When you visit our website, if you give your consent, we will use cookies to allow us to collect data for aggregated statistics to improve our service and remember your choice for future visits. Cookie Policy & Privacy Policy
Dear Reader, we use the permissions associated with cookies to keep our website running smoothly and to provide you with personalized content that better meets your needs and ensure the best reading experience. At any time, you can change your permissions for the cookie settings below.
If you would like to learn more about our Cookie, you can click on Privacy Policy.
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