532 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
Tliere appears to be some doubt in the minds of the packers whether or not the herring (Clupea 
liarengm) which is used for sardines on the coast of Maine is susceptible of being so prepared that it 
will be equal in quality to the best imported sardines. It may be quite safely asserted that the 
character of this species does not offer any insurmountable barrier. The sardine ( Clupanodon pilohardua) 
used in France, which is the young of the pilchard, the English sprat {Clupea spraitua), and the Cali- 
fornia sardine {Clitpanodot cwruleus) all belong to the same family of fishes as the herring, and it is 
probable that any superiority which one may have over another, when packed in oil, depends more 
on the quality of the oil and the method of treatment th.an on the natural characteristics of the species. 
That the experiment is a hopeful one as to its effect on prices is indicated by the fact that in 1895 
considerable quantities of goods were so improved in quality that they were sold for at least 50 cents 
more per case than the best average brands. This improvement consisted mainly in frying the fish and 
in the exercise of greater care in their preparation. There is no doubt that their value might have been 
still further enhanced by the use of either olive oil or olive oil blended with other oils of a delicate flavor. 
For further information regarding the preparation of sardines in Maine, and the 
present condition of that industry reference is made to Mr. Hall’s above-mentioned 
report (The Herring Industry of the Passamaquoddy Eegioii, Maine, by Ansley Hall, 
United States Fish Commission Eeport for 1896, p]). 443-487). 
SARDINES ON THE PACIFIC COAST. 
Within the past few years sardines of choice (juality have been prepared at San 
Pedro, Cal. The following account of the species utilized and of the industry is from 
a recent report (Bulletin for 1894, pp. 227-230) of the United States Fish Commission: 
The California sardine {Clupea sagax) is very closely related to the sardine of Euroxie {C. 
pilchai-dus), 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 appearance and most abundant on tlie southern part 
of the coast, and it is doubtful if it exists in sufficient numbers to maintain a regular fishery north of 
San Francisco. Even at that place the supply is uncertain. While there have been periods 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 jiast five years they have been very scarce. 
The distribution of the anchovy {Stolepliorus ringena) 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 idaces it is 
known as the anchovy, but in Puget Sound, according to Swan, it is called “sardine.” 
The natural advantages which the west coast X)ossesses for the canning of sardines and other 
similar fish are unusually good, aud are superior in some respects to those of the east coast. At least 
the two fishes named, the sardine and the anchovy, suitable for canning as “sardines,” occur in large 
(luantities, the first named very closely resembling aud being an excellent substitute for the sardine 
of southern Euroi^e. The dry atmosphere and other climatic conditions of the southern coast of 
California are very favorable for the jmeparation of a good grade of canned fish. The culture of the 
olive sux)plies a native oil of suxierior quality, which is essential in the canning of the best goods. 
Another item of importance to canners in this connection is the abundance of cheai) labor. The chief 
desideratum in the establishment of a factory for the canning of sardines (aud other similar s})ecies) 
is a regular suijply 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 in Washington or Oregon a, supply 
sufficiently large aud regular exists to warrant the machinery, etc. This matter has already received 
the consideration of some salmon canners; but the general canning of sardines by salmon j)ackers is 
not anticiiiated as long as the su^rply of salmon lasts. 
Personal observation tfnd inquiry, the testimony of lishermen and dealers, and the studies of 
ichthyologists afford ground for the Irelief that the successful operation of a sardine cannery can not 
be expected any farther north than San Francisco, and the history of the industry at that jilace seems 
to indicate that the northern limit of satisfactory work is even farther south. South of San Francisco, 
