THE MACKAREL. 



200 



inclemency of the weather will not permit fishing-boats to put to sea. When fresh, 

 however, it does not s.uit the taste of Europeans, though in Malabar the salted fish is 

 esteemed both by the native inhabitants and the European colonists. 



BEFORE leaving this small but curious family, the ATUN (Thyrsites atun} deserves a 

 passing notice. 



This elegant and useful fish is found on the coasts of Southern Africa and part of 

 Australia, and is much valued for the flakey whiteness and pleasant flavour of its flesh, 

 which bears some resemblance to that of the cod, but is even superior in delicacy. It feeds 

 mostly upon the cuttle-fish, the calamary being its favourite prey. So voracious is this 

 creature that it is readily caught by making a sham calamary out of lead and leather, 

 dressing it with projecting hooks, and flinging it into the sea. The fishermen throw this 

 bait to some distance, and then draw it rapidly through the water, when the Atun takes 

 it for the real calamary darting along after its usual fashion, dashes at it and is 

 immediately hooked. In default of this bait, a strip of red cloth stuck on a hook is 

 often a sufficient lure for this voracious fish. 



MACKAREL. Scomber scomOer. 



THE important, though not very large family of the Scomberidje, contains many 

 species that are almost invaluable as food, and others that are beautiful in form and 

 interesting in habits. 



Our first example of these fishes is the MACKAREL, so well known for the exceeding 

 beauty of its colours and the peculiar flavour of its flesh. This is one of the species 

 that are forced by the irresistible impulse of instinct to migrate in vast shoals at certain 

 times of the year, directing their course towards the shores, and as a general rule 

 frequenting the same or neighbouring localities from year to year. The time of their 

 advent is rather variable, and in consequence the price of this fish varies with the scarcity 

 or abundance. At the beginning of the season, before the shoals have made their 

 appearance, a fresh Mackarel will fetch half-a-crown or three shillings, while in a week or 

 two afterwards a hundred may be purchased for the same sum. As a general rule, when 

 they are in full season, they are sold in the streets of London for three or four a shilling. 



The flesh of the Mackarel is very excellent, and it possesses a rather powerful and 

 unique flavour that has caused fennel to be looked upon as a necessary corrective in the 

 auce with which the fish is served. Unfortunately, it must be eaten while quite fresh, 



