FOOD PRODUCTS OF THE SEA— FISHES. 837 



The natives cook them by rolling them up in bundles in 

 the leaves of the Phormium tenax, or New Zealand flax, 

 and bake them in ovens in the ground, precisely as do 

 the Fijians. When thus cooked they form a delicious 

 repast. 



The New Zealand seas and coasts abound in whole- 

 some fish, suitable both for immediate use in a fresh 

 state, and for preserving as an article of commerce. 

 There are about 150 kinds of indigenous fish and many 

 Europeans ones have been introduced. 



The first on the list of marketable fish is the hapuka 

 {Oligorus gigas), a fish having a close affinity to the 

 famous Murray cod of Australia. The head and shoulder 

 of this fish is most dainty food, but the flesh of the 

 remainder is somewhat coarse and stringy. It is, how- 

 ever, well adapted for pickling, and may yet become a 

 valuable article of commerce. 



The kahawai, sometimes called the native salmon 

 (Arripis salar), is excellent eating and weighs from two 

 to seven pounds. 



The commonest fish is the snapper (Pagrus unicolor), 

 which has a brilliant metallic lustre, and is of an average 

 weight of five pounds. Large numbers are taken by 

 the natives. Further south it is represented by an 

 allied species, the tarakihi {Chilodaotylus maoropteros), a 

 very common fish in the market. 



The trumpeter {Latris heotort), called kohikohi by the 

 natives, is considered the best flavoured of the New Zea- 

 land fishes. The frost-fish or para of the natives 

 (Lepidopus caudaim) is one of the most delicious fish in 

 the southern seas. 



Many of the lakes and ponds in New Zealand abound 

 with carp, of the species known as Prussian carp 

 (Carassim vulgaris). These were first introduced into 

 Tasmania from Europe. In Lake Taupo, North Island, 

 especially, they are in very large quantities. The tem- 

 perature of this lake only varies from 54° in winter to 

 63° in summer, so that it is peculiarly suitable for this 

 fish. 



