12 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
Owing' to the fact that the fishermen and dealers rarely keej) records of the quan- 
tities of different species caught or handled, only apiiroxiinate figures can be given, 
showing the annual catch of this species in Lake Ontario. In the inquiry, during 
which most of the accompanying notes were obtained, it was impossible to separate 
the catch of this whitefish from that of the lake herring and other minor whitefishes, 
about which less is known than regarding the long-jaw.” It may be stated, however, 
that the approximate yield of this species in 1891 was 250,000 pounds, with a value 
to the fishermen of $8,100. The catch of regular Avhitefish in the same year was 
only 150,000 iiounds, worth $7,000. These figures of course apply only to American 
fisheries. 
Mr. Ingersoll, of Oswego, employs the steamer George H. Haselton in his business, 
and, although the vessel is chiefly used to transport fish from the Canadian fisheries 
of the Bay of Quinte and the Duck Islands, it is sometimes employed for short iieriods 
in fishing with gill nets. In 1890 the aggregate catch of whitefish by this vessel was 
as follows : 
Species. 
Pound-s. 
Value. 
2, 000 
17, 500 
$80 
700 
Total 
19, 500 
T'80 
These figures illustrate the great relative abundance of the long-jaw, and are no 
doubt typical of results to be obtained by deep-water gill-net fishing at the present 
time. 
The habit of the fish of frequenting cold, deep water gives the flesh a firmness and 
flavor which have made it a very highly esteemed food. Many people assert that the 
siiperiority of the common whitefish is only slight, and there seems no reason why 
the difference in the food value of the two species should be marked. As in the case 
of the common whitefish, the flesh of the long-jaw will soon become soft unless proj)er 
measures are taken to preserve it. 
Mr. Strowger gives his personal estimate of the edible qualities of this species in 
the following words: 
Wlien properly cared for on being caught this is a delicious fish. When salted it keeps well and. 
does not lose its freshness when cooked. A great deal of prejudice against the long-jaw is entertained 
because of the soft and damaged condition in which the fish is usually sold to the consumers. It is a 
fish that ought to he iced as soon as it is taken from the water and kept cold nntil used, as it easily 
softens and on cooking becomes too greasy for ordinary human palates to enjoy. When fresh-caught 
it is equal in my judgment to any fish for delicacy of flavor. It is a superior fish for baking when 
of full size, but small-sized fish are always of less value and should not be caught. 
In New York City tlie long-jaw is used quite extensively for smoking and is very 
popular, as I am informed by Mr. Ingersoll, wlio lias at times skipped one or two 
tons weekly to smokers. Personal knowledge of the value of this flsk in a lightly 
smoked condition leads me to attest its excellence. 
Perhaps no better criterion of the edible qualities can be addueed than the market 
prices. The wholesale value of this whitefish is as a rule a little less than that of 
the common species, but in some localities and at certain times the two fish bring 
the same price. 
