Great Northern Pike 



and the flavour is perfect." The quality of the flesh improves upon 

 keeping, and is very much more juicy and of better flavour after 

 a day or 2 on ice. 



Colour, nearly uniform dark olive-green on back; upper | 

 of side rich brassy green with some metallic green; about 2s faint nar- 

 row darker vertical bars extending somewhat below lateral line; lower 

 third of side paler and more brassy, the vertical bars widening intO' 

 broad darkish blotches, these most greenish on posterior third of 

 body; top of head very dark green; scaled part of head brassy- 

 green, lower part of side of head less brassy and less greenish, 

 it being more silvery, especially on lower part of opercle; rim of 

 lower jaw dusky greenish, rest of lower jaw and throat white; 

 fins dark olive, with numerous darker greenish spots; iris grayish 

 brown. The crossbars are rather broad and do not break up 

 distinctly into diffuse spots, and the fin spots are greenish rather 

 than black. The general colour is a rich greenish brassy with 

 very indistinct darker green crossbars. 



Great Northern Pike 



Esox immaculatus (Garrard) 



This muskallunge is known only from Eagle Lake and other 

 small lakes in northern Wisconsin and Minnesota. From the 

 Great Lakes muskallunge it differs in having the body entirely 

 unspotted, or with vague, dark cross shades. The tail is a little 

 more slender and the fins are a little higher. This form has not 

 been studied critically and its relations to E. masquinongy and E. 

 ohiensis have not been clearly made out. 



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