I am indebted to Prof. James Johnstone, of Liverpool University, for much of the information contained in Chapters I and II, and also for permission to use the illustrations on pages 17 and 29.
For other illustrations I make grateful acknowledgement as follows: for Nos. 7, 8, 9, 10, 15, 16, 17 and 19, from The Sea Fisheries, to the author, Dr. J. Travis Jenkins, and the publishers, Messrs. Constable; for the frontispiece and No 18, to the Grimsby Coal, Salt and Tanning Co; for Nos. 11, 14 and 20 to Mr. Walter Wood, of the Mission to Deep Sea Fishermen.
Mr. R. A. Fleming, of Liverpool University, very kindly copied Nos. 2, 3, 4 and 5 for me from Day’s British Fishes.
Chapter V is based upon Bitting’s monograph on “the preparation of the cod and other salt fish for the market.” (U.S. Dept. Agric. Bur. of Chem. Bull. No. 133).
W. E. G.
Runcorn, 1922.
CONTENTS
| CHAP. | PAGE | |
|---|---|---|
| PREFACE | [V] | |
| I. | INTRODUCTION | [1] |
| II. | CHARACTERISTICS AND HABITS OF FISHES | [16] |
| III. | METHODS OF FISHING | [42] |
| IV. | THE HERRING FISHING INDUSTRY | [54] |
| V. | THE NEWFOUNDLAND COD FISHERY | [69] |
| VI. | TRAWL FISHERIES | [77] |
| VII. | SHELLFISH | [90] |
| VIII. | FISHERIES FOR WHALES | [99] |
| IX. | THE CURING AND PRESERVATION OF FISH | [107] |
| X. | THE FOOD VALUE OF FISH | [115] |
| XI. | FISH PRODUCTS | [124] |
| INDEX | [133] |