In August, 1878, a small specimen of the mackerel-shark, Lamna cornubica, was captured at the mouth of Gloucester Harbor. In its nostril was sticking a sword, about three inches long, of a young swordfish. When this was pulled out the blood flowed freely, indicating that the wound was recent. The fish to which this sword belonged cannot have exceeded ten or twelve inches in length. Whether the small swordfish met with its misfortune in our waters, or whether the shark brought this trophy from beyond the sea, is an unsolved problem.
Lutken speaks of a very young individual taken in the Atlantic, latitude 32° 50′ N., 74° 19′ W. This must be about one hundred and fifty miles southeast of Cape Hatteras.
For many years from three to six hundred of these fish have been taken annually on the New England coast. It is not unusual for twenty-five or more to be seen in the course of a single day’s cruising, and sometimes as many as this are visible from the masthead at one time. Captain Ashby saw twenty at one time, in August, 1889, between Georges Banks and the South Shoals. One Gloucester schooner, Midnight, Capt. Alfred Wixom, took fourteen in one day on Georges Banks in 1877.
Capt. John Rowe obtained twenty barrels, or four thousand pounds, of salt fish on one trip to Georges Banks; this amount represents twenty fish or more. Captain Ashby has killed one hundred and eight swordfish in one year; Capt. M. C. Tripp killed about ninety in 1874.
Such instances as these indicate in a general way the abundance of the swordfish. A vessel cruising within fifty miles of our coast, between Cape May and Cape Sable, during the months of June, July, August, and September, cannot fail, on a favorable day, to come in sight of several of them. Mr. Earll states that the fishermen of Portland never knew them more abundant than in 1879. This is probably due in part to the fact that the fishery there is of a very recent origin.
There is no evidence of any change in their abundance, either increase or decrease. Fishermen agree that they are as plentiful as ever, nor can any change be anticipated. The present mode does not destroy them in any considerable numbers, each individual fish being the object of special pursuit. The solitary habits of the species will always protect them from wholesale capture, so destructive to schooling fish. Even if this were not the case, the evidence proves that spawning swordfish do not frequent our waters. When a female shad is killed, thousands of possible young die also. The swordfish taken by our fishermen carry no such precious burden.
“The small swordfish is very good meat,” remarked Josselyn, in writing of the fishes of England in the seventeenth century. Since Josselyn probably never saw a young swordfish, unless at some time he had visited the Mediterranean, it is fair to suppose that his information was derived from some Italian writer.
It is, however, a fact that the flesh of the swordfish, though somewhat oily, is a very acceptable article of food. Its texture is coarse; the thick, fleshy, muscular layers cause it to resemble that of the halibut in constituency. Its flavor is by many considered fine, and is not unlike that of the bluefish. Its color is gray. The meat of the young fish is highly prized on the Mediterranean, and is said to be perfectly white, compact, and of delicate flavor. Swordfish are usually cut up into steaks—thick slices across the body—and may be broiled or boiled.
The apparatus ordinarily employed for the capture of the swordfish is simple in the extreme. It is the harpoon with the detachable head. When the fish is struck, the head of the harpoon remains in the body of the fish, and carries with it a light rope which is either made fast or held by a man in a small boat, or is attached to some kind of a buoy, which is towed through the water by the struggling fish, and which marks its whereabouts after death.
The harpoon consists of a pole fifteen or sixteen feet in length, usually of hickory or some other hard wood, upon which the bark has been left, so that the harpooner may have a firmer hand-grip. This pole is from an inch and a half to two inches in diameter, and at one end is provided with an iron rod, or “shank,” about two feet long and five-eighths of an inch in diameter. This “shank” is fastened to the pole by means of a conical or elongated, cuplike expansion at one end, which fits over the sharpened end of the pole, to which it is secured by screws or spikes. A light line extends from one end of the pole to the point where it joins the “shank” and in this line is tied a loop by which is made fast another short line which secures the pole to the vessel or boat, so that when it is thrown at the fish it cannot be lost.