Excerpt from Transactions of the American Fisheries Society, 1916-1917, Vol. 46
Among the many blessings bestowed by nature on North America, the almost infinite wealth Of its sea and inland fisheries takes high rank. The famous fisheries of the North Sea become almost trivial when compared with those Of our Atlantic coast; the much vaunted sal mon streams of Norway and Scotland become merely sportsmen's playgrounds when compared with the co lumbia and others Of our Pacific streams, and probably no equal area of water in the world is as prolific in fish ery products as is Lake Erie. From the bayous Of the Gulf to the tributaries Of Hudson Bay, the two species Of black bass abound, while the charrs Of the east and the trouts of the west afford game to anglers from ocean to ocean. The gourmand familiar with the ﬂavor Of our American fishes, finds the whitebait Of the Thames or the other far-famed delicacies of Europe insipid, for there are no fishes Of the Old world that can bear com parison with the red snapper and the pompano Of our southern shores; the blue fish, the weak fish, the Spanish mackerel and the spot Of the Middle States, or the bake, the haddock and the cod of more nothern waters, to mention only a few Of the better known products of the harvests Of our seas. Without disparaging these. Or the equally luscious fishes of the Great Lakes and the Pacific, it may be safely said that the veritable king Of food fishes is a denizen of our waters, for there is prob ably no fish on earth that surpasses the shad in all the qualities that go to make up an ideal food fish.
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