7^ MACKEREL. 



is a supposition of fishermen, that Mackarel are subject to 

 dulness of vision at the beginning of the season, by reason 

 of which they become entangled in the net more readily than 

 afterwards; and it is remarkable that a similar remark has 

 been applied to the Tunny, and other fishes of this family. 



It is an important object with English fishermen to bring 

 their fish to market as soon as possible, for the Mackarel soon 

 sufifers loss in its delicacy for the table, and a higher price is 

 obtained in proportion to its freshness. There are other 

 reasons also why delay and interruption would be productive 

 of ill consequences, and therefore the good sense of the 

 generality of fishermen has taught them to combine together, to 

 sacrifice a little for the advantage of the whole. They are 

 aware that, if at a time when fishing is pursued with success 

 at a large distance from land, with perhaps the wind against 

 them, each boat were compelled to run into port to obtain a 

 market, a large portion of their most valuable time would be 

 rendered unproductive; and on their return to the spot where 

 they had expected to meet again with success, they might 

 discover that the wandering disposition of these fish had carried 

 them far away, with the consequent loss of a whole season. It 

 is usual, therefore, for several boats to agree together as asso- 

 ciates, so that each one in its turn shall receive the captures of 

 all the others, and carries them to the maiket; returning again 

 with all haste in order to be entitled to an equal share of the 

 success obtained during its absence. 



French vessels engaged in this fishery are usually much 

 larger than the English, and more abundantly manned; and 

 the success of their fishing depends on a different principle 

 from that of the latter. With us but little use is made of 

 salted Mackarel; and none are so preserved unless from delay 

 in the sale they have become unfit for other use, or Avhere 

 the market is distant; as in some parts of Ireland. But with 

 the French this is the principal object of the voyage, and 

 therefore as soon as caught, the fishermen set themselves to 

 the work of preserving them; which they do, first by a cross 

 slit at the vent to extract the entrails, and then by salting them 

 in bulk in the hold. When a loading is thus secured they 

 hasten to port, and it may happen that two or three successful 

 voyages may be accomplished in the course of a season. 



