FISHERIES 



279 



Lampreys, which can be only called fishes by courtesy (see vol. i, 

 p. 291), are considered great delicacies in some Continental coun- 

 tries, but are not abundant enough in Britain to be of economic 

 importance. The best-known of our three native species are the 

 Sea Lamprey (Petromyzon marinus], which may grow to the 

 length of 3 feet, and the much smaller River Lamprey or Lam- 

 pern (P. fl^^,viatilis}, less than half that size, both of which are 

 marine forms that ascend some of our rivers to spawn, the Severn 



Fig. 1206. Herring-Boats leaving Aberdeen Harbour 



being especially notable in this respect. In Cassell's Dictionary 

 of Cookery the following remarks are made about the lamprey, 

 apparently the large species: " This not very wholesome, but 

 rare and rich fish, was a great favourite in ancient times, and is 

 well known to the student of English history, as it was an attack 

 of indigestion, brought on by eating of it too freely, which caused 

 the death of Henry I. ... Probable cost uncertain, lampreys 

 being seldom offered for sale." 



FISHERIES 



In practical fishery matters a distinction is drawn between 

 "wet" fish, i.e. fishes proper, and " shell "-fish, among which 

 both molluscs and crustaceans are included. We are here for the 

 present concerned with the former only (except as regards some of 



