THE SPANISH MACKEREL AND THE CEROES. 191 
ever taken in this section, and was a female with the ovary spent. In the 
Gulf States, according to Mr. Stearns, the Spanish Mackerel are in great 
demand, though but few are caught in the Gulf of Mexico, on account of 
the absence of proper nets. 
“In the Chesapeake region the catch has increased rapidly from year 
to year, until in 1879 it amounted to fully 1,000,000 pounds, and in 1880 
the quantity was increased to 1,609,663 pounds. The average daily catch 
for the pound-nets about Cherrystone, Va., is fully 500 fish; while as 
many as 4,000 have been taken at a single Gift,’ and hauls of 2,500 are 
not uncommon during the height of the season. At Sandy Hook the 
catch is quite large; in 1879, 3,500 pounds were taken at one haul in a 
pound-net at Seabright, and the average stock for the pound-nets in that 
locality often exceeds $1,000 for Mackerel alone, while the catch of other 
species is proportionally large. 
The species is common in New Orleans and Mobile markets. Although 
those taken on the coast of New Jersey and farther to the eastward are 
considered much more delicately flavored than the Chesapeake fish, and 
command a higher price in the market. The Spanish Mackerel served at 
the best restaurants in New Orleans are delicious in the extreme, and fully 
equal to the best to be found in New York. It is pre-eminently suited for 
broiling and grilling, and is rarely prepared in any other manner.* 
In the Chesapeake and about Cape Hatteras, they are extensively salted, 
and in the Gulf of Mexico pickled king-fish is regarded as a delicacy of 
the first degree of excellence. 
The Spanish Mackerel ought surely to rank with the “ game-fishes,” but 
unfortunately does not come fairly within the designation. It is occa- 
* How to Broil Fish. —“Take the fish you intend to broil, see that it is properly cleaned, and either 
rub it with vinegar, or simply dry it and dredge it with flour, then dip it into olive oil, or egg and bread¬ 
crumb it, or roll it well in chopped herbs, then place it upon a heated gridiron well rubbed over with fat. 
Mackerel may be stuffed, but their heads should be taken off. When the fish is thick, score it here and there, 
or split down the back. Broiled fish, according to its kind, may be either masked with a sauce, or served 
upon a puree of sorrel, tomatoes, or haricots, or upon an oil or caper sauce. Soaking fish in a marinade pre¬ 
viously to broiling it is a considerable improvement, as it eats shorter and better flavoured ; the French steep 
it in olive oil, made savoury with spices, &c. 
“For the more delicate kinds of fish the gridiron maybe stewed with bunches of aromatic herbs (fresh), 
the fish well oiled being laid thereon ; do it very slowly, and only turn it once while being cooked. Fish first 
crimped in boiling water and then broiled is excellent. No fixed rides can be given as to the time required to 
broil fish, so much depending upon the state of the fire and the size and sort of the fish. Smoked salmon 
should be merely made hot through/'— (Georgiana Hill.) 
“ Wipe the fish clean and dry, after taking out the gill and insides. Open the back, and put in a little pep¬ 
per, salt, and oil; broil it over a clear fire, turn it over on both sides, and also on the back. When the flesh 
can be detached from the bone, which will be in about 15 minutes, it is done. Chop a little parsley into the 
butter, with pepper, salt, and lemon juice. Serve before the butter is quite melted, with a niaitre d'hotel 
sauce.”— (Fisheries Exhibition Cook Book.) 
