The mackerel is one of the most abundant of fishes in the Atlantic Ocean, traveling in immense schools. There is record of a school which was seen in 1848 which was at least half a mile wide and 20 miles long. In some seasons the mackerel is extremely abundant and in others very scarce. The average catch is probably about 300,000 barrels. Boston and Gloucester are centers of the mackerel fishing industry. It is estimated that from 150 to 300 vessels of American bottoms are engaged in the mackerel industry. The U. S. Bureau of Fisheries has been particularly interested in the propagation of mackerel, but the result has not been as satisfactory as in the case of many other fishes. The young mackerel or small fishes are known as “spikes,” “blinkers,” and “tinkers.” When they are about two years old they measure from 5 to 9 inches in length. The mackerel attains its full size at about the fourth year. The scientific name of the common mackerel is _Scomber scombrus_ Linnæus. _Composition of Mackerel._--Edible portion: FRESH. DRY. Water, 73.37 percent Protein, 18.26 „ 71.71 percent Fat, 7.09 „ 24.88 „ Ash, 1.28 „ 4.78 „ The above data show that the flesh of the mackerel is composed of about two-thirds protein and one-third fat and ash. Pickled mackerel, salted mackerel, and smoked mackerel are perhaps as highly valued for food purposes as the fresh fish itself. =Menhaden.=--The menhaden is not used chiefly as a food fish but to some extent therefor. It is one of the most abundant fishes taken upon our Atlantic coast and is used almost exclusively as a source of oil, the residue being dried and ground for fertilizing purposes. In this sense it has great value because of the high nitrogen content of the residue and also of the considerable quantity of phosphoric acid which is contained therein. The menhaden is known scientifically as _Brevoortia tyrannus_. Up to 1880 immense quantities of menhaden were taken off the Atlantic coast. Since that time the supply has not been considered so great. In the year 1877 it is stated by Jordan and Evermann that one oil company took 20 million fish and in one town alone, namely Booth Bay, 50 million fish were caught. The fecundity of the menhaden is very great, exceeding that of the shad. More than 140,000 eggs have been taken from a single fish. The menhaden are not eaten very extensively in a fresh state as food but preserved in salt they have a considerable value for that purpose. An extract has also been made from the flesh of the menhaden on the same principle of manufacture as is utilized in preparation of meat extracts. The menhaden is known under a great number of common names, some thirty of which have been enumerated by Dr. Goode. _Composition of Menhaden._-- Water, 77.15 percent Fat, 3.91 „ Protein by difference, 18.94 „