Fishes . Fig. 83.—Spanish Mackerel, Scomberomorus macidatus ScombridcB. Key West. gelatinous, moderately oily, is extremely agreeable. Sir JohnRichardson records the fact that one can eat the flesh of thisfish longer than any other without the feeling of cloying. Thesalmon cannot be placed in the front rank, because, howeverexcellent, the stomach soon becomes tired of it. The Spanishmackerel {Scomberomorus macidatus), with flesh at once rich anddelicate, the great opah (Lampris luna), still richer and still. ^2 e: = a O I Fishes as Food for Man 133 more delicate, the bluefish (

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Fishes . Fig. 83.—Spanish Mackerel, Scomberomorus macidatus ScombridcB. Key West. gelatinous, moderately oily, is extremely agreeable. Sir JohnRichardson records the fact that one can eat the flesh of thisfish longer than any other without the feeling of cloying. Thesalmon cannot be placed in the front rank, because, howeverexcellent, the stomach soon becomes tired of it. The Spanishmackerel {Scomberomorus macidatus), with flesh at once rich anddelicate, the great opah (Lampris luna), still richer and still. ^2 e: = a O I Fishes as Food for Man 133 more delicate, the bluefish (Pomatomus saltatrix) similar but alittle coarser, the ulua {Carangus sent), the finest large food-fishof the South Seas, the dainty California poppy-fish, miscalled Pampano {Palomeia simillima), and the kingfish firm and .*^hfyK-

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