HA LIB UT, FLA T-FISH AND FL O UNDER. 3 3 1 



upon our northern shores in summer, or they are inhabitants of waters 

 more than six hundred feet deep, which have never previously been 

 explored. The Turbot and the Sole are shallow-water species, and, had 

 they occurred in our waters, would have been discovered many years ago. 



There are twenty-six species of flat fishes on the east coast of the United 

 States. Four of these belong to the same family with the Sole, but are 

 utterly worthless as articles of food. The nearest relative of the Sole is 

 often called the American Sole, AcJiirus lineatus, and is known on the 

 coast of New Jersey as the Hog-choker, Cover-clip, or Cover. Of the 

 flat fishes only two are positively unfit for food, and these two, strangely 

 enough, are the representatives of the sub-family Rhombince, to which 

 belong the Turbot aud Brill of Europe. One of these Lophopsctta macu- 

 latta, is sometimes called the Spotted Turbot, and in New Jersey is called 

 Window-pane, or Daylight, because it is so thin that when held to the 

 light the sun can be seen through its translucent flesh. 



The most important Flat Fish is the Halibut, which is identical with 

 that of Europe. This species, and the Pole Flounder, which has recently 

 been brought to light in our waters by the Fish Commission, are the only 

 two cf the number referred to that are found on both sides of the Atlan- 

 tic. We have in our waters abundance of flat fishes, some of which, for 

 instance, the common Flounder of the New York market, Paralichthys 

 dentatus, are probably fully equal to the turbot for food uses. In fact, it 

 may be had in the New York restaurants and hotels under this name. 

 Another fish, PlatysomaiicJitliys liippoglossoidcs, resembling the Turbot in 

 flavor, is sometimes brought to New York in winter. It is found at great 

 depths on the coast of Newfoundland, and is often called the American 

 or the Newfoundland turbot. The Pole Flounder is very similar to the 

 sole in flavor and in the texture of its flesh, but it unfortunately inhabits 

 somewhat inaccessible localities at great depths, and it is hardly to be ex- 

 pected that, with the present supply of excellent food-fish to be obtained 

 at so much smaller expense, our fishermen will take the pains to go in 

 search of it. That the popular taste for flat fish is already cultivated is 

 shown by the fact that, in 1879, 1,796,000 pounds were sold in New York 

 alone. 



It is needless to refer to the efforts of the United States Fish Commis- 

 sion to introduce Sole; they are familiar to all who are interested in the 

 subject. The introduction of the trawl-net has been for many years 



