CONTENTS. 



GENERAL INTRODUCTION ... ... .'-...' ... ... i 



PART I. 



FOOD PRODUCTS OBTAINED FROM THE SEA. 



CHAPTER 



I. The Cod Fishery in Various Countries ... ... ... 25 



II. The Herring Fishery ... .. ... i . ' ... 41 



III. The Pilchard Fishery ... ... ... ... 61 



IV. The Mackerel Fishery ... ... ... ... ... 66 



V. The Salmon Fishery... ... ... ... 73 



VI. The Sardine Fishery ... ... 77 



VII. The Tunny Fishery ... ... ... ... ... 83 



VIII. Crustacea ... .;. ... 90 



IX. The Trepang Fishery 105 



X. Cephalopods, etc., as Food ... ... ... ... 116 



XI. Miscellaneous Fisheries ... ... ... ... 127 



XII. Oysters and other Edible Mollusca ... ... ... 131 



PART II. 



MARINE CONTRIBUTIONS TO INDUSTRY. 



I. Introductory Remarks ... ... ... ... 151 



II. Sponge and the Sponge Fisheries ... ... ... ... 155 



III. The Sponge Fishery of the Bahamas ... ... ... 174 



IV. Sponge Fisheries of the Mediterranean ... ... ... 183 



