24 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
While the young sea herring- is an excellent fish, it may be admitted that even 
when at its best its meat is inferior to that of the fat young pilchard in richness. 
The latter has a peculiar flavor which, to a considerable degree, is preserved in 
canning, and which probably can not be successfully imitated in the sea herring. 
However, the difference in flavor between the French and the American sardines, on 
which many persons lay much stress, appears to the writer to be of only secondary 
importance. The taste for French sardines has been acquired and perpetuated in the 
United States because of the long-continued unsatisfactory quality of American 
sardines. The herring is naturally no less wholesome than the pilchard; if it is 
caught for canning only when in prime condition, and if, in the form of canned 
sardines, it is placed on the markets with the minimum amount of deterioration and 
with such adjuvants in the way of oil, spices, etc., as may be suitable, it should and 
will receive ample recognition at home, and meet with a constantly increasing demand, 
at' prices that now are hardly dreamed of. 
The history of a few canneries on our east coast during recent years has shown 
that a very marked improvement in the quality of American sardines is entirely practi- 
cable and, furthermore, is highly appreciated by consumers, as evidenced by the much 
higher prices they are willing to pay and the steady demand beyond the capacity of 
the factories. With regard to the sardines of the Pacific coast of the United States, 
there is no reason why they should not, when properly canned, prove equal to the 
French fish in every respect. The high reputation which has been acquired by the 
comparatively small quantities packed in California during the past five or six years, 
and the excellent prices which they have commanded, argue well for the success of 
an extensive business. 
AMERICAN BAIT FOR THE FRENCH SARDINE FISHERIES. 
The matter of supplying bait for the extensive sardine fisheries of the French 
coast has received some little attention in a few New England towns during the last 
few years, resulting in a small increase in the trade; but the consumption of bait is 
so large, the demand is so great, and the prices are so remunerative, that the American 
trade should be very much extended, especially as the bait material is now a waste 
product and ma} 7 readily be prepared at a trifling cost. 
Upward of ten years ago the United States Commission of Fish and Fisheries 
brought this subject to the attention of the New England fishermen, but with no 
noteworthy results. Now, owing to a shortage of the cod catch in the country which 
furnishes the principal part of the bait supply, the opportunity is unusually favorable 
for our fishermen to enter the market and establish a permanent trade. Having 
recently visited the sardine district of France for the purpose of investigating the 
industry and having given special attention to the requirements of the sardine fisher- 
men in the matter of bait, the writer here presents the results of his inquiries and 
observations with a view to show the benefits that will arise from the utilization of 
an article that is now generally thrown away. 
The preparation of sardine bait from cod eggs is entirely feasible in all the coast 
States from New Jersey northward, and if proper precautions are observed the business 
should result in a very substantial increase in the incomes of many of our cod fisher- 
men. There would seem to be a similar opportunity for fishermen in other fisheries 
and in other parts of the country. The eggs of the cod are an artificial food of the 
