296 THE TUKBOT. [CHAP. vn. 



The true turbot (Rhombus maximus) is the especial delight 

 of aldermamc epicures, and fabulous sums are said to have 

 been given at different times by rich persons in order to 

 secure a turbot for their dinner-table. This fine fish is, or 

 rather used to be, largely taken on our own coasts ; but 

 now we have to rely upon more distant fishing-grounds for 

 a large portion of our supply. The old complaint of our 

 ignorance of fish habits must be again reiterated here, for 

 it is not long since it was supposed that the turbot was a 

 migratory fish that might be caught at one place to-day and 

 at another to-morrow. The late Mr. Wilson, who ought to 

 have known better, said, in writing about this fish : " The 

 English markets are largely supplied from the various sand- 

 banks which lie between our eastern coasts and Holland. The 

 Dutch turbot-fishery begins about the end of March, a few 

 leagues to the south of Scheveliiig. The fish proceed north- 

 wards as the season advances, and in April and May are found 

 in great shoals upon the banks called the Broad Forties. 

 Early in June they surround the island of Heligoland, where 

 the fishery continues to the middle of August, and then 

 terminates for the year. At the beginning of the season the 

 trawl-net is chiefly used ; but on the occurrence of warm 

 weather the fish retire to deeper water, and to banks of rougher 

 ground, where the long line is indispensable." 



The turbot was well known in ancient gastronomy : the 

 luxurious Italians used it extensively, arid christened it the 

 sea-pheasant from its fine flavour. In the gastronomic days 

 of ancient Borne the wealthy patricians were very extrava- 

 gant in the use of all kinds of fish ; so much .so that it was 

 said by a satirist that 



" Great turbots and the soup-dish led 

 To shame at last and want of bread." 



The turbot is very common on the English and Scottish coasts, 



