NOTES OF THE EDIBLE FISHES OF VICTORIA. 
with one; tliey are, unfortunately, both very scarce. In (Japtaiu 
Huttons woi'k on tlio Uslie.s oi New Zealand he mentions Nc. 
AwdraladctiH ics iiiliabiting tlie seas of that island, but as lie 
states tliat it has an air-bladder I do not doubt that his fish is Nc*. 
A )itarctlcm. 
The Bo ihito {^Lliy nnun Mucooijll) is a large sort wliicli rarely 
appears in tlie market, and .is most tishes bearing tlie same ver- 
nacular name, it is of little value for the table. 
The John Dorey, which is very similar to the European sort, 
has been named Zeus Audndw by Richardson; it is considered 
a great delicacy, but it is not often obtained. 
Tlie Boar fLih {Hiitlojherud recurviroAris) is remarkable by 
its long muzzle ; it is striped, and presents beautiful colours when 
fresh ; it is often sold in the market for the precedent, but its 
ediljle qualities are considered inferior. 
I have the tirst described a beautiful fish [Richardsoniu 
InsUpuH), of very large size, and almost similar to the last in form 
and colour, but different by its dentition; it appears to be very 
scarce, but I do not doubt that if it was obtained in quantities it 
would prove a valuable addition to the food of the country. 
The following have been formed in a separate family (Caran- 
(ilDyE), but in a natural .system they belong to this: — The Silver 
bream, pe Skipjack, the Tracale, and the YelUnv tail. 
The first {Caranx. Geoiyianun) is very common on the market; 
it is very silvery, with the back of a beautiful light purple blue ; 
the larger sjieeimons sometimes attain two feet long, but the 
greatest number are from eight to ten inches ; it is good for the 
tabic. 
I. he second [J <^}iiuodou H(d/<Uor) is just as common as the ore- 
cedent; the young subjects are sometiiiies called muhgall. This 
lisli IS found in all the warm and temperate seas of the world; 
it is very common at the Cape of Good Hope, where it is called 
ejftvisk; and it is everywhere much esteemed. 
I he thiid (j\ eptotiema.s 1 ravale) is also numerous on the mai'ket 
and u.sed as food. ’ 
The fouith (Seriola Graudlv') ap])ears by shoals durino' the 
warm months; it is a very large fish, generaUy weighing* from 
twenty to thirty pounds, and sometimes over ei'dity 
The next family, Gobi iiuK, oidy contains small*. sorts, which have 
little economical value; they constitute several species of Gvbiu^i 
and The Bi.enniiike are nearly in the same case only 
one sort ol Crosticep.s becoming large enough to be used as food 
but it IS very scarce; the fishermen call it the blermy, and speak 
very lug dy of its culinary qualities; its scientific name is Cristi- 
ceps muLti^enestratiu^. 
In the family of Nanpid^ I have obtained, since my publica- 
