THE PERCHES 



are many different ways of cooking and serving this 

 delicious fish, some of which are scarcely possible 

 in the woods. A dore of one or two pounds is 

 very good, baked. A three or four pound fish 

 should be boiled and served with butter sauce. If 

 five pounds or over, it is excellent, stuffed and 

 garnished with savory herbs. 



The late Dr. G. Brown Goode very truly said 

 that wherever the pike-perch is known, it is very 

 highly prized. Throughout the northern parts of 

 Ontario and Quebec, it is very abundant, and it is 

 occasionally met with by salmon fishermen, in their 

 rivers, where it has doubtless found its way down 

 from some inland lake. In the St. Lawrence River, 

 it formerly existed in very large quantities. Dur- 

 ing late years, its numbers have materially decreased, 

 owing very largely to the immense numbers taken 

 by nets, and to the small meshes of many of these 

 nets, involving the destruction of hundreds of thou- 

 sands of immature fish. It is really painful to pass 

 through the fish markets in Montreal and Quebec, 

 and see the absurdly small specimens of this beau- 

 tiful fish offered for sale. 



Enormous quantities of them exist in Lake 



Champlain, but there, too, the seine nets are doing 



their work of destruction, though efforts are being 



made by the North American Fish and Game 



69 



