The salmon is found in great multitudes in the Northern seas, from whence it ascends rivers in large shoals every spring. It swims with great rapidity, and can leap a height of twelve or fifteen feet. When salmon arrive at a spot fit for spawning, they deposit their eggs at the bottom on the gravel, and then permit themselves to be carried by the current to the sea, where they go to acquire strength, and return again the following spring. Young salmon are born in the rivers, but when they are twelve inches long they descend to the sea like the older fish.

Constituent parts of 1 lb.

Fibrin, albumen, and gelatine...










Mineral matter . . . .






This fish is generally caught in nets stretched across the river; but in Scotland they are sometimes speared with a many-pronged weapon, called a leister. They are also caught with a rod and line. They are caught when they ascend the river to spawn; after spawning, they are very lean, and their flesh is of little value. Salmon is, therefore, best in the spring. It is a very rich and nourishing fish. It should have a small head, very thick shoulders and a small tail. The scales should be very bright, the flesh a rich yellowish pink.

Salmon is sometimes crimped; this is done by depriving it first of sensation by a blow on the head, and then scoring it deeply to the bone. Hot and cold boiled it is excellent; or pickled, curried, marinaded, or dried. Usual price early in spring, 2s. 6d. per lb., 1s. 6d., later. The rivers of Norway, Scotland and Wales, produce the finest salmon; salmon-trout, common trout, smelts and graylings belong to this family, and are all excellent fish.