NEW YOEK: NEW YORK HARBOR. 377 



There are about fifteen establishments for fish-curing. The principal method is by smoking. 

 Sturgeon is more largely smoked than other species, though salmon, herring, eels, mackerel, and 

 smelts are also cured in this way. About 3,000,000 pounds of sturgeon were smoked in 1SSO. and 

 consumed mostly by the German population. 



Boneless cod, shredded cod, caviare, and many kinds of canned products are prepared here. 

 Pickled eels are growing in favor with the foreign residents, particularly with the Germans, who 

 are also very partial to caviare. The twenty-five leading salt-fish dealers in 1880 sold products 

 valued at $3,940,000. 



Further details of the fish trade of New York City will be given elsewhere in this report. 



