Bulletin of the United States Fish Commission 1898

Contributions from the Biological Laboratory of the U. S. Fish Commission, Woods Hole, Massachusetts.

THE REAPPEARANCE OF THE TILEFISH. PART THREE Back to part 2
By Hermon C. Bumpus, Ph. D.,
Director of Biological Laboratory of United States Fish Commission.
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A tabulated statement of the localities which were examined follows:

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Bulletin of the United States Fish Commission 1898
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Measurements of weight and length of fish caught during the excursions of 1898 are recorded here, since they may form a basis for estimating the rate of growth during succeeding years:

TABLE: WEIGHT AND LENGTH OF TILEFISH TAKEN IN 1898

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Bulletin of the United States Fish Commission 1898
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TABLE: CONTINUED: Weight and length of tilefish taken in 1898

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Bulletin of the United States Fish Commission 1898

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TABLE CONTINUED Weight and length of tilefish taken in 1898

Following are abstracts of some recent letters concerning the food qualities of the tilefish:

[From Mr. H. R. Storer, Providence, R. I]
The tilefish was boiled for dinner, and what was left therefrom warmed with cream for breakfast the next morning. Both dishes proved delicious, even more so than cod, which is my favorite. I sent a portion of the fish to my neighbor, Mr. Benj. R. Smith, and his family gave an equally satisfactory report.

[From Mr. W. P. Titcomb, Washington, D. C.]
Regarding the sample of the tilefish with which you favored me last week, I have to say that I rate it as equal in texture and flavor to any salt-water fish, except the mackerel, which of course will not bear transportation and retain its flavor as the tilefish evidently does. Although very fond of halibut, and rating it very highly, I am inclined to think from this, the only sample of tilefish which I have tasted, that I should regard it as equally desirable.

[From Mr. Lucian D. Sharpe, II, Providence, R.I.] I
wish to acknowledge the fine tilefish you were kind enough to send us. We enjoyed it very much, and the flesh was quite fine and sweet, though with not as much flavor as some fish have.

[From Mr. Nathan Babcock, Westerly, R.I.]
Through the kindness of Mr. J. A. Ripple I had a sample of the "tile," the rediscovered fish. I think it is an excellent fish. It far surpasses the cod. It is delicate in flavor, and in all respects' very palatable. It will find favor with those who enjoy good fish.

[From Mr. J. M. K. Southwick, Newport, R.I.]
I promised you a report on the tilefish. Briggs thinks it rather dry and tasteless. H. Christian thought it very good. Charles Clark baked his and liked it very much. J. I. Wright boiled his and says it was excellent; knew no fish he liked better; thought it very good, better than cod. Edw. Lilley thought it very nice. Capt. J. V. Cotton says it was between a cod and a halibut. The writer boiled his and remarked the same lack of taste noted by Briggs, but juicy, not dry. I consider it a very valuable edible fish.

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Bulletin of the United States Fish Commission 1898
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[From Mr. John F. Calkins, Providence, R. 1.]
Tilefish is good. Boiled, first class; broiled, fair; made into a salad, excellent. I think that with proper preparation it would be good baked. Of course, like all fish, the fresher the better. I see no reason why it should not become a valuable addition to our list of food-fishes. It should not be boiled one moment beyond the point of "done." I noted plenty of gelatine in it.

[From Messrs. Johnson & Smith, Boston, Mass.]
Yours in regard to the tilefish received, asking our opinion of it. We found it to be a good fish for eating, having a fine flavor, resembling that of our striped bass or what they call in Washington rockfish. It has also lasting qualities, remaining in good condition for several days, which is greatly in its favor. We hope that we may soon have more of it.

[From Hon. Eugene G. Blackford, New York, N. Y.]
In reply to your favor of the 20th, permit me to say that I consider the tile an excellent table fish. The flesh is somewhat coarse, but very sweet, and I should say that it more nearly resembles the blackfish or tautog than any other fish I can recall. I should recommend to those testing its edible qualities to have it baked and served with a brown sauce.

Out of the fish that you sent as an experiment to this market I selected some for a dinner at the Union Club of this city--the most prominent of all our clubs. The fish was served to about twenty-five gentlemen, nearly all of whom might be considered gastronomical experts, and they were all delighted with it. I may say parenthetically that the fish were at least a week old when they were served, so that I question whether the best possible results were obtained from the test of their edible qualities.

END.