THE KEAPPEARANCE OF THE TILEFISH. 
333 
• [From 'Mr.Jcitiii F. Calkins, I’ruvideuce, li- 1.] 
Tilelish is good. P)oilcd, first class; broiled, fair; made into a salad, excellent. I think that 
with proper preparation it would be good baked. Of course, like all fish, the fresher the better. I 
see no reason why it should not become a valuable addition to our list of food-fishes. It should not 
be boiled one moment beyond the point of “done.” 1 noted i)lenty of gelatine in it. 
[i’roni Messrs. .Johnson &. Smith, Poston, Mas.s.] 
Yours in regard to the tilefish received, asking our oiiiuioii of it. We found it to be a good fish 
for eating, having a lino llavor, resembling that of our striped bass or what they call in Washington 
rocklish. It has also lasting qualities, remaining iu good condition for several days, which is greatly 
in its favor. We hope that we may soon have more of it. 
[r’rom Hon. Eugene G. Blackford, New York,N. Y.] 
In reply to your favor of the 20th, permit me to say that I consider the tile an excellent table 
fish. The flesh is somewhat coarse, but very sweet, and I should say that it more nearly resembles 
the blackfish or tautog than any other fish 1 can recall. I should recommend to those testing its edible 
qualities to have it baked aud served with a brown sauce. 
Out of the fish that you sent as an experiment to this market I selected some for a dinner at the 
Union Club of this city — the most jJromineut of all our clubs. The fish was served to about twenty- 
five gentlemen, nearly all of whom might be considered gastronomical experts, and they were all 
delighted with it. 1 may saj' parenthetically that the fish were at least a week old when they were 
served, so that I question whether the best possible results were obtained from the test of their 
edible qualities. 
