. A guide to the study of fishes. Fishes; Zoology; Fishes. 5° Isospondyli the lakes of New York. The skipjack of the Gulf of Mexico, Pomolobus chrysochloris, becomes very fat in the sea. The species becomes land-locked in the Ohio River, where it thrives as to numbers, but remains lean and almost useless as food. The glut-herring, Pomolobus cestivalis, and the sprat, Pomolobus sprattus, of Europe are related forms. Very near also to the herring is the shad {Alosa sapidissima) of the eastern coasts of America, and its inferior relatives, the. luG. 39.—Alewife, Pomolobus paeudo/iareiigus (Wilson
. A guide to the study of fishes. Fishes; Zoology; Fishes. 5° Isospondyli the lakes of New York. The skipjack of the Gulf of Mexico, Pomolobus chrysochloris, becomes very fat in the sea. The species becomes land-locked in the Ohio River, where it thrives as to numbers, but remains lean and almost useless as food. The glut-herring, Pomolobus cestivalis, and the sprat, Pomolobus sprattus, of Europe are related forms. Very near also to the herring is the shad {Alosa sapidissima) of the eastern coasts of America, and its inferior relatives, the. luG. 39.—Alewife, Pomolobus paeudo/iareiigus (Wilson). Potomac River. shad of the Gulf of Mexico (Alosa alabamcs), the Ohio River shad (Alosa ohiensis), very lately discovered, the AUice shad {Alosa alosa) of Europe, and the Thwaite shad {Alosa finta). In the genus Alosa the cheek region is very deep, giving the head a form different from that seen in the herring. The American shad is the best food-fish in the family, pecu- liarly delicate in flavor when broiled, but, to a greater degree than occurs in any other good food-fish, its flesh is crowded with small bones. The shad has been successfully introduced into the waters of California, where it abounds from Puget Sound to Point Concepcion, ascending the rivers to spawn in May as in its native region, the Atlantic coast. The genus Sardinella includes species of rich flesh and feeble skeleton, excellent when broiled, when they may be eaten bones and all. This condition favors their preservation in oil as "; All the species are alike excellent for this pur- pose. The sardine of Europe is the Sardinella pilchardus, known in England as the pilchard. The " Sardina de Espana" of. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Jordan, David Starr, 1851-1931. New York, H. Holt
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