the *Mackerel*, in ichthyology, a genus belonging to the order of thoracic. The head is smooth and compressed, and there are seven rays in the gill membrane. There are ten species;—of which the most remarkable are the following.

1. The *scomber*, or common mackerel, a summer-fish of pastage that visits our shores in vast shoals. It is less useful than other species of gregarious fish, being very tender, and unfit for carriage; not but that it may be preserved by pickling and salting, a method, we believe, practised only in Cornwall, where it proves a great relief to the poor during winter. It was a fish greatly esteemed by the Romans, because it furnished the precious garum, a sort of pickle that gave a high relish to their sauces; and was besides used medicinally. It was drawn from different kinds of fish, but that made from the mackerel had the preference: the best was made at Carthagena, vast quantities of mackerel being taken near an adjacent isle, called from that circumstance Scombraria, and the garum, prepared by a certain company in that city, bore a high price, and was distinguished by the title of garum sociorum. This fish is easily taken by a bait; but the best time is during a fresh gale of wind, which is thence called a mackerel gale. In the spring the eyes of mackerel are almost covered with a white film; during which period they are half blind. This film grows in winter, and is call the beginning of summer. It is not often that it exceeds two pounds in weight, yet there have been instances of some that weighed upwards of five. The nose is taper and sharp pointed; the eyes large; the jaws of an equal length; the teeth small, but numerous. The form of this fish is very elegant. The body is a little compressed on the sides; towards the tail it grows very slender, and a little angular. It is a most beautiful fish when alive; for nothing can equal the brilliancy of its colour, which death impairs, but does not wholly obliterate.

2. The thunnus, or tunny, was a fish well known to the ancients; it made a considerable branch of commerce: the time of its arrival in the Mediterranean from the ocean was observed, and stations for taking them were established in places it most frequented.

There are still very considerable tunny fisheries on the coast of Sicily, as well as several other parts of the Mediterranean; where they are cured, and make a great article of provision in the adjacent kingdoms.—They are caught in nets, and amazing quantities are taken; for they come in vast shoals, keeping along the shores. See Tunny-Fishery.

They frequent our coasts, but not in shoals like the tunnies of the Mediterranean. They are not uncommon in the lochs on the western coast of Scotland; where they come in pursuit of herrings; and often during night strike into the nets, and do considerable damage. When the fishermen draw them up in the morning, the tunny rises at the same time towards the surface, ready to catch the fish that drop out. On perceiving it, a strong hook baited with a herring, and fastened to a rope, is instantly flung out, which the tunny seldom fails to take. As soon as hooked, it loses all spirit; and after a very little resistance submits to its fate. It is dragged to the shore and cut up, either to be sold fresh to people who carry it to the country markets, or is preserved salted in large casks. The pieces, when fresh, look exactly like raw beef; but when boiled turn pale, and have something of the flavour of salmon.

One that was taken when Mr Pennant was at Inverary in 1769, weighed 460 pounds. The fish was seven feet ten inches long; the greatest circumference five feet seven; the least near the tail one foot six. The body was round and thick, and grew suddenly very slender towards the tail, and near that part was angular. The irides were of a plain green; the teeth very minute. The tail was in form of a crescent; and two feet seven inches between tip and tip. The skin on the back was smooth, very thick, and black. On the belly the scales were visible. The colour of the sides and belly was silvery, tinged with cerulean and pale purple; near the tail marbled with grey.

They are known on the coast of Scotland by the name of mackerelsturgeon: Mackrel, from being of that genus; and sturgeon, from the Danith, stor “great.”