The elft-fish (Temnodon saltator) is uniformly lead coloured, shaded with dark green on its back. From leaping now and then out of the water it has obtained its name of saltator (jumper). It is held in great esteem as a table fish, and the younger individuals are truly deemed a dainty.
There are several species of mullet recorded as inhabitants of the bays and rivers of the Cape Colony. All of them are caught with the net. They make good table fish, but are more frequently salted or smoke-dried (under the name of bokkoms) like the herring, and thus preserved, form a very considerable article of home consumption as well as of export.
The klip-fish (Blennius versicolor, Pappe) is greatly reputed for its flesh, which is nice, well flavoured, and wholesome.
The flesh of the bagger (Bagrus capensis) is extremely delicate, and bears a greater resemblance to that of the eel than that of any other sea fish in the colony. Owing to its ugliness, this curious fish, which hides itself among stones in muddy water the better to entrap its unsuspecting prey, is from popular prejudice less prized than it deserves.
English writers on Ichthyology comment very unfavourably on the merits of the hake (Gadus merluccius) and call it ‘a coarse fish, scarcely fit for the dinner table.’ At the Cape its qualities are generally and fully appreciated; in fact, its flesh is highly delicate and little inferior to that of the haddock (Gadus æglefinus). At times it makes its appearance in large shoals. It is then abundantly caught, salted, and dried, for exportation. The cured or dried Cape stock-fish is an excellent dish, far superior to that insipid stuff introduced from Holland or other countries.
The rock-cod (Serranus Cuvierii) is highly esteemed as an article of food.
Sardines in myriads swarm round Table Bay, at one season of the year; klip-fish, king klip-fish, and soles (rather scarce), are considered a luxury.
It is hardly requisite to say much of that cosmopolitan fish, the sole, which is for its delicacy prized as well at the Cape as elsewhere.
Thousands of cray-fish are caught daily; four of the largest can be obtained for a penny; but it is not fashionable to eat them, although they are very good.
The quantity of fish throughout the whole extent of the coast, bordering on the Agulha’s bank, is immense, and would be the richest fishery in the world. Exports of sardines in the French style, of potted cray-fish in the American, and the choicest fish preserved fresh in tins, might be made profitable.