THE DRIFFIELD ANGLER. 3 



which grows out of his lower jaw, is a bo- 

 ney or gristly substance like a hawk's beak, 

 and is a defence provided by nature against 

 such enemies as would devour the spawn, 

 (which most fish search after with eagerness) 

 it grows to the length of about two inches, 

 and falls off when he returns to the sea. The 

 teeth of this fish are but small in proportion 

 to the body ; its gills are quadruple, with a 

 broad cover full of red spots the same as the 

 sides, and dusky towards the back ; the flesh 

 is red if in season, and is sweet, tender, flaky, 

 and luscious, and of excellent flavour. Those 

 who pretend to the best judgment insist, that 

 the Salmon cannot be too soon brought on the 

 table after it is caught, and whilst the flakes 

 are curdled with fat; whilst others contend it 

 ought to be kept a few days before it is dress- 

 ed. About the time of spawning its taste is 

 more insipid, and it loses its lively colour, 

 insomuch that, when quite out of season, the 

 fish appears almost of a different species, and 

 are then called Kippers. The Scaggers, or 

 young Fry, called in some countries Salmon- 

 B 2 



