THE THtJNNY. 157 



common on the western coasts of Scotland, where 

 they come in pursuit of the herrings, and often 

 during- the night strike into the nets and do consi- 

 derable damage. When the fishermen draw these 

 up in the morning, the Thunny rises at the same 

 time towards the surface, ready to catch the fish that 

 drop out. On its being observed, a line is thrown 

 into the water having a strong hook baited with a 

 herring, which it seldom fails to seize. As soon as 

 the fish finds itself ensnared it seems to lose all its 

 active powers, and, after very little resistance, sub- 

 mits to its fate. 



The quantity of these fish that is annually con- 

 sumed in the two Sicilies almost exceeds the bounds 

 of calculation. When taken in May they are full 

 of spawn, and are then esteemed unwholesome, as 

 being apt to occasion headachs and vapours : to pre- 

 vent in some measure these bad effects, the natives 

 fry them in oil, and afterwards salt them. The 

 pieces, when fresh, appear exactly like raw beef: 

 but when boiled they turn pale, and have somewhat 

 the flavour of salmon. The most delicate parts are 

 those about the muzzle. What the inhabitants are 

 not able to use immediately are cut into slices, 

 salted, and preserved in large tubs, either for sale or 

 winter provisions. 



The Romans held them in great estimation. 



