38 CHUB. 



The large broad head of this fish implied in the Latin word Capita, the large scales denoted 

 by the term squaincus, the woolly and exceedingly bony nature of the flesh as mentioned in 

 the second line, and the liability to spoil by being kept, all truthfully point to the Chub as 

 the fish of which Ausonius speaks. 



The Chub is common in the deep rivers of this country, as in the Thames, the Wye, 

 and many other streams. It prefers, as Couch remarks, "those streams in which the water 

 flows with some considerable rapidity, along a clean bottom of sand or gravel ; and so needful 

 to its well-being is a supply of what is afforded by a current, that it is not easy to keep 

 it alive in a tank, or within the narrow limits of a pond." This is quite true as a general 

 rule, though I have known Chub to do fairly well in a strip of water through which there 

 was no constant fresh-water current flowing; indeed the specimen figured was taken from 

 such a piece of water described. It is found also in some of our canals, where the water 

 is pretty clear and wholesome. The Chub is found in various parts of Europe, and in Asia 

 Minor. According to Siebold it is pretty common in almost all the lakes, rivers, and streams 

 of Middle Europe, attaining to a good size and weight of eight pounds or more, but on 

 account of the flesh abounding in little bones It is nowhere in much repute. In the north 

 of Scotland it is said not to occur, nor in the west of England. However, it is probable 

 that the Chub may be artificially increased by its introduction into rivers, where it is not at 

 present found, but its poor reputation as an article of diet is not likely to induce pisci- 

 culturists to take much interest in it. 



The spawning time is at the end of April and the beginning of May ; according to 

 Siebold, in the months of May and June, during which time the males are covered with 

 fine granules breaking out over the body. 



I have but little experience in angling for Chub, though I have occasionally caught 

 them with a worm or an artificial fly. From an angler's point of view, according to Mr. Manley, 

 "the Chub, as a fish for sport, is by no means to be despised, though he is not so strong, 

 plucky, and determined as some others when hooked." The same writer says there is this 

 peculiarity about the Chub, that no other fish can be captured in such a variety of methods 

 and with such a variety of baits ; he also recommends that the fisherman, whatever fly he 

 uses, should attach to the bend of the hook a narrow strip of white kid, about half or three 

 quarters of an inch long, as adding some attraction to the fly. The Chub is a wary and 

 shy fish, choosing deep quiet holes under bushes, where it is screened from view. Its natural 

 food is the larvae of various insects, worms, etc., though from the presence of strong and 

 decided throat-teeth there can be no doubt that the Chub is partly also a vegetable feeder, 

 like the Cyprinida generally. 



As to the quality of the flesh as food, the Chub is almost universally esteemed poor; I 

 have tried it in various ways, and I must say that, in my opinion, it is not worth cooking. 

 On one occasion I tried Izaak Walton's receipt, which is as follows: — ^" First scale him and 

 then wash him clean, and then take out his guts, and to that end make the hole as little, 

 and near to his gills as you may conveniently, and especially make clean his throat from 

 the grass and weeds that are usuall}- in it; for if that be not \Qxy clean, it will make him 

 to taste very sour. Having so done, put some sweet herbs into his belly ; and then tie him 

 with two or three splinters to a spit, and roast him, basted often with vinegar, or rather 

 verjuice and butter, with good store of salt mixed with it." I must say that I did not find 

 the Chub — and he was a fine specimen — thus dressed "a much better dish of meat" than 

 anglers imagine ; and I never again cared to repeat the process. The French, it is said, 

 call the Chub tin vilain, and condemn him altogether. Mr. Francis, speaking of the Dace 

 and Roach, recommends them to be pickled or potted, or plainly broiled, salted and peppered, 

 a slice of butter being laid on them while hot, and says that even Chub can be eaten in 

 this way. Mr. Manley endorses the statement of Ausonius to some extent when he says, that 



