llU EDIBLE FISHES. 



some is thought to resemble that of the Cod. In the eai'ly days of the 

 Otago settlement, when the colonists depended solely on the Maoris for 

 the supply of fish, it was very extensively used. It dries well, and is 

 thus j^reserved in large quantities by the natives. When pickled and 

 smoked it is excellent food, and preferable even to the fresh fish. Dried 

 Barracoota, or Snook as it is called, is imported into the Maiiritius and 

 Batavia as a regular article of commerce, being worth over ^17 per ton. 

 PL XX. fig. 20 is a drawing of the Barracoota one-ninth the natural size. 



23. Horse Mackerel. 



This is the Hauture of the natives, and the Scad of the northern 

 hemisphere [Trachurus trachurus). It has a veiy wide range, being 

 common to the seas of Britain and New Zealand. This fish appears in 

 Wellington Harbour about the end of November, and is one of the 

 commonest offered for sale throughout the summer. Its form is some- 

 what like the true Mackerel, but the line of armed plates along 

 each side at once distinguishes it from the more valuable and rarer fish. 

 Immense shoals of Scads are occasionally driven on the beaches round 

 the harbour, apparently by their impetuosity when following theii" pi'ey 

 into shallow water. Their usual length is about 13 inches, but occa- 

 sionally they are of much larger size, there being probably two distinct 

 forms included under this specific name, which, in that case should only 

 apply to the larger kind. This fish is not mentioned as occurring in the 

 southern provinces, but I noted a few on the West Coast at IMartiu Bay, 

 and it is probable that the Mackerel stated to be so plentiful in the 

 noi'th of Auckland is also this fish. PI. III. fig. 23 is the Horse 

 Mackerel reduced to one-fourth its natural size. 



24. Trevally. 



The Arara of tlie Maoris, or the Trevally or Cavalli of the fishermen 

 (Caranx georyiunus), is a highly esteemed fish that is very common in 

 every pai-t of the colony during the summer months, but is in best condi- 

 tion at the commencement and close of the season. Its sides ai'e partialfy 

 armed with keeled spines like those of the Horse Mackerel, but its 

 brilliant yellow tints and deep compressed body readily distinguish it. 

 The flesh is very delicate, but less so in the lai-ger sized fish, about 12 

 inches in length being the best size for the table. The Trevally frequents 

 shallow water and feeds among the rocks, so that it may sometimes be 

 caught by the hand at low water. It is quoted by Richardson that this 



