FISHERIES OF THE NEW ENGLAND STATES. 283 



salted fish commanded high prices. In order therefore to dispose of 

 the large fish to the best advantage, and at the same time supply the 

 demand for those of smaller size, some of the large salted mackerel 

 were split lengthwise and cut once or twice crosswise into 4 to 6 

 pieces, and packed in kits, pails., and other small packages. The exper- 

 iment proved satisfactory' to both dealers and consumers, the small 

 pieces of large fish being superior in quality to the small fish. The 

 large max^kerel when dressed with heads oil' weighed from 2 to 3 

 pounds each. 



Squeteague have not until recent years been abundant in the waters 

 of Massachusetts, although a few have usually been taken in A^inej^ard 

 Sound and vicinity. The catch in 1870 was io3,310 pounds. In 1883 

 the catch on the north side of Cape Cod, so far as reported, was repre- 

 sented by a single individual taken in a pound net near Provincetowu. 

 This fish was so unfamiliar to the fishermen of that locality that it was 

 sent to Boston for identification. The catch of this species in Alassa- 

 chusetts in 1898, as previously noted, had increased to 1,371,U10 

 pounds, worth $39,518, and in 1902 to 3,770,217 pounds, worth 

 $90,252, nearly all of which was taken in Barnstable and Dukes 

 counties. In 1902 and 1903 the pound nets in Capo Cod Bay were 

 often filled with squeteague. The schools were large and the fish 

 averag-ed about 5 pounds each in Aveight. The fishermen think the sque- 

 teague drive the mackerel from the shore, and the}' are not pleased 

 with the change, as the mackerel is a much more valuable species. 



For man}' years whiting or silver hake {2£erJucciiM JjiUnearis) have 

 been ver}' abuodant along tiie jSIassachusetts coast from June 10 to 

 about Juh' 10, and have reappeared in smaller numbers from the last 

 of September to the middle of JS^OAember. These fish, .as taken from 

 t^ie water, weigh from three-fourths of a pound to 1^ and, occasionally 

 2 pounds each. They have been, until within a few years, mostl}- dis- 

 carded for food or bait on account of becoming soft soon after being- 

 captured. Small quantities have at various times been pickled, and 

 while they were quite firm, and the flesh white and of good flavor, there 

 was little demand for them, the trade being supplied by small mack- 

 erel, which, in those 3^ears, were cheap and plentiful. In 1901 and sub- 

 sequently small inackerel were very scarce, and whiting were used as 

 a substitute. The}- were dressed similar to mess mackerel^ b}- being 

 split down the back and having the heads removed, after which they 

 were thorouglily salted and packed in half barrels, kits, and buckets, 

 and placed on the market under the name of white-fish, which, as a 

 pickled fish, the}' somewhat resembled. A small quantity was also 

 canned. In that year GOO barrels were pickled at Provincetown and 

 sold to southern and western dealers. In 1902 the trade for salted 

 whiting was much more extensive than in the previous year, and they 

 were packed at Boston, Gloucester, and Provincetowu. The quantity 



