8o THE FISHERIES OF THE ADRIATIC, 



larger than the Exocceti, and have not been caught, as far as I am aware, 

 north of Lissa (Dalmatia). 



Of the family of Discoboli, the Lump-sucker (Cyclopterus lumpus) is 

 mentioned by Nardo, amongst other fishes, as having been observed in the 

 Dalmatian archipelago, on the authority of Botteri, Heckel, Stalio, and 

 Belotti. This fish also appears in Perugia's list of the Trieste Museum. 

 Dr. de Marchesetti, however, pronounces Perugia's citation altogether a 

 mistake, and I hardly think I should be justified in including the species in 

 the Adriatic fauna. 



The family of Gobidce, or Gobies, comprises thirty species, of which 

 six belong to the genus Callionymus, or Dragonets ; they are all small fishes 

 and belong to the class of minutaja (mixed fish), with the exception of 

 G. capito, the largest of its kind. They are found, more or less, everywhere, 

 and at all seasons, and furnish food to a great portion of the poorer classes ; 

 they are shore-fishes, frequenting, as a rule, rocky coasts. Three species 

 frequent brackish waters, and are reared in the valli of the lagoons, viz., 

 G.jozo, elongatus and paganellus, whilst three others are fresh-water fishes. 



The Red Band-fish (Cepola rubescens) is common, but of little or no 

 value. 



The Blennies rank with the Gobies in many respects ; they are shore- 

 fishes, and some of them enter brackish waters and have become fresh-water 

 fishes ; they belong, as a rule, to the class of minutaja (mixed fish) ; the only 

 exceptions are two species, viz., B. gattorugine, which attains to a length of 

 twelve inches, and B. ocellaris, both British species. Two are fresh-water 

 fishes. 



The Spet {Sphyrama vulgaris) is one of the rare class, and has no 

 importance in the fisheries. 



The Atherines, to which the name of Smelt is misapplied from their 

 resemblance to the real smelt, have little value as food ; they are common in 

 summer all over the gulf, and the young fry is sold in many sea-ports fried 

 or baked in milk under the name of Nonnati (Nonnat x of the French, 



1 The young, for some time after they are hatched, cling together in dense masses, and in 



