the fish has merely sought retreats further removed from the stir 

 and traffic of Port Jackson." 



Although the fact of an abundance of this valuable food- 

 fish being found further north on our coasts must be well 

 known to most of our fishermen, it is curious that it is so 

 scarce in our markets. But this is probably due to the ab- 

 sence of fast steam-carriers ; and this drawback is likely to 

 continue until we have two or three fast steamers, fitted-up 

 with ice-compartments, to ply round our shores and pick 

 up and bring to market the various takes from the fishing- 

 boats. 



Another good table-fish is the " bull's-eye," a beautiful 

 salmon-red fish with small scales, known as PriacantJius 

 macracantJiHS (C. et V.). At times it enters the harbours 

 in considerable numbers ; but the supply is irregular. 



Another of the Percidse, Plectropoina ocellatum, the 

 Wirrah of the fishermen, is more plentiful. It is when first 

 caught a handsome fish, of a pale olive-brown or olive- 

 green colour, with numerous bright blue dots on spots of a 

 lighter tint. It is not considered a good table- fish, pro- 

 bably because few know how to cook it , 



A more important fish, but one which we know very 

 little about, is a fine perch-shaped Glaiicosoina, which has 

 been named Glaiicosovia scapulare, on account of the 

 peculiar development of the suprascapular bone, which 

 protrudes through the skin to the length of more than an 

 inch. This fish was formerly not scarce on our coasts, but 

 is now seldom obtained, perhaps from its frequenting very 

 deep water. Occasionally specimens are obtained in 

 Schnapper fishing ; they attain a large size, reaching to 

 8 lb. weight, and are known as the sea-bream. 



The perch {Lates colouorum), the "Murray cod," and 



