THE MACKAREL. 



269 



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

 however, it does not suit 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 atuti) 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 flaky whiteness and pleasant flavor 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 favorite 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, then 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 scomber. 



THE important, though not very large family of the Scomberidae, 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 colors and the peculiar flavor 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 neighboring 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 flavor that has caused fennel to be looked upon as a necessary corrective 

 in the sauce with which the fish is served. Unfortunately, it must be eaten while 



