FOOD PRODXICTS OF THE SEA — FISHES. 339 



Out of the 188 known species offish of the Tasmanian 

 waters, there are about a third good edible fish. The 

 most important fresh-water fishes, so far as the market 

 is concerned, are 



Lates colonorum. — Braekish-water perch. 



Gadopsis marmoratus. — Blackfish. 



Anguilla awstralis. — The common eel. 



Retropinnn Richardsoni. — The smelt or whitebait. 



Prototrocles marancena. — The fresh-water herring. 



Various species of Galaxias. The first-named three are 

 the only fish attaining any size; the remainder are 

 small, valued for their quality as food, and in most 

 cases for their wonderful abundance throughout nearly 

 all the rivers and streamlets of Tasmania. 



Lates colonorum is a well-known fish in Australian 

 waters, although limited in Tasmania. The Chinamen 

 cut a slit down the back of the fish, and put them into a 

 composition which they keep secret ; they then hang 

 and dry them, without removing the intestines. 



The black-fish somewhat resembles a small ling in 

 markings and general appearance. It is much esteemed 

 as food, and is welcome fare to the bushmen and settlers 

 who are far removed from the centres of poptdation. 

 Their average weight is three to four pounds, although 

 they do attain to ten pounds. The common eel is very 

 abundant, some have been taken over 30 lbs. in weight, 

 and over twenty inches in girth. 



The fresh-water herring or cucumber fish, although 

 rarely exceeding | lbs. weight, and twelve inches long, 

 is perhaps the finest of the native fresh- water fishes. 



The fish passing as whitebait, in Tasmania, are 

 Retropinna Richardsoni, Gill., Galaxias attenatus, and a 

 species of Atherina. They are much esteemed as food 

 for the breakfast table. 



The lamprey, though abundant in some rivers, seems 

 not to be in favour in the markets, as they are rarely 

 seen there. 



Passing now to the marine fishes ; of the perch family 

 as far as the fish market is concerned, the most impor- 



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