THE TROUT 61 



Various local names are given to the Sea-trout, 

 and sometimes the same names are differently 

 applied on different rivers ; the smolts are often 

 termed Orange-fins, and fish 2j years old, when 

 entering the rivers in the summer or autumn, are 

 sometimes called Black-tails, from the colour of the 

 caudal fin, which is darker at this stage than at any 

 other ; in Devonshire these are called Peal. When 

 a year older and usually about I 8 to 20 inches long 

 they are known as White Trout or White-fish, in the 

 north of England as Whitlings, and in Scotland as 

 Herlings or Phinocks (Gaelic Fionnag, from fionn, 

 white) ; but all these names may also be applied to 

 the Black-tails. The names Sea-trout, Salmon-trout, 

 Truff (in Devonshire), Scurf (on the Tees), and 

 Seiven (in Wales) seem applicable to any Trout 

 which has been to the sea, whilst large fish are 

 called Bull-trout, Grey -trout, or Round- tails. On 

 the Tay the name Bull-trout is sometimes misapplied 

 to the Salmon. 



Sea-trout afford splendid sport to the angler, 

 readily taking a spinning bait in the sea and 

 rising to the fly in fresh water ; as food they are 

 usually considered a delicacy, but the colour and 

 quality of the flesh varies enormously according to 

 the locality. 



We have already mentioned that Sea-trout smolts 

 are in no hurry to leave the estuaries for the sea, 

 and it is probable that a good many of them never 

 do so, except perhaps for a few hours at a time, but 

 become estuarine or tidal Trout ; these are more or 

 less silvery in appearance, but often retain their red 

 spots throughout life. Some writers regard these 

 estuarine Trout as Brown Trout acclimatized to 



