322 



Fishes as Food for Man 



(Trachinotus carolinus] of the Gulf of Mexico, with firm, white, 

 finely flavored flesh. 



The red surmullet of Europe (Mullus barbatus} has been 

 long famed for its delicate flesh, and may perhaps be placed 

 next. Two related species in Polynesia, the munu and the 



FIG. 197. Golden Surmullet, Mullus auratus Jordan & Gilbert. 

 Wood's Hole, Mass. 



kumu (Pseudupeneus bifasciatus and Pseudupeneus porphyreus), 

 are scarcely inferior to it. 



Side by side with these belongs the whitefish of the Great 

 Lakes (Coregonus clupeiformis] . Its flesh, delicate, slightly 



FIG. 198. Spanish Mackerel, Scomberomorus maculatus Mitchill. 

 Family Scombridce. Key West. 



gelatinous, moderately oily, is extremely agreeable. Sir John 

 Richardson records the fact that one can eat the flesh of this 

 fish longer than any other without the feeling of cloying. The 

 salmon cannot be placed in the front rank, because, however 

 excellent, the stomach soon becomes tired of it. The Spanish 

 mackerel (Scomberomorus maculatus) , with flesh at once rich and 

 delicate, the great opah (Lampris luna), still richer and still 



