Fishes (Pisces). i j c^ 



thing stupid in all of them. First come the Sea-breams, much 

 sought for by fishermen on account of ther splendid flesh. They 

 comprise the Snapper (Pagellus erythrinus, fig. 35), Box (figs. 12 

 and 13), and smaller allied kinds, such as for instance Oblata 

 (fig. 14). When in the sea they hunt together in large numbers 

 the smaller Crustacea and other animals, though in part they 

 live on vegetable food. Besides these we have larger kinds, such 

 as the Sar, or Goatbream, Sargus (fig. 41), Smaris (fig. 75) and the 

 more rarely found Black Bream, Cantharus (fig. 40); of which last 

 one specimen lived for five years in the Aquarium, The most 

 valuable are the Gilt-head, Chrysophrys (fig. 34), and the Toothed 

 Bream, Dentex (fig. 36), with metallic marking on the upper half 

 of the body. The former is caught all over the Mediterranean, 

 often in salt water and brackish lakes and lagoons, where it feeds 

 on shell-fish and is therefore caught with such bait. The Romans 

 bred them in ponds, the Lucrine Lake yielding a large supply. 

 The Toothed Bream is the largest of all, attaining a length of 

 3 feet and weighing over 20 pounds. It is a predatory fish and often 

 takes the catch out of the nets. In the Aquarium it displays great 

 activity and agility; one of these, also, lived here for 5 years and 

 was only killed by an accident. By the side of the brilliant Breams 

 the black Sea-crow, Corvina (fig. 55), is conspicuous by its sombre 

 appearance. It is a quiet fish, usually associating with com- 

 panions of its own species, and examining the bottom of the tank 

 with great deliberation. Umbrina (fig. 48), which is very like it, 

 is of more rare occurrence. 



'^ Of the family of Herrings may be mentioned — besides the 

 Herring itself, Clupea harengus, which occurs only rarely in the 

 Bay — the Pilchard or Sardine, Clupea pilchardus, and the Anchovy, 

 Engraulis encrasicholus. The latter was known to the ancients. 

 Anchovy-fishery is only of importance on the French coast, for 

 the so-called Anchovy which is imported from Norway is nothing 

 but the Common Sprat, Clupea sprattus. Sardines, on the other 

 hand, are as frequent on the English as on the French coasts, 

 but are known to our fishermen as Pilchards. The French Sardines 

 differ only in size ; the fish are cleaned, salted, plunged into boiling 

 olive-oil, and packed in the tins with which we are familiar; they 

 are sold annually to the value of 10 to 15 millions of francs. The 

 experiment has been made with some success of similarly treating 

 the English Sardines. 



The whole genus Clupea is ill-suited for a life of captivity, 

 and the Sardines will never be seen in the Aquarium; all experi- 

 ments to keep them have resulted only in their rapidly losing 

 their scales and dying. Visitors, however, will probably have an 

 opportunity, during their stay in Naples, of recognizing them 

 in their fried condition at the dining table, as they are much 

 eaten, under the name of "Alici". 



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