i85 



covered witli broad rhomboldal scales^ of a 

 mother of pearl colour^ marked with white ; the 

 tail is forked, and the body encircled obliquely 

 from the shoulders to the belly with a number of 

 brownish lines. The fins are armed with spiny 

 raySj and the flesh is white^ firm, and of a good 

 taste, particularly when fried. It would pro- 

 bably be still better if it were prepared like that 

 of the tunny. 



The lisa ( mugil Chilensis ) in its form, scales, 

 and taste, is much like the common mullet, but 

 is distinguished by the dorsal fin, which in the 

 lisa is entire. There are two species of this fish, 

 the sea and the river, neither of which exceed a 

 foot in length ; the first is a very good fish, but 

 the latter is so exquisite that it is preferred by 

 many to the best of trout. 



The king-Jish (cyprinus regius) so called from 

 the excellence of its flavour, is nearly of the 

 size of a herring ; it is of a cylindrical form, 

 covered with golden scales upon the back, and 

 with silver upon the sides. It has a short blunt 

 mouth without teeth, yellow eyes, with purple 

 irides and blue pupils; its fins are yellow and 

 soil, and that of the back extends from the head 

 to the tail, which is divided into two parts. 

 These fish are caught in such abundance, that a 

 hundred of them may be bought for a real. 



Ahhough the fresh waters do not afford as 

 many different species of fi^h as the sea, ihe 



