22 FISHES OF THE YELLOWSTONE NATIONAL PARK. 



Mary Trowbridge Townsend (1. c.) mentioned one from the Firehole 

 River: 



A good 4-pounder, and unusual marking, large yellow spots encircled by black, 

 with great brilliancy of iridescent color. * * * I took afterward several of the 

 same variety, known in the park as the Von Behr trout, and which I have since found 

 to be the same Salmofario, the veritable trout of Izaak Walton. 



8. LAKE TROUT (Salvelinus namaycusli). 



The lake trout, otherwise known as laker, lunge, togue, mackinaw 

 trout, etc., is of wide northern distribution. In British America it 

 ranges from the Atlantic to the Pacific coasts and northward to the 

 Arctic Ocean. In the United States it is found in many of the larger 

 and deeper lakes in New England, New York, and in the Great Lakes 

 Basin, and in a few localities in the Western States, as Montana and 

 Idaho. It occurs also in Alaska. It has also been spread by fish- 

 cultural operations into waters where it did not previously exist. 



FIG. 8. Lake trout. 



The only plants of this fish in the Yellowstone Park seem to have been 

 30,012 in Shoshone Lake and 12,013 in Lewis Lake in 1890. 



It is, as its name implies, a lake rather than a stream fish. In 

 some waters it attains a very large size. Examples weighing over 

 100 pounds have been reported from the Great Lakes, and in former 

 years the average weight of the fish in the commercial fisheries of 

 those waters was stated at 20 to 30 pounds. At this time, however, 

 10 to 15 pounds can be considered large. 



Its large size affords its chief attraction as a game fish, for it is 

 not ordinarily a very active fighter, although a powerful antagonist. 

 It is usually caught by deep trolling, but is sometimes found at the 

 surface and is occasionally taken on an artificial fly. Opinions differ 

 regarding its table qualities, and, as with most fishes, much depends 

 upon how it is prepared and cooked. It is a very oily fish and often 

 of an unpleasant, strong, oily flavor. This may be obviated, how- 

 ever, by removing the skin before the fish is cooked. The best 

 method of cooking it is by boiling, serving with mayonnaise dressing 

 or egg sauce. 



