378 BULLETIN OF. THE UNITED STATES FISH COMMISSION. 



ON THE SARDINE FISHERY OF PUGET SOUND. 



The fish known on Puget Sound as sardines are not the Clupea sagax, or Califor- 

 nia sardine, but are the Stolephorus ringens, <>r anchovy. Of the California sardine, 

 Prof. Jordan writes:* 



This specie- is everywhere known as the sardine, or. by the Italians, as ''Sardinia." It is, in fact, 

 almost exactly identical with the sardine of Europe. It reaches a length of a little less than a foot. 

 It ranges from Cape Mendocino to Chile, and is abundant south of San Francisco, especially in the 

 winter, when it tills all the bays. In the summer it is scarce southwardly, although still taken north- 

 ward. The young are, however, seen in San Diego in the .summer. It is probably to some extent 

 migratory along the coast, but as little attention is paid to it no definite data can be given. It is 

 brought into the market when taken and is sold with the herring. The question of the possibility of 

 canning ir in oil has been considerably discussed. It would probably prove unprofitable, from the 

 high price of labor and the uncertain supply of fish. 



Of the California anchovy, Prof. Jordan writes: 



This species is everywhere known as the anchovy. It reaches a length of about six inches. It 

 ranges from British Columbia to Chile, and is probably found on t he coast of Asia also. It is found in 

 sheltered bays, and is everywhere extremely common, but rather more abundant south of San Fran- 

 cisco than northward. It serves as food for the larger species to a greater extent than any other 

 single species, and, in fact, a majority of the larger fishes make a large percentage of their food of 

 anchovy. At San Francisco it is occasionally brought into themarket. Some attempts have been made 

 to pickle them tor the trade with spice, but this amounts to little as yet. They have no economic 

 value. 



In the proceedings of the National Museum, volume iv, 18SL, Prof. Jordan writes of 



the Anoplopoma fimbria, or black cod: 



From Mouterey northward, generally common, especially in Puget Sound, when they are taken 

 from the wharves. As a food-fish it is held in low esteem by the Chinese at Monterey, although some- 

 times fraudulently sold as Spauish mackerel. The large species taken in deep water about Vancouver 

 Island, known to the Makah Indians as beshow, and by the whites as " Mack-cod," are highly valued 

 as food-lisb. according to Mr. Swan. 



All the evidence that I have been able to collect from the reports of Prof. Jordan 

 and other scientists, from fishermen and from my own observations, shows that the 

 same species of fish, whether migratory or stationary, are richer in oil and other nutri- 

 tious qualities the farther north they are taken. The black-cod, which is not consid- 

 ered worth eating at Monterey, is considered at Cape Flattery one of the most delicious 

 food-fishes of the ocean, and at Queen Charlotte Islands, British Columbia, the natives 

 procure from it great quantities of a peculiar fat, which, on cooling - , becomes of the con- 

 sistency of soft lard. This is used by the Indians instead of butter for eating, or is 

 sold t<> other tribes for culinary purposes. The Thaleichthys paciftcm (Richardson) 

 or eulachon, sometimes called- candlefish, when taken in the Columbia River, are 

 not much fatter than a smelt, and are sold as smelts in the Portland markets, but 

 when these fish are taken in Fraser River, British Columbia, they are rich with fat, 

 and are considered most delicious eating, and at Victoria, British Columbia, are served 

 up to epicures as a delicate pan fish. When taken still further north, at Nass River, 

 British Columbia, near the Alaskan southern boundary, they are excessively fat and 

 are taken by the Indians in immense quantities. The fat is extracted and sold as 

 •'small fish grease." Its component parts are nearly identical with the grease of the 

 black-cod. 



Fishery industries of flic United States, Sec. 1, 1884, page 569. 



