are also applied to these herring. The habitat of this fish is that of the whole region of the Great Lakes and north to Hudson Bay. It has much the same habitat as the whitefish. The average weight of the lake herring is about one pound. The subspecies (Argyrosomus artedi sisco) is found in Lake Tippe-*canoe and other small lakes in Wisconsin and northern Indiana.
Composition of Cisco.—
Fresh. Dry.
Water, 76.15 percent
Protein, 19.12 " 80.75 percent
Fat, 3.48 " 14.59 "
Ash, 1.25 " 5.25 "
Mackerel.—The mackerel is a food fish which is very commonly used in a cured state in the interior of the country and is eaten fresh on the sea coast. Its habitat is principally the North Atlantic ocean. On the coast of the United States it is found from Cape Hatteras north to the Strait of Belle Isle. In Europe it is found from Norway southward to the Mediterranean and Adriatic. The mackerel on the Atlantic coast usually appear first in the spring near Cape Hatteras and following the custom of the shad are found later farther north in the New England states and also in the British possessions. They leave the coast in the inverse order in the autumn, disappearing first in the northern regions and later in the southern portion.
The mackerel is one of the most abundant of fishes in the Atlantic Ocean, traveling in immense schools. There is record of a school which was seen in 1848 which was at least half a mile wide and 20 miles long. In some seasons the mackerel is extremely abundant and in others very scarce. The average catch is probably about 300,000 barrels. Boston and Gloucester are centers of the mackerel fishing industry. It is estimated that from 150 to 300 vessels of American bottoms are engaged in the mackerel industry. The U. S. Bureau of Fisheries has been particularly interested in the propagation of mackerel, but the result has not been as satisfactory as in the case of many other fishes. The young mackerel or small fishes are known as "spikes," "blinkers," and "tinkers." When they are about two years old they measure from 5 to 9 inches in length. The mackerel attains its full size at about the fourth year. The scientific name of the common mackerel is Scomber scombrus Linnæus.
Composition of Mackerel.—Edible portion:
Fresh. Dry
Water, 73.37 percent
Protein, 18.26 " 71.71 percent
Fat, 7.09 " 24.88 "
Ash, 1.28 " 4.78 "
The above data show that the flesh of the mackerel is composed of about two-thirds protein and one-third fat and ash.
