FISHERIES OF THE PACIFIC COAST. 
123 
quantity disposed of, it is one of the most important species. It is some- 
times taken in such quantities in San Francisco Bay in spring that 80 
pounds can often be bought for 20 cents.* The market price, however, 
generally varies from 3 to 6 cents per pound. 
The California sardine (0. sagax) is said to be almost exactly iden- 
tical with the sardine of Europe. This is an important fact, as will 
appear in the discussion, in a subsequent chapter, of the preparation 
of sardines on this coast. It is taken here from May to November, and 
its market price is from 3 to 6 cents per pound. 
The shad {C, sapidissima) is not indigenous to the waters of the Pa- 
cific coast, but has been artificially introduced there by the U. S. Fish 
Commission. The species shows a yearly increase, but is not yet 
abundant; it is taken chiefly in salmon nets, from April to December, 
and a few are seen in the markets throughout the year. The catch 
varies considerably from year to year. It often reaches a weight of 8 
pounds, and averages between 4 and 5 pounds. The average price has 
been about 10 cents per pound. 
The anchovy ( Stolephorus ringens ) is about half as large as the her- 
ring, and is an excellent food-fish as well as an important bait species. 
It is sold fresh in the market at from 3 to 5 cents per pound; when 
abundant and cheap it is salted for bait, to be used when fresh bait can 
not be obtained. Attempts to pickle it in spices for the trade were 
made as early as 1879, but it is only in recent years that any consider- 
able quantities have been packed this way in half barrels, kegs, and 
tin cans. During 1888 the experiment of packing them in oil, as “sar- 
dines,” was tried. Only a small amount was treated in this way, but 
it is said to have met with favor, and it is believed the experiment may 
lead to important results. 
The sucker t Catostomus occidentalis) is a fresh- water species taken in 
considerable quantities at all seasons, but is little esteemed, the retail 
price being only about 2 cents per pound. 
The “ chub” of the San Francisco markets ( Phoxinus crassicauda) is 
abundant in the Sacramento River at all seasons. It is one of the 
cheapest species, selling for from 1 to 3 cents per pound, and is eaten 
chiefly by the Chinese. 
The Sacramento “pike” ( Ptychochilus oregonensis) and another species 
(P. harfordi) are taken in the rivers of this region, particularly in the 
Sacramento. Many are brought to market, but they are coarse fish 
and in little demand outside of the Chinese quarter. 
The “split-tail” ( Pogoniclithys macrolepidotus) and two other fresh- 
water species (Lavinia exilicauda and Orthodon microlepidotus) abound 
* Wilcox states that “ herring, sardines, and anchovies are taken in abundance in 
San Francisco Bay. The herring are about 8 inches long, five weighing a pound ; 
prices vary with the catch. Sardines are somewhat larger than herring and run in 
schools by themselves.” 
