22. Salmon Fishery.—The salmon is a celebrated fish, belonging to the trout genus. It inhabits the seas on the European coasts, from Spitzbergen to Western France; and, on the western shore of the Atlantic, it is found from Greenland to the Hudson River. It also abounds on both coasts of the North Pacific Ocean. The length of full-grown salmon is from three to four feet; and their weight, from ten to fifteen pounds.
23. As soon as the ice has left the rivers, the salmon begin to ascend them, for the purpose of depositing their spawn. It has been ascertained that these fish retain a remarkable attachment to the river which gave them birth; and, having once deposited their spawn, they ever afterwards choose the same spot for their annual deposits. This latter fact has been established by a curious Frenchman, who, fastening a ring to the posterior fin of several salmon, and then setting them at liberty, found that some of them made their appearance at the same place three successive seasons, bearing with them this distinguishing mark.
24. In ascending the rivers, these fish usually proceed together in great numbers, mostly swimming in the middle of the stream; and, being very timid, a sudden noise, or even a floating piece of timber, will sometimes turn them from their course, and send them back to the sea; but having advanced a while, they assume a determined resolution, overcoming rapids and leaping over falls twelve or fifteen feet in perpendicular height.
25. Salmon are caught chiefly with seines, and sometimes seven or eight hundred are captured at a single haul; but from fifty to one hundred is the most usual number, even in a favorable season. They are also taken in weirs, which are inclosures so constructed that they admit the ingress, but not the regress of the fish.
26. The salmon fisheries are numerous in Great Britain and Ireland, as well as in most of the northern countries of Europe. In the United States, the most valuable fisheries of this kind are on the rivers in Maine, whence the towns and cities farther south are principally supplied with these fish, in a fresh condition. They are preserved in ice, while on their way to market. In the cured state, salmon is highly esteemed; although it is not easily digested.
27. Cod Fishery.—There are several species of cod-fish, or gadus; but the most important and interesting of the class, is the common cod. These fish are found in great abundance on the south and west coasts of Iceland, on the coasts of Norway, off the Orkney and Western Isles, and in the Baltic Sea. Farther south, they gradually diminish in numbers, and entirely disappear, some distance from the Straits of Gibraltar.
28. But the great rendezvous of cod-fish is on the coasts of Labrador, the banks of Newfoundland, Cape Breton, and Nova Scotia. They are invited to these situations by the abundance of small fish, worms, and other marine animals of the crustaceous and testaceous kinds, on which they feed. The fishermen resort, in the greatest numbers, to the banks, which, stretch along the eastern coasts of Newfoundland about four hundred and fifty miles. The water on these banks varies from twenty to fifty fathoms in depth.
29. By negociations with Great Britain, the French, Dutch, Spanish, and Americans, have acquired the right to catch and cure fish, both on the Grand Banks, and several other places on the coasts of the English possessions in North America. The number of vessels employed on the several fishing stations, during each successive season, amounts to six or seven thousand, each measuring from forty to one hundred and twenty tons, and carrying eight or ten men.
30. The fishing on the Grand Banks commences in April, and continues until about the first of August. Here, the fish are caught exclusively with hooks, which are usually baited with a small fish called the capelin, as well as with herring, clams, and the gills of the cod itself. But this fish is not very particular in its choice of bait, it biting greedily at almost any kind which may be presented. An expert fisherman will frequently catch from one hundred to three hundred cod in a single day.
31. As soon as the fish have been caught, their heads are cut off, and their entrails taken out. They are then salted away in bulk in the hold; and, after having lain three or four days to drain, they are taken to another part of the vessel, and again salted in the same manner. The fishermen from New-England, however, give them but one salting while on the fishing station; but, as soon as a cargo has been obtained, it is carried home, where conveniences have been prepared for curing the fish to greater advantage. By pursuing this plan, two or three trips are made during the season. Some of the fish are injured before they are taken from the vessel; and these form an inferior quality, called Jamaica fish, because such are generally sold in that island, for the use of the negroes.