140 FISH CULTUEE. 



is worth. This, however, is, I am bound to say, 

 but a mere conjecture on my part, which remains 

 to be solved by further experience.'' 



The Lamprey. This is unquestionably a delicate 

 fish for the table, though, from some cause or other, 

 its popularity, once considerable, has so far diminished 

 that it is hardly ever seen in a bill of fare nowadays ; 

 and in many places so strong is the prejudice against 

 it, partly, perhaps, owing to its ungainly appearance, 

 that the inhabitants refuse to partake of the lamprey, 

 and cast it away when they chance to capture it. The 

 appearance of the flesh is somewhat similar to the 

 burbot, but, vidth a peculiar and indescribable flavour, 

 it is certainly inferior to the burbot as to the head 

 and liver ; indeed, the liver of the lamprey should be 

 very carefully removed before cooking, as it is of so 

 bitter and unpleasant a flavour that it is apt to taint 

 the entire fish. There are various ways of cooking the 

 lamprey ; stewed, however, it presents the best dish 

 for the gourmand, but it is also potted and made into 



1 Since this was written I received about a score of live burbots 

 from Mr. Peacli, of Derby. My object was to get them at spawning 

 time, and to breed them in the usual way ; but, unfortunately, the 

 season passed before they could be obtained. I put a dozen of 

 them, however, under the charge of Mr. S. Gurney, of Carshalton, 

 his water being more suitable to them than mine, and I trust, when 

 the next season comes, to be able to carry out my intentions. 



