THE ANCHOVY. 569 



as a fish was allowed to fall into the water the Gymnotus would curve 

 itself slightly, seem to stiffen its muscles, and the victim turned over 

 on its back, struck as if dead by the violence of the shock. 



When full grown the Electric Eel will attain a length of five or six 

 feet, and is then a truly formidable creature. The body is rounded, 

 and the scales small and barely visible. According to Marcgrave, the 

 native name for this fish is Carapo. 



We now come to that most valuable family of fishes, the Herring 

 tribe, called technically Clupeidse, from the Latin word clupeay " a 

 herring." 



The well-known Anchovy is properly a native of the Mediterranean 

 Sea, though it often occurs on our coasts, and has once or twice been 

 captured in our rivers. Indeed, one practical writer on British fishes 

 thinks that the capture of the Anchovy ofi" our shores is a task that 

 would be highly remunerative if properly undertaken, and that, with 

 proper pains, the British markets might be fully supplied with Ancho- 

 vies from our own seas. 



This little fish has long been famous for the powerful and unique 

 flavor of its flesh, and is in consequence captured in vast quantities for 

 the purpose of being made into Anchovy sauce, Anchovy paste, and 

 other articles of diet in which the heart of an epicure delights. Un- 

 fortunately, however, the little fish is so valuable that in the preparations 

 made from its flesh the dishonest dealers too often adulterate their goods 

 largely, and palm off" sprats and other comparatively worthless fish 

 for the real Anchovy. As the head is always removed before the 

 process of potting is commenced, the deception is not easily detected, 

 the long head, with its projecting upper jaw and deeply-cleft gape, 

 aflbrding so clear an evidence of the identity of the fish that no one 

 would venture to pass ofl* one fish for the other if the heads were per- 

 mitted to remain in their natural places. The flavor of the veritable 

 Anchovy is rudely imitated by various admixtures, and its full rich 

 color is simulated by bole ammoniac and other abominations. 



The very long generic title of this fish was given to it in ancient 

 times, and is still retained, as being at once appropriate and sanctioned 

 by the verdict of antiquity. Its literal signification is " gall-tinctured," 

 and the name has been given'toiton account of the peculiar bitter 

 taste of the head, in which part the ancients supposed the gall to be 

 placed. The color of the Anchovy is bluish green on the back and 

 upper part of the head, and the remainder of the body silvery white ; 

 the fins have a tinge of green, and are beautifully transparent. The 

 scales are large, and f;dl oflT almost at a touch. The length of the 

 Anchovy varies from five to seven inches. 



The Herring is undoubtedly the most valuable of our British fishes, 

 and the one which could least be spared. It is at once the luxury of 



48* 



