338 ANIMAL FOOD RESOURCES OF DIFFERENT NATIONS. 



The trevally {Caranx georgianus) is a highly esteemed 

 fish and very common. The flesh is delicate, but gets 

 coarser in the large-sized fish. 



The warchou {Neptonemus brama) is a very valuable 

 fish, and forms one of the chief articles of diet among the 

 natives in Cook's Straits. It sometimes weighs twenty 

 to thirty pounds, but usually is much smaller. The 

 flesh is rich, with a delicate flavour. 



The rock cod or coal fish (Percis colias) is the most 

 commonly caught fish along the coast, and averages 

 about five pounds. They are largely consumed by the 

 natives ; the quality of the flesh is improved by slightly 

 salting it for twenty-four hours. 



The flesh of the king-fish (Seriola lalandii) is rich and 

 well-flavoured ; it sometimes weighs forty pounds. The 

 Maories prize them very highly, and the coast tribes send 

 them inland as gifts. 



The butter-flsh {Goredodax pullus), known as marare 

 among the natives, is a stock fish in the markets during 

 the winter months. It is good eating, being exceedingly 

 short in the grain and well flavoured, without being 

 rich ; every part of the fish is singularly deficient in oil. 

 It weighs from four to five pounds. It is a singular fact 

 that the bones of this fish are of a bright green colour, 

 and this is so persistent that it resists prolonged macera- 

 tion, bleaching and even boiling. 



' The patiki or flat fish {Rhomho-solea monopus) is a staple 

 fish in the market, and the flavour is very good. 



The gar-flsh (Scomberox Forsterii) is a small fish but 

 much esteemed by the colonists for the table. 



Tasmanian Fish. — With a population of only 120,000 

 persons it cannot be expected that the fishing industry 

 of Tasmania can be very extensive ; nevertheless it is 

 estimated that there are about 1,050 persons directly 

 .dependent upon the capture and sale of fish, and Hobart 

 Town is the chief centre of the industry. * 



* R. M. Johnston, F.L.S., in the " Proceedings of the Royal 

 Society of Tasmania, 1882." 



