The New Orleans bulletin. [volume] (New Orleans [La.]) 1874-1876, 1876-02-26
COMMERCIAL MATTERS, Etc.
Our Sea FiAhcries.

The following is the first of series OF
articles by an old fish merchant, which was
published long ago in the American Grocer:
The sea fisheries Of the United States are
carried on principally from the New England
States, Massachusetts, and Maine doing by lar
the largest part of the business The vessels
employed are from fifty to one hundred and
fifty tons burden, and in speed and equip
ments are not excelled by anything short OF
''club" yacht.
Thh cod-fshermen begin to leave about the
first Of February for Georges Bank, which
fishing is principally conducted from Glou.
Cester, and is considered to be the most risky
to life and property Of any on the coast.
Later in the season vessels leave for the
Grand, Western, Browns and other banks on
the Northern coast, laying up about the first
of December. The fish are sailed in bulk in
the vessel, or if caught near the shore are
"struck" or sailed in butts Afterwards
each fish is washed clean and dried if the
air or pressed These fish are mostly con-
sumed in the States, though large quantities
Of the "hard-cured" are shipped to the West
Indies.
The herring fisheries are carried on from
Cape Hatteras to the Labrador, and comprise
many qualities. There are two species of
fish known to the trade as herring that differ
very much-one known as the herring of the
Potomac and the shores south of Cape Cod;
the alewife of Massachusetts Bay, Maine
and Nova Scotia; and the gsspareax of New
Brunswick-those from the latter place be-
ing the largest and best fish. This fish de-
posts its spawn in the ponds on the numer-
GUS rivers along the coast, and also in ponds
nearer the sea. They make their appearance
early in the spring, at which time they are
in the best condition, not being fit tor food
after the spawning season is over.
The other kind, known as the herring
proper, is taken from Cape God to Labrador,
and when in good condition, is q much finer
fish than the Potomac herring or alewife.
This is strictly sea fish, and never enters
the rivers and ponds along the coast, but de-
posits its spawn in the sea. 1t is caught
near to the shore in seines, nets and welrs.
This fish is not as migratory in its habits as
most Others but is found on some portion of
the coast during the whole year. The best
quality comes from Labrador, from whence
they are shipped to all parts OF the world.
Of the three principal food fishes. the
msckerel, in the cost Of the outfit and the
value Of the catch, takes the first rank. They
make their appearance on our Southern coast
early in April, arriving at Cape Cod during
June, and moving as either choice or neces.
sity may govern them. By the former, we
mean their desire to reach the places for
spawning which they frequent, aud by the lat
ter the depreciation of voracious fish like the
whale, shark and blue6sh. The latter has a
particular relish for mackerel, following them
North, and returning with them South, de-
stroying them in vast numbers and giving
them no rest
Before spawning the mackerel is in very
poor condition, being entirely without fat and
After spawning they improve rapidly, and if
their food or bait in the water is plenty
they are soon in fine condition, and remain
30 until they leave in the fall, say during the
month of November.
The mackerel is very cratic, and but little
is known of his habits. We know that he
will come on the coast in the spring, and leave
in the fall. but beyond that we are in doubt.
He may visit his old haunts, and he may not
He may be large in size and Of fine quality,
or otherwise. If fshed for with the hook, he
may be inclined to bite, or may "turn up his
nose" at the incest bait for q whole season,
q be has often done. If the modern seine is
used, he may conclude that deep water is the |
BEST place tor him, and NOT flip his. tail above
water for msnths These and other causes |
make an estimate of the catch uncertain. and |
during the season prices fuctuate daily like |
stocks in Wall street on panic day.
The vessels engaged in the taking Of mack
erel are loaded with barrels and salt, as this |
soon as possible after being caught. AS soon |
as taken they are split on the back, the en-
trails and giils removed, and the fish thrown |
into barrel of water to soak out the blood. |
The water is changed thres orsfour times
when they are sailed into barrel, the barrel
filed with pickle, headed up and slowed away |
below. On arrival home the mackerel are |
taken out, culled as to qualify. and packed as
msy be wanted