SEROALL, CHOCKSETT, NIBBLER, BLUE PERCH, OR GUNNER. 253 



ol the same size and weight, could not be deceived in this re- 

 spect. 



For a Tantog's a black fish the universe round. 



And a Gunner's a canner though he weigh a full pound. 



No difference of any consequence can be seen between a 

 small black fish and a large one, but a wide difference between 

 a Bergall and a black fish ; and to us of the fraternity, why the 

 two should be classed as relations of the same family is rather 

 mysterious. 



The most successful mode of taking this fish is with the usual 

 black fish or hand line tackle, with the exception of the hook, 

 which should be a Limerick trout, of either number 2 or 3, 

 attached to single gut. The eye and hand of the angler should 

 be active. A moderate but steady jerk is necessary to get him 

 out of his element. Those who know how he tastes after being 

 well cooked, recommend the following method. 



Take this despised little animal and handle him as though he 

 were a friend ; take out from his interior the parts not designed 

 for food, and cut off his head, tail, and fins ; then (Eel skinning 

 fashion), with a sharp pointed knife commence at the head and 

 strip his skin entirely off: sprinkle a little salt over to harden, 

 not salt his flesh, and let him lie a sufficient time for that pur- 

 pose. You may then broil him on the gridiron and dish him ; 

 season him slightly with a little Cayenne pepper, and pour some 

 spiced claret or. port wine over him ; or put him in the pan and 

 " do him brown" with butter and flour, adding the seasoning 

 and wine. A little celery well dressed with the dish adds to 

 the perfection of the meal. Some prefer him stewed ; but if 

 properly cooked either way, one trial of the palate will give 

 him his proper rank with the most finished epicurean. 



