Page:Popular Science Monthly Volume 26.djvu/358

344 creature." This marine gladiator is not always content to seek only to escape. He knows the capabilities of the weapon which he wields, and sometimes proves a powerful antagonist, sending his pursuers' vessel into harbor almost sinking from injuries which he has inflicted. The fishermen, too, occasionally receive injuries from his sword. One of Captain Ashby's crew was severely wounded by a sword-fish which thrust its beak through the bottom of a boat in which the man was standing, and penetrated two inches into his naked heel. One or two instances are on record of the capture of sword-fish upon an ordinary hand-line, and it is probable that this is much more common than has been usually supposed. Within the past few years it has not been unusual for sword-fish to become entangled in the long lines of halibut-fishermen on the northern banks. This manner of taking them is, of course, purely accidental, and is rather vexatious than otherwise to the fishermen.

The bulk of the yearly catch is sold fresh. Most of the fish are taken into New Bedford, and some are carried to New London. Until quite recently nearly all were disposed of in that vicinity. About 1864 a few were sent to Boston as an experiment, and the demand for sword-fish in that market has since rapidly increased. It is not well known in New York. When the first fish reaches New Bedford, it is eagerly sought at twenty cents a pound retail. In 1873 within forty-eight hours after the arrival of the first one, fifty-two were brought in, bringing the retail price down to eight and ten cents, for which the fish clear of bone is usually retailed throughout the season. The wholesale price for "clean fish" is about twelve cents for the first catch, falling rapidly to two or three cents. The fish is of a gray color, its texture is coarse, somewhat resembling halibut, and though a trifle oily is a very acceptable article of food. Its flavor is by many considered fine, and is not unlike that of the bluefish. Sword-fish are usually cut up into steaks, thick slices across the body, which may be broiled or boiled.

In Fig. 4 is shown another member of the sword-fish family, the bill-fish or spear-fish. It occurs on our Atlantic coast from the West Indies to Southern New England, and in nearly the same foreign waters in which its more celebrated relative is found. It resembles the sword-fish in movements and manner of feeding. About Mauritius they are taken in deep water with hook and line, or speared when near the surface. When hooked or speared they are said to make for the boats, taking tremendous leaps in the air, and if care is not taken they will jump into the boats, or pierce them with their bills, to the great consternation of the fishermen. The species attains a large size, one having been seen measuring twenty-six feet. The fish is highly esteemed in the Mauritius. Near the backbone it is of a salmon-color; lower down it is red and like coarse beef.

The sail-fish is a member of this family, and is especially notable