THE ATUN. 243 



it is white. The sides are in many specimens marked with dark cross-bars of the same green 

 color as the back. When young it is spotted with brown. 



The Barracoudas, family Sphyrmnidm, consist of one genus and about hfteen si>ecies. 

 They are voracious, pike-like fishes, inhabiting nearly all temperate and tropical seas. A 

 species is found on the Pacific coast, which proves a valuable food-fish, measuring about 

 three feet. 



These fishes resemble strongly the pickerels or pikes, and their habits are certainly much 

 the same. We have often seen the fishermen on the Florida Reef strike some great specimen 

 of the Barracouda — the 8. picuda, we think, which abounds there. The fisherman stands in his 

 "dingy" and sculls with his back to the sun, just outside the shallow waters of the reef. 

 The Barracouda is curious about the oar-blade, aud follows it. The sun is in Ms eye. A 

 well-directed aim transfixes the victim. 



We now arrive at a small family of fishes, termed Trichiuridse, or Hair-tailed fishes, in 

 consequence of the delicate filamentary finlets which decorate the tail in some species. In all 

 these fishes, the body is long and compressed, almost like a riband, and indeed is not at all 

 unlike those flat "snakes" that are sold in the toyshops, and which dart in all directions 

 when held by the tail. 



The first example of these curious creatures is the Scabbard-fish, so called because in 

 shape it bears some resemblance to the sheath of a sword. 



On account of its shape and bright silvery whiteness, it is a most striking inhabitant of 

 the ocean, and when writhing its way through the translucent water, in elegant undulations, 

 it looks like a broad riband of burnished silver winding through the waves. This shining 

 brilliancy is caused by a thin epidermis, which covers the body in place of scales, and which 

 can be easily rubbed off by the fingers, to which it adheres, transmitting to them a portion of 

 the metallic wdiiteness which it imparts to its proper owner. 



In spite of the exquisite beauty of this fish, it is captured for the sake of its flesh, which 

 is highly esteemed, and is generally sought in the months of April and May when it approaches 

 the coasts. The drag-net is the usual instrument of capture. It seems to be a solitary fish, 

 and lives at a considerable depth. The rapid undulations of the body are capable of propel- 

 ling the creature through the water with great velocity, but, from all appearances, it is not 

 able to make much way against a rapid tide, or to overcome the dashing waves raised by a 

 tempestuous wind. Along its back runs a single dorsal fin, and the ventral fins are only 

 represented by a pair of scales, a structure which has gained for the fish the generic name of 

 Lepidopus, or Scale-fin. 



Another fish that much resembles the preceding species is sometimes, but very rarely 

 seen. This is the Silvery Hair-tail (TricMurus Upturns), a species that may easily be dis- 

 tinguished from the scabbard-fish by the shape of the tail, which has no fin at its extremity, but 

 tapers into a long and gradually diminishing point. This species is common in many parts of 

 the Atlantic Ocean, and by the Spanish inhabitants of Cuba it is termed the Sabre-fish. 



Another species, the Savala {TricMurus savala), is found in the East Indian seas, and 

 is sufficiently plentiful to form a recognized article of diet, and to be sold in the markets. 

 The Savala bears salting well, and is much used for consumption when the 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 aturi) deserves a 

 passing notice. 



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

 tralia, and is much valued for the flakey 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 



