316 THE HERRING. 



As the head is always removed before the process of potting is commenced, the 

 deception is not easily detected the. long head with its projecting upper jaw and 

 deeply cleft gape affording so clear an evidence of the identity of the fish, that no one 

 would venture to pass off one fish for the other if the heads were permitted to remain in 

 their natural places. The flavour of the veritable Anchovy is rudely imitated by various 

 admixtures and its full rich colour is simulated by bole armoniac and other abominations. 

 The very long generic title of this fish was given to it in ancient times, and is still 

 retained, as being at once appropriate and sanctioned by the verdict of antiquity. Its 

 literal signification is "gall-tinctured," and the name has been given to it on account of 

 the peculiar bitter taste of the head, in which part the ancients supposed the gall to be 

 placed. The colour of the Anchovy is bluish green on the back and upper part of the 

 head, and the remainder of the body silvery white ; the fins have a tinge of green, and 

 are beautifully transparent. The scales are large and fall off almost at a touch. The 

 length of the Anchovy varies from five to seven inches. 



The COMMON or ALLICE SHAD is extremely plentiful on some of our coasts, but 

 appears to be a rather local fish, and while it abounds in some places to be wholly 

 absent from others. 



The Shad is fond of ascending rivers, especially if the water be clear ; and while the 

 Thames was still unstirred by the paddles of multitudinous steamboats, and unpolluted by 

 the contents of countless sewers, this fish would ascend the river for a considerable 

 distance, and has been taken in good condition near Hampton Court. Some persons 

 think that the flavour of the fish improves in proportion to its proximity to the river 

 source. Except in size, the Shad bears a very close resemblance to a herring, and in 

 some places is called the King of the Herrings. 



The colour of the Shad is dark blue on the upper part of the head and back, variegated 

 with glosses or reflections of brown and green, either colour predominating according to 

 the angle at which the light falls upon the surface. The remainder of the body is white. 

 There is another British species of this genus, the TWAITE SHAD (Alosafinta}, which is 

 about half the size of the Allice Shad, weighing on an average about two pounds. Both 

 these fish may be at once distinguished by a deep cleft or notch in the centre of the 

 upper jaw. 



The HEREING is undoubtedly the most valuable of our British fishes, and the one which 

 could least be spared. It is at once the luxury of the rich and the nourishment of the 

 poor, capable of preservation throughout a long period, easily packed, quickly and simply 

 dressed, and equally good whether eaten fresh or salted, smoked or potted. 



During the greater part of the year, the Herring lives in deep water, where its habits 

 are entirely unknown. About July or August, the Herring is urged, by the irresistible 

 force of instinct, to approach the shores for the purpose of depositing its spawn in the 

 shallow waters, where the warm rays of the sun may pour their vivifying influence upon 

 the tiny eggs that will hereafter produce creatures of so disproportionate a size, and 

 where the ever-moving tides may fill the water with free -oxygen as the waves clash on 

 the shores and fall back in whitened spray, thus giving to the water that sparkling 

 freshness so needful for the development of the future fish. 



The Hen-ings, when they once begin to move, arise in vast shoals, and direct their 

 course towards some part of the shore. In their choice of locality they are most capricious 

 fih, sometimes frequenting one spot for many successive years, then deserting it for a 

 length of time, and again returning to it without any apparent reason for either course of 

 proceeding. They are essentially gregarious while on the move ; and each shoal is so 

 closely compacted, and its limits so well defined, that while one net will be filled almost 

 to bursting with Herrings, another net, only a yard or two distant, will be left as empty 

 as when it was shot. 



The months of spawning are October and November, and until the Herring has 

 performed the office for which it came to the shore, its flesh is in its best condition. As 

 soon, however, as the spawning is completed, the fish, then technically called " shotten" 



