KBIBI.K FISHES. 115 



advisable to remove tlie skin from this iisli iis soon as cooked, as if 

 allowed to remain in contact with the flesh it imparts to it a disagi-eeable 

 taste. Its usual weight is from 4 to 51bs., and the largest specimens 

 measure about 20 inches long. Dr. Knox states that this fish is com- 

 monly caught among the long kelp Avith a bag net, and that it is most 

 abundant round the island of Mana, where the kelp plants arc of gigantic 

 size, with stems 2 to 3 feet in diameter, and so firmly attached to the 

 bottom that they are iised as moorings for small vessels during heavy 

 gales, and that the Butter Fish, with its ample fins, glides about among 

 the slimy foliage of these submarine forests.* I am informed by Mr. 

 W. Russell that of late years large quantities of the Butter Fish are 

 caught in Foveaux Sti-ait and brought to market in Invercargill, so that 

 it will probably be found on all parts of the coast where kelp grows. 

 The bones of the Harare are singular, from their being of a bright green 

 coloiir, which Dr. Knox finds is so persistent as to resist jirolonged 

 maceration, bleaching, and even boiling. It feeds on zoophytes, scraping 

 them from the sui"face of the kelp with its curiously formed teeth, which 

 are curved plates, one in the xij)per and two in the lower jaw, with 

 sharp cutting edges that cut like scissors. PI. VII. fig. 71 is from a 

 specimen IS inches in length. 



72. Haddock. 



The fish to which the familiar name of Haddock has been applied 

 (Gadus australis) is a new species, described by Captain Hutton from a 

 few specimens that were cast up on the shore of Cook Strait after a 

 heavy south-east gale. The drawing, PI. VII fig. 72, is one-sixth the 

 natxiral size, but it is said by the fishermen to reach, over 4 feet in 

 length, and would be a most valuable addition to our market if its 

 ordinary habitat were ascertained. I also obtained a specimen of this 

 fish among a number of Red Cod caught in Bruce Bay, on the West 

 Coast, in IS OH. 



75. Red Cod. 



Also called the Yellow Tail and the Haddock, (^Lotella hacchus) is a 

 well known fish on some parts of the coast, Ijeiug the si^ecies that is 

 cured and sold as the Findon Haddock at Port Chalmers. It is a hand- 

 some fish, with a brilliant play of metallic coloui'S when alive. The 

 usual size is about 24 inches in length, and weight 4 to 5ft)s. They 



• Tram. N.Z., Vol. III., p. 131. 



