. American fishes; a popular treatise upon the game and food fishes of North America, with especial reference to habits and methods of capture. Fishes. THE SHEEPSHEAD. 91 The Pin-fish, Diflodus Holbrookii, which is abundant at Charleston and about Beaufort, N. C, was first scientifically described by Dr. Bean from specimens obtained in Charleston market, in March, 1878. Jordan found it abundant everywhere near the shores of Beaufort, N. C, in which region it reaches but a small size, and is not used for food. It is confounded by the fishermen with the Sailor's Choice, Lagodon rhomboides, invar
. American fishes; a popular treatise upon the game and food fishes of North America, with especial reference to habits and methods of capture. Fishes. THE SHEEPSHEAD. 91 The Pin-fish, Diflodus Holbrookii, which is abundant at Charleston and about Beaufort, N. C, was first scientifically described by Dr. Bean from specimens obtained in Charleston market, in March, 1878. Jordan found it abundant everywhere near the shores of Beaufort, N. C, in which region it reaches but a small size, and is not used for food. It is confounded by the fishermen with the Sailor's Choice, Lagodon rhomboides, invariably served cold; only the best kinds of fish, such as striped-bass, sea-bass, sheepshead, moonfish, red snapper, squeteague, salmon &c., are treated in the last way. Salmon, and all dark-fleshed fish require much more boiling than the white-fleshed kinds. When possible, some vinegar should be rubbed on the outside of fish before it is boiled, by which means the skin is prevented from cracking, but the introduction of much flavoring in the liquof in which, it is dressed is principally necessary when the fish has been some time out of the water, and is consequently de- ficient in natural flavor. It is considered preferable to serve boiled fish upon a napkin, rather than have a sauce poured over it in the dish; and with salmon it is thought better taste to have a plain white sauce, instead of anything less simple; cucumber or melon in slices may be served apart. No positive rules can be given as to the length of time fish should be boiled, as everything depends upon the size and kind of fish you have to dress. Salmon, usually, should be allowed at least ten minutes to each pound, while two or three minutes per pound will be ample for haddock, cod, &c.; a mackerel needs about a quarter of an hour to do it properly; herrings, and many other sorts offish, scarcely half so Please note that these images are extracted from scanned page images that may have been digitall
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