][}:l TIIK I'KKSH-WATKK FISHES OF EUKOPP:. 



in o^reat numbers, and each individual of thre3 pounds^ weig-ht deposits about 

 •'300,000 small yellow or greenish eggs. The eggs may fall to the bottom, 

 but are usually attached to water plants, especially Potamogelon, sometimes 

 known as Tench weed. There ai-e at least two males attendant on one 

 female. The young are hatched in a week. 



The Tench is an idle or meditative fish which passes much of its life on the 

 bottom, resting on its fins as upon four feet. But towards the breeding season it 

 takes more exercise, and occasionally comes to the surface, when it emits a sound 

 as though smacking the lips. In spite of its habitual apathy, on an emergency, 

 it moves with the swiftness of an arrow, and may bury itself in the mud with 

 the help of its fins. In the winter Tench commonly burrow into the mud as 

 a protection against cold, and pass the season in a motionless condition which 

 closely a])proaches hybernation. It enters the mud, fat, in the late autumn, 

 and re-appears thin, with the abdomen flat, in the spring. 



In the summer, according to Von Siebold, the Tench enjoys a siesta or day- 

 sleep, during which it may be seen on clear days motionless on the bottom, 

 and may be brought to the surface with a stick without being disturbed, when 

 it lies on its side as though dead ; but if sufficiently roused by blows, 

 it awakes and swims away to bury itself in the mud. The fish has numerous 

 parasites and enemies, but its mucus is repugnant to many carnivorous fish. It 

 feeds on vegetable substances, insects, mollusea, and mud which contains much 

 orgauic matter. It is captured with the rod or net, or weir basket, without 

 difficulty, in summer. 



In the fen country of England Tench are often highly esteemed. Some 

 farmers are content to wash off the mucus with warm water before the fish is 

 cooked ; others prefer to remove the skin, but this depends upon the mode of 

 cooking. Its fiesh is white and firm, and prized from Sweden to Italy. 

 Dr. Badham states that at Florence it is rightly held superior to any fish 

 food which enters the market, but mentions a prejudice of the old women of 

 Italy, that it is so impregnated with marsh malaria as to infect any one with 

 ague who eats it. Nevertheless, to tempt us to eat it, Badham mentions 

 the following as a g'ood way of serving Tench. The fish is cooked in a 

 rich gravy sauce, containing raisins, currants, pine cones, kernels, with the 

 other ingredients of an " Agrodolce '' stew. It is then brought hot to table, 

 and eaten with the juice of lemon. Or, take enough water to just cover the 

 fish, add a quarter of a pint of vinegar, a bunch of thyme, an onion, some lemon 

 peel, a little scraped horse-i-adish, and salt. Put in the Tench before the water 

 boils. When cooked serve with a sauce made by dissolving two anchovies in 

 water over the fire, and add a half a pint of stewed oysters, a quarter of a 

 pint of shrimi)s and melted butter. Garnish with j)i(*kled mushrooms and lemon. 



