| SEA-FISHERIES LABORATORY. 123 
4 
quantities of sprats, of this kind, obtainable from the sea 
off-shore from Lancashire and Cumberland is probably in- 
definitely great, being limited only by the catching power 
employed. 
—- a a 
Peer resh Sprats. 
Collected at Torquay and Sidmouth, coast of Devonshire. 
The samples of 4.10.18 and 19.10.18 consisted of “ flesh ” only, 
as it was desired to make comparisons between these fish and 
the Manx Summer Herrings reported upon previously. The 
other samples consisted of the “whole fish.” The sample 
of 4.10.18a consisted of fish of about 9 to 10 cms. in length ; 
all the others were about 14 cms. long. The samples of 18.11.18a 
had been brine-frozen and cold-stored for about a month. 
| Date. Water. Fat. Proteid. Ash. Total. Nitrogen. 
. 4.10.18 60-1 22-3 16°7 0-3 99-4 159 
. 4.10.18a 67:1 13:8 18-1 13 100°3 16°3 
19.10.18 62.6 18°9 17-7 1-2 1004. 1671 
18.11.18 61-2 18°3 17-3 25 99°3 15°5 
18.11.18a 66-0 151 17-1 1:8 100.0 16:0 
These sprats are eminently suitable for canning. The fish 
are large and plump and evidently they can be obtained in 
nearly uniform sizes. The percentage of fat is high. Sample 
18.11.18a is interesting as it shows that sprats can be brine- 
frozen without excessive salting, though whether the cost of this 
process and that of the subsequent cold-storage would not be 
prohibitive is a question with which we have nothing to do 
here. 
4. Fresh Sprats. 
Caught at Brightlingsea. The season was a very short 
one, and had almost came to an end before arrangements for 
sampling could be made. 
Date. Water. Fat. Proteid. Ash. Total. Nitrogen. 
10.2.19 70°7 10°3 17°0 16 99°6 158 
These sprats are also suitable fish for canning, though 
not so fine as the Devon ones. 
