FISHERIES OF THE NEW ENGLAND STATES. 
75 
mately twice as much as the amount given, and smoked fish lose about two-thirds the 
weight in the process of curing. 
The values of products are in all cases based on the prices paid the fishermen, or 
the original cost. 
The series of special tables for each State, which show in detail (by fisheries and 
fishing-grounds) the importance of the vessel fisheries, needs some little explanation. 
By the arrangement giving the extent of the fisheries by fishing-grounds each vessel 
is credited to all the fisheries in which it was engaged during any portion of the year, 
together with its tonnage, value, and crew ; it is therefore duplicated to that extent, 
but no duplication of the catch occurs. The following definitions of the more im- 
portant fisheries recognized will aid in giving a clear understanding of the tables: 
Shore fishery: Vessels engaging in this branch are mostly small craft, about 5 to 
50 tons, frequenting waters adjacent to the New England shore and catching so-called 
ground fish, which are sold either fresh or salted. 
MarTcet fishery : Vessels credited to this fishery are of medium or large size and 
take fish on the banks lying to the westward (G-eorges, Browns, etc.) or off the New 
England coast. The catch consists mostly of cod, haddock, pollock, hake, and halibut? 
and is landed in a fresh condition. 
Halibut fishery : Vessels incidentally taking small quantities of halibut in the 
bank, market, and shore fisheries have not been classed under the halibut fishery, 
which designation has been reserved for vessels making special trips for that species 
and landing their fares in a fresh condition or fletched and salted. The other species 
taken while fishing for halibut are properly credited to this fishery. 
Mackerel fishery: All vessels taking the common mackerel, with seines, hooks, or 
gill nets, are shown under this head. Alewives, menhaden, herring, shad, swordfish, 
and other species taken, in purse seines or by any other means, while catching mack- 
erel are included in this fishery. 
The other fisheries are self-explanatory. 
In order that no misunderstanding may arise from the use of common or popular 
names in this paper, it is considered advisable to present in this place the scientific 
identifications opposite the common names. 
Common names. Scientific names. Common names. Scientific names. 
Albacore (tunny or 
Albacora tliynnus. 
Frostfish (or tom 
- Microgadus tomcodus. 
horse mackerel). 
Cod). 
Alewife 
Clupea pseudoharengus 
Grouper 
. Epinephelus morio. 
and C. aestivalis. 
Haddock 
. Melanogrammus seglefinus. 
Bluefish 
Pomatomus saltatrix. 
Hake 
. Phycis chuss and P. tenuis. 
Bonito 
Sarda sarda. 
Halibut 
Hippoglossus hippoglossns- 
Bream (or redfish) . . 
Sebastes marinus. 
Herring 
Clupea harengus. 
Butter-fish . . 
Stromateus triacanthus. 
Hickory shad 
. Clupea mediocris. 
Catfish (or wc 
>lf-fish) 
Anarrhichas lupus. 
Kingfish 
Menticirrus nebulosus. 
Cod 
Gadus morrhua. 
Mackerel 
Scomber scombrus. 
Cunner (chogset or 
Ctenolabrus adspersus. 
Menhaden 
. Brevoortia tyrannus. 
perch). 
Pollock 
Pollachius virens. 
Cask 
Brosmius brosme. 
Red snapper. 
. Lutjanus blackfordi. 
Eel 
Anguilla rostrata. 
Salmon 
. Salmo salar. 
Flatfish and 
floun- 
Paralichthys dentatus, P. 
Scup (or porgy) . : . 
Stenotomus chrysops. 
ders. 
oblongus, Pleuronectes 
maculatus, Pseudopleuro- 
Sea bass 
Serranus atrarius. 
Shad 
Clupea sapidissima. 
nectes americiums, chiefly. 
Smelt 
Osmerus mordax. 
