128 The Commercial Products of the Sea. 



sider how large a trade is carried on in sardines and 

 anchovies. If they were merely pickled and dried, a 

 simple operation which could be performed by children, 

 they would be worth at least 4y. a barrel ; and i,ooo,CXDO 

 barrels would find a market if introduced into fish-eating 

 countries, and not sensibly lessen the quantity which every 

 summer swarms in every bay and creek of the island of 

 Newfoundland and the Labrador coast. 



The Halibut ( Hippoglossus vulgaris, Cuv.). — The halibut 

 abounds in the waters of the Atlantic coast from New- 

 foundland to Cape Hatteras. From some ports of Nova 

 Scotia a considerable trade in halibut is carried on with 

 the United States. On parts of the coast the fish is so 

 abundant, and of such large size, that the localities are 

 avoided by those engaged in cod fishing, as a boat or small 

 vessel becomes soon heavily laden. This fish sometimes 

 attains the weight of 400 to 500 lbs. The flesh is some- 

 what coarse and dry, but is much esteemed by many. It 

 is lightly salted and smoked. The fins and flaps are 

 delicacies, if the fish is in good condition. The halibut is 

 also cut into slices and pickled in barrels, in which state it 

 sells at half the price of the best herrings. 



The fishing for the halibut is very important, and 5000 

 to 6000 barrels are taken in the British Provinces by 

 Americans, few of the native settlers embarking in it. 

 The fish is somewhat different from the European fish of 

 the same name. 



Sword-fish. — The flesh of the Tetrapturus Australis is an 

 excellent article of food, much resembling that of the true 

 sword-fish or "pesce spada" (Xiphias glddius) of the Mediter- 

 ranean. Its flesh is much esteemed there as an article of 

 food. The sword-fish is common in the Bosphorus, and 

 measures 10 to 12 feet, and of proportionate girth. The 



