For The Angler Sport—Or The Pot?

Press, Volume CIII, Issue 30364, 13 February 1964, Page 6

For The Angler Sport—Or The Pot?

[Specially written for “The Press" by

J SIERS)

In Europe and Britain in the past, fishing for trout and salmon was the birthright of nobility. Nowadays it’s the privilege of those who have money; clubs composed of working people who lease a mile or more of a riverbank, or the richer industrialists, who may even own a stream outright. Although the stress' in these modern times is on the “sport” aspect of catching the fish, in the olden days, this was perhaps a secondary reason to catching . the fish for the pot. Because of the fine texture of the flesh, its colour and condition, the salmon is still considered a delicacy, but the trout is fast gaining in favour. Commercial enterprises have been set up with complex machines and rainbow trout bred to a uniform specified size of six, nine or 12 inches, are raised in their hundreds of thousands for the American and Continental markets.

In New Zealand, the breeding of trout for sale was advocated by the Select Committee on the Fishing Industry and sportsmen should realise that such a move would in no way threaten their recreation. In the meantime, the only way to enjoy the taste of trout is to know a successful fisherman. New Zealand trout, particularly the rambows caught in lakes, have always held a top reputation with true gourmets and have developed this reputation further by appearing on the royal and vice-regal menus. One such story tells of a fine 10 pounder, sent from Lake Taupo and served at Buckingham Palace. Hie fish was cooked and the pink flesh of the trout in magni-

ficent condition, closely resembled that of the salmon. The waiter, ignorant that a trout could be so large, was serving the fish with the inquiry: “A slice of salmon, sir?” A New Zealander, who knew the history of toe fish, informed him it was a trout. “Indeed Sir?” said the waiter, and continued down the line: “A slice of salmon, sir?” One of the most tasty ways to have trout is in a tin. In this way the surplus can be safely stored. One of the more popular brands (not for sale) is put out by two retired gentlemen Of Kurutau, Lake Taupo, who sign the label under the non-de-plume of Kurutau Jacks. They catch fire fish at the mouth of the Tongariro river and never can anything which won’t pass the strictest test.

The proof of their success is in the letters of commendation from Buckingham Palace. Lord Cobham and many others, equally as appreciative.