Barbel (Fr. Barbeau). - A fresh-water fish of very poor quality. It takes its name from the barbs at its mouth. Is best broiled.

Bream (Fr. Breme). - This fish is not much esteemed. It is very handsome looking, but poor in flavour. It tastes broiled or baked.

Brill (Fr. Barbue). - Like the turbot in appearance, and much cheaper. When fresh the flesh should be of a yellowish tint; if blue, it is not good. Choose a thick one. Is generally boiled.

Carp (Fr. Carpe). - A fresh-water fish. Medium sized is the best. Should be soaked in salt and water an hour or two before being used, and should be very carefully washed, as owing to their habit of burying themselves in mud they often have a disagreeable flavour. They are better to be kept a day or two before being used, and should be served with a good sauce.

Cod (Fr. Morue). - Choose one plump and round, of medium size, the head and tail small in proportion, and the sides looking as if there were ribs in the flesh.

Crabs (Fr. Crabe). - The medium-sized are best. Choose a heavy one, for if light it is watery. The male crab is the best for table, and may be distinguished by its large claws.

Cray-fish (Fr. Ecrevisses). - Used principally as a garnish, or for making soup. Like lobsters in appearance, but smaller and of more delicate flavour.

Eels (Fr. Anguilles). - Different species. Salt water and fresh water. The Conger Eel (Anguille de mer) is a favourite with many people. Its flesh is firm and hard, and requires long and careful cooking.

Flounders (Fr. Carrelets). - A flat fish of rather poor quality. Choose a plump one. They are best broiled or fried, or baked au gratin.

Gurnet (Fr. Gournal). - An excellent fish, with firm white flesh and a pleasant flavour. It has a very large head in proportion to the rest of its body.

Haddock (Fr. Eglefin). - Choose one of medium size. When large, their flesh is coarse. On each side of its body, just below the gills, there is a dark mark, which superstition calls the finger and thumb mark of St. Peter. The flesh of the haddock is firm and of a delicate flavour.

Halibut - A flat fish, like the turbot in appearance, but much cheaper. Its flesh is very wholesome and of good flavour.

Herring (Fr. Harengs). - When fresh, has a bright and silvery appearance. If red about the eyes, has been dead some time. Should be well covered with scales, and be plump.

John Dory (Fr. Doret). - its flesh is rather tough, and is better kept a day or two before being cooked. It is an unsightly fish, but of good flavour.

Ling (Fr. Lingue). - A cheap fish, not unlike cod. Rather tasteless. Requires a good sauce.

Lobsters (Fr. Homard). - Choose medium-sized lobsters, which feel heavy and are lively. It is best to buy them alive. The hen is valuable on account of the spawn, but the flesh of the cock is more delicate.

Mullet, Grey (Fr. Mulet). - Inferior to red mullet. Like mackerel, it should be eaten while quite fresh.

Mullet, Red (Fr. Rouget). - This fish is best and most plentiful in summer. Should never be boiled. Is best baked or broiled. Are better kept for a short time before using.

Mussels (Fr. Moules). - Must be very fresh.

Oysters (Fr. Huitres). - Seasonable from September to April. Several kinds. Natives considered the best. Must be perfectly fresh.

Perch (Fr. Perche). - A fresh-water fish of good quality. The fresh is firm and white, and has a pleasant flavour. Has a bright shiny appearance when fresh, and should be used at once.

Plaice (Fr. Plie). - A flat fish, very moderate in price. Choose one with a thick firm body.

Salmon (Fr. Saumon). - Choose one with a small head and tail and broad shoulders. The scales should be bright and silvery. To be in perfection it should be cooked as possible after it is caught.

Shrimps (Fr. Crevettes). - Brown and red shrimps. Brown have the better flavour.

Skate (Fr. Raie). - A broad thick fish is best. The flesh should be firm and creamy in appearance. It is very moderate in price, and is improved by being kept a day or two. It must always be skinned. Unwholesome when out of season.

Scallops - Must be very fresh, when the roe will be of a bright orange colour, and the flesh very white.

Smelts (Fr. Eperlans). - A very small fish, but much esteemed. When fresh, has a silvery hue, and the smell of a cut cucumber.

Sole (Fr. Sole). - A flat fish of excellent quality. Its flesh is firm and delicate in flavour. Is best fresh, but in cold weather will keep a day or two. Choose one of medium size.

Trout (Fr. Truites). - The body has a silver and golden appearance when fresh. Those weighing about one pound are best.

Turbot (Fr. Turbot). - The best of all flat fish. The flesh is firm, rich, and white. Is better to be kept a day or two before using. The thick part of the fins especially favoured by the epicure. A middle-sized one is best.

Whitebait (Fr. Blanchailles). - A very small fish of silvery appearance. Highly esteemed. Must be used quite fresh. Best in May, June, and July.

Whiting (Fr. Merlan). - A good fish when fresh. Delicate in flavour, and easy of digestion.