The Turbot. 459 



for them in the night. After they are cleaned, and 

 their heads cut off, they are cured in a particular way, 

 and packed in small barrels for sale and exportation. 

 Anchovies are occasionally found both in the North Sea 

 and in the Baltic ; but they are in much greater number 

 in the Mediterranean than in any other part of the world. 

 They have sometimes, though rarely, been caught in the 

 river Dee, on the coasts of Flintshire and Cheshire. The 

 upper jaw of this fish is longer than the under ; the 

 back is brown ; the sides silvery; fins short; the dorsal 

 fin, opposite the ventrals, transparent; the tail fin- 

 forked. Its length is about three inches. 



THE TQEBOT. (Rhombus maximus.) 



THE TURBOT is a well-known fish, and much esteemed 

 for the delicate taste, firmness, and sweetness of its 

 flesh. Juvenal, in his fourth Satire, gives us a very 

 ludicrous description of the Roman emperor Domitian 

 assembling the Senate to decide how and with what 

 sauce this fish should be eaten. The Turbot is some- 

 times two feet and a half long, and about two broad. 

 The scales on the skin are so very small that they are 

 hardly perceptible. The colour of the upper side of the 

 body is a dark brown, spotted with dirty yellow ; the 

 under side a pure white, tinged on the edges with a 

 somewhat flesh-colour, or pale pink. There is a great 

 difficulty in baiting the Turbot, as it is very fastidious 

 in its food. Nothing can allure it but herrings or small 

 slices of haddocks, and lampreys ; and as it lies in deep 



