iiS THE DAB. 



the snooding ; at both extremities of the line the stones should 

 be from ten to twenty pounds in weight. 



N.B. Trots are mostly shot across the tide in order that 

 the hooks may stream out clear from the main line. Fishing 

 in this extensive manner is comparatively rarely attempted by 

 amateurs, as it is very troublesome and requires too much time ; 

 a short trot of forty or fifty hooks, however, may sometimes be 

 used with advantage if set over night, as it may be taken up 

 next morning, and is fishing whilst the owner is sleeping. I 

 recommend, as a rule, however, that amateurs stick to hand- 

 line fishing, which affords the best sport, although in quiet 

 weather the result in the quantity of fish is generally greater 

 with the trot or spiller. 



In order to prevent entanglement of the hooks of the trot, 

 bulter, or spiller, a basket with hook holders should be pro- 

 vided, both which are described at p. 143. The Dab is by no 

 means confined to the shores of Britain, but has a very wide 

 range over the Northern seas ; Captain Dixon met with large 

 quantities on the NW. coast of America in 1787, off Port 

 Mulgrave. Whilst Dab-fishing you will now and then catch a 

 4 sordid Dragonet ' (Callionymus dracunculus), an ugly-looking 

 flat-headed fish, having a three-forked broad spine over the 

 gills ; to unhook this fish safely place your foot on it, as the 

 spines are sharper than needles, and may make an ugly cut in 

 your fingers if due caution be not used. The points are nearly 

 covered with skin, and may escape your observation. As a 

 rule, be on your guard in particular against every sea-fish 

 having a head like the river Bull-head or Miller's Thumb. 

 The Dab is particularly good when nicely fried either with or 

 without eggs and bread-crumbs. Having more than you know 

 how to dispose of fresh, cut off the heads and that portion of 

 the belly which covers the intestines, sprinkle them thickly 

 with salt, and lay them an hour or two in a pan to allow it to 

 penetrate, then hang them up on a line or drying frame (as 

 mentioned under ' Whiting,' pp. 54, 55), or on a fish-stick, 

 taking care when suspended that they do not touch each other, 

 and they will keep good a fortnight or more after being dried. 

 If you desire to preserve them longer, they must receive rather 



