occur very abundantly further south than New England. The fish at the period of spawning are considered the most valuable for food purposes.
The herring is either sold in a fresh state or it may be smoked, salted, or pickled, and in this condition is very extensively used as food. A species of herring is found on the Pacific coast known as California herring (Clupea pallasii). It does not differ very greatly in its general aspect from its relation on the Atlantic coast. This species occurs very abundantly in the region of Puget Sound, especially in summer time, and in southeast Alaska. They are extremely abundant in San Francisco markets in the spring time, so much so that it is difficult to find a sale for them.
The California herring are more highly valued and bring the highest price in the early winter, when they are the fattest.
Composition of Herring.—
Fresh. Dry.
Water, 69.03 percent
Protein, 18.46 " 61.69 percent
Fat, 11.01 " 35.55 "
Ash, 1.50 " 4.83 "
The above data show that the flesh of herring is particularly rich in fat. In fact the herring is sometimes used as a source of oil. In southeast Alaska are extensive oil and guano works which utilize the herring for these purposes.
Horse Mackerel.—Another species belonging to the mackerel family is the horse mackerel or tuna (Thunnus thynnus), which is found in considerable abundance on our North Atlantic coast and on the coast of southern California. Its common name is "tuna," "tunny," "horse mackerel," or "great albacore." The horse mackerel is a fish of very great size and is the very largest of the whole mackerel family. They occasionally attain a length of 10 feet or more and a weight of 1500 pounds. The average dimensions, of course, are very much less than this. The horse mackerel does not grow so large in Europe or upon the Pacific coast. In these regions a horse mackerel weighing 500 pounds is considered of an extraordinary size. The very large ones are never taken with hook and line, but there are records of fish of over 200 pounds that have been captured in this way.
The Hogfish.—The hogfish of the West Indies and our southern coasts is another of the wrasse-fishes whose scientific name is Lachnolaimus maximus. It is called in Porto Rico "el capitan." It often reaches a weight of 20 pounds and a length of from 2 to 3 feet. The name "hogfish" doubtless is derived from the shape of the head, which resembles somewhat that of the hog. It is valued as a food fish throughout the West Indies.
Lake Herring.—The so-called lake herring is very closely related to the whitefish. The name of the species is Argyrosomus artedi. The lake herring has a large number of common names, of which the most widely applied is the term "Cisco." The terms blueback, greenback, and grayback
