94 BULLETIN OF THE UNITED STATES FISH COMMISSION. 



as rapidly as possible. Each man handles a single line, which has two 

 large books and several pounds of lead attached. When the fish are 

 hungry they bite as fast as the lines are lowered to them and even rise 

 near to the surface of the sea in their eagerness, biting at bare hooks 

 or anything that is offered. From this habit they have gained the name 

 of snappers. Very often two large fish are hooked at once, and then 

 the fisherman has a hard pull, for the snapper is gamey. While it is 

 so easily captured at times, there are spells when it cannot be lured by 

 any kind of bait or snare. It is truly a capricious fish. 



Storms, adverse winds, and currents affect the business of the fisher- 

 men very much, and at best theirs is a hard, disagreeable life. 



The principal red-snapper fishing-grounds of the gulf lie between 

 Mobile Bay and Cedar Key. This places Pensacola nearer to them 

 than any other shipping point, and besides there is no other city so 

 conveniently located for receiving and shipping the catch of the large 

 fleet of vessels that are now engaged in the business. 



How to cook the red snapper. — Warren & Co. have also fur- 

 nished receipts for cooking this fish in some half dozen different ways, 

 viz : 



boiled. — Take a fish of 5 to 8 pounds, cut off head, washcleanin cold 

 water, tie up tight in a clean cloth so that it will not break to pieces in 

 the water. Put it in enough hot water to cover well, with half a cup of 

 vinegar and a handful of salt; boil steadily for three-quarters of an 

 hour, or until the flesh cleaves readily from the bone. Serve hot with 

 this sauce. Take one pint of water, make a flour thickening, stir in the 

 water, and let it boil till clear. Add salt to season, a little pepper, a. 

 tablespoonful of butter, and two hard-boiled eggs, sliced. 



baked with dressino. — Take a fish of 5 to 8 pounds, wash it 

 clean in cold water, leave on the head, and, in removing the entrails, see 

 that no longer cut is made in the belly of the fish than is absolutely 

 necessary to clean the cavity. Prepare a dressing as follows : Have 

 ready enough stale bread to fill the cavity in the head and belly, soften 

 it with cold water, take two tablepoonsfuls of lard in a sauce-pan, cut 

 finely a medium-sized onion, put it in the lard and cook thoroughly, but 

 not to brown; add to this the softened bread, mix well together and 

 season to the taste with pepper, salt, and herbs; stuff the fish with this 

 dressing and cook in a hot oven, having a little hot water in the bottom 

 of the pan, dredging the fish with a very little flour. Cook until done, 

 and serve hot. 



baked with tomato dressing. — Prepare the fish as before. Make 

 a dressing by soaking twice as much bread as above directed with the 

 contents of a 2 pound can of tomatoes, or an equivalent quantity of fresh 

 tomatoes, heat it thoroughly in a sauce-pan, season with salt and pep- 

 per, adding a tablespoonful of butter. Stuff the fish with this dressing ; 

 spread the remainder of the dressing over the outside of the fish, as it 

 lies in the pan. Bake in a hot oven as before directed. 



