ON THE BEST KINDS OF FISH FOE EIVERS. 139 



popular discussions which have taken pla,ce upon 

 them in various publications. In Scandinavia they 

 are said to ahound, not only in the streams, but in 

 many of the lakes — a fact unknown in this country, 

 but very worthy of note. 



Much has been said of the burbot. In Switzerland 

 and in Scandinavia, this fish is very highly esteemed, 

 and travellers who are among " the initiated " make 

 as great a point of having I6k for dinner as the 

 cockney does of whitebait at BlackwalL Having 

 partaken of it, I can quite concur in any strong 

 eulogy of its merits. It is a very firm, white, and 

 delicious fish. The head somewhat resembles the 

 fin of turbot, and the liver is not equalled as a 

 delicacy by any other morsel of fish substance in 

 existence. Had it been known of old, the Eoman 

 emperor would certainly have added burbots' livers 

 to the great dish of nightingales' tongues. It is a 

 shy fish, hiding in holes and under roots or stones, 

 and is of no value to the sportsman, as it is 

 seldom taken, save on a dead or night line. It 

 abounds in many of our rivers, particularly in 

 those of the midland counties, and can easily be 

 distributed; but as it is a very voracious fish, and 

 a great burrower in the soil, it is almost doubtful 

 whether it would not devour more spawn than it 



