The modes of curing salmon are various, but these are chiefly by drying, smoking, salting, and pickling. Near the bay of Castries (in the Strait of Saghalier) the Tartars tan the skins of large salmon, and convert them into a very supple kind of clothing.
232. In South Wales, and in the rivers of the north of England which fall into the sea, a kind of salmon, called SEWEN (Salmo esiox), is frequently found. It is known by having nearly an even tail, and being marked with ash-coloured spots. These salmon are chiefly caught from July to September, and seldom weigh more than ten or twelve pounds. They are much inferior to the common salmon in delicacy of flavour.
233. SALMON TROUT, SEA TROUT, or BUDGE (Salmo trutta), is a species of salmon chiefly characterized by the tail being hollowed, by having seven rays to the anal fin, black spots encircled with ash-colour on the head, back, and sides; and the jaws of equal length.
It inhabits the sea, and rivers adjacent to the sea; and sometimes weighs eight or ten pounds, or more.
The flesh of the salmon trout is red and good, but not so highly flavoured as that of the salmon; and it varies much, according to the quality of the water in which the fish are taken. Salmon trout are caught chiefly with nets; and the fishing for them generally commences about the beginning of May, and continues till after Michaelmas.
In some of the northern countries of Europe, where these fish are very numerous, they are cured by salting, pickling, and smoking; and in these different states they are articles of some commercial importance. The smoking of these and other fish is performed in a tub without bottom, which is pierced at the top and round the sides with holes. This tub is raised on three stones; and the fish being suspended within it, they are exposed, for three days, to the smoke of burning oak-branches and juniper berries, which are lighted beneath.
234. The FRESH-WATER TROUT (Salmo trutta) is a species of salmon which has its tail somewhat hollowed, eleven rays to the anal fin, the upper parts of the body and the sides marked with red spots encircled with brown, and the lower jaw somewhat longer than the upper.
These fish inhabit fresh-water rivers, streams, and lakes, but particularly those of mountainous countries; and their weight is seldom more than four or five pounds.
In clear and cold streams the fresh-water trout multiplies very fast, and chiefly because such streams do not contain any voracious fish of greater power than themselves. Such is the excellence of these fish that it has frequently been considered desirable to keep them in ponds or preserves. These should have the water clear and cold, a gravelly or sandy bottom, and be constantly supplied by a stream. The ponds should, if possible, be shaded with trees; and should have, at the bottom, roots of trees or large stones, amongst which the fish may find shelter, and deposit their spawn. They should also be supplied with gudgeons, loaches, roach, minnows, and other small fish. To stock these ponds it is recommended to place in them the spawn of the trout, and not the fish themselves, as the former will bear carriage much better than the latter.
Trout are chiefly caught with lines. Their flesh is red, tender, and of excellent flavour; and the colder and more pure the water is the better they are. The best season for trout is from April to June: and, during the winter, their flesh is white and ill-tasted. In many countries the nobility reserve these fish for their own use, and the capture of them is forbidden under very severe penalties.