210 THE TUEBOT. 



found in the northern seas to attain occasionally a weight of 

 from three to four hundred pounds." One of this species of fish 

 of extraordinary size was brought to the Edinburgh market in 

 April 1828 ; it was seven feet and a half long, and upwards of 

 three feet broad, and it weighed three hundred and twenty 

 pounds ! The flavour of the holibut is not very delicate, although, 

 it has been frequently mistaken for turbot by those not conver- 

 sant with fish history. 



The true turbot (Bhonibus maximus) is the especial delight 

 of aldermanio epicures, and fabulous sums are said to have been 

 given at different times by rich persons in order to secure a 

 turbot for their dinner-table. This fine fish is, or rather used 

 to be, largely taken on our own coasts ; but now we have to 

 rely upon more distant fishing-grounds for a large portion of 

 our supply. The old complaint of our ignorance of fish habits 

 must be again reiterated here, for it is not long since it was 

 supposed that the turbot was a migratory fish that might be 

 caught at one place to-day and at another to-morrow. The late 

 Mr. Wilson, who ought to have known better, said, in writing 

 about this fish : — " The English markets are largely supplied 

 from the various sandbanks which lie between our eastern 

 coasts and Holland. The Dutch turbot-fisheiy begins about ' 

 the end of March, a few leagues to the south of Schevening. 

 The Ssh. proceed northwards as the season advances, and in April 

 and May are found in great shoals upon the banks called the 

 Broad Forties, Early in June they surround the island of 

 Heligoland, where the fishery continues to the middle of August, 

 and then terminates for the year. At the beginning of the 

 season the trawl-net is chiefly used ; but on the occurrence of 

 warm weather the fish retire to deeper water, and to banks of 

 rougher ground, where the long line is indispensable." 



The turbot was well known in ancient gastronomy; the 

 luxurious Italians used it extensively, and christened it the 

 sea-pheasant firom its fine flavour. In the gastronomic days 

 of ancient Rome the wealthy patricians were very extravagant 

 in the use of all kinds of fish ; so much so that it was said by 

 a satirist that 



" Great turfcots and the soup-dish led 

 To shame at last and want of bread." 



The turbot is very common on the English and Scottish coasts, 

 and is known also on the shores of Greece and Italy. This 



