NOTE Chittenden et al.: Spatial and temporal occurrence of Scomberomorus maculatus 



157 



that probably explains why, as noted above, this spe- 

 cies occurs for respectively shorter periods in the sum- 

 mer off New Jersey-New York, in Chesapeake Bay, and 

 off North Carolina. 



Timing of the appearance and disappearance of Span- 

 ish mackerel in Chesapeake Bay is probably regulated, 

 in part, by temperature differences between the Bay 

 and ocean. Bay waters warm up faster than the ocean 

 in spring and cool faster in fall, due to their different 

 volumes. Cooler ocean temperatures probably limit the 

 time when fish arrive in Chesapeake Bay in spring, 

 and cooler Bay temperatures probably limit the length 

 of time they remain there in fall. Ocean isotherms off 

 the Bay mouth in May and September-October show 

 slightly warmer water along the southern (e.g., West- 

 ern) shore of the Bay (Anonymous 1989a,b,c). In spring, 

 this might encourage fish to initially enter the Bay 

 along the Western Shore as our records suggest. In 

 fall, it might encourage them to leave that area last. 



Acknowledgments 



We are indebted to Mr. S. Lyles, National Ocean Sur- 

 vey, for providing records of water temperatures at the 

 Chesapeake Bay mouth, and to the fishermen in many 

 pound net fisheries who helped us in gathering infor- 

 mation. H. Austin, J. Musick, and D. Sved reviewed 

 the manuscript. Financial support was provided by the 

 College of William & Mary, Virginia Institute of Ma- 

 rine Science, by Old Dominion University, Applied Ma- 

 rine Research Laboratory, and by a Wallop/Breaux Pro- 

 gram Grant from the U.S. Fish and Wildlife Service 

 through the Virginia Marine Resources Commission 

 for Sport Fish Restoration Project F-88-R3. L.R. 

 Barbieri was partially supported by a scholarship from 

 CNPq, Ministry of Science and Technology, Brazil (pro- 

 cess no. 20358 1/86-OC). 



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