Of The Sturgeon

The sturgeon is a large fish with a sharp mouth like a tube, and without jaws or teeth : it lives in the sea and rivers, but grows fattest in the latter. It weighs from one hundred to two hundred pounds, it has five rows of scales, two on each fide, and one on the back, which rife in knobs with prickles. Sturgeons are now and then taken in the Thames and other rivers in England. When the flesh can be had quite new and unsalted, it makes a very fine dish, is very nourishing, and produces solid aliment : When it is salted, it becomes hard of digestion, and unfit for weak infirm persons; though many are very fond of it even then.

Of The Plaise, Flounder, And Dab

The plaise is a flat fish which sometimes grows to be a soot long, and seven inches broad. The back and fins are spotted with round red spots. The flounder is generally less, and much of the same shape, unless the body be a little longer in proportion when fully grown and somewhat thicker. Some flounders have yellowish spots both on the back and fins. They are caught in rivers, though they are in great plenty in the sea: their flesh nou-rishes much, and abates the sharp humours of the breast, breast, because they contain an unctuous and balsa-mic juice. When eaten freely, they relax the in-testines and open the body. The dab is thicker than the plaise, and has scales, but no red spots : the flesh is nourishing, but is not in so great esteem as that of the former.

Of The Turbot And Hallibut

The turbot is a sea- fish, and may be met with at all times of the year. It has no scales: it is sometimes two soot and a half long, and about two broad : the upper part of the body is of an ash-colour, and sprinkled, or as it were marbled, with black spots. It is in high esteem for its goodness and agreeable taste; insomuch that some call it the pheasant of the water : it is easy of digestion, breeds good juices, and nourishes very much. The hallibut seems to bear some relation to the former, it grows to a much larger size, and is for that reason seldom sold by the fishmongers before it is cut in pieces. It likewise differs from the turbot in having scales : the flesh is good eating, but not to be compared with that of the turbot. However, a good cook will be able to dress it so as to make an excellent dish.

Of The Soal

The soal is a smooth fish, of a longer and a narrower body than the flounder, and grows to a soot in length or upwards. The flesh is more firm and solid than that of the flounder. It yields plenty of nourishment, has a pleasant taste, and is full of good juices. Some call it the sea partridge. There is one thing remarkable of these fish, that they are sold by pairs; for when they are properly sorted, if you lay the belly of one to the belly of another, they will tally exactly; which is true of no other flat fish that we know of.

Of The Skate And Thornback

The skate is a smooth fish, and the thornback rough with little round bits of bone which terminate in small points; besides this, the difference is not considerable. They are very well known, and the flesh is in great esteem as a restorative. When these fish are quite fresh, their flesh is hard, tough, and difficult of digestion; but by keeping them some days, it is brought to a proper temperature, and becomes excellent aliment : for this reason, in land countries they may have these fish in as good order as those that live by the sea-side.