I'll finish up this catalog, a little dry but quite accurate, with the series of bony fish I observed: eels belonging to the genus Apteronotus whose snow-white snout is very blunt, the body painted a handsome black and armed with a very long, slender, fleshy whip; long sardines from the genus Odontognathus, like three-decimeter pike, shining with a bright silver glow; Guaranian mackerel furnished with two anal fins; black-tinted rudderfish that you catch by using torches, fish measuring two meters and boasting white, firm, plump meat that, when fresh, tastes like eel, when dried, like smoked salmon; semired wrasse sporting scales only at the bases of their dorsal and anal fins; grunts on which gold and silver mingle their luster with that of ruby and topaz; yellow-tailed gilthead whose fle
