51 



tion of the Bitter Anchovy the various species are 

 deservedly esteemed for the table. The Sardine, shoals 

 of which are caught in the fishermen's seines must 

 not be forgotten. The Salmo Fario or Salamun is 

 but rarely caught, and two species of fish which Dr. 

 Gulia classifies as Micromugil timidus and Micromu- 

 gil macrogaster are found in the aqueduct at the 

 Marsa, and round the shores of Malta. 



Five species of the Scomberesocidae are met with, 

 amongst which are the Flying Fish or Rondinella, 

 the Sea Pike or Litza, and the Needle Fish or 

 Imsella. The Maroon or Ciaul is a favourite food 

 of the feline race. 



The rock-haunting Wrasse or Tirda which be- 

 longs to the family of the Labridae often repays 

 the patience of the angler. Dr. Gulia has done 

 much to classify the different species of Wrasse, 

 and to his most interesting treatise the lover of 

 ichthyology is referred. We must not fail to men- 

 tion the Scarus Creticus or Martzpan, renowned of 

 old in story, which Epicarmus in the fifth century 

 before the Christianera, said was a dish for the Gods. 

 From its beautiful colours it has been styled the 

 Parrot of the Sea. It was formerly somewhat rare 

 on these shores, but has of late been plentiful. 



Of the Acantini we have ten or eleven species, 

 most of which are edible. The Galera or Ballottra 

 tar-ramel, is the Ophidium barbatum, and is the only 

 species of this genus found in our waters. It is 



