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Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.

Spanish Mackerel

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Left half:   THE FOUR POINTS
Right half:


Spanish Mackerel.
This extremely choice fish is found very plentiful during certain seasons, usually in the months of June to September. Their general appearance is similar to the Spring Mackerel, but a much larger fish, and without the dark lines on the sides; there are, however, three or four rows of pale yellow spots instead.
     There is another variety, called the Spotted Cyburn, which is known among the fishmen also as the Spanish Mackerel. It, however, appears a slimmer fish, more compressed, and has sometimes four or five rows of bright yellow spots nearly together and running out alternately on the sides nearly the whole length.
     The Spanish Mackerel are sold usually at high prices, and their general weight ranges from two to eight pounds.

BOILED MACKEREL.--This being a very delicate fish, it loses its life as soon as it leaves the sea; and the fresher it is, the better. Wash and clean them thoroughly; put them into cold water, with a handful of salt in it; let them rather simmer than boil. A small mackerel will be done enough in about a quarter of an hour; when the eye starts and the tail splits, they are done; do not let them stand in the water a moment after, as they are so delicate that the heat of the water will break them.

BROILED MACKEREL.--Clean a fine, large mackerel, wipe it on a dry cloth, and cut a long slit down the back; lay it on a clean gridiron over a very clear, slow fire; when sufficiently done on one side, turn it over, and be careful that it does not burn. Serve it hot, with the following sauce:
     One-quarter cupful of butter, one-half teaspoonful of salt, one-half saltspoonful of pepper, and one tablespoonful of chopped parsley. Rub butter to a cream, add salt, pepper and parsley, and a little lemon juice; mix all together with one cup of hot water.