THE TUNNY. 77 



coast of France. The flesh of the tunny is 

 red, and as firm as veal ; it is dressed in 

 various ways ; slices are boiled or fried ; it is 

 made into ragouts ; it is put into pies or pates, 

 celebrated by the epicures of France ; it is 

 converted into a sort of pickle, with salt and 

 oil, and this preparation, under the term of 

 thon marine, is eaten cold. It is also cured by 

 being cut into slices and packed in barrels with 

 pounded salt. 



In its general figure the tunny resembles a 

 huge mackerel, but with a shorter head. The 

 colour of the upper parts of the body is dark 

 blue ; numerous large scales of a paler colour 

 form a corslet around the thorax or chest ; the 

 sides of the head are white ; the under-parts 

 are grey, variegated with silvery white mark- 

 ings. The first dorsal fin, the pectoral and 

 ventral fins, are black ; the rest pale pink, with 

 a silvery tinge ; tail fin dusky ; the sides . of 

 the tail are carinated, crooked, or bent like 

 the keel of a ship. Several allied species, 

 as the alicosti, the tonine, are found in the 

 Mediterranean. The bonito of the tropics 

 belongs to the same genus. 



There is another fish taken in the Mediter- 

 ranean with the tunny, distinguished as the 

 representative of a distinct genus only by the 



