THE SAPPraRINE GURNARD. 63 



sides the mailed appearance of the head, the 

 gurnards are remarkable for the ample de- 

 velopment of the pectoral fins, which spread 

 like a fan ; in the flying fish (Trujla volitans, 

 Linn.; Dactylopterus volitans, Cuv.) the am- 

 plitude of the fins is extreme. The red gurnard 

 is excellent for the table, but seldom exceeds 

 twelve or fourteen inches in length ; it is in the 

 greatest perfection during the winter months. 

 This fish is mostly taken in trawl nets, as it 

 swims low ; it will, however, bite freely, and 

 may be caught by means of hand-lines, the 

 hooks being baited with any silvery shining 

 fish, as a piece of the sand-launce. 



Another species, the sapphirine gurnai'd, 

 {Trigla hirundo,) is equally common, and ex- 

 ceeds the preceding in size, often measuring 

 from eiorhteen inches to two feet in length. 

 Its flesh is excellent when properly cooked — 

 namely, stuffed, roasted, and served up with rich 

 sauce or drawn gravy. Oa the boards of the 

 fishmongers' shops this fish may be commonly 

 seen, with its large pectoral fins spread out or 

 tied together over its head, giving it a curious 

 appearance. The general colour of this species 

 is a brownish red ; the inner surface of the 

 pectoral fins are of a fine blue ; tlie head is 

 large and flat. This fish is taken by means of 



