SALT-WATER FISH AND FISHING. 'SOI 



around the hook ; at such times they would doubtless take a 

 white or light-colored fly. 



As an article of food they are not generally esteemed, 

 though the roe, which is very large, is prized by some 

 persons. 



THE TOM COD, OR FROSTFISH. 



This fish is very abundant along the New England coast 

 in autumn. After the first frost they become almost torpid 

 in shallow water, and can sometimes be taken with the hand ; 

 they have even been thrown ashore with a common rake. 

 They are sometimes taken in deep still holes, by those who 

 persist in using a rod in all kinds of fishing. The tip of the 

 rod should be rather stiff; and one should strike sharp and 

 quickly, as they do not seize the bait with much avidity. 



The flesh is very tender and delicate, and resembles that 

 of the Codfish in its flaky whiteness; they are generally 

 fried, but this should be done with care, for if overdone they 

 are dry and unpalatable. 



THE PORGY. 



Pagrus agyrops : Cuvier. 



Body ; compressed, oval, arched above anteriorly. Color ; 

 bluish-green on back, shading lighter on sides ; belly, silvery 

 white. Head large ; mouth small, with incisors and rounded 

 molars inside. The dorsal fin, which is continuous, has 

 thirteen stout spines and twelve soft rays, which close com- 

 pletely in a groove ; the caudal is forked, and has seventeen 

 rays; pectorals, seventeen; ventral s, one spine and five 



