76 AMERICAN FISHES, 
age is much less. Mr. Stearns remarks that in the Gulf of Mexico they 
very seldom exceed thirty pounds weight, though he has seen several of 
that size, while the average is eight or nine pounds, and in a large lot may 
usually be found individuals weighing from two-and-one-half to twenty 
pounds. 
Red Snappers from Florida are frequently quoted in the New York mar- 
ket returns. In 1879 about 12,000 pounds were theresold. They are also 
shipped to Boston, Washington and Baltimore in ‘winter, the supply in 
these cities being derived chiefly from Pensacola. Mobile and New Or- 
leans consume considerable quanities, and from these ports they are 
shipped up the Mississippi River to the principal cities of the West, 
where the fish is growing to be a staple of much importance. In Saint 
Louis and New Orleans it is one of the most highly esteemed food-fishes. 
Snappers should always be boiled or cooked inachowder. Thus treated 
they are equal to the striped bass, sea bass or turbot, in flavor and texture. 
The Court-Boutillon of the New Orleans cooks is made of Snappers, and is 
very delicious.* 
Snapper-fishing is usually carried on with a bottom bait of skip-jack, 
bluefish, or young shark. The Snappers will sometimes bite at a white 
rag. Norris, the only sporting authority who has written about them with 
a clear understanding as to what species he was dealing with, states that 
they bite readily at a silver or pearl squid. I am inclined to believe that 
this isa mistake. Their habits are closely similar to those of the sea 
bass and the sheepshead, and they seldom rise to the surface. 
A trip to the Snapper banks is a favorite summer recreation for the gen- 
tlemen of Jacksonville. A tug is chartered for the day, and usually re- 
turns to the city with flags flying, whistles triumphantly sounding, and 
gorgeous festoons of red fish hanging over the bows. 
My friend, Dr. C. J. Kenworthy, has kindly given me the foilowing 
memoranda concerning such a trip: 
‘« Highteen of us left Jacksonville at two o’clock in the morning, reaching 
Mayport before daylight. Before the sun rose we were twelve miles from 
the shore, and near the banks. The second cast of the lead furnished 
* Court-Bouillon. ‘‘ This preparation gives boiled fish a better flavor than cooking in clear water does. 
Many cooks use wine in it, but there is no necessity for it. Four quarts of water, one onion, one slice of car- 
rot, two cloves, two table-spoonfuls of salt, one teaspoonful of pepper, one table-spoonful of vinegar, the juice 
of half a lemon and a bouquet of sweet herbs are used. Tie the onion, carrot, cloves and herbs in a piece of 
muslin, and put in the water with the other ingredients. Cover, and boil slowly for one hour. Then put in 
the fish and cook as directed for plain boiling.””-—Muss Partoa. 
