Fishes as Food for Man 131 
(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 
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Fic. 82.—Golden Surmullet, Mullus auratus Jordan & Gilbert. 
Woods 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 clupetformis). Its. flesh, delicate, slightly 
Fie. 83.—Spanish Mackerel, Scomberomorus maculatus Mitchill. 
Family Scombride. 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 
