SEA-TROUT 117 



Sea-trout are known by that term in Scotland 

 when they have passed the grilse stage ; in 

 Ireland they are called ' white trout ' ; in Wales, 

 ' sewen ' ; and in the south of England, ' peal.' 



As an edible, the sea-trout is an extremely 

 ' daynteous fysshe,' as Dame Juliana Beraers, 

 with far less reason, styled the carp ; the flesh is 

 of a light pink tint and most delicate flavour, 

 especially when cooked soon after capture. 



Brooks which discharge their waters directly 

 into the sea, and such as are affluents of tidal 

 rivers, and are themselves affected by the tides, 

 are sure to have a periodical run of these delect- 

 able fish during the late summer. Of the former, 

 I consider the best are those which have con- 

 siderable estuaries, in which, at ebb-tide, an 

 easy-going channel carrying down the fresh 

 water glides along between banks of mud. It 

 may be noted here that it is of no use fishing these 

 channels. 



So many opinions have clashed, and still do so 

 in sporting journals re early fresh-run sea-trout 

 that I almost hesitate to offer my own. It is, 

 however, shared by numbers of practical anglers 

 of my acquaintance, and is, briefly, that there is 

 no spring run of these fish in England, and that 

 any which come to hand at that time are nothing 



