The sole is a fish in great request for the table, and, except the turbot, is usually considered the most firm and delicate fish of its tribe. Though exposed for sale during nearly the whole year, it is in highest perfection about Midsummer. By the ancient laws of the Cinque Ports no person was allowed to catch soles from the first of November to the fifteenth of March; nor was any one permitted to use nets betwixt sun-setting and sun-rising, that the fish might not be disturbed in their feeding. Soles when good are of thick form, and their under parts are cream-coloured; if the latter are bluish, the fish are flabby and bad. These, unlike most other fish, may be kept several days, even in hot weather, without becoming putrid; and they are always skinned before they are eaten. The skins are sometimes dried, and used for the clarifying of coffee.
222. The TURBOT (Pleuronectes maximus, Fig. 66) is a species of flat fish, distinguished by its eyes being on the left side, the body being broad, marbled with brown and yellow above, and rough with bony protuberances.
The weight of these fish is from four or five to betwixt twenty and thirty pounds.
They are chiefly caught in the European and Mediterranean seas.
It has been calculated that more than 10,000 pounds' weight of turbots are annually consumed in London. These are chiefly caught off the northern coasts of England, and off the coast of Holland. Notwithstanding the high repute of turbot for the tables of the most wealthy and luxurious inhabitants of this country, it has only of late been relished in Scotland, and many persons there still prefer the holibut ([216]) to it. There are now, or were very lately, living in one of the coast-towns of Scotland several poor people who were accustomed to derive a great part of their subsistence from the turbots which the fishermen threw away upon the beach as of no value. A general officer in the English army first taught the inhabitants of Fifeshire that these fish were eatable; and astonished the fishermen of that country by offering so great a sum as a shilling a piece for the largest of them.
Many of the vessels, which carry fish to the Thames, are employed in fishing for turbot even so far north as the Frith of Forth, and, in the wells of these vessels, they are brought alive to the London markets. Turbot are caught off the Yorkshire coast with hooks and lines. At Scarborough each fisherman takes, in his boat, three lines coiled upon flat oblong pieces of wicker-work, the hooks being baited and placed in the centre of the coils. The lines are usually furnished with 280 hooks, placed at the distance of six feet two inches from each other. In this fishing there are always three men in each boat, and nine of these lines are fastened together, extending in length nearly three miles, and furnished with 2520 hooks. They are placed in the sea, across the current, and secured by anchors or large stones at the end of every three lines. Their situation is marked by floats or buoys made of leather or cork. The lines are always placed at the turn of the tide; and they are suffered to continue until the next tide, and consequently remain upon the ground about six hours. The best bait for turbot is a fresh herring, though the Dutch fishermen prefer the lesser lampreys ([255]) to them, and have been known to purchase of the English fishermen, for this purpose, more than 700l. worth of these lampreys per annum. Small pieces of haddocks, sand-worms, and some kinds of shell-fish, are also occasionally used; and, when none of these are to be had, bullock's liver is adopted.
Turbots are in season during nearly the whole summer. When in perfection, they are thick, and the under part of the body is of yellowish white colour. If they are thin, or this part has a bluish tinge, they are bad. These fish are generally considered better if kept in a cool place for a few days before they are eaten.
223. The COMMON PERCH (Perca fluviatilis) is a fresh-water fish, distinguished by having sixteen soft rays to the second dorsal fin, fourteen spiny ones to the first dorsal fin, the upper gill-covers serrated at the edges, and the sides marked by five broad and upright bars of black.
This fish seldom exceeds the weight of four or five pounds.
It is found in rivers and lakes both in Europe and Siberia.