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THE LAFAYETTE-FISH. 



borhood of Virginia and the Carolinas. Was first taken in 

 New York harbor in 1824 during Lafayette's visit to Amer- 

 ica, hence its name. The Southern people call him " The 

 Spot," from a singular round, black mark near the point of 

 the gill-covers below the lateral line and above the pectoral- 

 fin. They grow much larger at the South, attaining to the 

 weight of one and a half pounds, while in the more northern 

 latitude of New York their maximum weight is less than a 

 half-pound. 



They bite readily at shrimp, clam, or crab bait, from the 

 latter part of May until November. 



In shape they somewhat resemble the sheepshead. Their 

 color is dark on the back, softening to a white on the belly, 

 the fins varying in color from a subdued black to a yellow 

 and white. The Lafayette is highly esteemed and considered 

 an exquisite little pan-fish at the North ; while at the South 

 he is often, when of good size, baked or broiled. There is 

 a richness and delicacy of flavor of the juicy white meat of 

 this fish that anglers and epicures do not often forget. 



At the North the best fishing-ground for the Lafayette is 

 in Newark Bay. Basse rigging is necessary in taking this 

 fish North and South ; of equal importance North on account 

 of the larger and more nimble fish that are apt to take the 

 bait. Some anglers rig with a small blackfish or a Lim- 

 erick trout hook on the end of a yard leader, and a basse- 

 hook about two feet farther up, and sometimes are success- 

 ful in taking both descriptions of fish, or, failing in one, they 

 succeed in the other. 



When a school of these little delicacies can be found and 

 they bite freely, it is best to use small blackfish or trout 

 hooks baited with pieces of clam. 



