THE SPORTING FISH 



time of hatching, the growth and habits of the 

 young fry will be traced from the egg until their 

 migration to the salt water as S molts ; their sub- 

 sequent return as Grilse ; and, finally, as Salmon. 



ASCENT OF SALMON FROM THE SEA : FRESH-RUN 



FISH. 



Sooner or later during the spring and summer 

 months a proportion at least of the Salmon in the 

 bays and estuaries of the coast make their way up 

 the rivers for the purpose of spawning their ge- 

 neral colouring at this period being a brilliant sil- 

 very white, merging into a bluish black with a few 

 dark spots on the upper part of the body and head. 

 When first ascending from the sea, Salmon are 

 termed " fresh-run" fish, and are then in the most 

 perfect condition both for the rod and the table. 



The marks by which a fresh-run fish may be 

 known are, the bright, silvery hue of the belly and 

 sides, and the comparatively loose adherence of 

 the scales this more particularly in the Grilse. 

 In the case also of Salmon just fresh from the sea, 

 a species of parasite, called " tide-lice," may be fre- 

 quently found attached to the fish. These, how- 

 ever, are killed by a few hours' contact with fresh 

 water. 



In some rivers the ascent and spawning-time of 

 the Salmon are much earlier than in others. This 



