THIRTEENTH ANNUAL MEETING. 25 
its flesh being rather coarse, but very white, firm, flaky, juicy, 
and of good flavor. It should be either boiled or baked. 
The tautog (zatula onitis) has fine white flesh, and broiled or 
or fried is quite toothsome, with a rich lobster flavor. It does 
not lose its good qualities when out of water, so soon as most 
fishes. 
The redfish (Sczena ocellata) is essentially a Southern fish, 
though during the summer it ranges as far north as Cape Cod, 
when it is in its best condition. It grows to a large size, with 
firm white flesh, of no decided flavor. It is a tolerable dinner 
fish, and should always be boiled. It is also a fair chowder 
fish. 
Crevallé (Caranx). There are several species of crevallé, the 
C. hippos being the most common in Southern waters. They are 
dark-meated fishes, firm and flaky, with a sharp, strong flavor 
(similar to the bonito), which is relished by some but disliked 
by others. It is an oily fish and should always be broiled. It is 
easily cured by smoking, when it forms an appetizing dish, far 
better when fresh, and superior, I think, to smoked halibut. 
There are quite a number of good estuary “ pan-fish,” among 
the best being the Lafayette (Z. xanthurus) and white perch (A. 
americanus. 
MARINE FISHES, 
The Spanish mackerel (Scomberomorus maculatus) stands at the 
head and front of the pelagic or marine fishes. It is secondasa 
table luxury only to the pompano and white-fish. It is a 
creamy, white-meated fish of great delicacy and richness of fla- 
vor when broiled. By many it is thought to be the best fish that 
swims. 
The common mackerel (8. scomérus), when fresh and fat, as in 
the early fall, is one of the best fishes for broiling. As a break- 
fast fish it is greatly and justly prized, and is too well known to 
need further notice here. 
The codfish (Gadus callarias). 1 mention the codfish out of 
respect and sympathy for my fellow man, and not for any love 
that I bear for it myself. It is, perhaps, only necessary to say 
that at the last annual meeting of your Association, your worthy 
