Fishes as Food for Man 141 
Next in economic importance probably stands the mackerel 
of the Atlantic (Scomber scombrus), a rich, oily fish which bears 
salting better than most. 
Fig. 105.—Mackerel, Scomber scombrus L. New York. 
Not less important is the great king-salmon, or quinnat (On- 
corhyuchus tschawytscha), and the still more valuable blue-back 
salmon, or red-fish (Oncorhynchus nerka). 
Fig. 106.--Halibut, Hippoglossus hippoglossus (Linneus). St. Paul Island, 
Bering Sea. (Photograph by. U. S. Fur Seal Commission.) 
The salmon of the Atlantic (Salmo salar), the various species 
of sturgeon (Acipenser), the sardines (Sardinella), the halibut 
(Hippoglossus), are also food-fishes of great importance. 
