COMMON STURGEON. 373 



panics of fishermen, some being rented for six 

 thousand guilders, or near three hmidred pounds 

 per annum. Dr. Bloch informs us that in France 

 the Sturgeon-fishery commences in February in the 

 river Garonne on the coast of Boiirdeaux, and lasts 

 till July or August. 



The Sturgeon is admired for the delicacy and 

 firmness of its flesh, which is white, and when 

 roasted is thought to resemble veal : it is however 

 generally eaten pickled, and the major part of what 

 we receive in that state comes either from the 

 Baltic rivers or those of North America. Of the 

 roe, properly salted and dried, is prepared the sub- 

 stance known by the name of Caviar, a superior 

 kind of which is however made from that of a 

 smaller species, hereafter to be described. 



In our own country the Sturgeon annually as- 

 cends rivers, but in no great quantity, and is oc- 

 casionally taken in the Salmon-nets : the largest 

 recorded by Mr. Pennant, as taken in England, 

 was of the weight of four hundred and sixty pounds. 

 In its manner of breeding the Sturgeon forms an 

 exception among the cartilaginous fishes, since, as 

 before observed, it is oviparous : it is a very prolific 

 fish, and the globules of the roe or spawn are about 

 the size of hemp-seeds. 



The Sturgeon was a fish in high repute among 

 the Greeks and Romans, and, according to Pliny, 

 was brought to table with much pomp, and orna- 

 mented with flowers, the slaves who carried it being 

 also adorned with garlands, and accompanied by 

 music. The flavour of the Sturgeon is said to vary 



