FISHERIES OF THE PACIFIC COAST. 
119 
other aquatic animals. Those mentioned below are most commonly 
taken by the market fishermen of this region.* 
Flounders of several species are common in the market. The term 
‘‘flounder” is specially applied to Pleuronectes stellatus. In discussing 
the flatfishes of the Pacific, Jordan says : 
This species is known wherever found as the “ flounder,” all others being considered 
as bastard or false flounders. At San Francisco the name flounder is rarely used in a 
generic sense, but only as a special appellation of this species. It reaches a length of 
nearly 3 feet and a weight of 15 to 20 pounds, larger individuals being found northward 
than southward along the coast. The average length in the market is about 15 inches, 
and the weight 2 or 3 pounds. (The Fisheries and Fishery Industries of the United 
States, section i : The Food-Fishes of the United States, by G. Brown Goode, p. 184.) 
Wilcox states that most of ttie numerous varieties of flatfishes found 
in the San Francisco market are now (1888) known by the common term 
of flounder, though he says that the trade names of “ San Francisco 
sole,” “ Bay sole,” or “ English sole” are applied to one species — “ the 
best of the flounders ” — which is probably P. stellatus, but may be one or 
more of the other varieties. The diamond flounder ( Hypsopsetta guttu- 
lata) is commonly known as the “turbot” at San Francisco. There 
are several species known to the fishermen and marketmen as “soles.” 
Among these may be mentioned Lepidopsetta bilineata , Parophrys vetu- 
lus , P. isolepis , Citharichthys sordidus , Psettichthys melanostictus,] Hippo - 
glossoides jordani ,J H. exilis , aud the “slippery sole” (Cynicoglossus 
pacijicus). The two latter are taken ohiefly in the paranzella. Some- 
times great catches of H. exilis are made off Point Reyes in spring. 
Generally speaking, flounders and soles are abundant all the year, or 
sufficiently so to keep the market well supplied. 
The common halibut (Hippoglossus hippoglossus) is rarely taken by 
the market fishermen, though the trawlers occasionally bring in a few, 
“and sometimes a vessel ventures to make a trip for fresh halibut to 
the northern banks.” Lack of active demand prevents any systematic 
effort to supply the city with this species. The bastard halibut ( Para - 
lichthys californicus) is taken with other flatfish. The flounders sell at 
from 3 to 10 ceuts and the sole at from 6 to 10 cents per pound. The 
tomcod (Microgadus proximus ), which Professor Jordan says is usually 
served under the name of “smelt” in San Francisco restaurants, is 
taken all the year, selling at from 6 to 10 cents per pound. 
*Tlie scientific names are given to most of the species to avoid misuuderstaudiugs 
that might arise from the local use of common names, many of which are so applied as 
to give no clue to their meaning, unless one is familiar with the idioms of the market- 
men. The retail prices only are given, unless otherwise specified. 
t Jordan says: “ This species is everywhere a sole, and at San Francisco it is consid- 
ered to have a better claim to that title than other species.” 
t“This species is known universally as the ‘sole.’ I have also heard the Italian 
name ‘soglia’ applied to it more often than to related species.” — lb. 
