110 AMERICAN FISHES. 



seen and compared within the last month, recently taken on Lake Erie, 

 and I am informed that the color and flavor of the fish is affected, as 

 might be expected, by the same circumstances which produce the 

 difference of external coloring, the brighter fish having the redder 

 flesh and the higher and more delicate flavor. 



In the deep cold waters of Lake Huron, all the fish are infinitely 

 superior, both in firmness and flavor, to those of the comparatively 

 shallow and muddy waters of Lake Erie, so much so, that those who 

 have been accustomed all their lives to the White-Fish, Coregonus 

 AlbuSj of the lower lake, speak of that of Lake Huron as entirely a 

 different fish as regards its epicurean qualities. 



" The flesh of the Namaycush," says Dr. Richardson, " is reddish 

 or orange colored, being paler when out of season. When in good 

 condition, it yields much oil, and is very palling to the appetite if 

 simply boiled, but roasting renders it a very pleasant article of diet. 

 The Canadian voyageurs are fond of eating it in a frozen state, after 

 scorching it for a second or two over a quick fire, until the scales 

 can be easily detached, but not continuing the application of the heat 

 long enough to thaw the interior. The stomach when boiled is a 

 favorite morsel with the same people." 



Although I have seen this fish at almost every season of the year, 

 the flesh of none has exceeded what I should call a dull, buffish flesh- 

 color, not approaching to what, on the most liberal construction, could 

 be termed red or orange color. It is in my opinion a coarse, bad 

 fish on the table, at once rank and vapid, if such a combination can 

 be imagined, and it is decidedly the worst of the large lacustrine 

 Trouts, few of which in either hemisphere are either delicate or 

 high-flavored. I doubt not, however, that when fresh out of the water, 

 in the cold deep lakes of Huron and Superior, crimped and broiled 

 or roasted, it is far better than could be supposed by one who has 

 eaten it only after being many hours out of its native element. 



In no respect, however, must we regard the opinions of sportsmen 

 more cum grano than in their appreciation of the qualities of fish, flesh 

 or fowl in an epicurean point of view. They are apt to be very hungry 

 when they eat, and who does not know the effect of the Spartan sauce 

 on the palatableness of the plainest viands ? and again, their tastes are 

 simplified by the absence of stimulants of every kind 



