The merle (_labrus merula_) is mentioned among the rock fishes by Galen. Diocles in Athenæus says it is of easy digestion and highly nutritive. The iülis, called _donzella_ by the Italians, a fish of the same genus, is mentioned by Galen and Xenocrates as having soft flesh. The fish called _serran_ in French (_serranus anthius_ Cuv.), and its congener the _labrus hepatus_ L. are briefly noticed by the dietetical authorities as wholesome fishes. On the _salmon_ the Greek authors are entirely silent. It is briefly noticed by Pliny (H. N. ix, 32); but the first and only satisfactory account of it which is to be found in any Latin classic is contained in the Mosella of Ausonius. We shall give an extract from the lines in which it is first described: “Teque inter species geminas, neutrumque et utrumque, Qui necdum Salmo, nec jam Salar, ambiguusque Amborum medio Fario intercepte sub ævo.” Here we find marked the three progressive stages in the growth of the fish. The salar is the sea-trout, the fario is what in the north of Scotland is called the grilse, and the salmo is the full-grown salmon. Of the salmon he says: “Tu loricato squamosus pectore, frontem Lubricus, et dubiæ facturus fercula cænæ, Tempora longarum fers incorrupte morarum, Præsignis maculis capitis: cui prodiga nutat Alvus, opimatoque fluens abdomine venter.” The sea-trout is well described in the following line: “Purpureisque Salar stellatus tergora guttis.” Nonnius considers the salmon to be the _anchorago_ of Cassiodorus. (De Esu Piscium, 31.) Gesner holds the same opinion. (De Aquat.) Ludovicus Nonnius confesses his inability to determine what the scarus was. It would seem to have been the fish now called _labrus scarus_ L., a small fish, according to Bellonius, being seldom more than a fathom long. Xenocrates praises it as being very savoury and of easy digestion, but of difficult distribution and evacuation. For a curious account of it, see Macrobius (Sat. iii, 16.) The sargus nearly resembles the scarus, but is more astringent and nutritious. It is the _sparus sargus_ L., and, according to Rondelet, is called _sargo_ by the Italians. The melanurus (_sparus m._) is very like to it in shape and qualities. The aurata, called by Bruyer and Nonnius in French _brame de mer_; and by Ainsworth and Artedi, gilt-head in English, (namely, the _sparus aurata_ L.) is said by Celsus and Mnesitheus as quoted by Athenæus, to be a fish of difficult digestion but very nutritious. Xenocrates says that its flesh is firm, white, of easy distribution, and nutritious. The passer, called platessa by Ausonius, is supposed by Artedi and Nonnius to have been the plaice (_pleuronectes platessa_.) It is mentioned by Horace among the delicacies at the supper of Nasidienus. The solea or sole, called lingualaca by Festus and Varro, was nearly allied to it. It is the _P. solea_. Diphilus says that both are very savoury and nutritious.