4 oS AMERICAN FISHES. 



A species of Anchovy, Stolcphorus Browni, is extremely common about 

 Fort Macon, where it is known as the "Sardine" and occurs in large 

 schools. Specimens of this and of an allied species, S. Mitchilli, are 

 occasionally taken in the vicinity of Woods Holl, Mass., and in greater 

 abundance in New Jersey. 



The presence of a true Anchovy in America was first announced by Prof. 

 Baird in 1854. A species was noticed by Mitchill, but its relations to 

 the Anchovy of Europe were not recognized. In his report on the Fish 

 of the New Jersey Coast, Prof. Baird remarked of S. Browni: "The 

 Anchovy made its appearance early in August in the shallow waters along 

 the beach, though of very small size ; it subsequently became more abund- 

 ant, and towards the end of the month, while hauling a large net in the 

 surf, many were taken, measuring over six inches in length ; as the meshes 

 of the net were large, a great portion escaped, but with a seine properly 

 constructed enough could be secured to supply the American market. I 

 procured several specimens of this fish in 1847 at the residence of Mr. 

 Audubon, on the Hudson River above New York." 



There is little reason to doubt that this species of Anchovy might be 

 prepared in salt or in paste, like that of Europe, and that the results 

 would be equally satisfactory ; as an actual fact, however, most of the 

 Anchovies put up in Europe do not belong to this genus at all, but are 

 simply pilchards or sprats preserved in a peculiar manner, the name 

 "Anchovy" having come to be descriptive of a peculiar method of pre- 

 paration rather than of the fish which is prepared. Our Anchovy has 

 recently been sold in considerable numbers in New York under the name 

 ■■ Whitebait," although the fishermen distinguish it from the true " White- 

 bait," the young of the herring, calling it "Spearing." 



The Anchovy of the Pacific coast is reported by Jordan to be of little 

 economic value. The commonest form is what he calls the California 

 Anchovy, StolcpJwrus ringens, and which is thus described by him : 



" This species is everywhere known as the Anchovy. It reaches a length 

 of about six inches. It ranges from British Columbia to Chili, and is 

 probably found on the coast of Asia also. It is found in sheltered bays, 

 and is everywhere extremely common, but rather more abundant south of 

 San Francisco than northward. It serves as food for the larger species to 

 a greater extent than any other single species. The salmon, bonito, 

 mackerel of all sorts, barracuda, sea-bass, the larger flounders, and, in 

 fact, a majority of the larger fishes make a large percentage of their food 



