Cavallas and Pampanos 277 
finest of all food-fishes, ranking with the Spanish mackerel and 
to be cooked in the same way, only by broiling. The flesh is 
white, firm, and flaky, with a moderate amount of delicate oil. 
It has no especial interest to the angler and it is not abundant 
enough to be of great commercial importance, yet few fish 
bring or deserve to bring higher prices in the markets of the 
Fig. 217—The Pampano, Trachinotus carolinus (Linneus). Wood’s Hole. 
epicures. The species is most common along our Gulf coast, 
ranging northward along the Carolinas as far as Cape Cod. 
Pampano in Spanish means the leaf of the grape, from the 
broad body of the fish. The spelling “ pompano”’ should there- 
fore be discouraged. 
The other pampanos, of which there are several in tropical 
America and Asia, are little esteemed, the flesh being dry and 
relatively flavorless. Trachinotus palometa, the gafftopsail pam- 
pano, has very high fins and its sides have four black bands 
like the marks of a grill. The round pampano, Trachinotus 
jalcatus, is common southward, as is also the great pampano, 
Trachinotus goodet, which reaches a length of three feet. Tvrach- 
inotus ovatus, a large deep-bodied pampano, is common in 
Polynesia and the East Indies. No pampanos are found in 
Europe, but a related genus, Lichia, contains species which much 
resemble them, but in which the body is more elongate and 
the mouth larger. 
Numerous fossils are referred to the Carangide with more 
