CHAP. xv. Freshwater Mullets. 221 



Mugil cascasia. 



You have been promised above that you should hear more of 

 Mugil cascasia. It is a small freshwater mullet that does not appear to 

 exceed 4 inches in length, but is a very important little body as a bait. 

 Dr. Day says its habitat is the " upper water of Ganges and Jumna 

 rivers, and certainly as low down as Patna, also in the Brahmaputra." 

 I have seen Mahseer taking it freely, laying wait for it at the top of 

 a fish ladder, and it is in such countless numbers that it may well form 

 the chief food of many fish, notably of the Batchwa. While they are 

 present in such numbers it is probable that a small spoon of 2 inches 

 would be a more effective lure in those parts than a larger one. I 

 know I thought myself at a disadvantage in this respect till I observed 

 it and changed to a small spoon. 



When using it as a bait spin high with it for Batchwa and Cherki, 

 high and at mid-depth for Mahseer and Murrel, but at the bottom for 

 Seetul, Tengara, and Wallago attu and other siluroids. 



It is considered bad eating, and is not to be confounded with 

 another freshwater mullet, Mugil corsula. 



Mugil corsula. 



Mugil corsula, which grows to a foot and a half or more in length, 

 has perhaps no proper place in a book on angling, but it has crept into 

 my notes because of its habit of swimming on the surface in shoals, 

 with its prominent eyes protruding above the water, and giving one the 

 delusive hope that it was a fly-taker, whereas it is so quick in observing 

 the angler, and diving down on seeing him, that Bevan recommends 

 shooting it with shot as the only means of capturing it. Having got 

 itself into my notes under such false pretences, it has only itself to 

 thank if I deliver it over to your cuisine, for I am told it is excellent 

 eating, especially in the form highly commended to me by an officer 

 who got his mess sergeant to write me out the following regimental 

 recipe. 



" Recipe. Clean the fish and remove the scales and backbone from 

 inside, not opening the back for the purpose. Soak for two hours in a 

 mixture of Worcester sauce one tablespoonful, juice of two limes, sugar 

 two teaspoonfuls, salt and pepper, constantly turning the fish meanwhile. 



