278 ANIMAL FOOD RESOURCES OF DIFFERENT NATIONS. 



sold in Billingsgate in 1864, chiefly to the costermongers, 

 over 33J millions, averaging one pound each. A large 

 number are also consumed in the shops that sell fried 

 fish. The plaice is there cut into junks, and sold from 

 a half-penny to two-pence a junk. The fish is first 

 dipped in batter and then fried in boiling oil. 



The John Dorey {Zeus faber) is also called St. Peter's 

 fish, on account of the dark mark on each side, like the 

 impression made by the human thumb. The common 

 name is said to be derived from the French jaune 

 (yellow) and dori, referring to the golden yellow of the 

 fish when fresh. Although an ugly fish, it is thought 

 a delicacy by epicures. 



The dorey is a very voracious fish, and the more a sea 

 fish is carnivorous the better will be its flesh. That of 

 the dorey is not unlike that of the turbot, and is es- 

 pecially good from January to March. 



The most important members of the Clupedice are the 

 common herring {Clupea harengus), the sardine (C. 8ar- 

 dina), the sprat (C sprattus), and the pilchard (C. pil- 

 ■chardus), the whitebait and the anchovy. 



Herrings. — The Dutch became a great nation princi- 

 pally by the herring fishery, and Amsterdam, they say, 

 is built on a foundation of herring bones. Even at 

 present the Dutch herrings, though caught on the same 

 ground as the English or Scotch, bear a higher price than 

 any other in the world, and are eaten raw as a relish in 

 Holland and Germany. The first barrel of new herringis 

 that is taken, is forwarded to the King at the Hague. 

 It is carried in procession with banners .and military 

 music — the day is one of public rejoicing, and a few of 

 the new herrings are sent as presents to the nobles of the 

 land. The captured herrings are for the most part cured 

 almost immediately they are taken and on board ship, 

 while another portion are first salted prior to being 

 smoked and sold as red herrings to the trade. Those 

 gutted and salted on board, are acknowledged to be 

 much superior in quality, being more tender and fatter 

 than all other kinds, preserving their agreeable flavour 



