126 BRITISH FRESH-WATER FISHES 
Continent of Europe, inhabits most suitable waters in the 
southern and midland counties of England, is found in Ireland, 
Habits and but has not been reported from Scotland. It is in- 
distribution. tensely gregarious, moving in very large schools, and 
spawns in May and June. Its food consists of water insects. 
and their larve, crustaceans, and worms. 
The popularity of gudgeon-fishing, which is out of all 
proportion to the size and importance of the game, arises out 
Angling for Of the free-biting habits of the fish, and the esteem 
Gudgeon. in which it is reckoned on the table. Very delicate 
tackle is used, and the best bait is a well-scoured red worm, 
which must be kept close to the bottom by means of shot, 
supported by a light cork float. The art is a very simple 
one. First, find a gravelly reach about three feet deep, where 
gudgeon may be seen feeding. They are sometimes so thickly 
congregated in such places as almost to cover the bottom. 
A heavy rake with long teeth must then be used to scratch 
up the gravel withal ; the fish are attracted by the disturbance, 
and flock in to catch such small creatures as may be set 
swimming. Drop in your worm at the spot, and the hotter 
and brighter the day, the faster will be the sport. For 
gudgeon themselves, no reel nor running line is necessary ; 
nevertheless, it is prudent to have both, inasmuch as it some- 
times happens that a lusty perch, chub, or other weighty fish 
may be hooked, and trouble come of it if line cannot be given. 
Gudgeon are invaluable as baits for powerful fish of prey, 
but those who have experience of its gastronomic merits speak 
Gudgeon as Of it as delicate and delicious, resembling the smelt 
* in flavour. Small though it be, it requires careful 
cleaning, being a gluttonous feeder and not fastidious in its 
diet. Experts direct that it be cut across the belly, not 
lengthwise ; the stomach and entrails to be pressed out with 
both thumbs. French cooks doubtless could impart a wrinkle 
or two as to cooking, for enormous numbers of gudgeon are 
taken from the Seine in the autumn, both by line and net. 
