MACKERELS. 
133 
shallow parts of the rocky lakes (in which only 
it is found)^ and some of the streams that run 
1 into them : it is then taken in abundance ; but 
[ so soon as the spawning is over^ the fishes retire 
i into the deepest parts of the lake, and are but 
: rarely caught.^ 
j The principal Mackerel fisheries are on the 
i Devon and Cornwall coasts, the Norfolk and 
Suffolk coasts, and on those of Kent and Sus- 
S sex. The London market is principally supplied 
I from the latter. In the French fisheries a great 
number of the Mackerel taken are salted ; and a 
j few are so treated in Cornwall, and in the south 
!: and west of Ireland ; but in this country, gene- 
|l rally, this fish is consumed in a fresh state. It 
I is, however, one of those species which are pecu- 
I liarly liable to rapid decomposition, in which state 
i it is said to be not only offensive, but scarcely 
I less than poisonous. Hence it is highly expedient 
that it be transmitted to its final market with the 
I least possible delay. The stringency of our laws 
I against Sunday trading has been relaxed in 
favour of Mackerel, which, with milk, is the only 
article permitted to be publicly hawked through 
I the streets of the metropolis on the Lord’s day. 
On such parts of the Kentish coast as are suffi- 
ciently near to the mouth of the Thames, the 
Mackerel fishing-boats are accompanied by fleet- 
sailing cutters, which collect the produce of the 
j aggregated hauls as they are brought in, and run 
up with the wind and tide to Billingsgate, leaving 
the boats to pursue their fishing. From points 
' farther to the westward, as Hastings and Brigh- 
ton, it is found more convenient to send the pro- 
II * Mag. Nat. Hist. vii. 637. 
