FISHERIES OF THE MIDDLE ATLANTIC STATES. 
353 
TaMe showing ihe relative (mantiUj and value of the produets taken with each kind of apparatus in each State 
and the entire region as compared with the total quantiUj and value of ihe catch of each Stale and the 
e n a re reg i on — C u n ti ii ue <1 . 
Apparatus. 
Maryland. 
Yirginia. 
Total. 
Quantity. 
Value. 
Quantity. 
Value. 
Qiianlity. 
Value. 
Dreda;e.s, tougs, etc 
49.41 
82. 10 
23.75 
70.19 
30. 07 
71.97 
Seines 
80.55 
5. 04 
57. 00 
7. 79 
47.11 
7. 50 
(Jill nets 
6. 07 
3.36 
2. 64 
3.42 
5. 70 
6.09 
Pound nets, traps, etc 
C. 29 
2.56 
12. 96 
12. 96 
8. 58 
4.67 
Ijiiies 
.69 
. 55 
1. 75 
2. 88 
4.43 
5. 27 
Fyke nets 
1. 10 
.94 
.18 
.35 
.89 
.89 
Pots 
.27 
.25 
[.002] 
.01 
.30 
.51 
Miscellaneous 
5. 62 
5. 20 
1.72 
2. 40 
2.92 
3.10 
Total - - - 
101). 00 
100. 00 
100. 00 
100. 00 
100. 00 
100. 00 
The relative value of each importaut ftshery product iu each State as coupiaied 
with the eutire region is exhibited iu the following table, which brings out some 
interesting points. Cod, eels, flounders, soft clams, and hard clams, among the more 
iirominent products, are taken in largest quantities in New York; bluetish, sea bass, 
shad, and squeteague in New Jersey; sturgeon in Delaware; alewives, cattish, Avhite 
perch, yellow i)erch, striped bass, crabs, and oysters in Maryland; menhaden, spots and 
croakers, and Spanish mackerel in Yirginia. Of the species of which more than half 
tlie catch in the entire region is taken in a single State, are cod, flounders, soft clams, 
and hard clams in New York; sea bass in New Jersey; white perch, yellow perch, 
striiied bass, and crabs in Maryland ; spots and croakers and Spanish mackerel in 
Vii'ginia. 
Statement of the percentage of weight of certain qiroducts in each State compared with the total yield 
in the entire region. 
Species. 
New 
York. 
jSTew 
Jersey. 
Pennsyl- 
vania. 
Delaware. 
Maryland. 
Virginia. 
Total. 
A leTvives 
6.11 
5.76 
6. 50 
2. 41 
48. 53 
30.09 
100. 00 
30. 48 
47 89 
3.42 
12. 81 
100, 00 
Cattish 
4. 36 
4.98 
4. 92 
2. 74 
48. 22 
34. 78 
too. 00 
Cod 
73. 03 
20 97 
100. 00 
Pels 
47. 99 
18. 51 
1.22 
6. 64 
23. 52 
9 I*’ 
100. 00 
57 51 
IQ 
1 ‘^3 
4 69 
100 00 
39. 94 
7 87 
03 
11 79 
40 37 
100 00 
Perch, Tvhitc 
9. 21 
10. 40 
.32 
11. 43 
59. 54 
16. 10 
100. 00 
Perch, yellow 
2.17 
23. 19 
..58 
1.98 
64. 22 
7.83 
100. 00 
12. 20 
67 38 
17 11 
2. 04 
1. 19 
100. 00 
Sli.ad 
10.09 
33. 87 
8. 92 
4. 97 
20. 62 
2 1.. 53 
100. 0(1 
Spots and croakers 
7. 98 
8. 36 
4.78 
78. 88 
100. 00 
. 81 
4. 92 
1. 96 
12 62 
79 69 
100. 00 
19. 41 
40 83 
7 92 
5 11 
26 73 
100. 00 
striped bass 
8. 07 
12. 57 
1.04 
4. 00 
53. 33 
20. 39 
100. 00 
Sturgeon 
1.15 
17. 17 
1.99 
49. 49 
2. 75 
27. 45 
100. 00 
Crabs, hard 
7. 57 
4. 00 
48. 29 
40. 14 
100. 00 
Crabs, soft 
]. 59 
4 92 
1 46 
82 07 
9 96 
100. 00 
Oysters 
12. 23 
10. 79 
.79 
.73 
46. 59 
28. 87 
100.00 
Soft clams or lono; clams 
35. 46 
100, 00 
Quahogs or hard clams 
51. 96 
39. 67 
.25 
1 70 
6.12 
100. 00 
All other products 
68. 83 
13.36 
.52 
2.95 
5. 13 
9. 21 
100. 00 
All products 
28. 94 
13.40 
1. 29 
1.30 
23.91 
31. 10 
100. 00 
F. C. n. 1891—23 
