HA LIB UT, FLA T-FISH AND FL O UNDER. 
upon our northern shores in summer, or they are inhabitants of waters 
more than six hundred feet deep, which have never previously been 
explored. The Turbot and the Sole are shallow-water species, and, had 
they occurred in our waters, would have been discovered many years ago. 
There are twenty-six species of flat fishes on the east coast of the United 
States. Four of these belong to the same family with the Sole, but are 
utterly worthless as articles of food. The nearest relative of the Sole is 
often called the American Sole, Achirus lineatus , and is known on the 
coast of New Jersey as the Hog-choker, Cover-clip, or Cover. Of the 
flat fishes only two are positively unfit for food, and these two, strangely 
enough, are the representatives of the sub-family Rhombince , to which 
belong the Turbot aud Brill of Europe. One of these Lophopsetta macu- 
latta , is sometimes called the Spotted Turbot, and in New Jersey is called 
Window-pane, or Daylight, because it is so thin that when held to the 
light the sun can be seen through its translucent flesh. 
The most important Flat Fish is the Halibut, which is identical with 
that of Europe. This species, and the Pole Flounder, which has recently 
been brought to light in our waters by the Fish Commission, are the only 
two cf the number referred to that are found on both sides of the Atlan¬ 
tic. We have in our waters abundance of flat fishes, some of which, for 
instance, the common Flounder of the New York market, Paralichtkys 
dentatus , are probably fully equal to the turbot for food uses. In fact, it 
may be had in the New York restaurants and hotels under this name. 
Another fish, Platysomaiichthys hippoglossoides , resembling the Turbot in 
flavor, is sometimes brought to New York in winter. It is found at great 
depths on the coast of Newfoundland, and is often called the American 
or the Newfoundland turbot. The Pole Flounder is very similar to the 
sole in flavor and in the texture of its flesh, but it unfortunately inhabits 
somewhat inaccessible localities at great depths, and it is hardly to be ex¬ 
pected that, with the present supply of excellent food-fish to be obtained 
at so much smaller expense, our fishermen will take the pains to go in 
search of it. That the popular taste for flat fish is already cultivated is 
shown by the fact that, in 1879, 1,796,000 pounds were sold in New York 
alone. 
It is needless to refer to the efforts of the United States Fish Commis¬ 
sion to introduce Sole ; they are familiar to all who are interested in the 
subject. The introduction of the trawl-net has Deen for many years 
