SCULPINS AND GURNARDS. 305 
firm and wholesome, and is considered by some to be superior to the last 
species, but in general more dry. In the north of Europe it is salted for 
keeping. The Gray Gurnard, 7. gurnardus, is considered by all fishermen 
richer and sweeter than any of the other Gurnards, although in the markets 
it is less sought after than the Red Gurnard, which is the drier and worse 
flavored of the two. Itis taken generally with hooks baited with mussels.’’ 
These fish are taken in very great numbers in the trawl-nets; they appear 
to be much more abundant on the European coast than their cousins, the 
Sea-robins, with us. These recommendations are quoted here in order 
to draw attention to this neglected group of fishes, which are certainly 
worthy of greater consideration than they have hitherto received. 
Mr. J. Carson Brevoort has given the following testimony regarding the 
food qualities of the American species: 
‘‘Among the fish that may be classed as edible, but which are entirely 
neglected here, is the Sea-robin, Grunter, or Gurnard. This curious, 
but rather forbidding creature, is, in reality, one of the most delicate 
morsels that can be laid before an epicure, the flesh being snow-white, 
firm, and fully as good as that of the king-fish, or whiting. In fact it 
would be hard to distinguish them when placed on the table. 
‘In Europe every one of the kinds of the Trigla, or Gurnard family, 
is sought after eagerly, and finds a ready sale on the fish stalls. They have 
eight or ten kinds of the group there, and we have but six here ; all but 
one different from the European kinds, though belonging to the same 
family. We shall not attempt to describe all these fish, which resemble 
each other very much in all but the color. They all have large heads, 
sheathed with rough, bony plates, and armed with many acute points, and 
their dorsal fin has also several sharp, thorny rays. These prickles are all 
erected by the fish when taken alive, and they inflict a painful, though 
not, as many say, a poisonous wound. The broad mouth is furnished with 
rough, but not sharp, teeth ; the pectoral fins in most of the species are very 
long, and can be expanded like a fan, whence they are sometimes called 
Flying-fish and Butterfly-fish. It is doubtful, however, whether they can 
actually fly like a flying-fish, but they have been said to skip from wave 
to wave, a peculiarity often alluded to by halieutic poets. They also 
emit a grunting sound, which can be distinctly heard in still weather 
while lying at anchor on a shallow, which they frequent. At such a time 
the sound resembles the distant lowing of kine. When- freshly taken 
from the water they grunt quite loudly, whence their popular name of 
Grunter, or Cuckoo-fish. 
«©The Gurnards live on crabs and delicate fresh food, taking all such 
baits readily, on a clean bottom, and they sometimes annoy fishermen 
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