MK. C. STACY- WATSON ON THE HERRING. 
591 
commencement of the fishing the quality is poor, but rapidly 
improves in size and fatness, declining again as the end of the 
fishing draws near. They are rarely ever found with milt or roe, 
but contain a large bladder of black oil ; the skins and flesh are 
very tender, and when salt is applied, they shrink to such an extent 
that they are not recognisable as the same fish a few hours 
afterwards. During the last week in July a similar fish is met 
with at from ten to eighty miles off the Tyne, they have a black 
gut and smell rank, turn bad very quickly, and are minus milt 
and roe. 
Early in August, on the same grounds, a large, full, healthy lish, 
firm in flesh, and containing milt and roe, succeeds those just 
described; during the same period from Huntly Foot to Scarborough 
(i.e. Whitby Hock buoy), about four miles off the shore, a large, 
soft, mazy, dry fish, with roe and milt, is taken during the middle 
and latter part of August. Further south, from ten to fifty 
miles off Flamborough Head, extending seaward towards the tail 
of the Dogger Bank, a large, powerful, firm, sound-tieslied 
healthy, full fish, is caught in September and October. At the 
same time there are to be found on the Dimlington grounds, 
about ten miles off shore, in about eight fathoms depth of water, 
sandy bottom, a soft, tender, mazy fish, large size, with a white, 
hard roe and leathery milt. Coming nearer home, off Cromer 
(i.e. between Cromer Knole and the north end of Hasborough 
Sand), there is a similar fish as just described, also at Fame Island 
and Kock Buoy grounds. During the same period on the Well 
Bank, and to Winterton Shoal, a large, strong, sound, l'ull-roed fish 
swims, coming to within about twenty-two miles E. by 2s. off 
Yarmouth. During the latter part of October, and in 2sovember, 
a thick, solid-fleshed round Herring, k of very fine quality, is 
captured; also the celebrated Black-jSose Herring, so called from 
the tips of their noses being of a deep purply black ; a delicious- 
flavoured fish, and much sought after by lovers of Herrings. 
We have still one other variety to mention, viz., the incom- 
parable Longshore Herring, which for beauty, symmetry, and 
flavour, is unequalled throughout the world ; it is food for gods. 
To live without partaking of these lish when in season is to 
lose half the pleasure of existence. To Yarmouth belongs the 
excellency of all Herrings. 
R r 2 
