THE TUr.BOT AND BRILL. 157 



to £15,000 a year for sauce to this luxury of the 

 table, extracted from a million of lobsters, tahen 

 on the rocky shores of Norway, though our 

 own shores are in many parts plentifully supplied 

 •with this marine insect, equal in goodness to 

 those of Norway." The finest turbot are taken 

 on the Flemish banks, and the banks called 

 Broad Forties. Excellent fish are also taken 

 by the French fishermen, on the two large 

 sand -banks, called the Varne and Ridge, 

 stretching towards the French coast in the 

 channel, not many miles from Dover. These 

 they sell to the English out at sea, or send into 

 Dover. 



Turbot of huge size are occasionally taken, 

 some of Avhich have weighed from fifty to 

 seventy pounds ; and one was caught in 1832, 

 near Whitbj^, which weighed a hundred and 

 ninety pounds. The average size is from three 

 to ten pounds' weight. 



The London markets are abundantly sup- 

 plied Avith the brill, (EhoJi^hus vulgaris,) the 

 bonnet fleuk of the Scotch. This fish, which 

 often attains to an enormous size, is abiuidant 

 on our southern coast, and all the localities 

 Avhere the turbot occurs. It inhabits deep 

 water and sandy bays. The brill is inferior 

 to the turbot, its flesh being destitute of that 



