

GREA T BRITAIN. 313 



was by splitting them, then hanging them on a frame 

 until dry ; and the fat should exude before they are fit 

 for use. 



As food. Congers have been differently esteemed at 

 various periods. In England, as early as the fourteenth 

 century, it was a highly prized article of food, while the 

 milt and roe were employed in select cookery. Before 

 these fish decreased off our shores, and the foreign pur- 

 chasers of salted congers in Spain fell off, a considerable 

 trade in these fishes was carried on. Now they are largely 



ployed as stock for soups, and most of the stock at 



tels for public dinner turtle-soup is made from congers. 



considerable quantity are likewise tinned and exported. 



ried and grated, dried or salted conger is employed as 



flavour for soups. In many parts of Scotland these fish 

 rejected, but at Edinburgh they meet with a ready sale, 

 some places congers have to be furnished as a heriot. 



Sudden cold is often very destructive to these fishes. 



hey get what is termed " blown ; " their air-bladder 

 expands, and they float at the surface of the water. In 

 this state they are helpless, readily killed, and may be 

 thrown on shore or left dead by the tides. Otters in the 

 Orkneys bring them on shore, but eat a very small part, 

 leaving the rest for the new-comer ; and where its haunts 

 are known the country people are very careful every 

 morning to search for the remains, which are often seen 

 among the deep hollows of the rocks. A conger 35 Ib. 

 weight, when being pursued by a porpoise, ran ashore for 

 several yards up the beach at Colwyn Bay, and was 

 gaffed. 



Habitat. All round our coasts, and especially abundant 

 along the south coast. On the Irish coast it is most sought 

 during May and June. 



