SWORDFISH 



There is no evidence of any change in their abun- 

 dance, either increase or decrease. Fishermen agree 

 that they are as plentiful as ever, nor can any change 

 be anticipated. The present mode does not destroy 

 them in any considerable numbers, each individual 

 fish being the object of special pursuit. The soli- 

 tary habits of the species will always protect them 

 from wholesale capture, so destructive to schooling 

 fish. Even if this were not the case, the evidence 

 proves that spawning swordfish do not frequent our 

 waters. When a female shad is killed, thousands 

 of possible young die also. The swordfish taken by 

 our fishermen carry no such precious burden. 



"The small swordfish is very good meat," remarked 

 Josselyn, in writing of the fishes of England in the 

 seventeenth century. Since Josselyn probably never 

 saw a young swordfish, unless at some time he had 

 visited the Mediterranean, it is fair to suppose that 

 his information was derived from some Italian 

 writer. 



It is, however, a fact that the flesh of the sword- 

 fish, though somewhat oily, is a very acceptable 

 article of food. Its texture is coarse; the thick, 

 fleshy, muscular layers cause it to resemble that of 

 the halibut in constituency. Its flavor is by many 

 considered fine, and is not unlike that of the blue- 

 fish. Its color is gray. The meat of the young 

 fish is highly prized on the Mediterranean, and is 

 said to be perfectly white, compact, and qf delicate 

 flavor. Swordfish are usually cut up into steaks — 

 thick slices across the body — and may be broiled 

 or boiled. 



The apparatus ordinarily employed for the capture 



167 



