FISHES AS FOOD 275 



The Salmon Family (Salmonid^).— Salmonoid fishes are 

 both commercially important and also of interest from the sporting 

 point of view. About the middle of the back there is a dorsal fin 

 of the usual character, and some distance behind this a small fatty 

 or adipose second dorsal, unsupported by fin-rays. The nature 

 of this second fin is a distinctive character. The family includes 

 various species of Salmon, Trout, Charr, Grayling, and Smelt. 

 All are natives to the non-tropical parts of the Northern Hemi- 

 sphere, with the exception of a kind of Smelt {Retropinna 

 Richardsoni) found in New Zealand and the Chatham Islands. 



— River Trout [Sahuo fario) 



Some of the salmonoids are purely marine, others never leave 

 fresh water, and others again may be described as marine forms 

 which ascend rivers to spawn. The eggs are heavy and adhesive. 

 Only a few important species require mention here. 



The Salmon {Sal?no salar). — This universally esteemed fish 

 spawns in the rivers of temperate Europe as far south as 43° 

 N. lat., and those of temperate North America down to 41° 

 N. lat. In Britain it reaches commonly a weight of 20 to 40 lbs., 

 and much larger specimens have been recorded. Salmon are 

 eaten not only when fresh, but also, especially in North Europe, 

 in the smoked condition. The chief method of capture is by 

 netting at the time when the fish are ascending rivers, but large 

 numbers are also taken with the rod. 



The River Trout {Salnio fa?Ho, fig. 1202). — Average adult 

 specimens of this well-known angler's fish attain the weight of 



