106 Fisninc iv AMERICAN WATERS. 
There, anchor’d at the dawn of day, 
They rob the marine banks of prey, 
The sea bass is not strictly a vegetarian, though it visits 
vegetable banks to spawn and feast upon the numerous small 
crustacea which hide amongst sea-weed. It occupies a re- 
spectable place in the culinary calendar, and is preferred to 
cod for a chowder. It is eminently a coast fish, and seldom 
ventures far above the estuaries, bays, and back-waters, or 
bayous. The sea bass, porgee, and tautog banks along the 
coast of New Jersey form one of the attractions of Long 
Branch, and they are a real blessing to the members of the 
hand-line-committee, who realize in them a cheap relaxation 
from business and the lassitude caused by too constant work 
in a city during the heat of summer. 
THE SEA Bass. 
Several excursion steamers run every alternate day to the 
Fishing Banks, where they make a day’s excursion for half a 
dollar, and whence often on the evening of the same day each 
passenger returns with three dollars worth of sea bass. A 
large business is done throughout the summer and autumn 
in the capture and sale of sea bass. 
The meat of the sea bass laminates in compact flakes, not 
so soft and watery as the cod, but more succulent and deli- 
cate in taste. This fish usually runs from three to twelve 
pounds, and is what angler’s term a bottom-feeding fish, con- 
sequently not an especial favorite with the disciples of rod 
