THE SHEEPSHEAD. ot 
The Pin-fish, Diplodus Holbrookit, which is abundant at Charleston and 
about Beaufort, N. C., was first scientifically described by Dr. Bean from 
specimens obtained in Charleston market, in March, 1878. Jordan found 
it abundant everywhere near the shores of Beaufort, N. C., in which region 
it reaches but a small size, and is not used for food. It is confounded by 
the fishermen with the Sailor’s Choice, Lagodon rhomboides, 
invariably served cold; only the best kinds of fish, such as striped-bass, sea-bass, sheepshead, moonfish, 
red snapper, squeteague, salmon &c., are treated in the last way. 
Salmon, and all dark-fleshed fish require much more boiling than the white-fleshed kinds. 
When possible, some vinegar should be rubbed on the outside of fish before it is boiled, by which means 
the skin is prevented from cracking, but the introduction of much flavoring in the liquot in which it is 
dressed is principally necessary when the fish has been some time out of the water, and is consequently de- 
ficient in natural flavor. 
It is considered preferable to serve boiled fish upon a napkin, rather than have a sauce poured over it in the 
dish; and with salmon it is thought better taste to have a plain white sauce, instead of anything less simple; 
cucumber or melon in slices may be served apart. 
No positive rules can be given as to the length oftime fish should be boiled, as everything depends upon the 
size and kind of fish you have to dress, 
Salmon, usually, should be allowed at least ten minutes to each pound, while two or three minutes per 
pound will be ample for haddock, cod, &c.: a mackerel needs about a quarter of an hour to do it properly; 
errings, and many other sorts of fish, scarcely half so long. 
