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No. 14. GURNARDS or GURNETS. 



Tub, or Latchet, Triglu Jiirumla, Bloch (see figure). 



Piper, T right Ivru, Linnaeus. 



Grey Gurnard, Triglu gnnutrJus, Linnaeus. 



Red Gurnard, Triglu cncidns, Linnaeus. 



Streaked Gurnard, Triglu lincutu. Linnaeus. 



Long-finned Gurnard, Trigla obscnnt, Linnaeus. 

 Usual extreme length : 24 to Jb inches for the first three species, 

 12 to 18 for the others. 



Description: Despite numerous specific differences, all the 

 Gurnards agree in the following characteristics : Bones of the 

 head devoid of soft skin, and developed to form a hard 

 integument ; strong spines present on the gill-covers ; three rays 

 of the breast fins separated, forming finger-like appendages 

 which assist the fish in their search after food; first dorsal fin 

 supported on spines, the upper ends of which project; second 

 dorsal, and anal, composed of soft rays. The coloration of all 

 the species, with the exception of the Grey Gurnard, is red or 

 reddish brown, lightening off to pure white on the underparts. 

 The breast fins of the Latchet are very beautiful, being of a 

 brilliant sapphire blue, speckled with black. All the Gurnards 

 have a curious habit of emitting a grunting sound when removed 

 from the water. 



The food consists largely of crustaceans, together with occa- 

 sional small fish, molluscs, etc. 



Range: The Latchet, Grey and Red Gurnards, with certain 

 limitations, occur from Norway to the Mediterranean, being 

 met with more abundantly to the South of these islands. The 

 Grey Gurnard is the most northern in distribution, occurring 

 fairly abundantly in the North Sea. The other species 

 enumerated are almost exclusively southern. 



Remarks: In the market the term "Gurnard" is generally applied 

 to the Grey variety, thoueh other species are often included. Latchets are 

 separately distinguished, their value being nearly twice as high as that 

 of the former. By many the Grey Gurnard is esteemed above all others. 

 Despite their comparatively low price, all the species are of very fair 

 quality, but they are fish more suitable for frying or baking than for 

 boiling. 



