ON THE BEST KINDS OF PISH FOE EIVEKS. 133 



CHAPTEK VIII. 



COKSIDEKATIONS ON THE BEST KINDS OF FISH 

 FOR EIVERS. 



The next points to be considered are the wider dis- 

 semination of the best kinds of fish we at present 

 possess, and the acclimatisation of other kinds found 

 in foreign countries, but at present strangers to our 

 waters. 



The best fresh-water fish we have are sahnon,^ 

 sea-trout, charr, trout, greyling, burbot, lampreys, 

 perch, eels, flounders, and gudgeons. The tench, 

 carp, bream, dace, roach, pike, &c., require the 

 assistance of cookery to some extent, not exactly 

 to make them acceptable, but to make them, let us 

 say, palatable or agreeable. It is difficult to explain 

 the exact estimation of these fish ; but we may say, 



1 I do not enter here upon the m 'ans whereby salmon may be 

 more widely disseminated, and why they are not more plentiful ; 

 the subject is too large for a place in the body of this chapter ; 

 it is so much a, subject by itself, that I Lave so placed it in the 

 Appendix. 



