THE FISHERY RESOURCES OF THE PHILIPPINE ISLANDS. 

 PART I, COMMERCIAL FISHES. 



By Alvin SejIle. 

 [From the Bitreau of Bcience, Mcmila, P. I.) 



INTRODUCTION^. 



We have received numerous requests for iuformation regarding the 

 commercial fisheries of the Philippine Islands, especially relating to the 

 different kinds of edible fish and their abundance; the location of fishing- 

 banks and the methods of capture. We have also been asked if fishing, 

 entered into as a commercial venture, would be profitable. 



It is for the purpose of answering some of these questions that Part I 

 of this series, based on my personal observation in the various islands 

 of the group during the past year and a half, has been prepared. It is 

 hoped that this paper, together with others to follow — namely, Part II, 

 Sponge Fisheries; Part III, Pearl Fisheries; Part IV, Other Marine 

 Products (aside from fishes, pearl oysters, and sponges) — will serve to 

 create an interest and help in the development of the rich fisheiy assets 

 of the Islands. 



THE ANCHOVIES. 

 Family Engraulidw. (PI. I.) 



There are at least four different species of anchovies in the Philippine 

 waters, the most abundant, perhaps, being Anchovia commersoniana 

 (Lacepede), called dills in Tagalog, monamon in Ilokano, and anahhat 

 in More. Anchovia dussumieri Blocker, termed dumpilas in Tagalog, 

 and teggui in Moro is a large species, but less abundant than the dilis. 



The common anchovy (dilis) is found in great numbers along the 

 shores of almost all the islands of the group; it is almost transparent, 

 with very thin, deciduous scales. This species is a delicate little fish of 

 fine flavor and would bring a good price, if put up in attractive form 

 either in oil or spice, or if made into anchovy paste. 



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