THIRTY-NINTH BIENNIAL REPORT 



35 



— Flotfisti 



CALIFORNIA LANDINGS 

 BOTTOM FISH 



/ 



^tS^ljJish 



± 



5; C R C. 0* 



Figure 12. California landings of Flatfish, Rockfish and Sablefish, 1936-1945. 

 The flatfish graph includes all species of flatfish except halibut, i.e., the various species 

 of sole, sand dabs, starry flounder and turbot. Flatfish are taken almost entirely in trawl 

 (drag) nets. The many species of rockfish (rock cod) were the basis of a line fishery 

 until 1944. At the beginning of that year large scale trawling commenced. Sablefish 

 (black cod) were taken principally on lines until 1944. During 1944 and 1945 both lines 

 and drag nets were used. 



Figure 12 illustrates the cievelopment of the trawl fishery in graphic 

 form. It must be pointed out that the figures presented include the 

 catches of set line boats as well as trawlers. Only small quantities of sole, 

 sand dabs, flounders and turbot are taken commercially by line fisher- 

 men ; the fishery is essentially a trawl fishery. Quantities of California 

 halibut are taken by trawling in Southern California but the greatest 

 catches are made by trammel netters and line fishermen. The only other 

 flatfish of commercial importance, the northern halibut, is taken almost 

 exclusively by set lines and trolling. These two species, exploitation of 

 which long ago reached its limit, are excluded from this discussion. 



The sole is a prime favorite of the San Francisco fresh fish trade 

 and shares with the crab the distinction of being a San Francisco 

 specialty. 



The, fishery for rockfish was almost entirely conducted by set line 

 until 1944. Set liners still operate south of San Francisco and contributed 

 to the 1944 and 1945 catches (approximately 1,680,000 pounds in 1945), 

 but there was no spectacular increase in their operations. 



The numerous varieties of rock cod have long been popular in Cali- 

 fornia restaurants and fish markets. Much of the recent expansion in 

 production has taken the form of frozen fillets which have proved to be 

 of excellent quality. 



