94 



FISH GALLERY. 



the last ray of the dorsal fin prolonged and whip-like, the gill- 

 rakers are fine and form a strainer for the mud in which these 

 fishes find their food. 

 Anchovy. The Anchovy, Engraulis encrasicholus, 268, has no ridge-scales; 

 the body scales are large, there is no lateral line, the snout is 

 conical and projects beyond the front of the lower jaw, the mouth 

 cleft is large, the maxillary bone long and slender, and the pre- 

 maxillary small. The European Anchovy is largely preserved either 

 in oil or packed in small barrels with salt, bay-leaves and spices, or 

 the flesh is made into a paste or sauce for use as a relish with other 

 fish served as food. The Anchovy is especially abundant in the 

 Mediterranean, but occurs also in numbers in the Zuyder Zee and 

 other parts of Holland ; it does not occur regularly in British 

 waters. 



Coilia nasus, 269, a fish of the Indian and China Seas, is allied 

 to the Anchovy ; it is of larger size and has a long tapering tail 

 and a long-based anal fin continued on to the tail. Two or three 

 of the uppermost fin-rays of the pectoral fin are prolonged and 

 freely branched, and there is a remarkable backward extension of 

 the maxilla which is toothed for its whole length in spite of the 

 fact that only the anterior portion of that bone engages with the 

 lower jaw. 



The Milk-fish, Chanos salmoneus, 266, departs from the typical 

 Clupeoids in the reduction in the size of the mouth, the absence 

 of teeth in the jaws, and a number of other features of the skull. 

 The tail fin is deeply forked and has a scaly lamella at the base of 

 each lobe ; there is a distinct lateral line, and an accessory 

 branchial organ behind and above the gills. The fish is very swift 

 in the water, and grows to about 4 feet in length. It is abundant 

 in the Gulf of California, the Indian Ocean and Polynesian seas ; 

 it is largely used as food in Hawaii, where it is known as the 

 "Awa." 



The Salmonidse are an important family of fishes having a small 

 adipose fin, a thick, fat -laden fin without fin-rays, between the 

 dorsal fin and the tail. The pectoral fins are inserted low down 

 the sides of the body, the post-clavicular bone is applied to the 

 inner side of the clavicle ; there are no barbels, the margin of the 

 upper jaw is supported by both the premaxillary and the maxillary 



Milk-hsli. 



Salmon 

 id*. 



