MALAYAN FISHES. 49 
“ STAR-GAZERS.” 
(LEPTOSCOPIDAE.) 
Information is wanting, but, I think the Pukul gendang 
(Percis pulchella) is rare and economically unimportant. 
SPINY-EELS. 
(MASTACEMBELIDAE.) 
These are eel-shaped carnivorous fishes, very common through- 
out Malaya where they are known by the generic term Tilan. 
The largest species reach a length of three feet and the flesh of all 
species is of excellent quality. They are found far inland and often 
at considerable elevations. 
Day states, “ Excellent as food, although owing to their resem- 
blance to eels (in fact they are eels with spines) or snakes, some 
people object to them.” Buchanan observes, “ sought after by the 
natives, the highest of whom in Bengal make no scruple of eating 
them ; and by Europeans they are esteemed the best of the eel-kind,” 
FROG-FISHES. 
(BATRACHIDAE.) 
These carnivorous fishes apparently dehght in mud and dirty 
water ; they frequent the shores, ascending tidal rivers and estuaries. 
At Penang “ the natives attribute poisonous qualities to these fishes, 
and reject them even as manure” (Cantor). 
ANGLER-FISHES AND “ CROAKERS.” 
(ANTENNARIIDAE & MALTHIDAE.) 
These fishes have no economic value, 
LEATHER-JACKETS. 
(TRIACANTHIDAE AND BALISTIDAE.) 
These two families may be conveniently taken together in this 
small work as there is a strong affinity between them. 
Though containing many species of no economic value one 
species, the Jébong (Balistes stellatus), is preferred to all other 
fish by many Malays, including fishermen, whom T have questioned. 
I think that the main reason for this preference is that the flesh 
of this fish more nearly resembles that of a chicken than any other 
fish, and consequently the change to what approximates to a meat 
<liet is welcomed. 
The Jébong has a tough leathery skin which has to be re- 
moved before it is cooked. The cook should not be allowed to re- 
move the head which is the best part of this fish, and of many 
others, especially perhaps the Tenggiri. 
Leather-jackets are held in considerable esteem in Australia ag 
food fish and are commonly served in hotels and restaurants. 
