FISHERIES OF THE NEW: ENGLAND STATES. 2838 
salted fish commanded high prices. In order therefore to dispose of 
the large fish to the best advantage, and at the same time supply the 
demand for those of smaller size, some of the large salted mackerel 
were split lengthwise and cut once or twice crosswise into 4 to 6 
pieces, and packed in kits, pails, and other small packages. The exper- 
iment proved satisfactory to both dealers and consumers, the small 
pieces of large fish being superior in quality to the small fish. The 
large mackerel when dressed with heads off weighed from 2 to 3 
pounds each. 
Squeteague have not until recent years been abundant in the waters 
of Massachusetts, although a few have usually been taken in Vineyard 
Sound and vicinity. The catch in 1879 was 103,310 pounds. In 1883 
the catch on the north side of Cape Cod, so far as reported, was repre- 
sented by a single individual taken in a pound net near Provincetown. 
This fish was so unfamiliar to the fishermen of that locality that it was 
sent to Boston for identification. The catch of this species in Massa- 
chusetts in 1898, as previously noted, had increased to 1,371,910 
pounds, worth $39,518, and in 1902 to 3,770,217 pounds, worth 
$90,252, nearly all of which was taken in Barnstable and Dukes 
counties. In 1902 and 1903 the pound nets in Cape Cod Bay were 
often filled with squeteague. The schools were large and the fish 
averaged about 5 pounds each in weight. The fishermen think the sque- 
teague drive the mackerel from the shore, and they are not pleased 
with the change, as the mackerel is a much more valuable species. 
For many years whiting or silver hake (Merluccius bilinearis) have 
been very abundant along the Massachusetts coast from June 10 to 
about July 10, and have reappeared in smaller numbers from the last 
of September to the middle of November. These fish, as taken from 
the water, weigh from three-fourths of a pound to 13 and, occasionally 
2 pounds each. They have been, until within a few years, mostly dis- 
carded for food or bait on account of becoming soft soon after being 
captured. Small quantities have at various times been pickled, and 
while they were quite firm, and the flesh white and of good flavor, there 
was little demand for them, the trade being supplied by small mack- 
erel, which, in those years, were cheap and plentiful. In 1901 and sub- 
sequently small mackerel were very scarce, and whiting were used as 
a substitute. They were dressed similar to mess mackerel, by being 
split down the back and having the heads removed, after which they 
were thoroughly salted and packed in half barrels, kits, and buckets, 
and placed on the market under the name of white-fish, which, as a 
pickled fish, they somewhat resembled. A small quantity was also 
canned. In that year 600 barrels were pickled at Provincetown and 
sold to southern and western dealers. In 1902 the trade for salted 
whiting was much more extensive than in the previous year, and they 
were packed at Boston, Gloucester, and Provincetown. The quantity 
