A comprehensive survey of the biology, exploitation, and cultivation of the sea and freshwater fishes eaten in Britain. It explains fish anatomy, senses, reproduction and growth, and examines fisheries as commerce, covering markets, transport, and statistics. Practical chapters discuss artificial breeding and pond design, methods and pleasures of angling, and the natural and economic history of salmon. Throughout the work the author combines natural-history description with accounts of fishing techniques, piscicultural experiments, and policy proposals such as monitoring and management, illustrated with technical drawings and field sketches to inform both scientists and practitioners.