49 



THE SALMON TR(3UT. 

 {Arripis truttaceus.) 





This well-kiiowu tish is, when young, called " Tvoiit " or "Salmon Trout," by the fishermen, 

 and when full-grown and ahont 2 feet long is designated " Salmon." In the cold weather it 

 disai)2)ears almost entirely from the coast, but re-appears again in the summer, when sometimes 

 immense shoals are met with. The flesh is rather dry and insii)id, except when cooked immediately 

 after capture, but owing to its being caught in large quantities it is an important factor in the 

 supply of fish food. It has an unfortunate predilection for " going bad " on the shortest notice, 

 and nearly all cases of fish-poisoning have been traced to tins fish and its congeners. The young- 

 are prettily marked with dark bauds and yellow spots, but the adults, as a rule, take a dull silvery 

 colour. It is caught both with hook and line and with nets. 



THE ROUGHY 



{Arripis Georc/iunus) 



When young is very similar to the Salmon Trout fry. It can, however, be always 

 distinguished by the t(.)uch — tiie skin being rough, owing to the scales being strongly ciliated. It 

 generally travels in shoals, and is occasionally taken in great quantities. It is highly esteemed as 



■5**i«Sfe'' 



a table fish when fresh caught, but, like the Salmon Trout, very soon goes wrong. It is very 

 difiicult to keep specimens of this fish any length of time in the tanks, as it seems to be subject 

 to a p»eculiar disease of the head, which causes it to dart about and hurt itself against the sides of 

 the tank. 



