-
THE SEA FISHERIES
.
277
net is shing the catch of the port net is sorted and the
net is prepared ready to shoot the moment the other net
comes on board.
While in most other trawls the “ doors ”
are attached directly to the wings of the net, in a later type
there is inserted between each door and the net itself a
pair of warps the lower of which sweeps along the ground»
tending to drive sh inwards.
In this way a wider area
of the sea bottom is swept, and by using glass oats on
the headline of the net its vertical opening is increased;
The great trawling grounds extend fromthe White Sea in
the north, along the coasts of Norway, around Iceland
and the Farôe Islands, the north of Scotland, the whole
of the North Sea, and the Baltic, in all the waters that
bathe the western shores of the British Isles, in the English
Channel, the Bay of Biscay, southward along the coast of
Portugal to the coast
Morocco (Fig. 56). Over all this
area the catches vary much in composition, owing—to the
geographical distribution of the sh. The most important
food sh caught in the traWl are the haddock, the cod, the
plaice, the whiting, the hake, the coalsh and the dog—sh.
Other kinds taken in smaller quantities
all at—sh Such
as the sole, the turbot, and the brill ; the skates, gumards
and many others.
The catches of trawlers are divided into
'
white-sh or rouhd—shsuch as the cod, and at-sh.
TraWling is chiey carried out in Water down to
fathoms in depth, but some of the big traWlers when out
hake on the continental slope of the Atlantic‘have shed
in water as deep as 500 fathonis, although 200 to 300 is the
more usual depth. When shing over rough ground, round - “ '
rollers or “bobbins” may be attached to the foot—rope to
prevent it catching in the rocks.
,
»
-
'Although,as described below, herring are usually. caught
near the Surface there are certain times when they frequent
_
the bottom and an industry has recently sprung up for
'
THE SEA FISHERIES
.
277
net is shing the catch of the port net is sorted and the
net is prepared ready to shoot the moment the other net
comes on board.
While in most other trawls the “ doors ”
are attached directly to the wings of the net, in a later type
there is inserted between each door and the net itself a
pair of warps the lower of which sweeps along the ground»
tending to drive sh inwards.
In this way a wider area
of the sea bottom is swept, and by using glass oats on
the headline of the net its vertical opening is increased;
The great trawling grounds extend fromthe White Sea in
the north, along the coasts of Norway, around Iceland
and the Farôe Islands, the north of Scotland, the whole
of the North Sea, and the Baltic, in all the waters that
bathe the western shores of the British Isles, in the English
Channel, the Bay of Biscay, southward along the coast of
Portugal to the coast
Morocco (Fig. 56). Over all this
area the catches vary much in composition, owing—to the
geographical distribution of the sh. The most important
food sh caught in the traWl are the haddock, the cod, the
plaice, the whiting, the hake, the coalsh and the dog—sh.
Other kinds taken in smaller quantities
all at—sh Such
as the sole, the turbot, and the brill ; the skates, gumards
and many others.
The catches of trawlers are divided into
'
white-sh or rouhd—shsuch as the cod, and at-sh.
TraWling is chiey carried out in Water down to
fathoms in depth, but some of the big traWlers when out
hake on the continental slope of the Atlantic‘have shed
in water as deep as 500 fathonis, although 200 to 300 is the
more usual depth. When shing over rough ground, round - “ '
rollers or “bobbins” may be attached to the foot—rope to
prevent it catching in the rocks.
,
»
-
'Although,as described below, herring are usually. caught
near the Surface there are certain times when they frequent
_
the bottom and an industry has recently sprung up for
'