12 



THE EDIBLE FISHES OF NEW SOUTH WALES. 



of New South Wales, playing, as they do, such an important 

 part in our present fisheries. Economically, by far the most 

 important of our edible Crustaceans are the two species of 

 marine Crayfish (or "Spiny Lobster"), known respectively 

 as the Common Crayfish and the Southern Crayfish. The 

 former is the ordinary form, captured in the coastal waters 

 of New South Wales, and is the one most abundantly repre- 

 sented in the fish markets; while the latter is captured but 

 sparingly in these waters, the great bulk of those sold in 

 Sydney coming from Victoria or Tasmania. During the last 

 five years the following quantities of Crayfish have passed 

 through the fish markets: — 



Year. No. of Crayfishes. 



1903 53,237 



1904 



1905 

 1906 

 1907 



33,084 

 85,224 

 58,992 

 84,900 



Total number of Crayfishes for five years, 315,437 ; or 

 an average of 63.087 per annum. 



As is well known in Australia, these Crayfishes attain a 

 large size, and are very highly esteemed as food. 



The next Crustacean, in order of size, is the large Murrum- 

 bidgee Crayfish (Astacopsis spinifera), a lobster-like animal 

 with huge claws, also known as " Murray River Lobster." 

 This is widely distributed, but reaches its greatest abundance 

 and size in the western rivers of New South Wales. Large 

 numbers of these are captured and sold in country towns, 

 but a comparative few finding their way to the markets of 

 Sydney. 



Of edible crabs there are a number of species, the two of 

 greatest importance being the Blue Swimming Crab {Lupa 

 pelagica) and the Mangrove Crab [Scylla serrata). The latter, 

 though not so commonly obtained, is of greater value than 

 the other, as it grows to a considerable size, and is large- 

 clawed; consequently, more " meaty." 



