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.