Tar youne Darxtizs’ Dreap. 455 
The kingfish of the West Indies is numerous alone the 
southern shores of the Caribbean Sea, around the islands of 
steep shores and deep waters of the West Indies, and in the 
Tue Kinerisu.—Cybium regale. 
Gulf of Mexico. It is also found in the bays off the Florida 
shores. It is one of the swiftest fishes, more active than the 
dolphin, and does not wait for the flying-fish to alight on the 
wave, but leaps high above it and takes his prey on the wing. 
He is a terror to young Indians, who dare not bathe when 
naked, for fear of losing a finger or toe, while occasionally one 
perdres son vie by those steel jaws and teeth, which are as sharp 
as a surgeon’s knife, and clip off a digit quicker than a flash. 
The color of the kingfish is dark blue above the lateral 
line, and lightens toward the belly, where it is a light gray. 
The first dorsal is spike-rayed, while the first ray of the sec- 
ond dorsal and top of pectoral fin are each guarded by a spi- 
nous ray. Like the Spanish mackerel and bonetta, the tail 
is framed at top and bottom by a rigid bone frame, so that 
it never falls together, but, to make up for the otherwise 
want of balance support, there is a short row of fins on each 
side, extending from the root of the tail three to four inches 
up the side. The back fins and upper part of caudal are 
black, and the others gray. Covered throughout, except 
the top of its head, with infinitesimal scales on a tough skin, 
it presents the appearance, when first captured, of burnished 
steel. It ranges in weight from eight to forty pounds, and 
its sweet and juicy meat renders it a great delicacy, whether 
boiled, broiled, or formed into chowder. 
This fish will take a hook disguised by white or red cloth, 
