Abundance of Fish--Modes of preserving them--Analyses of their
Flesh, 208. Presence of Iodine, 210--Fish Chowder--Fish Glue and
Isinglass--Fish-maws, immense Trade in, 211. Caviar and the dried Roes
of Fish, 212. Ancient Customs, Prices, and Kinds of Fish used, 215.
Fish Ordinaries, 216. The Russian _Piroga_, an oily Fish-cake--Dried
loaves of putrid pounded Fish eaten in Africa and South America, 218.
Bony Fishes--Unwholesome and Poisonous Fishes--Assumed Causes for
the Fish Poison, 219. Fish Liver and Gall, 221. Classification of
Fishes--Neglect of our Fisheries, 222. Ocean Fishes dry eating--Mode
of drying the Bonito--The hard horny pieces, under the name of
_Cummelmums_, used to rasp over Rice, 223. Shark’s Flesh sold in the
Havana Market--Shark Hunting--Excitement of the Sport, 224. The Picked
Shark--Spotted Dog-Fish--Pigs fed on them--Shark oil, 228. Fisheries
for the Sharks in India for the Fins--Extensive Trade in these to
China--Dogs trained to bring Sharks ashore, 229. Anecdotes of Sharks,
231. The Sturgeon, a Royal Fish--Flesh not much esteemed--Sturgeon’s
Skull-cap and Shark’s Fin Stew, Chinese Delicacies, 236. Lampreys--Eel
Pies and stewed Eels--Spearing Eels--Jews prohibited from eating
them, 238. Comparison between British Fish and Mediterranean Fish,
240. Finnon Haddock--Fresh Herrings--Pickled Herrings--Red Herrings
and Bloaters--Origin of Smoked Herrings--Herring Pies sent from
Yarmouth periodically to the Queen, 242. Conger Eel dried and grated
to powder for making Fish Soup--Congers formerly reared in Vivaria
by the Romans, 244. The Sand-Eel and Sand-launce--Smelts--Whitebait,
245. Substitutes for Whitebait in distant Seas, 246. The Anchovy--An
Irishman’s Blunder, 249. The Sardine Fishery, 252. West Indian
Fishes--Hog Fish--Snapper--Queen Mullet--Paracuta--Callipeva--Red
Mullet--King Fish, &c., 253. The Sun Fish--Pacou--Gourami--Caffum,
256. The Pirarucu--The Sheep’s Head--The Green Cavalla--The John
and Goggle-Eye--The Flying Fish, 259. Sprats--Coveeching Fish--Mud
Fish, 261. Lut-fisk of Sweden--Fish exported from New Brunswick--The
Sea-perch--The striped Bass--Brook Trout and Sea Trout, 263.
Gaspereaux or Alewives--Salmon-trout--Skate--Capelan--Halibut
Fins--Smoked Eels in New Brunswick and Port Phillip, 266. White
Fish of the North American Lakes--Gizzard Fish--Mashkilonge--Trout
and other Lake Fish, 268. Modes of Fishing--Scoop Nets and Gill
Nets--Angling through the Ice, 271. Extreme Fatness of Lake Fish,
274. Fish Soup, 275. Fish of the Pacific Coasts--Robalo, Corvino,
Lisa, Bagre, 227. A Hawaiian Restaurant--Raw Fish eaten--Salmon
the King of Fresh-water Fish, 278. Salmon Fisheries of Oregon and
California, 279. Chinese Fisheries--Fish of the Australian and Indian
Seas--Tamarind-fish--Mango-fish--Black and white Pomfrets--Bombay
Duck, 284. Fish of the Cape Colony--Géelbeck or Cape Salmon, Snook,
Silver fish, Harders, Jacob Evertsen, Kabeljauw, Hottentot Fish,
Windtoy, Bamboo Fish, Galleon, Lake, &c., 286.