170 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 



captured. A part of those taken on the coast, as well as upon the 

 banks of Saint George and of Sable Island, are carried fresh to the mar- 

 kets. The methods of preservation used are those generally employed 

 in such cases. Those of smaller size are thrown into tanks, while the 

 very large ones are placed in the ice-houses of the fishing establishments. 

 The most important fishing is done by schooners of from 70 to 120 tons 

 burden, owned by the States of Maine, Massachusetts, Ehode Island, 

 and Connecticut. They take on board during the summer from 20 to 25 

 tons of ice on each expedition. 



In consequence of the great popularity of the halibut with consumers, 

 this fishery has become so profitable that, in certain localities where 

 mackerel have become scarce, the latter fishery has been almost entirely 

 abandoned for the former, since it is much more certain. The harbor 

 of New London is a case in point. 



Besides the large vessels I have just mentioned, many smaller ones 

 are also employed, but these never go beyond fifty miles from port. 



The fishermen off the Grand Bank of Newfoundland, who combine 

 halibut fishing with that of the cod, cut the fish into longitudinal strips, 

 in order to salt it more easily ; and, on their return, deliver it to certain 

 establishments, where it is smoked after the manner of salmon. 



During the year 1858, 444,920 pounds of fresh halibut were sold in the 

 market of Gloucester, Mass. The total amount brought in by the fish- 

 ing-boats of the harbor of New London is now estimated to be about 

 3,300,900 pounds. In 1S61, the halibut taken by the fishermen of 

 Gloucester was valued at $120,000. From these examples, which might 

 be multiplied indefinitely, since the entire coast of New England is 

 engaged in this fishery, we may readily estimate the amount of suste- 

 nance annually furnished for public use by this single fish. 



It is evident that our Newfoundland fishermen can never bring fresh 

 halibut to France, but nothing prevents them from salting it, as the 

 Americans do. Notwithstanding their prejudice against it, I have no 

 doubt that the flesh of this fish would be received with favor by our 

 population, especially as it could be sold to them as low as 7 or 8 cents 

 per pound, the ordinary price of it in Boston. 



Americans are surprised at our want of forethought in this matter, 

 and one of them said to me, on more than one occasion, that, if the 

 French government would allow him to fish in the grounds of New- 

 foundland, reserved for our nation, he would engage to take only hali- 

 but, and to dispose at Saint Peter's of all the codfish he might capture. 

 The French consul at Boston has several times received overtures of 

 the same kind. 



The unreasonable prejudice of our fishermen should be overcome by 

 the single fact that this want of interest in the fishery is the cause of a 

 serious loss in the supply of articles of food. Besides, it is not to be 

 supposed that a fish which is used by the wealthier classes of a country 

 as rich as the United States is in every kind of product, is essentially 



