FISHES AS FOOD 



271 



fishery from very early times. Its flesh is eaten both when fresh 

 and in the preserved condition. Pickled Tunny {Saltamentum 

 Sardicuni) was considered a delicacy by the ancient Romans. 

 The Italian tunny-fishery, of which Sardinia and Sicily are the 

 chief centres, is a considerable industry, which yielded over 

 ^111,000 in 1902. It commences in spring, when the fish ap- 

 proach the shore to spawn, arid the shoals are either driven into 

 shallow water and surrounded by a series of strong nets, or else 

 chased into a sort of net-labyrinth, in the innermost compartment 

 of which they are slaughtered with clubs, boat-hooks, and the like. 



Fig. 1 198. — Striped Red Mullet [Miilhis surmiilletus) 



The Red Mullet Family (Mullid^). — The members of 

 this family are mostly tropical fishes, but one species, the 

 Striped Red Mullet {Mulhis surmtdletus, fig. 1198), is common 

 in the Mediterranean, from which it ranges to the Canaries and 

 Norway. It is taken in some numbers off the south and south- 

 west shores of England by means of small drift-nets known as 

 trammels. Average specimens weigh about half a pound. It 

 is a particularly handsome fish, of bright -red colour (except 

 below), with several narrow yellow bands along its sides. There 

 is also a Plain Red Mullet {M. barbatus), without the stripes, 

 which is common in the Mediterranean, and is occasionally taken 

 in British waters. Most probably it is a distinct species. 



The Red Mullet is universally regarded as a delicacy, and its 

 flavour has suggested the popular name of " sea woodcock ". The 

 epicures of ancient Rome were extravagantly fond of it. On this 



