CHAPTER 6 



Lake and River Fisheries 



Harry L. Seagran 



The commercial fisheries of the central United States historically have 

 been the only significant domestic source of fresh-water fishery products. 

 Although these fisheries have contributed only a small percentage — less 

 than 0.2 per cent — of the basic protein food consumed annually in the 

 United States and about 3.4 per cent of the total domestic fish catch^, 

 they have been the sole source of such highly prized fish as whitefish, 

 lake trout, walleye, and blue pike. These fisheries, which have changed 

 little for years (until the last decade), have been basically of the fresh- 

 fish type; few fish have been taken for animal food or industrial markets 

 or stored for subsequent sale. Thus, daily trips by small boats yielded 

 relatively small catches of comparatively high-value fish which, for the 

 most part, were rushed to the fresh markets in large cities of the highly 

 industrialized Midwest. Considerable quantities were sold in local fresh- 

 fish markets, often operated in conjunction with the water-front fishing 

 facility. Seldom were fish frozen; seldom did processing go beyond evis- 

 ceration. Traditional markets for such products — lake trout, whitefish, 

 walleye, blue pike, suckers, large chub, carp, and smoked and cured 

 fish — had long existed. 



The Traditional Fisheries 



The significant commercial fresh-water fisheries of the United States 

 may readily be grouped into three systems : the Great Lakes ; the inland 



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