156 THE FISHERIES OF THE ADRIATIC, 



or an average of rather less than three tons and a crew of four men per craft, 

 which has since remained unchanged. 



i. The average yield of the Istrian fisheries, including Trieste, Gorizia, 

 and the islands of the Quarnero, Veglia, Cherso, and Lussin, may be given 

 at between three and three and a half million kilogr., valued at about 600 to 

 650 thousand florins, of which about one-half is consumed on the spot, 

 three-fifths of the prime and two-fifths of the ordinary being exported. 

 The proportion of prime and ordinary varies according to the yield of the 

 Sardine fisheries, the proportion of prime being larger when the Sardine 

 fisheries are favourable ; in average years it may be taken at two-fifths 

 prime and three-fifths ordinary. The neighbourhood of Trieste and Venice 

 facilitates the sale, and the market is extending rapidly in consequence of the 

 railway communication, the value of which will only in course of time be fully 

 appreciated by those engaged in the fishing trade. At present it is looked 

 upon as a luxury to send fish by rail inland, but the time will come when the 

 inland markets will look for their supply of sea fish with the same regularity 

 as of meat. This is the case in other countries, and it will be the case here 

 sooner or later ; indeed, signs are not wanting even now that the local supply 

 suffers under the innovation ; and, as the supply of fresh fish in Austria is 

 largely supplemented by the importation of salt fish, there is no doubt that 

 fresh sea fish will, in course of time, find its way to those inland markets 

 best able to pay the higher prices. Even nowadays sea fish from Trieste is. 

 sometimes to be had at Vienna at lower prices than at Trieste. About 

 two-thirds of the take is consumed or exported in a fresh state, whilst 

 one-third, and sometimes more, is salted ; this depends on the catch of 

 Mackerel {Scombri), Spanish Mackerel (Lanzardo), Menole, and Maride, 

 which are salted in seasons of large takes. 



In normal years it may be assumed that the fish cured by salting consists 

 of two-thirds of Sardines, one-sixth of Anchovies, one-twelfth of Menole, 

 and one-twelfth of Mackerel, Spanish Mackerel [Lanzardo), Maride, and 

 Tunny-fish. 



2. On the Hungarian-Croatian littoral Tunny predominates, hence also 



