84 



The Salmon 



season advances. No doubt the quality of the water has something 

 to do vvith this. 



Autumn fish, on the contrary, do not fall off in condition so 

 readily, as their stay in fresh water is of shorter duration. This 



Fig. 86. — 57^ lbs. 24th May 1907. See Fig. 97. 



is, no doubt, caused by the fact that they cease feeding for a 

 considerable time before leaving the sea. Spring fish entering 

 Loch Tay during winter, retain their flavour throughout the spring, 

 and are always excellent for table use. The scales of fish that 

 have been in the river for nearly a year, become very much broken 

 at the edges before the spawning season commences, and on 



