126 BRITISH FRESH-WATER FISHES 



Continent of Europe, inhabits most suitable waters in ther 

 southern and midland counties of England, is found in Ireland, 



Habits and ^^^ ^^^ ^"^^^ been reported from Scotland. It is in- 

 distribution. tensely gregarious, moving in very large schools, and 

 spawns in May and June. Its food consists of water insects 

 and their larv«, crustaceans, and worms. 



The popularity of gudgeon-fishing, which is out of all 

 proportion to the size and importance of the game, arises out 

 Aaglingfor °^ ^^ free-biting habits of the fish, and the esteem 



Gudgeon. \^ which it is reckoned on the table. Very delicate- 

 tackle is used, and the best bait is a well-scoured red worm, 

 which must be kept close to the bottom by means of shot, 

 supported by a light cork float. The art is a very simple 

 one. First, find a gravelly reach about three feet deep, where 

 gudgeon may be seen feeding. They are sometimes so thickly 

 congregated in such places as almost to cover the bottom. 

 A heavy rake with long teeth must then be used to scratch 

 up the gravel withal ; the fish are attracted by the disturbance, 

 and flock in to catch such small creatures as may be set 

 swimming. Drop in your worm at the spot, and the hotter 

 and brighter the day, the faster will be the sport. For 

 gudgeon themselves, no reel nor running line is necessary ; 

 nevertheless, it is prudent to have both, inasmuch as it some- 

 times happens that a lusty perch, chub, or other weighty fish 

 may be hooked, and trouble come of it if line cannot be given. 

 Gudgeon are invaluable as baits for powerful fish of prey, 

 but those who have experience of its gastronomic merits speak 

 Gudgeon as ^^ ^^ ^^ delicate and delicious, resembling the smelt 

 food. in flavour. Small though it be, it requires careful 

 cleaning, being a gluttonous feeder and not fastidious in its 

 diet. Experts direct that it be cut across the belly, not 

 lengthwise ; the stomach and entrails to be pressed out with 

 both thumbs. French cooks doubtless could impart a wrinkle 

 or two as to cooking, for enormous numbers of gudgeon are 

 taken from the Seine in the autumn, both by line and net. 



