Of these the most valuable for the table are the partridge, the francolin, and the woodcock.

The Greek partridge is "a fine red-legged bird, much larger than our red-legged partridge, and very much better eating, with white flesh, and nearly as heavy as a pheasant."[282] The francolin or black partridge is also a delicacy; and the woodcock, which is identical with our own, has the same delicate flavour.
The fish of Phoenicia, excepting certain shell-fish, are little known, and have seldom attracted the attention of travellers.

The Mediterranean, however, where it washes the Phoenician coast, can furnish excellent mullet,[283] while most of the rivers contain freshwater fish of several kinds, as the _Blennius lupulus_, the _Scaphiodon capoeta_, and the _Anguilla microptera_.[284] All of these fish may be eaten, but the quality is inferior.
On the other hand, to certain of the shell-fish of Phoenicia a great celebrity attaches.

The purple dye which gave to the textile fabrics of the Phoenicians a world-wide reputation was prepared from certain shell-fish which abounded upon their coast.

Four existing species have been regarded as more or less employed in the manufacture, and it seems to be certain, at any rate, that the Phoenicians derived the dye from more shell-fish than one.