18 FAMILIAR FISH, THEIR HABITS AND CAPTURE 



ere], and bass. It is best, tlierefore, to describe their 

 distinguishing marks and peculiarities in detail, 

 which will enable the young fisherman to recognize 

 with a little practice the fish he has caught, and to 

 designate it properly. 



The most important fish — those that are held in 

 the highest estimation at least — are the various mem- 

 bers of the salmon family, consisting of the salt-water 

 salmon itself and its direct and indirect descendants. 

 At the head of all stand the brook, or speckled trout, 

 which is most commonly found, the brown trout of 

 Europe, and the rainbow trout of California. The 

 best distinctive mark of the Suhmmida-', as the family 

 is collectively called, is a small fin on the back just 

 before the tail. It is called the adipose fin, and is 

 not composed of spines or rays, as are all other fins, 

 but of flesh or gristle. This fin is a characteristic of 

 all the members of the salmon family without excep- 

 tion. It is also found on the various kinds of white- 

 fish and the smelt, which would indicate their rela- 

 tionship to the salmon in the past. The catfisbes, 

 too, have it, as well as a number of related groups. 



There is no mistaking the salmon among the other 

 fishes of the Atlantic. It is similar only to itt^elf. 

 In the Atlantic Ocean but one species is found, but 

 in tlie Pacific there are five, known as the king or 

 quitmat, the red, silver, humpback, and doi;- salmon. 



