392 ESOCID.E. 



a few, have been suggested and bestowed upon it, either 

 in reference to internal peculiarities or external form. 



The Garfish occurs on the coasts of Norway and Sweden, 

 and is mentioned by Pennant in his Arctic Zoology : it 

 is occasionally taken in the Frith of Forth. Considerable 

 quantities are brought to the London markets in the spring 

 from the shores of Kent and Sussex ; on which coasts, 

 however, the fish remain but a short time. Montagu con- 

 sidered it a rare fish in Devonshire ; but Mr. Couch" says, 

 " though considered a fish of passage, it is caught in every 

 month of the year on the Cornish coast, but most abun- 

 dantly in summer." It has been taken on the south, the 

 east, and the northern shores of Ireland, from Cork to Lon- 

 donderry. Considerable quantities are eaten in London 

 in the spring ; some from curiosity, but the larger portion 

 from the moderate price at which they are sold : the flesh 

 has some of the flavour of Mackerel, but is more dry : 

 the bones are green. Great numbers are said to be caught 

 off the coast of Holland ; but they are only used as bait for 

 other fish. I have obtained the young of the year seven 

 inches long in December. 



The Garfish, Mr. Couch says, " swims near the surface 

 at all distances from land, and is seen not unfrequently to 

 spring out of its element ; its vivacity being such that it 

 will for a long time play about a floating straw, and leap 

 over it many times in succession. When it has taken the 

 hook, it mounts to the surface, often before the fisherman 

 has felt the bite ; and there, with its slender body half out 

 of water, it struggles, with the most violent contortions, to 

 wi-ench the hook from its jaws. It emits a strong smell when 

 newly taken.'''' — The elongated, narrow, beak-like mandibles 

 of this fish make a knowledge of its food a subject of some 

 interest ; but I have found only a thick mucus in the sto- 

 mach, without any remains that I could name. In the 



