FISHING IN THE MEDITERRANEAN 



The reader may ask, What about the Andalusian and 

 Italian fisheries ? What about the sardine industry ? 



Spain and Italy import far more fish than they ever 

 catch, and Cornwall and Brittany send pilchards by the 

 million to the southern sardine factories every year. 

 Italy, it is true, has in late years taken more interest 

 in her fisheries, even to the extent of going in for arti- 

 ficial fish-breeding; but comparatively few of the men 

 attempt deep-water work. 



Starting eastwards from Gibraltar, the first important 

 fishery we meet with is that carried on by the Andalusians, 

 French, and Genoese for the anchovy. This little fish is 

 about three inches long, bluish-brown on the back, and 

 silvery white on the belly. Strictly it is a tropical fish, 

 but the variety known as the common anchovy may be 

 found anywhere south of Ireland. By the end of April, 

 shoals of them collect off the south-west of Spain, and 

 sweep through the Strait of -Gibraltar in millions. By 

 far the greater number of them, as soon as they are in the 

 Mediterranean, seem to take an almost straight course 

 north-east, shaving the under side of the Balearic Islands 

 and making steadily for the north of Corsica, and up to 

 Leghorn. Arrived here they circle round the little island 

 of Gorgona, remaining till the end of July, when the 

 survivors return to the Atlantic, swimming along the 

 Portuguese and French coasts, and even as far north as 

 England and Holland. 



The Spaniards and the Majorcans thus get first shot at 

 the visitors; they use the seine principally, working it 

 from small boats close in to shore. Some, however, put 



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