The fisheries are important - for herring, mackerel, sprats, cod, salmon, lobsters and anchovies.
There are an extensive mackerel and herring fishery, and motor engineering works.
All fishes of the mackerel family are strictly carnivorous; they unceasingly pursue their prey, which consists principally of other fish and pelagic crustaceans.
The home of the common mackerel (to which the following remarks refer) is the North Atlantic, from the Canary Islands to the Orkneys, and from the Mediterranean and the Black Sea and the coasts of Norway to the United States.
The fry of clupeoids, which likewise swim in schools, are followed by the mackerel until they reach some shallow place, which their enemies dare not enter.
Colias, which is distinguished by a somewhat different pattern of coloration, the transverse black bands of the common mackerel being in this species narrower, more irregular or partly broken up into spots, while the scales of the pectoral region are larger, and the snout is longer and more pointed.
The Spanish mackerel is, as the name implies, a native of the seas of southern Europe, but single individuals or small schools frequently reach the shores of Great Britain and of the United States.
Buffalo-fish, paddle-fish, cat-fish, drum, crappie, black bass, rock bass, German carp, sturgeon, pike, perch, eels, suckers and shrimp inhabit the waters of the Mississippi and its tributaries, and oysters, shrimp, trout, Spanish mackerel, channel bass, black bass, sheepshead, mullet, croakers, pompano, pin-fish, blue-fish, flounders, crabs and terrapin are obtained from the Mississippi Sound and the rivers flowing into it.
Mackerel, like all fishes of this family, have a firm flesh; that is, the muscles of the several segments are interlaced, and receive a greater supply of blood-vessels and nerves than in other fishes.
Mackerel are found in almost all tropical and temperate seas, with the exception of the Atlantic shores of temperate South America.
Of extra-Atlantic species the mackerel of the Japanese seas are the most nearly allied to the European, those of New Zealand and Australia, and still more those of the Indian Ocean, differing in many conspicuous points.
" mackerel fishery"), 21 m.
Colias, the "Spanish" mackerel; 1 a third, S.
And weighing nearly 3 lb; these are the largest mackerel on record.
Pilchard, herrings, whiting and mackerel are taken, and salmon in the Teign.
Large numbers of shad, blue fish, weak fish (squeteague), alewives, Spanish mackerel, perch, bass, croakers (Micropogon undulatus), mullet, menhaden, oysters and clams are caught in the sounds, in the lower courses of the rivers flowing into them, or in the neighbouring waters of the sea.
The mackerel proper (genus Scomber) are readily recognized by their elegantly shaped, well-proportioned body, shining in iridescent colours.
Therefore mackerel generally swim in a straightforward direction, deviating sidewards only when compelled, and rarely turning about in the same spot.
Scomber, which is the most common there as well as in other parts of the North Atlantic, crossing the ocean to America, where it abounds; and the Spanish mackerel, S.
Though cod is much the most important fish (in 1905 fresh cod were valued at $991,679, and salted cod at $696,928), haddock (fresh, $1,051,910; salted, $17,194), mackerel (value in 1905, including horse mackerel, $970,876), herring (fresh, $266,699; salted, $114,997), pollock ($267,927), hake ($258,438), halibut ($218,232), and many other varieties are taken in great quantities.
These early schools, which consist chiefly of one-year and two-year-old fishes, yield sometimes enormous catches, whilst in other years they escape the drift-nets altogether, passing them, for some hitherto Unexplained reason, at a greater depth than that to which the nets reach, 1 The term "Spanish mackerel" is applied in America to Cybium maculatum.
Considerable numbers of mackerel are taken off Norfolk and Suffolk in May and June, and also in September and October.
On the Norwegian coast mackerel fishing does not begin before May, whilst on the English coasts large catches are frequently made in March.
In some years between 1852 and 1867 the old mackerel disappeared off Guernsey from the surface, and were accidentally discovered feeding at the bottom.
The mackerel most esteemed as food is the common species, and individuals from 10 to 12 in.
In more southern latitudes, however, this species seems to deteriorate, specimens from the coast of Portugal, and from the Mediterranean and Black Sea, being stated to be dry and resembling in flavour the Spanish mackerel (S.
The king fish and tarpon are hunted for sport, while mullet, shad, redsnappers, pompano, trout, sheepshead and Spanish mackerel are of great economic value.
