FISHES OF AUSTRALIA. 



ming in and out amongst seaweeds and growing coral, are 

 members of this great group of fishes. 



Of the numerous Australian Parrot-fishes or Wrasses, 

 1 might dwell a little upon the following more important 

 edible kinds: The Pigfish (Diastodon nmmacidatits'}, the 

 Groper (Achfrrodus gouldii}, the Maori or Rainbow-Fish 

 ( Coris lineolatus} , belonging to the Labrida? proper, and 

 also the so-called Rock-Whiting (Oda.v richardsonii) and 

 the Herring-Kale (Olisthops cyanomelas} belonging to the 

 Scarida >. All of these are "Rock-Fishes," properly so- 

 called, as they frequent weed-covered rocks in the vicinity 

 of the headlands and sunken reefs. All or nearly all of 

 them, may be captured by hook and line, but the most effec- 

 tive means of capture is the trammel-net. 



Fig. 54. SPOTTED PK;FISH (Diastotloii 



The Pigfish is well-known on the New South Wales 

 coast. It has also been recorded from both Tasmania and 

 New Zealand. From an edible standpoint it is a very fine 

 fish, being much sought after by those who know its value. 

 Its common name has been derived from the very suggestive 

 pig-like snout. The lips are fleshy and thick. From the 

 description of the colours given below it will be seen that 

 this is a most beautiful fish. The description, which is after 

 Ogilby's, is a faithful one, true to life. 



The body is a deep scarlet above, gradually changing 

 into pink or saffron yellow below. Each scale has on the 

 sides a narrow reddish streak in the middle, this giving the 

 fish a longitudinally-banded appearance. There is a large 



