een ot. 
PREPARATIONS OF AYU. 
The Ayu is highly esteemed in the fresh state; but it is also. 
boiled and dried, or preserved in salt and saké-dregs, so that it 
may be kept for a long time or transported to distant countries, 
The Ayu thus treated is highly esteemed, and is sold at a high 
price. 
No. 169. Photograph of Ayu Fishing with Tame Cormorants. 
No. 170. Broiled Ayu. 
This is made in the province of Aki. The price of a single fish 
is about ten sen. 
No. 171. Ayu preserved in Saké-dregs. 
These are stuffed with their roe and preserved in the dregs of 
saké, or Japanese wine. The price of a single fish is about fifty 
sen, 
No. 172. Dried Salt Ayu. 
No. 173. Salanx microdon, Bleek. (Jap. Shira-Uwo). 
Alcoholic specimen. 
No.174, Engraulis Japonicus, Houtt. (Jap. Hishiko). 
Aleoholic specimen. 
No. 175. Boiled Dried Anchovy. 
No. 176. Dried Anchovy. 
No. 177, Chatéessus punctatus, Schleg. (Jap. Konoshiro). 
Alcoholic specimen. : 
SARDINE FISHERY. 
No. 178. Clupea melanosticta, Schleg. (Jap. /washi). 
The sardine is the most important of the useful fish of Japan, 
and the economic condition of the whole fishing industry is in- 
timately connected with the amount of its catch. This is due to 
the fact that the sardine always comes in enormous shoals and 
is caught almost everywhere along the coast. Large areas of the 
surface of the sea are sometimes changed in color by the presence 
of a single shoal. The sardine is a migratory fish, going from 
south to north in spring and returning again to the south in 
autumn. The shoal usually swims at the surface against the 
