102 FISHES I HAVE KNOWN 



fish, excellent as it is if consumed, I was goinpj to 

 say, on the spot, but at any rate within a day after 

 being caught, deteriorates as alarmingly as their 

 own when kept in ice ; and they assert that most 

 of our fish in England is preserved from decay for 

 weeks on ice, and when served up, disguised in 

 piquant sauces, has no more flavour than a piece 

 of flannel ! 



There is no gainsaying this. I have dined with 

 vi'ealthy epicures, upon whose tables the turbot and 

 Dover soles have been flabby and tasteless — so 

 difficult is it to ascertain, even from the best shops, 

 how long the fish has been outside its native 

 element. 



Doubtless, as Mr. Aflalo remarks, the flesh of 

 our northern fish is firmer and finer that that of 

 southern fish. But we seldom have the chance of 

 testing its excellence. 



Ice kills flavour in fish, flesh, and fowl, and 

 probably the savage tribes who eat their fish raw 

 get more enjoyment out of it than we do. 



The chief characteristics of Australian sea-fish 

 are their brilliant colouring, protruding teeth, and 

 objectionable development of spines, while trucu- 

 lence is depicted on their countenances, as well it 

 may be, for they are in constant warfare with their 

 kind. 



