SEA BREAM. 109 



bite from the rocks, and for bruising "which their molar teeth 

 are well suited, as are their long and capacious intestines for 

 digesting it." In the stomach of one that was examined by 

 Colonel Montagu, were several small sandlaunce, limbs of 

 crustaceous animals, and fragments of shells. " In its ge- 

 neral habits," Mr. Couch says, " the Sea Bream might be 

 considered a solitary fish ; as Avhen they most abound, the 

 assemblage is formed commonly for no other purpose than 

 the pursuit of food. Yet there are exceptions to this; and 

 fishermen inform me of instances in which multitudes are 

 seen congregated at the surface, moving slowly along as if 

 engaged in some important expedition. This happens most 

 frequently over rocky ground in deep water. 



" The Sea Bream is not highly esteemed for the table, 

 and is not at all in request when salted : hence, when abund- 

 ant, I have known it sold at so low a rate as two shillings 

 and sixpence the hundred weight !" 



When at the sea-coast on fishing excursions, it has been 

 one of my customs to eat of the various fishes I could either 

 catch or purchase that are not in general use for the table. 

 With the example of Isaac Walton before me, I will venture 

 to suggest a mode of preparing a Sea Bream which materi- 

 ally improves its more ordinary flavour. When thoroughly 

 cleaned, the fish should be wiped dry, but none of the 

 scales should be taken off. In this state it should be broiled, 

 turning it often, and if the skin cracks, flour it a little to 

 keep the outer case entire. When on table, the whole skin 

 and scales turn off without difficulty; and the muscle be- 

 neath, saturated with its own natural juices, which the out- 

 side covering has retained, will be found of good flavour. 



The jaws are short, and equal in length ; the teeth as shown 

 in the vignette page 106 : the eye very large, irides golden 

 yellow : the head short, the line of the profile descends rapidly : 



