Chapter V Is Based Upon Bitting’s Monograph on “the Preparation of the

cod and other salt fish for the market.” (U.S. Dept. Agric. Bur. of Chem. Bull. No. 133).

W. E. G.

RUNCORN, 1922.

CONTENTS

CHAP. PAGE

PREFACE V

I. INTRODUCTION 1

II. CHARACTERISTICS AND HABITS OF FISHES 16

III. METHODS OF FISHING 42

IV. THE HERRING FISHING INDUSTRY 54

V. THE NEWFOUNDLAND COD FISHERY 69

VI. TRAWL FISHERIES 77

VII. SHELLFISH 90

VIII. FISHERIES FOR WHALES 99

IX. THE CURING AND PRESERVATION OF FISH 107

X. THE FOOD VALUE OF FISH 115

XI. FISH PRODUCTS 124

INDEX 133

ILLUSTRATIONS

FIG. PAGE

HAULING THE TRAWL Frontispiece

1. METAMORPHOSIS OF PLAICE 17

2. COD 20

3. LEMON SOLE 23

4. SKATE 23

5. HERRING 26

6. PLANKTON 29

7. HERRING EGGS 33

8. PLANKTON CONTAINING FISH EGGS 33

9. TRAWLING (circa 1750) 45

10. DRIFTING (circa 1750) 49

11. SINGLE-BOATER AT FOLKESTONE 51

12. HERRING DRIFTER 57

13. CURING YARD (YARMOUTH) 59

14. SCOTTISH FISHER GIRLS 61

15. SECTION OF MODERN TRAWLER 79

16. PLANS OF MODERN TRAWLER 82

17. THE OTTER TRAWL 85

18. THE CATCH ABOARD 87

19. CHART OF TRAWLING GROUNDS between pp. 88 and 89

20. A WHALE’S MOUTH 101

THE FISHING INDUSTRY