208 FISHES OF THE FIRTH OF FORTH. 



six inches long, they abound in innumerable nuiltitudes, 

 and are taken by anglers in harbours and from the rocks, 

 for they bite with great eagerness at any bait, even of the 

 flesh of their own species." " On the Irish coast it may be 

 traced from Waterford Bay and the north coast of Antrim, 

 where it is called Murranroe and Barwin.""* On the De- 

 vonshire coast I have noticed it in abundance, taken in the 

 trawl-nets, as well as with lines, at Brixham. On the coast 

 of Sussex it is said to be by no means uncommon, but as 

 we advance further north on the east coast of Scotland, 

 it seems to become scarcer. In the Firth of Forth very 

 little is known regarding this fish, as its appearance there 

 is of rare occurrence. Two specimens, however, have been 

 noticed in the Firth ; the one was taken with a line baited 

 for cod near Inchcolm in the month of July, and the other 

 was found in a salmon-net above Queensferry. Their sto- 

 machs were crammed with shells and sea-weed. They feed 

 also on crustaceous animals and small fish. 



The sea-bream is generally considered to Le of little va- 

 lue for the table, but this seems to depend greatly on the 

 period of the year at which it is eaten and the mode in 

 which it is cooked. Mr Yarrell says that he will venture 

 to suggest a mode of preparing a sea-bream, which mate- 

 rially improves its more ordinary flavour. "When thorough- 

 ly cleaned the fish should be wiped dry, but none of the 

 scales should be taken off" ; in this state it should be boiled, 

 turnino- it often, and if the skin crack, flour it a little, to 

 keep the outer case entire. When on table, the whole skin 

 and scales turn off' without difficulty; and the muscle be- 

 neath, saturated with its own natural juices which the outer 

 covering has retained, will be found of good flavour."" The 



* YarreWs Bi itish Fishes. 



