This variety of the non-migratory SalmonidÆ, although somewhat similar in general appearance to the foregoing species, does not attain the same gigantic size. It is found numerously throughout the middle and Eastern States, as well as in the great Northern lakes, but bears a vastly inferior rank in the estimation both of the epicurean and the sportsman.

Its gastronomic appreciation, I believe, however, is much influenced by the period of the year in which it is taken. Early in the season it is rich, firm, and of fine flavor, the flesh being of a light orange, and breaking into beautiful flakes. At such times it is unquestionably excellent. In Summer it is admirable as the foundation for a chowder, having some of the peculiarities in a higher development of the cod; and serving as a pleasant change from the ordinary boil or fry of the common trout. It is also quite eatable if cut into steaks and broiled.

Its scientific description is as follows:—The scales are minutely striate; the lateral line is slightly curved near the head; the tongue has large teeth along the central furrow; there are many acute teeth on the palatines and vomer; the tail has a sinuous margin; the bases of the vertical fins are spotted, and the flesh is coarse.

The fin rays are:—D. 14, P. 14, V. 9, A. 12, C. 21 ³/₃.

In color it is blackish or bluish-black, with numerous pale spots. It is taken with trolling tackle, but rarely or never with the fly. The spawning season is October, when it seeks the shallow water for that purpose.