=Pickerel or Pike.=--One species (_Esox reticulatus_) is of common occurrence along the Atlantic coast and also in the fresh-water streams of the southern interior portions of the country. The pike of the Great Lakes belongs to the species _Esox lucius_ Linnæus. It is found in the fresh waters of North America, Europe, and Asia, but is not found on the Pacific coast except in Alaska. It reaches in some cases a large size, having been found as much as 4 feet in length and weighing 40 to 50 pounds. The Kankakee in northern Indiana is a well-known fishing ground for this species of pike. _Composition of Pickerel._--Edible portion: FRESH. DRY. Water, 79.68 percent Protein, 18.64 „ 92.15 percent Fat, .50 „ 2.48 „ Ash, 1.18 „ 5.80 „ The flesh of the pickerel, as is seen, is almost a pure type of protein. The fat falls to an insignificant quantity, being only about half as much as the ash. =Wall-eyed Pike.=--The wall-eyed pike or pike perch (_Stizostedion vitreum_) is a fish most abundant in Lake Champlain, the Great Lakes, and in eastern Canadian lakes; it occurs also in certain small lakes and streams in the upper Mississippi valley. In some localities it is known as the salmon or jack salmon, but of course these are misnomers. _Composition._-- FRESH. DRY. Water, 75.71 percent Protein, 19.03 „ 79.31 percent Fat, 4.07 „ 16.74 „ Ash, 1.19 „ 4.92 „ =Common Pompano.=--The pompano (family Carangidæ) is one of the food fishes which is most highly esteemed along the Gulf coast. It has been found as far north as Cape Cod on the Atlantic coast, but does not occur in sufficient numbers to make it of any economic value as a food fish north of Florida. It is taken chiefly in the Gulf waters. The average weight of the pompano is from 2 to 3 pounds, though very much larger examples are sometimes found. As a food fish there is none that is regarded more highly than the pompano, especially when it is eaten fresh from the water and prepared in the manner of the creole cooks of New Orleans. _Composition._-- FRESH. DRY. Water, 72.78 percent Protein, 18.65 „ 72.37 percent Fat, 7.57 „ 24.46 „ Ash, 1.00 „ 3.82 „ These data show that the edible portion of the pompano is valued both for its protein and its fat. The latter exists in quantities of approximately one-third of the former. It is not so much its nutritive value which makes the pompano desirable as a food fish but the extreme delicacy of flavor and the richness of its taste. It does not bear shipping well, and therefore is found in its greatest perfection only near the place where it is taken. In New Orleans and in Florida the pompano is one of the principal food fishes furnished by the high-class hotels and restaurants to their guests.