This section is from the book "The Plain Why And Because", by John Timbs. Also available from Amazon: The plain why and because.
Because, while living, the colour is very resplendent, and as if d'oree, or gilt; but Sir Joseph Banks used to say it should be adoree, and that it was the most valuable of fish because it required no sauce.
Because St. Peter is most commonly designated, among the Catholics, as being the reputed keeper of the keys of heaven ; and out of the mouth of this fish they- believe the Apostle took the tribute-money.
Because the breast of the fish is very much flattened, as if it had been compressed; but, unfortunately for the credit of the monks, this feature is exhibited by at least twenty other varieties of fish.
 
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