Fishing for herring and mackerel is carried on and the town equips a large fleet for the codbanks of Newfoundland and Iceland.
It feeds on mackerel, pilchards and herrings and, following the shoals, is often caught by fishermen in the nets along with its prey.
Deep-sea and coast fishing for cod, herring and mackerel employ over 1000 of the inhabitants.
Among the fish may be mentioned the tunny, dolphin, mackerel, sardine, sea-bream, dentice and pagnell; wrasse, of exquisite rainbow hue and good for food; members of the herring family, sardines, anchovies, flying-fish, sea-pike; a few representatives of the cod family, and some flat fish; soles (very rare); Cernus which grows to large size; several species of grey and red mullet; eleven species of Triglidae, including the beautiful flying gurnard whose colours rival the angel-fish of the West Indies; and eighteen species of mackerel, all migratory.
Mackerel, cod, pollack and flat-fishes are the kinds most frequently attacked by them in the sea; of river-fish the migratory Salmonidae and the shad are sometimes found with the marks of the teeth of the lamprey, or with the fish actually attached to them.
Christiansand is an important fishing centre (salmon, mackerel, lobsters), and sawmills, wood-pulp factories, shipbuilding yards and mechanical workshops are the principal industrial works.
The take of 1898 consisted chiefly of cod, haddock, lobsters, mackerel, alewives, pollock and hake, but was valued at only $48,987, which was a decrease of 67% from that of 1889; in 1905 the total take was valued at $51,944, of which $32,575 was the value of lobsters and $8166 was the value of fresh cod-the only other items valued at more than $loon were soft clams ($2770), Irish moss ($2400), alewives, fresh and salted ($1220), and haddock ($1048).
The whaling and cod and mackerel fisheries were of earlier colonial origin.
The principal fisheries are those on the Atlantic coast, carried on by the inhabitants of Nova Scotia, New Brunswick, Prince Edward Island, and the eastern section of Quebec. Cod, herring, mackerel and lobsters are the fish chiefly caught, though halibut, salmon, anchovies and so-called sardines are also exported.
About 500 species of food fishes have been found, and common among them are the bangos or milkfish, the banak or mullet, mackerel, herring, anchovies, groupers, snappers, pompano, tarpon and bonito.
On the coast, the striped bass, sea-bass, drum, sheepshead, weakfish, bluefish and Spanish mackerel are important as food fishes.
In the 17th century the mackerel and whale fisheries were the basis of economic life; the latter gave way later to the cod and other fisheries, but the fishing industry is now relatively unimportant.
The herring, cod, flatfish, mackerel and sprat are taken in the seas, and also great numbers of a small herring called striimnaing.
Mackerel and other animals, have long been known to exhibit phosphorescence.
Whaling retains a remnant of its old importance, and there are also mackerel and shore fisheries, oil-works, cold storage establishments for preserving fish for food and bait, and canning works for herring.
For many years there were important cod and mackerel fisheries here and Duxbury clams were famous; there were large shipyards in Duxbury in the 18th century and in the first half of the 19th.
Herrings are exported to the annual value of ioo,000 to X200,000, also mackerel and lobsters.
Mackerel, however, are landed principally at the southern ports, and the pilchard is taken almost solely off the south-western coast.
Maine markets more clams than any other state in the Union, and the catches of cod, hake, haddock, smelt, mackerel, swordfish, shad, pollock, cusk, salmon, alewives, eels and halibut are of importance.
On the south coast of England it lives chiefly on pilchard and mackerel, and when in pursuit of these is often taken in the nets.
The pursuit of cod, mackerel, herring and halibut fills up, with a winter coasting trade, the round of the year.
Mackerel was a relatively unimportant catch until about 1821, and since then has been an important but unstable return; halibut fishing has been vigorously pursued since about 1836 and herring since about 1856.
On account of the importations from Canada, Chesapeake Bay and the Great Lakes, the mackerel, cod and menhaden fisheries declined, especially after 1860, and the oyster and lobster fisheries are not as important as formerly.
The appetizer and entrée selections include tuna tartare, lobster consommé, scallops, Japanese mackerel, sole and Alaskan halibut.
Two species of mackerel, differing somewhat from the European species, are also caught on the coasts.
European mackerel are of two kinds, of which one, the common mackerel, Scomber scomber, lacks, while the other possesses, an air-bladder.