156 BRITISH FISH AND FISHERIES. 



from one to two hundred pounds and more. 

 They are said to be so large in Norway, that 

 one of them salted will fill upwards of a quarter 

 cask."* The Greenlanders cut strips of the 

 flesh of this fish, which they dry for use in the 

 sun and air. Its flesh is prepared in a similar 

 manner in Iceland, and also pickled with salt. 



When the holibut finds itself hooked, its 

 struggles are desperate, and it cannot be secured 

 without considerable exertion. 



That highly esteemed fish, the turbot, or 

 Bannock fleuk, (Rhombus maximus,) is found 

 on many parts of our coast, and there is a con- 

 siderable fishery off the shores of Durham and 

 Yorkshire, as well as along our southern coun- 

 ties, but the London market is chiefly supplied 

 by the Dutch fishermen. The fishing season 

 commences in March, and terminates in August. 

 Both lines and trawl-nets are used. A writer 

 of great authority says, the Dutch are sup- 

 posed to have drawn not less than 80,000 a 

 year for the supply of this fish to the London 

 market alone,f and " the Danes from 12,000 



* They have been taken weighing upwards of five hundred 

 pounds. 



t The English fishermen purchase at sea largely Qf the 

 Dutch, nevertheless, the Dutch send boats laden with turbot 

 up the Thames, each boat bringing about one hundred and fifty 

 fish, and paying a duty of Q. 



