470 THE SUCKING FISH. 
sufficient numbers to be of any commercial importance; but on the shores of 
the Mediterranean, where it is found in very great abundance, it forms one 
of the chief sources of wealth of the sea-side population. 
In May and June, the Tunnies move in vast shoals along the shores, 
seeking for suitable spots wherein to depasit their spawn. As soon as they 
are seen on the move, notice is given by a sentinel who is constantly watching 
from some lofty eminence, and the whole population is at once astir, preparing 
nets for the capture, 
and salt and tubs for 
the curing of the ex- 
pected fish. There are 
two modes of catching 
the Tunny, one by the 
seine-net and the other 
by the ‘ madrague.” 
The mode of using the 
SS = seine is identical with 
sill ae that which has already 
TUNNY.—(Zhynnus Thynnus.) been described when 
treating of the Mac- 
kerel, but the madrague is much more complicated in its structure and 
management. The principle of the madrague is precisely the same as of 
the “corral” by which elephants are entrapped in Ceylon. 
A vast enclosure of united nets, nearly a mile in length, and divided into 
several chambers, is so arranged that as the Tunnies pass along the coast 
they are intercepted by a barrier, and, on endeavouring to retreat, are forced 
to enter one of the chambers. When a number of Tunnies have fairly 
entered the net, they are driven from one chamber to another, until they are 
forced into the last and smallest, called significantly the chamber of death. 
This chamber is furnished with a floor of net, to which are attached a series 
of ropes, so that by hauling in the ropes the floor of the net is drawn up and 
the fish brought to the surface. The large and powerful fish struggle-fiercely 
for liberty, but are speedily stunned by blows from long poles, and lifted into 
the boats. The flesh of the Tunny is eaten both fresh and salted. It is 
most extensively used, being pickled in various ways, boiled down into excellent 
soup, and is also made into pies, which are thought to be very excellent, and 
possess the valuable property of remaining good for nearly two months. The 
different parts of the fish are called by appropriate names, and are said to 
resemble beef, veal, and pork. The food of the Tunny consists mostly of 
smaller fish, such as her- 
rings and pilchards, and the 
cuttlefish also forms some 
portion of its diet. 
In general shape the 
Tunny is not very unlike 
the mackerel, but in size it 
is vastly superior, generally 
averaging four feet inlength, 
and sometimes attaining 
the dimensions of six or 
seven feet. The colour of the upper part of the body is very dark blue, and 
the abdomen is white decorated with spots of a silvery lustre. The sides of 
the head are white. 
EVERYONE has heard of the SUCKING FISH, and there are few who are 
not acquainted with the wild and fabulous tales narrated of its powers, 
SUCKING FISH.—(Zchenets remora.) 
