252 ECONOMIC ZOOLOGY AND ENTOMOLOGY 



fishes. The largest of the species of this genus ranges from 

 New York and the Great Lakes northward. The whitefish 

 constitute the most imporant group of the fresh water fishes. 

 While the average weight is probably under four pounds some 

 attain a weight of more than twenty pounds. Although 

 considerable quantities are salted the largest part of the catch, 

 valued some years at more than $1,500,000, is used fresh. 



The lake herring, genus Argyrosomus, are closely related to 

 the whitefish, but are not as highly valued as food. They 

 occur in enormous numbers throughout the Great Lake region. 



The grayling, family Thymallidce, beautiful, trout-like 

 fish, found in some of our northern streams and common in 

 Europe, are characterized by the greatly developed dorsal 

 fin. They are superior food and game fishes. 



The smelt, family Argentinida, are also closely related to the 

 Salmonida. They are mostly marine, and all are excellent 

 food fishes. The eulachon, or candle-fish, is regarded by many 

 as the most delicate and luscious of all fishes. They are very 

 oily and it is said that when dried and provided with a wick 

 they will burn like a candle. The oil is pressed out and 

 used to some extent as a substitute for cod-liver oil. 



The pike, family Esocida, are long, slender, swift-swimming 

 fish found in many fresh water lakes and streams, the fine 

 muskallunge of the Great Lake region reaching a weight of 

 sixty to eighty pounds. The smaller pike are sometimes called 

 pickerel. They are all excellent food and game fishes. 



The mullets, family Mugilidce, are found in both fresh and 

 salt water, where they feed on the organic matter that they 

 can sift out of the mud. In some regions they are especially 

 abundant, particularly along the Florida and Gulf coast where 

 they are important food fishes. 



The mackerel, family Scombrida, are among the most im- 

 portant fishes of the Atlantic. Along the New England coast 

 many villages are almost wholly dependent upon the success 

 attained by the crews of the fleets of splendid mackerel 

 schooners that each season put out to fish. Hundreds of 

 thousands of barrels of mackerel are salted each year, and great 

 quantities are used fresh. Several species occur along the 



