THE SPANISH MACKEREL AND THE CEROES. 191 



ever taken in this section, and was a female with the ovary spent. In the 

 Gulf States, according to Mr. Stearns, the Spanish Mackerel are in great 

 demand, though but few are caught in the Gulf of Mexico, on account of 

 the absence of proper nets. 



'' In the Chesapeake region the catch has increased rapidly from year 

 to year, until in 1879 it amounted to fully 1,000,000 pounds, and in 1S80 

 the quantity was increased to 1,609,663 pounds. The average daily catch 

 for the pound-nets about Cherrystone, Va., is fully 500 fish ; while as 

 many as 4,000 have been taken at a single 'lift,' and hauls of 2,500 are 

 not uncommon during the height of the season. At Sandy Hook the 

 catch is quite large; in 1S79, 3,500 pounds were taken at one haul in a 

 pound-net at Seabright, and the average stock for the pound-nets in that 

 locality often exceeds ^1,000 for Mackerel alone, while the catch of other 

 species is proportionally large. 



The species is common in New Orleans and Mobile markets. Although 

 those taken on the coast of New Jersey and farther to the eastward are 

 considered much more delicately flavored than the Chesapeake fish, and 

 command a higher price in the market. The Spanish Mackerel served at 

 the best restaurants in New Orleans are delicious in the extreme, and fully 

 equal to the best to be found in New York. It is pre-eminently suited for 

 broiling and grilling, and is rarely prepared in any other manner.* 



In the Chesapeake and about Cape Hatteras, they are extensively salted, 

 and in the Gulf of Mexico pickled king-fish is regarded as a delicacy of 

 the first degree of excellence. 



The Spanish Mackerel ought surely to rank with the "■ game-fishes," but 

 unfortunately does not come fairly within the designation. It is occa- 



* How TO Bkoil Fish. — "Take the fish you intend to broil, see that it is properly cleaned, and clt'icr 

 Tub it with vinegar, or simply dry it and dredge it with flour, then dip it into olive oil, or egg and bread- 

 crumb it, or roll it well in chopped herbs, then place it upon a heated gridiron well rubbed over with fat. 

 Mackerel may be stuffed, but their heads should be taken off. When the fish is thick, score it here and there, 

 or split down the back. Broiled fish, according to its kind, may be either masked with a sauce, or served 

 upon a puree of sorrel, tomatoes, or haricots, or upon an oil or caper sauce. Soaking fish in a marinade pre- 

 \ iously to broiling it is a considerable improvement, as it eats shorter and better flavoured ; the French steep 

 It in olive oil, made savoury with spices, &c. 



"For the more delicate kinds offish the gridiron may be stewed with bunches of aromatic herbs flresh), 

 the fish well oiled being laid thereon ; do it very slowly, and only turn it once while being cooked. Fish first 

 crimped ia boiling water and then broiled is e.\cellent. No fi.ved rules can be given as to the time required to 

 broil fish, so much depending upon the state of the fire and the size and sort of the fish. Smoked salmon 

 should be merely made hot through." — !,Georgian.\ Hill.) 



"Wipe the fish clenn and dry, after taking out the gill and insides. Open the back, and put in a little pep- 

 per, salt, and oil ; broil it over a clear fire, turn it over on both sides, and also on the back. When the flesh 

 can be detached from the bone, which will be in about 15 minutes, it is done. Chop a little parsley into the 

 butter, with pepper, salt, and lemon juice. Serve before the butter is quite melted, with a iiuiityc d' hotel 

 sauce." — (Fisheries Exhibition Cook Book.) 



