_It is found in all the European seas; and, when at its full growth, measures from six to twelve feet in length, and from twelve to twenty inches in circumference._
So numerous are congers on some of the British shores, that, from Mount's Bay, in Cornwall, there have, in some years, been more than ten tons' weight of dried congers exported to different parts of Spain and Portugal. These fish are also peculiarly abundant in the neighbourhood of the Orkneys and Hebrides. They are chiefly caught with strong lines, each about 500 feet in length, and having sixty hooks placed about eight feet asunder. The lines are sunk in the sea, and sometimes so many of them are fastened together that they extend nearly a mile in length.
The _flesh_ of the conger is white, but coarse and greasy; and, though frequently eaten, is to some persons extremely disgusting. In the salting and drying of these fish they shrink to less than one-fourth part of their original weight, and the process is attended by the most nauseous stench. By the Spaniards and Portuguese dried congers are ground or beaten into powder, to thicken and give a relish to soups.
203. _SAND-LAUNCE, SAND EEL, or WRECKLE_ (Ammodytes tobianus), _is a small fish, distinguished by its eel-shape, its head being narrower than the body, the lower jaw much longer than the upper, and the upper lip being doubled._
_There is only one ascertained species of launce: this is found on sandy sea-shores in the Northern Ocean, and seldom exceeds the length of six or eight inches._
From about the end of June to the middle of October these brilliant little fish are caught in great numbers on the southern coasts of England. They are sometimes fished for with seine nets, which have small meshes, and sometimes are dug out of the sand, at low water, with a kind of fork that has three or four short and flat prongs.
When eaten perfectly fresh, these are among the richest and most delicious fish that are known. But, to have them in perfection, they should be cooked almost immediately after they are caught. They so soon become putrid that it would be impossible to convey them to any distant market. The inhabitants of some parts of the Continent salt and dry them, and, in this state, they are considered a great delicacy.