The common herring inhabits the northern seas; shoals of this fish arrive every year on the coasts of Europe and America, but they do not go farther south than 400 of north latitude. In the months of April and May, herrings begin to appear off the Shetland Islands, and towards the end of June, and in July, they arrive in vast numbers, extending over the face of the sea for leagues, hundreds of feet in thickness. The herring fishery is of immense importance; it employs entire fleets of ships. The fish are caught in a net called a gill-net. The herring is an excellent fish; but, probably from its cheapness and its rather strong smell, it does not often appear at table. It is bought at 1d. each. Salted, it is greatly relished, and forms an important article of food for the poor.

Constituent parts of 1 lb.

The Sardine is a species of herring, celebrated for the delicacy of its flesh. It is found in the Baltic, Atlantic, and Mediterranean. During the winter it keeps in the depths of the sea, but about June it approaches the shore in immense shoals, and is caught with ease in nets. The fishermen tempt it into them by throwing into the sea a bait made of cod-fish eggs. The sardine fishery is on the coast of France, from the mouth of the Loire to the extremity of Brittany. Sardines are preserved in oil and eaten as relishes.

The Pilchard, Sprat, Whitebait and Shad, are all species of herrings. Potted pilchards are delicious; sprats contain an immense quantity of fat.