290 NOTES" ON PISH AND FISHING. 



in accord, says, " His flesh is woolly and watery, and 

 has a nasty sweetness about it which is absolutely 

 nauseous." The French call the chub "un vilain," and 

 if they, who can make a toothsome dish out of almost 

 anything or nothing, gastronomically condemn him, who 

 shall dare to say a word in his favour ? However, as I 

 have remarked in reference to other fish, anglers will 

 insist on eating of their spoil. Let them, therefore, clean 

 this fish as soon as possible after being taken, split open, 

 rub with salt or lemon, and then dry for some hours 

 before cooking; and, above all, let them remember that 

 a chub kept for a single night undefined is absolutely 

 unedible. 



From an angler's point of view, the chub, as a fish for 

 sport, is by no means to be despised, though he is not so 

 strong, plucky, and determined as some others when 

 hooked. Izaak Walton, had evidently a special fancy for 

 fishing for the wary "chevin," probably because he 

 appreciated its fairly sportive character. There is this 

 peculiarity about the chub, namely, that no other fish can 

 be captured in such a variety of methods and with such a 

 variety of baits. On the Thames they are frequently 

 taken in the month of May when spinning or using a live 

 bait for trout. Not that the angler wants them then; 

 for, in the first place, they are not in season, and in the 

 second they cause him painful disappointment by inspiring 

 the hope that he has hooked a veritable Thames trout. 

 If there be a time and justification for applying the 

 opprobrious term " loggerhead" to a chub, it is when he 

 attaches himself to your line in place of the much-desired 

 fario. 



July and August are the months for fly-fishing for chub 



