"STAR-GAZERS."
(LEPTOSCOPIDAE.)
Information is wanting, but, I think the Pukul gendang (Percis pulchella) is rare and economically unimportant.
SPINY-EELS.
(MASTACEMBELIDAE.)
These are eel-shaped carnivorous fishes, very common throughout Malaya where they are known by the generic term Tilan. The largest species reach a length of three feet and the flesh of all species is of excellent quality. They are found far inland and often at considerable elevations.
Day states, "Excellent as food, although owing to their resemblance to eels (in fact they are eels with spines) or snakes, some people object to them." Buchanan observes, "sought after by the natives, the highest of whom in Bengal make no scruple of eating them; and by Europeans they are esteemed the best of the eel-kind."
FROG-FISHES.
(BATRACHIDAE.)
These carnivorous fishes apparently delight in mud and dirty water; they frequent the shores, ascending tidal rivers and estuaries. At Penang "the natives attribute poisonous qualities to these fishes, and reject them even as manure" (Cantor).
ANGLER-FISHES AND "CROAKERS."
(ANTENNARIIDAE & MALTHIDAE.)
These fishes have no economic value.
LEATHER-JACKETS.
(TRIACANTHIDAE AND BALISTIDAE.)
These two families may be conveniently taken together in this small work as there is a strong affinity between them.
Though containing many species of no economic value one species, the Jěbong (Balistes stellatus), is preferred to all other fish by many Malays, including fishermen, whom I have questioned. I think that the main reason for this preference is that the flesh of this fish more nearly resembles that of a chicken than any other fish, and consequently the change to what approximates to a meat diet is welcomed.
The Jĕbong has a tough leathery skin which has to be removed before it is cooked. The cook should not be allowed to remove the head which is the best part of this fish, and of many others, especially perhaps the Tenggiri.
Leather-jackets are held in considerable esteem in Australia as food fish and are commonly served in hotels and restaurants.
