THE YELLOW BREAM. 47 



We in England set little value on the bream, considering 

 the flesh as " bony and insipid ;" but the Northmen say we 

 are somewhat wrong in this matter, for though they admit 

 the bony part of the allegation, they aver that the flesh 

 is exceedingly palatable when the fish is of a good size. 

 They acknowledge, however, that the fat with which it 

 abounds, and on which its flavour mainly depends, renders 

 it rather indigestible. It is eaten fresh, salted, and smoked ; 

 with the wealthier classes it is commonly brought to table 

 inlagd, that is cold, and in its own gelatine, and served 

 up with vinegar, pepper, &c., when to my taste it is no 

 despicable dish. The head and tongue, when thus prepared, 

 are in especial esteem. 



In my vicinity the spawning season with the yellow bream 

 is about the end of May or beginning of June ; and as it 

 occurs just at the time that the juniper and the bird-cherry- 

 tree blossom, the fisherman regulates his movements ac- 

 cordingly. The resorts of the fish at this period are muddy- 

 bottomed strands, overgrown with grass. When such 

 places are not to be met with in lakes, they are sought 

 for in larger rivers; and in this case they always select 

 some grassy bend or cove, at the side of the stream. The 

 first shoal that arrives at the spawning-ground, which is 

 never changed, but year after year is the same, consists 

 altogether of males. Afterwards the females join company, 

 when the lek commences. 



The spawning, which would seem to go on more especially 

 during the silence of the night, is attended with considerable 

 noise, caused by the fish, who move to and fro in close 

 phalanx, constantly thrashing the surface of the water with 

 their tails. The female, deposits the roe on rushes, &c., 



