Book 7
128
There is, too, the tænia; and this is mentioned by Epicharmus:— The most belovèd tænia, which are thin, But highly flavour'd, and need little fire. And Mithæcus, in his Cookery Book, says—Having taken out the entrails of the tænia, and cut off its head, and washed it, and having cut it into slices, sprinkle over it cheese and oil. But this fish is found in the greatest number and in the finest condition off Canopus, which is near Alexandria; and also off Seleucia, which is close to Antioch. But when Eupolis, in his Prospaltii, says— His mother was a Thracian woman, A seller of tænie; he then means by the word ταινία, not the fish, but those pieces of woven work and girdles with which women bind their waists.
129
Another fish is the trachurus, or rough-tail. Diodes mentions this as a dry fish. And Numenius, in his Art of Fishing, says— The aconia and the wagtail too, And the . . . trachurus.
129
There is also the taulopias. Concerning this fish, A chestratus says— When it is summer buy a good-sized head Of fresh taulopias, just when Phaethon Is driving his last course. Dress it with speed. Serve it up hot, and some good seasoning with it, Then take its entrails, spit and roast them too.
