The Turbot. 459 
for them in the night. After they are cleaned, and 
their heads cut off, they are cured in a particular way, 
and packed in small barrels for sale and exportation. 
Anchovies are occasionally found both in the North Sea 
and in the Baltic ; but they are in much greater number 
in the Mediterranean than in any other part of the world. 
They have sometimes, though rarely, been caught in the 
river Dee, on the coasts of Flintshire and Cheshire. The 
upper jaw of this fish is longer than the under ; the 
back is brown ; the sides silvery ; fins short ; the dorsal 
fin, opposite the ventrals, transparent; the tail fin- 
forked. Its length is about three inches. 
THE TUEBOT. (Bhombus maximus.) 
The Turbot is a well-known fish, and much esteemed 
for the delicate taste, firmness, and sweetness of its 
flesh. Juvenal, in his fourth Satire, gives us a very 
ludicrous description of the Roman emperor Domitian 
assembling the Senate to decide how and with what 
sauce this fish should be eaten. The Turbot is some- 
times two feet and a half long, and about two broad. 
The scales on the skin are so very small that they are 
hardly perceptible. The colour of the upper side of the 
body is a dark brown, spotted with dirty yellow ; the 
under side a pure white, tinged on the edges with a 
somewhat flesh-colour, or pale pink. There is a great 
difficulty in baiting the Turbot, as it is very fastidious 
in its food. Nothing can allure it but herrings or small 
slices of haddocks, and lampreys ; and as it lies in deep 
