AND THE FISH THEREOF. 143 



(Gattorusole), the Anglers (Rospi), the Atherines (Angitele), the Red Band- 

 fish (Pace corddla), the Hcliastcs chromis (Pesce fabbro), the Wrasses (Liba, 

 donzclld), and, generally speaking, the Sharks and Rays, amongst the latter 

 the Electric Ray (Tremolo). 



The smell of the Sharks is anything but agreeable ; they are at once 

 gutted, and the bowels thrown away ; the body is cut open lengthways and 

 the larger fish divided in their breadth ; this is also the case with the Rays, 

 Tunny, and Pelamid. The entrails of some fish, such as the Grey Mullet, 

 are a delicacy (like the Woodcock's), and are not extracted. 



The Spiny Dogs (Assia) are the most esteemed amongst the Sharks, and 

 both the Smooth Hound (Cagnettd) and the Spotted Dogs (Gatte) are often 

 sold in their stead, although much inferior. The better to deceive purchasers, 

 they are skinned previous to exposure for sale, only a strip of the dorsal 

 fin being retained in order to simulate the spine peculiar to the former 

 species. The oil extracted from the liver of Centrina Salviani (Pesce Pored) 

 is much valued for healing burns and wounds, and that of the Notidanus is 

 light and good. 



Small Sharks and Rays, Anglers, the Hake and Rock Ling, the Star- 

 gazers, and John Dorys are common features in almost all markets during 

 the greater part of the year ; they are most prevalent and best for eating in 

 winter, when they are brought to market, sometimes in large quantities, by 

 the Italian trawlers. They find a ready sale among the poorer classes. 



Hake caught by the line (Asinello d'amo) is much superior in quality to 

 that caught in the trawling-nets, and is held a delicacy and preferred by many 

 people to the Basse. This circumstance, or else the prevalence of this fish 

 on the Croatian shores, has given rise to the vulgar name by which it is 

 known at Fiume, Branzin croato, which is applied in a contumelious sense 

 against the Croats. Specimens are sometimes caught 3 feet in length. A 

 favourite way of preparing them for the table is to "lard" them with salted 

 sardines and to broil them in cream. Hake is a spicialiti of the Fiume and 

 Croatian markets : 125 tons are bought and sold in the course of the year. 

 The supply of the Austrian markets is only 10 tons. The chief take of Poor 

 and Whiting extends likewise along the eastern coast as far as Zara. The 



