FISHERY, salmon. The chief salmon fisheries in Europe are in England, Scot land, and Ireland, in the rivers and sea coasts adjoining to the river mouths. Those most distinguished for salmon in Scotland are, the river Tweed, the Clyde, the Tay, the Dee, the Don, the Spey, the Ness, the Bewley, &c. in most of which it is very common about the height of summer, especially if the weather happen to be very hot, to catch four or five score of salmon at a draught. The chief rivers in England for salmon are, the Tyne, the Trent, the Severn, and the Thames. The fishing usually begins about January, and in Scotland they are obliged to give over about the 15th of August, because, as it is then supposed the fish come up to spawn, it would be quite depopulating the rivers to continue fishing any longer. It is performed with nets, and sometimes with a kind of locks or wears made on purpose, which in certain places have iron or wooden grates so disposed, in an angle, that being impelled by any force in a contrary direction to the course of the river, they may give way and open a little at the point of contact, and immedi ately shut again, closing the angle. The salmon, therefore, coming up into the ri vers, are admitted into these grates, which open, and suffer them to pass through, but shut again, and prevent their return. Salmon are also cabght
with a spear, which they dart into him when they see him swimming near the surface of the water. It is customary like wise to catch them with a candle and lanthorn, or a wisp of straw set on for the fish, naturally following the light, are struck with the spear, or taken in a net spread for that purpose, and lifted with a sudden jerk from the bottom. We make no mention of the method of catch.
salmon with a line and hook, because it is much the same with trout fishing.
Curing. salmon. When the salmon are taken, they open them along the back, take out the guts and gills, and cut out the greatest part of the bones, endea vouring to make the inside as smooth as possible, then salt the fish in large tubs for the purpose, where they lie a consi derable time soaking in brine, and about October they are packed close up in bar. rels, and sent to London, or exported up the Mediterranean. They have also in Scotland a great deal of salmon salted in the common way, which, after soaking in brine a competent time, is well pressed, and then dried in smoke ; this is called kipper, and is chiefly made for home consumption, and if properly cured and prepared is reckoned very delicious.