THE ROSE-FISH AND ITS ALLIES. 
261 
“ On Thursday, May 17, the Prince of Wales entertained the Foreign 
and Colonial Commissioners at luncheon in the Royal Pavilion. Souches 
of trout and eels, Filets de Soles a la Normande , Mullets Baides a la 
Genoise , Scotch Salmon, grilled Severn trout, eels fried in the manner 
designated as a VIrlandaise, and White-bait constituted the fish depart¬ 
ment, as set down in print, but the greatest success was a well prepared 
impromptu, not on the card. It so happened that in the fish market was 
a consignment from Hull, of the Norwegian ‘bergylt,’ little known in 
London, but quickly identified by the Earl of Ducie, a leading authority 
on the subject of Norway fishing. Being a rather dry fish, though the 
flakiness and the flavor are not unworthy of comparison with the red 
mullet, it was judged expedient by the chef to deal with the bergylt, as a 
Continental artist might deal by the pike. So after being marinaded for 
three hours, with fine oil, this Norwegian fish was expertly treated with 
yolk of eggs and cream, fried in a light batter, and served at the moment 
of perfection. It remains to be said that nothing of the fish was left.” 
On the Pacific coast, as has already been stated, the fishes of this family, 
known as Rock-cod and Rockfish, are of great importance, and many of 
them are illustrated in the “The Food Fishes and Fishery Industries of 
the United States.” For accurate identification it is necessary to resort 
to Jordan’s “ Synopsis.” They have been, discussed briefly by President 
Jordan, who writes as follows : 
One of the most remarkable features of the California fish fauna is the 
•enormous abundance both in individuals and in species of the group of 
Scorpaenidse. All of them are excellent food-fishes, and scarcely a boat 
returns from any kind of fishing in which these fishes do not form a con¬ 
spicuous part of the catch. In every fish market they are found, and from 
their large size and brilliant coloration they are everywhere the most 
•conspicuous fishes on the stalls. 
These fishes have so many traits in common, that a review of the group 
.as a whole is desirable before we proceed to the consideration of the several 
species. 
These fishes are universally known by the names of Rockfish and Rock- 
cod. The latter name is the one most commonly heard, the other name 
being apparently a reaction against the obvious error of calling these fish 
“ Cod.” The name Rockfish is an appropriate one, and in time it will 
probably supplant that of Rock-cod. The name Cod or Codfish is never 
applied to them without the accompanying “Rock.” In the southern 
part of California, the name “ Garrupa ” or “Grouper” is in common 
