The Jacob Evertsen (Sebastes capensis), so called after a Dutch captain, remarkable for a red face and large projecting eyes, is a fish which, though common in Table Bay almost at all seasons, is highly prized for its flesh by most colonists. Another species, the sancord (S. maculatus), which is not so common, is a very delicious fish. The kabeljauw (Sciæna hololepidota) is a large fish from two to three feet long, common on the coast, being caught with the hook and the drag-net. It is one of the staple fishes in the Cape Town market; dried and salted like cod it is exported to the Mauritius and elsewhere. Its flesh when young is good, but firm and dry in adult individuals. The baardmannetje (Umbrina capensis, Pappe), another newly described fish of the same family, which is chiefly caught in False Bay during summer, measures from 2 to 2½ feet, and is reputed for its delicious flesh.
The hangberger (Sargus Hottentotus), a fish about 18 inches long, which is common in Table Bay from June to August, is much in request, particularly at the time when it is with roe. It is also cured and pickled for economical purposes. It feeds on shell fish, and is caught with the hook.
The Hottentot fish (Sargus capensis), from 12 to 14 inches long, which is mostly confined to Table Bay and the West Coast, may be caught at all seasons with the hook. It is not only a superior table fish, but forms when salted and dried an article of export.
The roode steen brassem of the Dutch (Chrysophrys laticeps, Cuvier) is a bulky fish, often exceeding 3½ feet in length and 14 inches in breadth. It is very voracious, and feeds generally on crabs and cuttle fish (Sepia and Loligo). As food it is much prized, and is also cured for exportation.
The Roman fish (Chrysophrys cristiceps) is one of the prettiest and most delicious fish met with in the Cape markets. It is generally acknowledged to be a superior dish.
The daggerath (Pagrus laniarius) is of a dark rose colour, about 12 inches long. It is highly prized in the colony for its delicious flesh. This handsome fish owes its surname, laniarius (butcher), both to its colour and to its sharp teeth and voracity.
The windtoy (Cantharus Blochii) is a delicious table fish, more commonly caught in winter, and often put up in bundles along with the Hottentot fish (Sargus capensis). The flesh of the dasje fish, another species (Cantharus emarginatus), is also highly esteemed as food.
There is a fish called by the colonists the bamboo fish (Boops salpa), from feeding on algæ and being caught principally in localities where there is an abundance of sea-weed. On account of its vegetable nourishment, it exhibits at times a particular smell when embowelled, and is for that reason called stink-fish by some of the fishermen. It is a rich and delicate fish, and though scarce in the Cape Town market, is common in Saldanha Bay, where it is dried and salted for home consumption.
The flesh of the bastard Jacob Evertsen (Pimelepterus fuscus) is well flavoured and very nice. This fish is of a uniform dusky brown colour. It feeds on shell-fish.
The galleon fish (Dipterodon capensis) is more plentiful in the western division of the Cape Colony; it is highly esteemed as food and always fetches a good price. It is, however, disliked by some on account of the many black veins traversing its flesh, and is at times rather unwholesome, from being too rich and requiring good digestive organs.