TlfR THUNNY. 245 



iviten both Ire-ili ;md pickled. 



ineffectual, it submits to its fate without resist- 

 ance, and remains quietly in the net. It is eaten 

 both fresh and pickled. To salt it the fishermen 

 hang it up by the tail, cut it open, and after 

 taking out the entrails, and separating the flesh 

 from the spine of the back, they cut it in pieces 

 and put it into brine. Great quantities thus pre- 

 pared -are sent to Constantinople. This trade 

 was formerly much more considerable than at 

 present, the herrings of Holland and England, 

 the caviar of Rusfjia, and the anchovies of Trance, 

 being now substituted for the thunny. It was 

 particularly esteemed in Italy, where different 

 names were given to the different parts of the 

 fish. The small lean pieces cut lengthwise were 

 denominated tarentalla, and the fat pieces from 

 the belly, ventresca and sorra. 



The thunny frequents the English coast, but 

 not in such numbers as are found in the Medi- 

 terranean. It is frequently met with in the lochs 

 of Scotland, where they come in pursuit of the 

 herrings, and often during the night strike into 

 the nets, and do considerable damage. When 

 the fishermen draw these up in the morning, the 

 thunny rises at the same time towards the sur- 

 face, ready to catch the iish that drop out. On 

 its being observed, a line is thrown into the 

 water, having a strong hook baited with a her- 

 ring, which it seldom fails to seize. 



The quantity of these fish that is annually 

 consumed in the two Sicilies almost exceed* the 



