240 THE COMMERCIAL SEA FISHES OF 



together large numbers of eggs into one mass, and fix 

 such to some suitable substance. 



I have already alluded to the peculiar manner in which 

 the jaws of this fish are developed. Under i inch the 

 upper profile of the snout is somewhat obtuse, the upper 

 jaw very short, the lower a little longer. This stage has 

 been termed Hemiramphus obtusus (R. Couch), although the 

 fishermen assured him they were the young of the gar. As 

 the fish becomes from 2 to 3 inches in length, the lower jaw 

 has much increased, being many times longer than the 

 upper jaw, which is almost triangular ; at this stage it has 

 been termed Hemiramphus Eur opens. On October 28th, 

 1880, I obtained an example 8'6 inches long, from Devon- 

 shire ; the entire length of its head was 3*1 inches ; of the 

 lower jaw from the angle of the mouth 2'i inches ; of the 

 upper jaw from the angle of the mouth r6 inches. On 

 November 23rd, 1881, I obtained another from Devon- 

 shire, 8*5 inches long ; its head being 2*8 inches, lower jaw 

 1*8, upper jaw I inch. The foregoing would lead one to 

 conclude that this fish increases rather rapidly in length, 

 attaining to about 8 inches in length at three months' age. 

 The very young, Lowe found in Norfolk (July 6th, 1868), 

 had been living upon Entomostraca. 



As food. Good eating, but, owing to the green colour of 

 the bones of this fish, both before and after boiling, a pre- 

 judice against eating it is entertained in some localities. 

 They are often plentiful in the London market, especially 

 in the spring. Large numbers used to be sent there from 

 the coasts of Kent and Sussex. Their smell when first 

 captured is not always agreeable. Parnell states that many 

 persons consider them superior to mackerel as food, being 

 firmer, whiter in the flesh, and possessing much the same 

 flavour, but it is generally considered more dry. 



