354 



THE HOG-FISH. 



running and bold rivers; runs as far up as the Upper Mis- 

 souri River ; makes a croaking noise similar to the sque- 

 teague, hence its additional name of "Croaker." Length, 

 from one to four feet ; weight, from one pound up to fifteen 

 or twenty pounds, and sometimes more. 



Is an excellent table-fish when baked or broiled, and 

 takes the hook freely when baited with a live minnow or 

 fresh-water lobster, or crawfish. The regular basse-rod and 

 strong tackle should be used in the capture of this descrip- 

 tion of the cat species, as they often, when in good condi- 

 tion, give as lively play as a basse or salmon, and, when of 

 large size, give nearly as much sport. The meat 'of all cat- 

 fish is of fine flavor, but the blue cat exceeds all, and when 

 roasted or stuffed and baked, they make a splendid dinner- 

 dish. A Missouri correspondent says they take them by 

 attaching a line to a large jug, baited with a bit of raw meat, 

 similar to the float or bladder fishing, and often take fish 

 ten or fifteen pounds in weight. We have no objection, pro- 

 vided the jugs are empty. 



THE HOG-FISH. 



Why called so we know not. Is an exclusively Southern 

 fish. There are two entirely distinct fishes called by this 

 name, and look about as unlike each other as a shad and a 

 flounder. 



The Virginia hog-fish is found only in the salt-water 

 rivers of that State, and weighs from half a pound to a pound 

 and a half, is of quite dark color, being nearly black on the 

 back, blending into a light gray on the abdomen, with occa- 

 sional slanting and short, straight yellow lines on its sides. 

 Fins on the back spinated and dark ; tail, same color ; lower 

 fins dark yellow. Is a good table-fish, and is not to be de- 



