CHAPTER Vni. 



The Spanish Mackerel — Scomberomorus macidatum — Mitch. 



'J'he Spanish mackerel, the most delicate in flavor of all the salt 

 water coast fishes (with the exception of the striped bass) deserves, 

 mention in this paper both for his beauty and taste, and because a 

 description of him will make the reader less liable to be imposed 

 upon by fish sellers who are ready to palm off the bonito for the 

 royal leader of all, the Spanish mackerel. 



The fact is, that Spanish mackerel are not often taken by amateur 

 anglers in the ocean above Cape May. Those in the markets of 

 New York are either shipped or taken in seines in the lower bay 

 and off the Jersey shore. The Spanish mackerel is far more elegant 

 in shape and color than the bonito, as the following description will 

 show. 



The very symmetrical and rounded form of the Spanish mackerel 

 gives the fish an appearance of swiftness and grace. The head is 

 small and flattened on the top and the eyes are large. On the pec- 

 toral regions the scales are larger than on other parts of the body. 

 There are sixty or seventy small teeth in the mouth. There are two 

 dorsal fins, the first of which is transparent, and six or seven dorsal 

 •finlets. The pectoral fins are pointed. Behind the anal fin are five 

 finlets. The caudal fin is deeply forked and on each side of it are 

 small projections called by icthyologists carince, or keels. 



The coloring of the Spanish mackerel consists of many diverse 

 tints and gives the fish the most beautiful appearance. Above, on 

 the sides is spread a light sea green, deeper in shade on the dorsal 

 line, and there are darker green lines that go down the sides and 

 just cross the lateral line. Beneath, on the belly the color is a dull' 



