Fig. 209.—The Dolly Varden Trout, Salvelinus malma (Walbaum). Lake Pend d'Oreille, Idaho. (After Evermann.)
Fig. 210.—Alaska Grayling, Thymallus signifer Richardson. Nulato, Alaska.
Fig. 211.—Pike, Esox lucius L. Ecorse, Mich.
Fig. 212.—Atka-fish, Pleurogrammus monopterygius (Pallas). Atka Island.
Other most excellent food-fishes are the eel (Anguilla species), the pike (Esox lucius), the muskallonge (Esox Roccus), the sole of Europe (Solea solea), the sardine (Sardinella pilchardus), the atka-fish (Pleurogrammus monopterygius) of Bering Sea, the pescado blanco of Lake Chapala (Chirostoma estor and other species), the Hawaiian mullet (Mugil cephalus), the channel catfish (Ictalurus punctatus), the turbot (Scophthalmus maximus), the barracuda (Sphyræna), and the young of various sardines and herring, known as whitebait. Of large fishes, probably the swordfish (Xiphias gladius), the halibut (Hippoglossus hippoglossus), and the king-salmon, or quinnat (Oncorhynchus tschawytscha), may be placed first. Those people who feed on raw fish prefer in general the large parrot-fishes (as Pseudoscarus jordani in Hawaii), or else the young of mullet and similar species.
