108 EDIBLE FISHES. 



good price, yet it is rarely seen in any mai-ket, except in Dunedin. 

 PI. II. fig. 12 is the outline of a fine specimen, 26 inches long, that was 

 caught in Preservation Inlet in 1863. 



13. MoKi. 



The Moki {Latris ciliaris) is an abundant fish in the Wellington 

 mai-ket, and, though occasionally seen at all seasons, is most common 

 and in best condition during spmig and early summer. It rarely takes 

 bait, but is chiefly caught with the net. The quality of this fish 

 is very varied and much affected by the nature of the feeding ground, 

 for though usually rich and well flavoured, it is frequently, even 

 during the proper season, insipid, and with the strong rank taste 

 that chax-acterises it when out of season. It is found on all rocky 

 points of the New Zealand coast, the usual size being from 2 to 4S)s., 

 but it sometimes reaches lOBbs. weight. The Moki is admirably 

 adapted for preserving, and when properly cured and smoked will 

 keep for a much longer time than most other fish when prepared in 

 that manner. When in good condition the flesh of the Moki is very 

 rich, and well adapted for being cooked by I'oasting or baking, which is 

 the favourite method of preparing this fish among the natives in the 

 south. There appeal's to be a marked difference in the size of the head 

 and in the tumidity of the mouth in the specimens of the Moki brought 

 to market about midsvimmer, making two well marked varieties that 

 are supposed by some to be different sexes. PI. III. fig. 13 is from a 

 large-headed specimen, which is the kind least esteemed. It was caiight 

 at the entrance of Wellington Harbour in November, and weighed 

 16Bt)s., being 24 inches long. 



14. Sea Perch. 



The Pohuiakaroa (Sebastes 2^ercoides), though not figured deserves 

 mention, as it is a small fish representing in these seas the genus to 

 which the Norway Haddock belongs. It is one of the most frequent 

 and troublesome fish, caught in a moderate depth of water round the 

 coast and especially in rocky hai-bours, being almost worthless as food, and 

 armed wdth so many sharji spines that it is a difficult task to detach it 

 from the hook. It is the proper Sea Perch of these Avaters, that name 

 having been by mistake a])plied in the Catalogue to a small Wrasse 

 (No. 67), which is generally called the Spotty or Poddly. Scorpcena cruenta 

 (No. 15) is a veiy similar looking fish to the above, but not so frequently 



