Muskellunge | 1 | 23.7 Spent salmon | 2 | 23.3 Striped bass | 6 | 22.3 Brook trout | 3 | 22.3 Bluefish | 1 | 21.5 Red snapper | 3 | 21.5 Spent land-locked salmon | 2 | 21.5 Small-mouthed red-horse | 1 | 21.4 Large-mouthed black bass | 1 | 21.4 Sturgeon | 1 | 21.3 Weakfish | 1 | 21.0 Blackfish | 4 | 20.9 Smelt | 2 | 20.8 Kingfish | 1 | 20.8 Yellow perch | 2 | 20.8 Sea bass | 1 | 20.7 Grouper | 2 | 20.6 Pickerel | 2 | 20.3 Pike perch, “wall-eyed pike” | 1 | 20.3 Pike (pickerel?) | 1 | 20.2 | | _Containing between 20 and 15 | | percent of water-free substance._| | Pike perch, gray pike | 1 | 19.2 Tomcod | 1 | 18.5 Red bass | 1 | 18.4 Haddock | 4 | 18.3 Cusk | 1 | 18.0 Skate | 1 | 17.9 Cod | 5 | 17.4 Hake | 1 | 16.9 Common flounder | 2 | 15.8 Winter flounder | 1 | 15.7 ---------------------------------+---------+---------- In the scientific names of the food fishes described in the following pages and in the description of their habits, methods of spawning, geographic distribution, etc., the classification of Jordan and Evermann[15] has been followed. [15] “American Food and Game Fishes,” by Jordan and Evermann, 1 vol., large 8vo, pp. i to l + 1 to 572. Twelve colored plates and several hundred full-page plates from photographs from life and text-figures. Doubleday, Page & Co., New York.