MACKREL. 
171 
grations, passing between Iceland and Norway, and 
then bending their course towards the northern 
part of Great Britain, where they separate ; one 
shoal going towards the Baltic, while the other, 
which is by far the largest, passes downwards, and 
enters the Mediterranean through the straits of 
Gibraltar. Dr. Shaw, however, seems to doubt 
these periodical journeys, and says, that it is 
thought more probable that the shoals which ap- 
pear in such abundance round the more temperate 
European coasts, in reality reside during the win- 
ter at no very great distance ; immersing themselves 
in the soft bottom, and remaining in a state of tor- 
pidity ; from which they are awakened by the 
warmth of the returning spring, and gradually re- 
cover their former activity. 
The mackrel, of all other fish, was most pre- 
ferred by the Romans in the preparation of a sauce 
in much esteem amongst them. The garum gave 
a high relish to their food, and vast quantities of it 
were extracted from the mackrel taken near Car- 
thagena, at which place it bore a high price, being 
prepared by a certain company, and thence distin- 
guished by the title of garum sociorum , 
On the western coast of England a very exten- 
sive fishery is carried on for mackrel. They are 
caught in nets at a great distance from the shore, 
and the cargo of a single boat is sometimes very 
valuable, having been known to sell for upwards 
of sixty pounds. The nets are lowered during the 
