68 
the statistical business of the United States Fish 
Commission that it has not obtained the wide-spread 
publication which would have placed it before the 
great community of readers who are interested in such 
matters. 
Much of my knowledge upon the food fishes I have 
gained through consulting those reports as well as the 
various books published by travelers in Alaska. To 
this I have added by my tour in that country and still 
more probably by takinga merely common-sense view 
of the whole subject. We are well aware that fish 
must always be, as it ever has been, a staple article of 
diet with islanders and coast dwellers. Year after year 
its popularity has spread inland, until fine smoked, 
salted and canned fishes are welcome to nearly every- 
ones: table. The marked improvement im) ime 
preparation and preservation of fish has made the 
demand greater from season to season, and refined 
tastes have created a desire for the best and most 
delicately flavored of the various kinds. To supply 
the greatly augmented requirement, the large Eastern 
fisheries have in some places been depleted, while in 
others the stock has deteriorated through too continu- 
ous catches. Looking Westward, we can see plainly 
wonderful quantities of the same kind of fishes ready 
to replenish the failing stores and to take the place of 
the Eastern supply, at least until time is allowed for 
their renewal in growth and numbers. Perhaps we may 
not obtain the truly fresh Mish as it. lands imgeme 
California markets, imbedded in pure, translucent 
ice, but. cod, halibut, herring’ and. mackerel viee 
drying, salting or smoking, and salmon for canning 
are more than abundant and proportionately fine 
in size and quality. 
The several kinds of salmon were the subject of the 
paper offered by me for the consideration of this 
association two years ago; therefore I need not touch 
