288 Salmonide 
northwestward to the Yukon, abounding in cold deep waters, its 
range apparently nowhere coinciding with that of Coregonus 
williamsont. 
The common whitefish (Coregonus clupetformis) is the largest 
in size of the species of Coregonus, and is unquestionably the 
finest as an article of food. It varies considerably in appear- 
ance with age and condition, but in general it is proportionately 
much deeper than any of the other small-mouthed Coregoni. 
The adult fishes develop a considerable fleshy hump at the 
‘ 
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i SR ONE 
Hoy fi Lea 
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a He We 
Fig. 219.—Whitefish, Coregonus clupeiformis Mitchill. Ecorse, Mich. 
shoulders, which causes the head, which is very small, to appear 
disproportionately so. The whitefish spawns in November 
and December, on rocky shoals in the Great Lakes. Its food 
was ascertained by Dr. P. R. Hoy to consist chiefly of deep- 
water crustaceans, with a few mollusks, and larve of water 
insects. “The whitefish,” writes Mr. James W. Milner, “has 
been known since the time of the earliest explorers as pre- 
eminently a fine-flavored fish. In fact there are few table- 
fishes its equal. To be appreciated in its fullest excellence it 
should be taken fresh from the lake and broiled. Father Mar- 
quette, Charlevoix, Sir John Richardson—explorers who for 
months at a time had to depend upon the whitefish for their 
staple article of food—bore testimony to the fact that they never 
lost their relish for it, and deemed it a special excellence that 
the appetite never became cloyed with it.’”’ The range of the 
whitefish extends from the lakes of New York and New England 
northward to the Arctic Circle. The ‘‘Otsego bass’’ of Otsego 
