THE HERRINGS 



first found and classified by Mitchell, the ichthy- 

 ologist, who called it the "New York shadine." 

 It ranges from Cape Cod to Texas, and is often 

 taken on hook and line by anglers for weakfish in 

 eastern salt waters. Its greatest length appears to 

 be about eleven to twelve inches, and it can be rec- 

 ognized by its very small fins and mouth, and large 

 eyes, its olive color on the upper part of the body 

 and silvery sides and belly, and by the absence of 

 any distinct lateral or median line. 



The most familiar species of the herrings to the 

 angler in brackish waters or river channels are the 

 alewives, all varieties of which are indiscriminately 

 called herrings by the ordinary fisherman. Of these 

 alewives (all of which, but one, visit fresh waters to 

 feed or spawn), there are four varieties that are found 

 in Eastern Canadian and New England waters. 

 They are gathered together under the generic name 

 of Pomolobus, — from two Greek words signifying 

 "opercle" (or gill-cover) and "lobe," referring to 

 the construction of the gill-covers. Under this 

 classification we find first, the skipjack or blue her- 

 ring (Pomolobus chrysochloris, the specific name from 

 the Greek, " gold " and green) . As its name implies, 

 it is a very handsome fish, but valueless as food, for 

 it is very bony and the flesh flavorless. We only 

 mention it here as some Canadian anglers may find 

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