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Nor is it by any means the least surprising fact, that off the island of Pele,1 the town of Clazomenæ,2 the rock3 [of Scylla] in Sicily, and in the vicinity of Leptis in Africa,4 Eubœa, and Dyrrhachium,5 the fish are bitter. In the neighbourhood of Cephallenia, Ampelos, Paros, and the rocks of Delos, the fish are so salt by nature that they might easily be taken to have been pickled in brine. In the harbour, again, of the last-mentioned island, the fish are sweet: differences, all of them, resulting, no doubt, from the diversity6 of their food.

Apion says that the largest among the fishes is the seapig,7 known to the Lacedæmonians as the "orthagoriscos;" he states also that it grunts8 like a hog when taken. These accidental varieties in the natural flavour of fish—a thing that is still more surprising—may, in some cases, be owing to the nature of the locality; an apposite illustration of which is, the well-known fact that, at Beneventum9 in Italy, salted provisions of all kinds require10 to be salted over again.

1 See B. v. c. 38.

2 See B. v. c. 31, and B. xxxi. c. 43.

3 See B. iii. c. 14.

4 See B. v. cc. 3, 4.

5 See B. iii. cc. 16, 26.

6 Ajasson thinks that this may possibly be true to some small extent.

7 Identical with the fish called "orbis," already mentioned in c. 5 of this Book. Ajasson remarks that though these fish have been known to weigh as much as three hundred pounds, there are many others which grow to a larger size, the sturgeon, and the silurus, for instance.

8 Ajasson thinks that this notion may possibly have been derived from the name, which not improbably was given to it from the spongy and oleaginous nature of the flesh.

9 See B. iii. c. 16.

10 Owing, perhaps, to the moisture of the atmosphere.

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