CALIFORNIA FISH AND GAME. LD. 
On the Atlantic coast is a Spanish mackerel that is very close to ours, 
if not identical with it, that is valued among the very best of food 
fishes. The name Spanish mackerel has been applied to various 
mackerel-like fishes, but this and the next are the only ones on our 
coast that should be so called. In England our common mackerel is 
ealled Spanish mackerel, and in California the oceanic bonito is also 
sometimes given that name. 
The Monterey Spanish Mackerel (Scomberomorus concolor). 
This fish resembles the last (S. serra) in general characters, but it 
may be most easily distinguished from it by the sides having only two 
series of spots (female) or none at all (male). 
It appeared in Monterey Bay nearly 40 years ago and for a few years 
was taken in some abundance, appearing each year in September and 
staying only a couple of months. It commanded a high price in the 
market. Since that time it has never been reported, nor is it known 
from any other locality. If ever taken specimens should be preserved 
in formalin (1 part formalin, 15 parts water) and sent to the Fish and 
Game Commission. 
The Skipjack (Sarda chilensis). 
This species is rather slender, though less so than the Spanish 
mackerel. It may be known by the narrow dark stripes on the back 
that do not follow the outline of the back but run obliquely back and 
slightly up from the side. The lower ones run from the region of the 
Bresette ea 
“GAZEBO 
+, 
Fig. 65. The skipjack (Sarda chilensis). 
pectoral to the upper part of the tail and the last dorsal finlets. The 
front of the anal is behind the second dorsal. The pectoral is short and 
its length is about equal to the distance from the eye to the gill opening. 
The length of the head is greater than the depth of the body. It has 
seven or eight finlets behind the dorsal, and six or seven behind the 
anal. 
The skipjack is found in abundance in summer on the California 
coast and is known as far northward as Puget Sound. It is common 
along the South American coast and in Japan. It reaches a length of 
three feet and its flesh is dark red, oily, and rather coarse. 
The Tuna, or Tunny (Thunnus thynnus). 
The tuna, or leaping tuna of the anglers, may usually be known by 
its great size, but size can not be altogether relied upon to distinguish 
it. It is a deep, thick, heavy-bodied fish, with a pectoral fin shorter 
