NOTES ON THE FISHERIES OF THE PACIFIC COAST. 
227 
.‘'.elected for incorporation in tlii.s report because some of the topics discussed are no'«^ 
tlie subjects of nmcb attention in tbelbtciiic States, while others have not before been 
considered and are legitimate news outside of circumscribed geographical limits. 
A special object in view in visiting this region was an investigation of the 
fisheries for shad, striped bass, black bass, catfish, eaxp, and eel, which have been 
artificially introduced. A discussion of this important .sidpect, to which much atten- 
tion was devoted, is, by permission, reserved for a separate report. 
SARDINES, ANCHOVIES, AND SARDINE-CANNING. 
Notes on the sardine and anchovy of the Pacific coast. — The California sardine 
{Cdnpea sayax) is very closely related to the sardine of Europe (C. pUcluunhis)., from 
which it chiefly differs in having no teeth and less strongly serrated scales on the 
belly. It attains a length of nearly a foot. It is found along the entire Pacific coast 
of the United States. The fish is, however, most constant in ai)pearance and most 
abundant on the southern part of the coast, and it is doubtful if it exists in sufficient 
numbers to maintain a regular fishery north of San Erancisco. Even at that place 
the supply is uncertain. While there have been iieriods of years in which the 
sardines were found in San Francisco Bay in large quantities, and for a considerable 
time in each season, for the past five years they have been very scarce. 
The distribution of the anchovy {Stoiephortis r ingens) is similar to that of the 
sardine. It occurs in abundance along the entire coast, and is often found in 
enormous quantities in Puget Sound, San Francisco Bay, and elsewhere. It reaches a 
maximum size of about 7 inches. In most places it is known as the anchovy, but 
in Puget Sound, according to Swan, it is called “sardine.” 
Prospects and. desiderata for sardine-canning. — With the exception of salmon, prac- 
tically no attention has been given to the canning of fish on the Pacific coast. The 
packing of salmon has up to this time absorbed nearly all the intei'est in fish prepared 
in this way. The question of canning other kinds of fish has, however, been con- 
sidered; the prospects for the inauguration of profitable work of this kind have been 
discussed, and, as will hereafter be shown, sevei-al factories for the canning of small 
fish have been built. 
The natural advantages which the west coast possesses for the canning of sardines 
and other similar fish are unusually good, and are superior in some respects to those 
of the east coast. At least the two fishes named, the sardine and the anchovy, suit- 
able for canning as “ sardines,” occur in large quantities, the first-named very closely 
resemliling and being an excellent substitute for the sardine of southern Europe. 
The dry atmosphere and other climatic conditions of the southern coast of California 
are very favorable for the preparation of a good grade of canned fish. The culture 
of the olive supplies a native oil of superior quality, which is essential in the canning 
of the best goods. Another item of importance to cauners in this connection is the 
abundance of cheap labor. 
The chief desideratum in the establishment of a ffxctoiy for the canning of sardines 
(and other similar fish) is a regular supply of fish during a certain period. This is 
thought to be of greater importance than an abundance of fish at uncertain or irregular 
intervals. 
While the sardine ranges along the whole western coast of the United States, and 
is at times very abundant even as far north as Puget Sound, it is doubtful if iir 
Washington or Oregon a supply sufficiently large and regular exists to warrant the 
