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Updated: May 31, 2025
So I led him to the canoe and, ascertaining that I had him well hooked, I lifted him in. Never have I seen so beautiful a fish. A golden trout, a white sea-bass, a dolphin, all are beautiful, but not so exquisite as this bonefish. He seemed all bars of dazzling silver. His tail had a blue margin and streaks of lilac. His eye was a dead, piercing black, staring and deep. We estimated his weight.
I hooked a harder-fighting fish, which, when brought in, proved to be a white sea-bass, a very beautiful species with faint purplish color and mottled opal tints above the deep silver. Next morning we left the bay at six thirty. It was the calmest day we had had in days. The sea was like a beveled mirror, oily, soft, and ethereal, with low swells barely moving.
During November and December the bars of these rivers are literally black with incredible numbers of coarse sea-salmon a fish much like the English sea-bass which, making their way over the bars, swim up the rivers and remain there for about a week.
It is not hard to comprehend. When they work for the fertilizer-plants they do not need ice they do not need to hurry to the port to save spoiling they can stay out till the boat is packed full. So often a greater part of the magnificent schools of white sea-bass, albacore, and yellowtail splendid food fish go into the fertilizer-plants to make a few foreign-born hogs rich.
Large and small, pinky white, black, blue, in they poured. Now and then some fish more lucky than his fellows would splash over the side of the net and escape to liberty and the deep sea; now and then a fisherman with a sudden dash of his hand would single out a specimen choicer than the rest, a blue-fish, a chicken cod, or a sea-bass.
Cut four pounds of fresh cod or sea-bass into pieces two inches square, and lay enough of these on the pork to cover it. Follow with a layer of chopped onions, a little parsley, summer savory and pepper, either black or cayenne. Then a layer of split Boston, or butter, or whole cream crackers, which have been soaked in warm water until moistened through, but not ready to break.
The next two weeks passed all too quickly for the boy, for he got the fishing fever in his veins, and if he had not been held in check, he would have stayed on the water night and day. He made a very creditable record, getting a thirty-pound yellow-tail and several good-sized white sea-bass and bonito.
But as for the other fish swordfish, white sea-bass, yellowtail, and albacore their doom has been spelled, and soon they will be no more. That is why I say to fishermen if they want to learn something about these incomparable fish they must go soon to Catalina before it is too late.
Out in the deeper lagoons I hooked huge fish that swam off ponderously, dragging the skiff until my line parted. Once I was fortunate enough to see one, which fact dispelled any possibility of its being a shark. Manuel called it "Cherna!" It looked like a giant sea-bass and would have weighed at least eight hundred pounds. The color was lighter than any sea-bass I ever studied.
Here we first caught blackfish or sea-bass, of small size, but plenty; also snappers, lively fish of the perch family, of a red color, and from a pound to two pounds in weight, which usually take a mullet bait, in the swift current near the surface. Then a school of sheepshead came along, of which we got a dozen.
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