KIMULK FISHES. 



113 



T.iwa-tuwa. In colour, size, and form it closely approaches the common 

 Mackerel of England, and is very superior in delicacy to the Scad or Horse 

 Mackerel, which is commonly called the Mackerel in New Zealand As 

 the Mackerel is a migx-atory fish, making periodical visits to the coast 

 from deep water, it will, no doubt, become better kno^vn when regular 

 fisheries are established. In Europe the Mackerel is obtained througdiout 

 the year, but is most abundant in early summer, and is caught either 

 with a hook or drift-nets. The dra^ving, PI. V. fig. 32, i^ from a sj.eci- 

 men that measured 12 inches in length. 



38. EocK Cod. 

 Tliis {Percis colias) is the Coal Fish of Captain Cook and Blue Cod 

 of the settlers in the South, and the Pakirikiri of the Maoris, and is 

 the most commonly caught fish among rocks on the coast. Wlien 

 quite fresh it is wanting in fii-mness, but if slightly salted for twenty- 

 four hours it is greatly improved in quality. In the neighbourhood of 

 rocks, in from ten to fifteen fathoms of water, is the best fishing ground 

 for the Rock Cod, but they are also caught inside harbours, and even 

 far up the sounds on the West Coast; keeping at about ten fiithoms 

 below the surfece alongside of the great submarine precipices that 

 descend vertically for more than 1,000 feet. They are, however 

 rarely brought to market, although they may be caught at any period of 

 the year. Their full size is about 51bs. weight. The beautiful tints 

 of this fish, which are very brilliant when fresh caught, soon fiule to a 

 dull grey. Occasionally they are distinctly party-coloured, and even 

 nearly white all over. 



42. Gurnard. 

 The Red Gurnard or Kumukumu {Triglcv kumu) is very abundant 

 during the summer months in the harbours in the north, and full nets 

 are sometimes cb-a^vn near Wellington with no other fish in them. The 

 ftiU grown fish weighs about 41bs., but all sizes are used as food, the 

 smaller ones being preferred. The flesh is firm and white, but rather 

 dry and deficient in flavour. The grunting noise which this beautifully 

 coloui-ed fish makes when caught, should be mentioned, as it is a great 

 source of amusement to amateur fishermen. PI. VI. fig. 42 is reduced 

 one-fourth from an ordinary sized specimen in the Wellington market. 



57. Kanae. 

 The Grey Mullet {.\hujil Perimi) is a very familiar fisli to resiilents 

 in the northern parts of the colony, where it forms a staple article of 



