A Book of Mediterranean Food

the delicacy of that which is caught
on our coast. One of the best fish of
this country is called Le Loup, about
two or three pounds in weight;
white, firm, and well-flavoured.
Another, no-way inferior to it, is
the Moustel, about the same size; of
a dark-grey in colour, and short
blunt snout; growing thinner and
flatter from the shoulders
downwards, so as to resemble an
eel at the tail. This cannot be the
mustela of the antients, which is
supposed to be the sea lamprey.
Here too are found the vyvre, or, as
we call it, weaver; remarkable for
its long, sharp spines, so dangerous