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• ONE HUNDRED MISCELLANEOUS RECIPES
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