RhinaFiddler or Kingston. 163 



Dover. It is not a common fish in the Thames estuary, in one 

 sense, though there are seasons when it is very frequently got in 

 the trawlers' nets. ID 1893 they were unusually plentiful during 

 the summer months in the neighbourhood of the Oaze, Girdler, 

 Oilman, and so-called S. Channel generally. From June till 

 August there were few boats but had examples among their 

 other catch, and some of the specimens were of large size. For 

 instance, C. Kelly, in June, obtained a female quite four feet in 

 extreme length, and there escaped from this nineteen young live 

 full-formed fish, each nigh a foot long. On 17th August, 

 J. Noakes procured several in his few hauls, these ranging from 

 3 feet to 4 feet long. On the same date R. Johnson took a male 

 measuring 2 feet long and 13| inches diameter where broadest. 

 Again, he got another smaller female specimen on the 26th 

 August when shrimping near the Oaze. In short, at various 

 times Monk-fish have been taken from 1 foot to 5 feet long, 

 the longest of which were reckoned as weighing considerably 

 over half a hundredweight their breeding season (as above 

 mentioned) apparently occurring about midsummer. They seem 

 not to visit the estuary during winter or early spring, and 

 apparently take more to Kent side ; some have been got as high 

 as the Jenkins (W. N"ore Sand Buoy), never beyond the Yantlet. 

 In 1899, and again in 1900, they have been quite as numerous ; 

 the latter year most frequent during August, September and 

 the first weeks of October. 



Those examined by us showed decidedly their preference 

 for fish, the staple forms being whitings and whiting-pout. 

 Even in some, where the alimentary canal contained apparently 

 only yellowish-brown glutinous substance, the presence of in- 

 numerable lenses of fishes' eyes revealed the true nature of 

 their diet. A. few people use their flesh, but not many, for the 

 1m \vkers, though they try, cannot always dispose of them. Dr. 

 Laver considers it too rank in flavour for his taste, but some- 

 thing depends on the age of the fish and mode of cooking. 

 Undoubtedly there is a strong ammoniacal flavour from the 

 i'resh lisli, especially the large ones. 



