Preliminary systematic study of the Philippine Chub Mackerels, Family Scombridae Genera Pneumatophorus and Rastrelliger / Porfirio R. Manacop

By:

Manacop, Porfirio R

Material type: Article

ArticlePublisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources , 1956Content type:

text

Media type:

computer

Carrier type:

online resource

ISSN:

2672-2836 (Online)

Subject(s):

Online resources:

Open access

In: Philippines. The Philippine Journal of Fisheries Volume 4, Issue no. 2 (July to December 1956), page 79-101Abstract: The chub mackerels constitute one of the important groups of fishes of the pelagic-neretic fisheries of the Philippines. They lank second to the anchovies with an annual average catch of about 4,500 tons (1949-1953) valued at no less than five million pesos 1 to the fishermen. Most of the catch is disposed off fresh or iced. The rest are smoked and split, salted and dried. Prior to World War II some experimental and semi commercial canning of the fish was undertaken by the government in Estancia, Iloilo Province. A small private canning plant in Catbalogan, Samar Province, has since 1949 been canning chub mackerel and other commercial species.

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Holdings
Item type	Current library	Collection	Call number	Vol info	Status	Date due	Barcode
Journal Article	NFRDI Central Office NFRDI KMRC Indexed Materials Collection	Electronic		Volume 4, Issue no. 2 (July to December 1956), page 79-102	Available		IMC000040
Journal	NFRDI Central Office NFRDI KMRC Institutional Repository Collection	Electronic	SH 1 .B9524 1956 vol. 4 no. 2 (Browse shelf(Opens below))	Volume 4, No. 2 (July - December 1956)	Available		IRC00008

Includes bibliographical references

The chub mackerels constitute one of the important groups of fishes of the pelagic-neretic fisheries of the Philippines. They lank second to the anchovies with an annual average catch of about 4,500 tons (1949-1953) valued at no less than five million pesos 1 to the fishermen. Most of the catch is disposed off fresh or iced. The rest are smoked and split, salted and dried. Prior to World War II some experimental and semi commercial canning of the fish was undertaken by the government in Estancia, Iloilo Province. A small private canning plant in Catbalogan, Samar Province, has since 1949 been canning chub mackerel and other commercial species.

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