In the reign of Domitian a monstrous turbot was taken; such a one had never been seen in the imperial kitchens.[XXI_97] The emperor convoked the senate, and deferred to them to decide in what dish it should be cooked, in order that it might be served whole. The deliberation was long and stormy; all Rome was in a state of expectancy; and the august assembly strove to prove itself worthy of the high confidence reposed in it by Cæsar. At length the illustrious old men were tolerably unanimous in their idea that the best way would be to make a dish expressly for the fish—since there was none large enough ready-made—and also that a stove should be constructed vast enough to allow the dish to be placed commodiously upon it.[XXI_98]
The emperor, the city, and the court applauded the profound wisdom of this decision; and “le turbot fut mis à la sauce piquante.”[XXI_99]
Aristotle does not mention this fish; but his compatriots esteemed highly the turbots of Attica.[XXI_100]
TUNNY.
The Greeks greatly praised the tunny fish of Pachynum.[XXI_101] Persons who prided themselves on their knowledge in the art of good living, eat only the belly part,[XXI_102] and never touched the remainder.
The Synopians formerly gained immense sums by the tunny fishery along their shores,[XXI_103] the effigy of which, perhaps in gratitude, they stamped on their money. This fish came from Palus Meotides, and passed thence to Trebizond and Pharnacia, whence it followed the coast of Sinopus, and, at length, reached Byzantium, where they took nearly all those which escaped the fisheries of the two first-named stations.[XXI_104]
The Romans offered tunny fish in sacrifice to Neptune, in order that that god might deign to prevent the xiphias fish from tearing their nets, and forbid the too officious dolphins to assist in their escape.[XXI_105] They sold it at a very good price during the autumn and winter; but it fetched less in summer because it was thought to be unwholesome during that season.[XXI_106] The jole and belly were thought the most delicate parts.[XXI_107] They were either fried or boiled, with pepper, alisander, cummin, onion, mint, sage, and dates, to which was added a mixture of honey, vinegar, oil, and mustard.[XXI_108]
Archestratus, who, on account of his gastronomic voyages, was looked upon as a high authority, asserts that Sicily and the neighbourhood of Constantinople furnished excellent tunny fish; but that the best were those from Samos.[XXI_109] These latter were much renowned among the Greeks, who carefully prepared the entrails, and feasted on this dish. Athenæus relates, on this subject, a witticism of the poet Dorio, a keen and caustic spirit of the period of Aristotle and Philip of Macedon. Being at supper with that prince, a guest ridiculously praised a dish of tunny-fish intestines, just placed on the table. “They are certainly excellent,” said Doric, “when eaten as I eat them.” “How, then, do you eat them?” rejoined the gastronomic courtier. “With the firm determination,” replied the poet, “of thinking of nothing better.”[XXI_110]
This fish abounds in certain seas, and Pliny avers that it obstructed the navigation of the Indian Sea to such an extent, that the fleet of Alexander the Great was obliged to change its course, in order to avoid this impassable barrier.[XXI_111]