No. 30. PILCHARD, SARDINE. 



pilchardus, Linnaeus. 



Usual extreme length : i^ inches, but the majority do not exceed 

 10 inches. 



Description: Dorsal fin situated nearer to the snout than the 

 base of the tail, ventral tins rooted on a line behind the com- 

 mencement of the dorsal ; scales of large size ; edge of the belly 

 rounded, the spines occurring on it weak ; radiating- lines 

 beneath the eye and on the gill-cover. Coloration dark olive- 

 green above, silvery on the sides, but not so brilliantly iridescent 

 as in the Herring. The young often have a row of indistinct 

 black spots on the flanks. 



The Pilchard spawns from June to October; its food is similar 

 to that of the Herring-. 



Range: A pelagic and migratory fish, the Pilchard ranges 

 from the South coast of these islands to Madeira and throughout 

 the Mediterranean. The most productive fishery is generally 

 prosecuted off the coast of Cornwall, but of recent years the 

 species has shown a marked tendency to extend its migrations 

 farther to the east. 



Remarks: Although the Pilchard in the fresh state may not be regarded 

 as an important food fish in this country, it is a species of considerable 

 economic importance in forming ihe subject of an extensive drift fishery in 

 the West of England. The product is, for the greater part, salted for 

 export to certain southern countries, notably Italy, where the Pilchard 

 enjoys the same popularity as does the Herring similarly cured in this 

 country. 



A more important use for the fish in its younger stages has existed 

 for many years past in France and Portugal, where the ("inning 

 industry, i.e., the manufacture of Sardines in Oil, absorbs the greater 

 part of the supply. So far as this country is concerned, the salt curing 

 process is the most important, but, nevertheless, " ('ornish Sardines," 

 "Pilchards in Oil," and " Pilchards in Tomato Sauce'' obtain a small 

 market. 



Outside Devon and Cornwall the species is seldom nr.irketrd in a fresh 

 state, owing to the fact of its rapid deterioration in transport, but 

 residents in the West make extensive use of the fish, a favourite method 

 nf preparation for the table being by ' sousing " or pickling in spiced 

 vinegar. 



