Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1872-04-10

In presenting a List of the different
sea products usually subject to ex-
ternal trade, it has been deemed
advisable to add, in general terms; a
description of each, and to refer to the
principal fishing grounds from which
it is obtained.
COD.-GdnlLs c0lldTUS, or nioITIl1fI,
the common cod of commerce, re-
markable for its feeundity and famous
as an article of diet. Its weight
varies from 10 10 20 pounds. When
cleaned, sailed, and packed in bulk,
it is called stOck-fish, or wet cod.
When again washed and then air or
sun dried, it Is termed dry cod, or
clep-fish, and in this form by far the
largest quantity enters the market.
The roes of the cod and of the mac
kerel are extensively used in France
as bait for sardines. The range of
this valuable fish is between the
fortieth and SEVENTEEN parallel of
north latitude. The principal fishing
grounds are, in America, the Grand
Bank, the seas adjoining The coasts
Of Newfoundland, and on the banks
to the eastward of the peninsula Of
Alaska; in Europe, the seas adjacent
to the northern coasts of Scotland,
the Dogger Bank, and especially Oh
the coasts of Norway and Iceland
and in Asia, along the shores of the
Sea of 0khOtsk.
HADDOCK, ling, and hake belong TO
the same family as the cod, and,
although capturei in large numbers,
occupy no special commercial posi-
tion.
HERRING, Cluped HdreRgHs, the
common herring, was at one period
the most important produce of the
fisheries. Though still taken in inn
mense numbers, its position is now
secondary to the cod. The herring
is generally salted and packed in
barrels, and in this condition is rallied,
in England, white herrings; when
dried and smoked, red herrings.
While the herring IL much more
generally distributed than the cod,
the most productive fisheries are con-
fined to high northern latitudes, such
as those OF Norway, Scotland, Russia,
Labrador, &c.
MACKEREL, iSeomber, one of the
most highly priced and beautiful Of
the inhabitants of the ocean. Its
length is from y to 10 inches. The
article of commerce is preserved in
brine, passing under the designation
of picked fish, and in this condition
its value is higher than that of any
salted fish in the market The deli
cacy and havor of the mackerel when
taken fresh from the water have
mainly given tn it the high reputa-
Z ION fa &c al 80 tod
These characteristics are lost in o
short time after the fish is caught, |
and it was for this reason that mac |
kenel were allowed, centuries ago, to |
be hawked on Sundays in the streets
Of London, a custom not yet obsolete. !
The habitat of the mackerel is be- |
tween the thirti, tn and fifty fifth |
parallels of north latitude. Consider
able quantities are caught on the |
and Mediterranean shores of
France and Spain, some few by |
British fishermen, but the principal |
fisheries, so far as known, exist ON 1
The coasts Of New England and Nova /
Scotia and in the Gulf Of st. Law
renee. 1t is the produce of these
fisheries which constitute the sub
stance of trade.
SALMON, iSairno saLar, belongs also
20 high northern latitudes. The
article of commerce is salted, dried,
)r smoked. and also transported from
,ne country to another in a fresh
tate, packed in ice. The salmon
of England and Ireland have
been revived by careful and judicious
culture during the last fifteen years,
md the fiords and rivers of Norway
md Sweden still continue to supply
! considerable number for the mar
set. The rivers of the British North
American colonies contribute slightly
o the aggregate catch. IL is on the
Pacific coasts of the United States
md on the opposite coats Of Asia that
he salmon abound in countless num-
)ers. The Columbia River, and
very inlet of the sea on the coast of
Alaska, and the western and eastern
hOres of the Sea OF OkhOtsk, cap
upply demand more than.teniold
,reater than now exists for smoked
and that, too, without any
ear Of an annual decrease in the
market.