322 



Fishes as Food for Man 



of the Gulf of Mexico, with firm, white, 



{TracJiinotns carolinns) 

 finely flavored flesh. 



The red surmullet of Europe (Miillus barbatus) has been 

 long famed for its deUcate flesh, and may perhaps be placed 

 next. Two related species in Polynesia, the mimu and the 



Fig. 197. 



-Golden Surmullet, MuUus auratus Jordan & Gilbert. 

 Wood's Hole, Mass. 



kumu (Pscndiipeneiis bifasciatits and Pscudupeneus porpJiyreus), 

 are scarcely inferior to it. 



Side by side with these belongs the whitefish of the Great 

 Lakes {Coregoniis clapciformis). Its flesh, delicate, slightly 





Fig. 198. — Spanish Mackerel, Scomberomorus maculatus MitchiU. 

 Family Scombridw. Key West. 



gelatinous, moderately oily, is extremely agreeable. Sir John 

 Richardson records the fact that one can eat the flesh of this 

 fish longer than any other without the feeling of cloying. The 

 salmon cannot be placed in the front rank, because, however 

 excellent, the stomach soon becomes tired of it. The Spanish 

 mackerel (Scomberomorus maculatus) , with flesh at once rich and 

 delicate, the great opah (Lampris luna), still richer and still 



