294 ANIMAL FOOD RESOURCES OF DIFFERENT NATIONS. 



{Thynmis vulgaris, Cuv.) as food is principally on the shores 

 of the Mediterranean, but the use of its firm flesh is spread- 

 ing a little over the Continent. In America and England 

 it is held but in low estimation. It is eaten fresh, salted, 

 preserved in oil, or pickled like salmon. Some parts of 

 the fish are said to resemble beef in flavour, and others 

 veal and pork. In Italy it is boiled down into soup and 

 made into pies, which will keep, it is said, for two 

 months. The average exports from Sardinia are about 

 3,000,000 lbs. The fish which are to be preserved in oil, 

 then called " scabeccio," are first boiled for an hour, then 

 allowed to cool and dry, when they are packed in barrels, 

 two gallons of oil being poured into each barrel, so as to 

 well permeate the fish. Those tinned are prepared in 

 the same way. While the tunny is wholesome and 

 agreeable when used fresh or salted, it at once becomes 

 hurtful when it begins to ferment or at all approaches 

 decomposition, The police of Venice examine carefully the 

 boats that bring in the fish, especially when the sirocco 

 has delayed their arrival — and even if ever so little 

 touched, they throw them into the sea. The fresh tunny 

 ought to be sold within twenty-four hours. 



The fish averages about four feet long, but sometimes 

 attains ten to fourteen feet, 



Although the common tamij (flrcynusihynnusoi some 

 authors) is the most important special sea fishery in 

 Italy, not a few allied species are also caught, such as 0. 

 hrachypterus, 0. germo, Thynnus thunnina, and Aiixis Hochei, 

 all sea fishes, which periodically and successively visit in 

 large numbers different parts of the coasts. 



The Dorade {Coryphcena suerui, Cuv. and Val. ; Spartts 

 aurata), a very excellent sea fish, sometimes called the 

 dolphin, is eaten fried in butter, but it ought to be 

 cooked immediately. 



Congers. — The sea eel or conger (Murcena conger) is 

 very abundant on the coasts of England and France, in 

 the Mediterranean sea (where it was much sought after 

 by the ancients), and in the Propontis, where it is held in 

 considerable estimation; those of Sicyon were especially 



