TABLE 1. CONT'D 



For a fuller picture of the food of the herring, see Table 2, which shows the percentages of 

 different organisms in the food of the herring for certain months (average for 4 years), and Table 

 3, which gives the resuUs of observations made in 1955. 



During the months of Febniary, March, and April the Euphausiacea constituted the charact- 

 eristic group in the food of the herring; Copepoda ( Calanus flnmarchicus, Calanus hyperboreus ) 

 and AmjAlpoda ( Themisto ) predominated during the summer. 



Observations on the food of the herring during the autumn months have been negligible, al- 



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