FISHERIES OF THE PACIFIC COAST. 
31 
Now the fun commenced in earnest ; first one, then two, four, five, are hooked at 
a time, and rare sport it was to haul them in. For about 5 minutes we had all we 
could handle, and then for 10 or 15 minutes we would not see a sign of one. Now 
we are into them again, hauling away for dear life. Sometimes when hauling in one 
or two they would become entangled with the other lines, and before we could get 
them in we would have one, two, or three on the remaining lines, and then there 
was a sad jumble of lines and struggling fish. Occasionally, in attempting to land 
the fish in the box, we missed it, and they fell down into the bottom of the boat, or 
our footing would be lost and we were bunched in a slippery mass— fish and all. The 
sloop was pitching heavily, as half a gale of wind was blowing. Wet from the waist 
down, we had what you might call a huge time. The drails towed at the surface 
of the water and we could see nearly every fish that took hold. We caught 68 bar- 
racuda and 2 Spanish mackerel — about 425 pounds of fish — filling our box; and with 
the loss of only one hook. Having all the fish we wanted by 2 p. in., although the 
biting was as furious as ever, we got under way to save the wind home. The fish were 
selling at the time for 10 cents each. The favorite haunts of the barracuda are in 
and along the edge of the kelp. Sometimes they can be seen in a mass, making the 
water boil with their frantic leaping ; there may be 50 out of the water at a time and 
as many more just disappearing under the surface. 
Preparation and disposition of products.— On board the small vessels 
fish are usually dressed soon after they are caught, and thoroughly 
salted in kench; on the vessePs return to port the fish are washed and 
spread on drying flakes, where the barracuda are left for from 2 to 4 
days and the bonito from 4 days to a week. So prepared, the fish are 
dark in color, oily, and have a strong flavor. They are marketed only 
in San Francisco^ whence most of them are exported to China. In addi- 
tion to the fish taken, these vessels incidentally collect large quantities 
of abalone shells along the Mexican shores, which form quite an impor- 
tant item in their returns. 
Results of the fishery , lay, etc . — The total products of the San Diego 
vessel fishery in 1888, exclusive of the junk fishery hereafter to be con- 
sidered, was 225,393 pounds of salt fish, 53,656 pounds of abalone 
shells, and 35,229 pounds of abalone meats. The owner of the vessel 
receives one-fifth of her gross stock, or of the catch, and the remainder 
is divided among the crew, who furnish all the outfit except small boats. 
CHINESE JUNK FISHERY. 
Fishing grounds . — The Chinese engaged in the junk fishery work 
chiefly among the islands and along the coast of Mexico, where they 
gather abaloues from the rocks. Abalones were formerly abundant in 
the vicinity of San Diego Bay, but the local supply has been exhausted. 
The fishing grounds principally resorted to by the Chinese, therefore, 
may be said to be off the Mexican coast. The junks, however, often 
engage in the capture of small fish in the shallow littoral waters near 
San Diego. The favorite grounds of the Chinese are south of the city 
near the peninsula called “ the island,” and also off the mouth of the 
Sweetwater and La Doronde Rivers. Bartolome Bay, Lower California, 
is a favorite resort for the junk fishermen. 
