AUSTRALIAN FISHES 



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Fresh schnapper is considered excellent eating, 

 but I cannot agree with those who place it on a 

 level with Murray cod or trumpeter. 



In Spencer Gulf, gar-fish, known locally as 

 Long Toms or Green Bones, abound, and are 

 taken by whiffing as in England, or with rod and 

 line from a pier-head. As at home, there is a 



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COLONIAL SALMON. 



prejudice against eating them, because of the 

 colour of the bones ; but, all the same, they make 

 a capital fry. 



A handsome Sydney fish is the Arripis salar, 

 called, like the ceratodus of Queensland, salmon, to 

 which, however, it bears externally, and from a 

 gastronomic point of view, but a fanciful resem- 

 blance. Sydney also boasts of an essentially 

 Australian fish, the " Serjeant Baker," a local 



