In fishing in the lake at Gondokoro Howarti had the usual charge of the proceedings. We dragged a boat across the neck of land from the river, and having launched it, we first laid a stop net 140 yards in length along the bank of bulrushes that grew in water about five feet deep; this was to stop the fish from running into the rushes on the advance of the drag-net.
We now dragged a portion of the lake towards the stop-net, intending to land it upon an incline where the water was extremely shallow.
The "Forty Thieves" hauled away steadily enough until the net came close in. At that moment several immense fish dashed about within the narrowed inclosure; these created such excitement, that the men rushed into the water to secure them, which ended in the escape of the greater portion of the fish.
The next haul was very successful, and after fishing for about two hours, we caught 434 fine fish, one of which weighed 40 lbs. and another 26 lbs. I sent 200 to head-quarters for the troops.
The greater number of these fish were boulti and baggera, both of which are species of perch, and are delicious eating. I have never caught a boulti larger than five pounds, but the baggera grows to an immense size, and I have seen them about 150 lbs. or more. I once weighed a baggera upwards of 130 lbs., but they are said to attain a weight of several hundreds.
I have formerly described the beauty of this salmon-coloured fish in
"The Nile Tributaries of Abyssinia."
It is well known that in all countries the same species of fish differs in flavour and quality according to the water in which it is caught; thus the boulti and baggera are almost worthless in the lower Nile, compared with the same fish of the upper river.
Travellers may often unjustly condemn a fish as worthless, because it may have been out of season when they had the opportunity of eating it.
I never tasted any fresh-water fish superior to a boulti, slightly salted, and smoked for twelve or eighteen hours.
In hot climates all fish should be split down the back, and laid open; they should then be salted and should lie for a few hours to drain; after which they should be hung over the smoke of a dry-wood fire. This treatment renders them delicious for immediate use, but if required to keep, they must be smoked for a couple of days, and then be highly dried in the sun.