Anna made a comment about Scandinavian mackerels. Theirs are much different. By the way, you have to cook and eat mackerels very fresh. They go bad fast. I dipped the fillets in egg and then fine cornmeal and fried them. Very tasty. And I make terrific tartar sauce. But as I was saying I caught two Spanish mackerels. I referenced my venerable Dictionary of Fishes, ca. 1951. It’s been through a few tough years. My old man bought it when we got to Anna Maria:
The “Bud Grace” was not me, it was my old man. My mother wrote that. As a kid I was horrified by the photo of the shark on the first page:
Is that ugly or what? You see the photo of the hammerhead below it. I don’t know if it’s still true, but the record East Coast hammerhead was caught off the Rod and Reel Pier on the north end of the Island sometime in the 1940’s.
I don’t know about the common mackerel. I thought what I caught were Spanish Mackerels. The fish were shaped like the common mackerel, but spotted like the Spanish. If anybody knows, let me in on it. The king mackerels are much bigger.
Today I found a mistake in the 2013-2014 book. I had the same strip in twice. (It’s a good gag though.) It appears in Chapters 35 and 45:
This is the strip that was missing:
For you who have books, it would be a great help to me if you would let me know when I make mistakes.
When the two Yiddishe Mama gags appeared I was kind of upset. One of the copy editors took it upon himself to change it from Yiddishe to Yiddish without asking me. For those who don’t know Yiddishe is the feminine.