THE SHEEPSHEAD. 



91 



The Pin-fi>li, Diplodus Hollrrookii, which is al)un(lant at Charleston and 

 about Beaufort, N. C, was first scientifically described by Dr. Bean from 

 specimens obtained in Charleston market, in March, 1878. Jordan found 

 it abundant everywhere near the shores of Beaufort, N. C, in which region 

 it reaches l)ut a small size, and is not used for food. It is confounded bv 

 the fishermen with the Sailor's Choice, Lagodon rhomboides. 



invariably served cold ; only the best kinds of fish, such as striped-bass, sea-bass, sheepshead, moonfish 

 red snapper, squeteague, salmon &c., are treated in the last way. 



Salmon, and all dark-fleshed fish require much more boiling than the white-fieshed kinds. 



When possible, some vinegar should be rubbed on the outside of fish before it is Ijoiled, by which means 

 the skin is prevented from cracking, but the introduction of much flavoring in the liquor in which it is 

 dressed is principally necessary when the fish has been some time out of the water, and is consequently de- 

 ficient in natural flavor. 



It is considered preferable to serve boiled fish upon a napkin, rather than have a sauce poured over it in the 

 dish ; and with salmon it is thought better taste to have a plain white sauce, instead of anything less simple; 

 cucumber or melon in slices may be served apart. 



No positive rules can be given as to the length of time fish should be boiled, as everything depends upon the 

 size and kind of fish you have to dress. 



Salmon, usually, should be allowed at least ten minutes to each pound, while two or three minutes per 

 pound will be ample for haddock, cod, &c.: a mackerel needs about a quarter of an hour to do it properly • 

 herrings, and many other sorts of fish, scarcely half so long. 



