A Book of Mediterranean Food

lifted up into the boat until the
prisoners are taken and secured.
The tunny-fish generally runs from
fifty to one hundred weight; but
some of them are much larger.
They are immediately gutted,
boiled, and cut in slices. The guts
and head afford oil; the slices are
partly dried, to be eaten
occasionally with oil and vinegar,
or barrelled up in oil, to be
exported. It is counted a delicacy in
Italy and Piedmont, and tastes not
unlike sturgeon. The famous pickle
of the antients, called garum, was
made of the gills and blood of the
tunny or thynnus. There is a much