148 FISH—CULTURAL ASSOCIATION. 
in writing of the fishes of New England in the seventeenth cen- 
tury. Since Josselyn probably never saw a young swordfish, 
unless at some time he had visited the Mediterranean, it is fair 
to suppose that his information was derived from some Italian 
Wuiter. 
It is, however, a fact that the flesh of the swordfish, though 
somewhat oily, is a very acceptable article of food. Its texture 
is coarse; the thick, fleshy, muscular layers cause it to resemble 
that of the halibut in consistency. Its flavor is by many con- 
sidered fine, and is not unlike that of the bluefish. Its color is 
gray, The meat of the young fish is highly prized on the Medi- 
terranean, and is said to be perfectly white, compact, and of 
delicate flavor.* Swordfish are usually cut up into steaks, thick 
slices across the body, and may be broiled or boiled. 
Considerable quantities of swordfish are annually salted in 
barrels in Portland, Gloucester, Boston, New Bedford, and New 
London. Swordfish pickled in brine is in considerable demand 
in certain sections of the country, and particularly in the Lower 
Connecticut Valley, where a barrel may be found in almost 
every grocery store. By many persons it.is considered much 
more palatable than salted mackerel. 
MARKETS. 
Mr. Thompson remarks: Previous to 1862 the market for 
fresh fish was limited to New Bedford, Fall River, Providence, 
and the adjoining towns, and a large proportion of the fish then 
taken was salted and shipped to the West Indies and the South- 
ern States. This was especially the case with those taken about 
Noman’s Land and Martha’s Vineyard. Now nearly all are con- 
sumed fresh, and the average price is somewhat higher than 
formerly.” ; 
The Gloucester Zelegraph of September, 1850, contained the 
following item, which shows that swordfish were eaten in Boston 
at least thirty years ago, and highly esteemed : 
* The flesh, which is much esteemed by the better classes at Palerma, is dressed in almost 
as many modes as that of the tunny, and fetches a higher price. During our sojourn there it 
was as two toone. The fiber is invitingly white, and the round segments look, as they lie 
in rows along the stall, like so many fillets of veal. Four to six felt is the usual run of those 
taken off the Trinzerian coast and displayed in the fish markets of Sicily.—Badham. 
