=Summer Flounder.=--This fish (_Paralichthys dentatus_) is quite abundant on the Atlantic coast, frequenting the coast from Cape Cod to the Carolinas. It reaches a length of from 2 to 3 feet and has a weight of about 15 pounds. It is caught very extensively off the New England coast. The principal fishing grounds are in the region of Block Island, Marthas Vineyard, and the eastern end of Long Island. There is another species known as the southern flounder (_Paralichthys lethostigmus_), which flourishes from Charleston southward, and is found along the entire Gulf coast. There is also another species on the Gulf coast called the Gulf flounder (_Paralichthys albiguttus_). There is also a wide flounder or common flatfish (_Paralichthys americanus_). It is found on the coast of Labrador and extends down to the Carolinas. It is especially abundant along the coast of southern New England. It is a small species, rarely being over 20 inches in length, the average length being from 12 to 15 inches, and weighs from 2 to 3 pounds. This species of flounder has been extensively propagated by the U. S. Bureau of Fisheries, as many as 100,000,000 fry having been planted in one season. _Composition of Summer Flounder._-- FRESH. DRY. Water, 84.21 percent Protein, 13.82 „ 89.03 percent Fat, .69 „ 4.46 „ Ash, 1.28 „ 8.15 „ The flesh of this fish is particularly rich in water and poor in fat. =Graylings.=--The graylings belong to a family very closely resembling the Salmonidæ. They occur chiefly in northern or Arctic waters. One species found in Michigan is known as the Michigan grayling. It is a fish that is not only distinguished on account of its food value but also on account of its graceful shape and pleasing appearance. Another species occurs in Montana, and has been distributed very largely by the Bureau of Fisheries. It is not a fish which is of any great economic importance. =The Haddock.=--This is a fish very nearly related to the cod, but it has a smaller mouth and differs in other essentials, particularly in its chemical constituents, from the cod. The haddock has a food value which is probably not inferior to that of the cod. It is one of our most abundant fishes, and by some consumers the flesh is preferred to that of the cod. The usual weight of the haddock is about 3 or 4 pounds. It is, therefore, a much smaller fish than the cod. The species is _Melanogrammus æglefinus_. On the Atlantic coast it does not occur north of the Straits of Belle Isle. The haddock is particularly abundant on the Massachusetts coast in summer. Like the cod, the haddock is well suited for salting, smoking, and curing in various ways. It, however, has not been used to such an extent as the cod for those purposes, finding a more ready market in the fresh state. _Composition._-- Water, 81.69 percent Protein, 16.83 „ Fat, .25 „ Ash, 1.23 „