286 ANIMAL FOOD RESOURCES OF DIFFERENT NATIONS. 



Sardines. — Few have any idea of the great importance 

 of the fishing for that diminutive fish the sardine, or 

 the extent of the commerce in it. The largest shoals of 

 these fish are found on the coasts of Sardinia, whence 

 the popular name they bear, which has been incor- 

 porated into the specific name, Cliipea sardma, Cuv. The 

 preserved sardine is said to have been brought into 

 fashion by Henry IV. The sardine is a dainty morsel 

 in any way, whether delicately cooked, fresh in his paper- 

 casing like a mummy embalmed in spices, preserved in 

 oil, or salted as in Italy. In Norway they are put up 

 spiced, and also preserved in sugar. The French fisheries 

 on the coast of Finisterre and Morbihan are of very 

 great importance. In some years the sardines are very 

 plentiful ; in others they are more scarce. 



The sardine fishery is eminently French, although also 

 prosecuted in Italy. It is carried on from the Gulf of 

 Gascony to the east. The fish are sold all over France 

 fresh (when this is possible), half salted, and salted 

 pressed in barrels. But the preservation of sardines in 

 oil forms the most important branch of the trade, the 

 shipments when prepared being usually estimated to be 

 over one million sterling in value. Indeed, the annual 

 value of the French fisheries on the western coast are 

 stated at twelve to fourteen million francs, divided 

 among about 140,000 inhabitants. 



This delicate fish has been termed "the manna of the 

 sea." On the French coasts it gives employment to no 

 less than 13,000 boats in Vendue and Brittany. Con- 

 carneau alone has 500, which in 100 days' fishing will 

 bring in on an avei'age of years one million and a half 

 offish. 



The little tin boxes with French labels are foimd all 

 over the world, and the fish is everywhere held in good 

 repute. They are mostly put up in what are called half 

 and quarter tins, weighing sixteen or eighteen ounces 

 and seven ounces. If properly prepared, and not too 

 salt, the longer the tin is kept unopened the more mellow 

 do the fish become. 



