12 THE EDIBLE FISHES OF NEW SOUTH WALES. 
of New South Wales, playing, as they do, such an important 
part in our present fisheries. Economically, by far the most 
important of our edible Crustaceans are the two species of 
marine Crayfish (or ‘“‘ Spiny Lobster’’), known respectively 
as the Common Crayfish and the Southern Crayfish. The 
former is the ordinary form, captured in the coastal waters 
of New South Wales, and is the one most abundantly repre- 
sented in the fish markets; while the latter is captured but 
sparingly in these waters, the great bulk of those sold in 
Sydney coming from Victoria or Tasmania. During the last 
five years the following quantities of Crayfish have passed 
through the fish markets :— 
Year. No. of Crayfishes. 
OOS heen $3 ac 53237 
TOO4, Wiese ame pa 33,084 
TOOS Meee te aes 85,224 
TOOO 7 weer oe ate 58,992 
LOOT soe Se side 84,900 
Total number of Crayfishes for five vears, 315,437; or 
an average of 63,087 per annum. 
As is well known in Australia, these Crayfishes attain a 
large size, and are very highly esteemed as food. 
The next Crustacean, in order of size, is the large Murrum- 
bidgee Crayfish (Astacopsis spinifera), a lobster-like animal 
with huge claws, also known as “‘ Murray River Lobster.” 
This is widely distributed, but reaches its greatest abundance 
and size in the western rivers of New South Wales. Large 
numbers of these are captured and sold in country towns, 
but a comparative few finding their way to the markets of 
Sydney. 
Of edible crabs there are a number of species, the two of 
greatest importance being the Blue Swimming Crab (Lupa 
pelagica) and the Mangrove Crab (Scylla serrata). The latter, 
though not so commonly obtained, is of greater value than 
the other, as it grows to a considerable size, and is large- 
clawed; consequently, more “ meaty.” 
