CALIFORNIA FISH AND GAME. 



63 



The Shad (Alosa sapidissima). 



The body is deep and is drawn to a sliarp saw-toothed etlgv on tlie 

 breast and belly. The operele nsually has raised ridges somewhat as 

 in the sardine, but less even and regular in arrangement. The length 

 of the head is much less than the depth of the body. 



The shad does not naturally belong to our west coast fauna, it having 

 been introduced from the Atlantic. It has become one of our abundant 

 food fishes liut it is not appreciated as it is on the Atlantic coast, even 



Fig. 39. The shad (Alosa sat^idissiina) . 



though the people there have a greater variety of good fishes to select 

 from than we do. The shad baked or broiled is one of the most tooth- 

 some fishes that we have, and though it has a superabundance of small 

 bones, its fiavor more than pays for the trouble of removing tliem. 



In the spring it £;scends the streams to spawn and is then taken in 

 abundance. In salt water it is not taken in any cpiantity, thongh 

 occasional good-sized catches are made, especially in Monterey Bay. 

 It is found in salt water as far southward as San Diego. 



THE ANCHOVIES. 



( Famihj Eiigrauliche. ) 



The Northern Anchovy (Engraulis nnordax). 



The long head, slender body and short anal base separates this from 

 the other two anchovies on our coast. The head is much longer than the 

 depth of the body. The middle of the head is a considerable distance 

 behind the eye. The anal fin base is much shorter than the head. In 

 color it is bluish above and silvery on the sides and low'er parts. 



This is the largest and most valuable of our anchovies, growing to a 

 length of 7 inches. It is found in great abundance along the entire 

 west coast and is the only one found north of Santa Barbara. It is 

 canned to some extent, but is inferior to the sardine, though inferior, 

 perhaps, only because the proper methods of canning are not understood. 

 As a pan fish it is exceedingly good when cooked until the bones are 

 crisp, and it is ditficult to imagine why it never appears in the fresh fish 

 market. Its use in this form should be encouraged. 



