The Harvest of the Sea: A contribution to the natural and economic history of the British food fishesBertram, James Glass
Science
The Harvest of the Sea: A contribution to the natural and economic history of the British food fishes
Bertram, James Glass
Fish culture; Fisheries -- Great Britain; Fishes
As may be known to most of my readers, the chief British salmon
streams, so far at least as productiveness is concerned, are the Tay,
the Tweed, the Spey, and the Esk. I have not space in which to sketch
the whole of these rivers, but I desire, on behalf of English readers
particularly, to say a few words about two of our Scottish salmon
streams; and I select the Tay and the Spey.
The Tay is equal to a basin of 2250 square miles, and it discharges,
after a run of about 150 miles, a greater volume of water than any
other Scottish river. “As ascertained by Dr. Anderson, the quantity
which is carried forward per second opposite the city of Perth averages
no less than 3640 cubic feet.” The main river and its affluents, and
_their_ varied tributaries, afford splendid breeding-ground for the
salmon. As an instance we may take the Earn. It flows from Loch Earn
in the far west of Perthshire, and is, when it leaves the lake, a
considerable river, and over the greater part of its course its current
is very rapid. A slight drawback to its capabilities as a fish-breeding
river is the fact of its sometimes overflowing its banks; but its
tributaries afford plenty of excellent ground for salmon-breeding.
Indeed, on all the tributaries of the Tay there is ample accommodation
for the fish. I have in my mind’s eye some excellent salmon-beds
near Airlie Castle, on the Isla. The banks of the river are overhung
by foliage, and the salmon sport industriously in the deep pools,
resorting to the gravel at the proper season in order to dig beds in
which to deposit their eggs, and when in due time these are vivified
and grow from the fry to the parr state, I have seen the youthful
“natives” catching them in scores.
Public-domain text, read in full here on John Shaqi.
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