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Salmon Trout, Choosing Of

As food the salmon trout is in every respect inferior to the salmon: its flesh is sometimes white, sometimes red. When large, it is white, and is little valued; but when small, it is generally red, but not always: it is never so red as salmon. By examining the inside of the throat through the gills its colour may be seen. If the throat is very red the flesh also will prove red; and this is the kind that is most prized. The cost varies, according to season.