I20 FISH-CULTURAL ASSOCIATION. 
eat pompano and live! The pompano has a creamy white flesh, 
of a gelatinous richness, without the oily taste of most broiling 
fishes. It must not be confounded with the dark-meated fish 
called pompano on the Carolina coast, which is a crevalle (Car- 
anx). The bones of the pompano.are few and soft, and one can 
eat them ‘ bones and all.” 
The striped bass (Roccus saxatilis) enjoys a deserved reputation 
as a table fish. Its firm, white and delicious flesh is so well 
known that it needs no further comment. The memory of its 
savory flavor and odor, broiled at camp fires on the Chesapeake, 
steals over me as I write, with a conscious yearning for the flesh- 
pots of Egypt. 
The sheepshead (Diplodus probatocephalus), while excellent in 
Northern waters is only tolerable in those of the extreme South. 
North of Cape Hatteras it is justly considered a great delicacy, 
broiled or baked; while in Florida it is not above mediocrity, 
having a piquant, pungent flavor that is decidedly unpleasant. 
The bluefish (Pomatomus saltatrix) is another fish that varies 
in its eatable qualities in different waters, and which, perhaps, 
depends on the nature of its food. North of Cape Hatteras, 
it is well-flavored, of good quality and much esteemed, 
though inclined to be too oily; while in Florida waters it is ex- 
cellent, far exceeding in richness and flavor those of the North. 
Its flesh is firm and white, and it should always be boiled or 
planked. 
The whiting (Menticirrus nebulosus) is a small, but good fish, 
one of the best for chowders. It has a fine, white, flaky flesh of 
rich flavor, and is much esteemed as a breakfast fish, broiled or 
fried. 
The weakfish (Cyzoscion regale) is worthless, unless absolutely 
fresh, when it is peculiarly sweet and gelatinous, fried or boiled. 
The Southern species, the salt-water trout (C. maculatum), is 
equally as good a fish for the table. 
The red snapper (Lutjanus blackfordii) has become a popular 
hotel and restaurant fish throughout the South and West, where 
it is shipped from the Gulf of Mexico. It is also extensively 
shipped to Havana. Being of large size it is a good dinner fish, 
