54. But Mnesitheus the Athenian, in his treatise on Eatables, says,—"The larger breed of fishes are called by some sectile, and by others sea-fish; as, for instance, the chrysophrys, the sea-grayling, and the phagrus. And these are all difficult of digestion, but when they are digested they supply a great deal of nourishment. And the whole class of scaly fish, such as the thynni, the scombri, the tunnies, the congers, and all of those kinds, are also gregarious. But those which are not seen by themselves, nor in large shoals, are the most digestible, such as the congers, and the carchariæ, and fish of that kind. But the gregarious kinds of fish of that sort are very pleasant to the palate, for they are fat; but they are heavy, and difficult of digestion, on which account they are very good for curing; and, indeed, these kinds make the best cured fish of all; they are also very good roasted, for by that process their fatty parts are got rid of. But those kinds which are skinned before they are dressed, as a general rule, are those fish which have a rough outside to their skin, not of scales, but such as rays and rhinæ have. And all these kinds are easily divided into small pieces, but they have not a sweet smell. And they supply the body with plenty of moist nourishment, and of all boiled fish they have the greatest effect on the bowels; but when they are roasted they are not so good. And the whole class of molluscous fish, such as polypi and cuttle-fish, and others like them, are very indigestible, on which account they are very serviceable in exciting the amatory passions. They are also calculated to cause flatulence; and the time of indulgence in amatory pleasures requires a flatulent habit of body. All these fish are better when boiled. For their juices are injurious, and you may see what juices they emit when they are washed; and the boiling extracts all these juices from their flesh. For as the heat which is applied in boiling is a gradual one, and conjoined with moisture, there is, as it were, a sort of washing of them. But when they are roasted, that dries up the moisture, and moreover, as their flesh is hard by nature, it is natural that it should be made more so in this way.