The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-01-01
FACTS ABOUT FISHES.
PiIchard, Sprat, Herring and Mack
ereI as Sardines.
R. NJ. Floyd in Flshing Gazette.

r. NJ. Floyd in Fishing Gazette.
Among the various small fishes that
swarm the Atlantic and Pacific shores
there are none more appreciated by the
fish lover than the smelt For years the
erroneous impression has existed thai the
smeit caught on the New England coast
was by far the finest known, but should
the investigator go as far as the Pacific
ocean, he would find that this little fish
assumes larger proportions and is by far
more delicate in flavor than that known
here.
1t is a curious fact that the smelt is an
offshoot of the salmon family, having all
the characteristics of that fish, with the
general formation of teeth and tongue.
etc. In Scotland it is called the spirljng.
and in France the sperlan. The beauty
and delicacy of this fish years ago tempt
ed the would-be sardine packer of Cali
fornia 20 use them for sardnes Unfor-
tunatey it proved a failure, as they did
not keep firm after canning.
The swarms of young mackerel off the
coast of California were then tried. re-
sulting most satisfactorily, and now ouan-
titles of these little fish are prepared and
tuiSh lOI llt american market and sod
under the trade name of sardines.
The true sardne of commerce IS the
young of the pilchard, found in vast ouan-
titles along the north shores of the Medi-
terranean and the Atlantic coast of Por-
tugal and France.
Il is also curious that the name sardine
was taken by the French from thar an
piled to a species Of mackerel caught and
cured around the island of Sardinia, and
known as the funny fish. So the name La
Sardine really belongs to another varie-
ty of fish, having nothing in common or
even the right, except accident of being
so called. No other fish than the pilchard
are used by the French people for canning
under the name sardine.
The pilchard does not grow to it's full
size until after reaching more northern
waters, when it becomes equally as large
as the herring, but differing in color and
flavor.
The canning of sprats On Norway has
within the last few years become one or
the largest and best paying Industries. so
much that the fish people Of Great Brit
am have taken IL up themselves The
sprat is much smaller than the herring.
only reaching five inches in length when
Iull grown, and Is caught In enormous
quantities in the North and Irish seas.
me NorweSians, In preparing these FISH
before canning, slightly smoke them.
which gives a peculiarly appetizing taste
ana oilers distinct novelty I'm the sar-
dine line
Probably no fish Is better known to the
consumers in Northern Europe, Great
Britain and America than the herring
Fresh, sailed, picked, smoked and now
converted into sardines IL shows a higher
record in the novelty of condition on the
market than any other
Although the American sardine Industry
only dates a few years back, it has sue
ceeded beyond the expectation of the peo-
pie engaged in it.
From dietary standpoint. there is no
FISH caught along our coast that is more
healthful aud useful than the herring. and
we have no hesitation in saying that this
American industry cannot help but grow
In magnitude and importance If ordinary
care is given it by the packers. in adher-
ing to primary rules, selecting a good fish.
having even-sized packs, the use Of good
oil and sticking to universal standard
Of output.