324 PRESERVATION METHODS 



consumer has preference for fresh fish or fish resembling fresh fish as 

 closely as possible. This has resulted in a considerable decline in the con- 

 sumption of cured fishery products in the United States. In some other 

 parts of the world, however, salt fish and other cured fishery products 

 remain the principal form of fish available. 



Production in the United States of smoked, salted, and pickled fish is 

 shown in Table 25.1. Smoked fish with an annual domestic production of 



Table 25.1. Annual Production of Principal Cured Fishery Products 

 IN United States in 1959^ 



t In addition, 1.3 million pounds of lutefish were manufactured. 



X Not included in this total is dried fish, amounting to about one-half million pounds. 



about 283^2 niillion pounds is followed by about equal volumes of 20 mil- 

 lion pounds of salted and pickled fish. Only relatively small quantities of 

 dried fish amounting to about a half million pounds, mostly shrimp, are 

 produced in this country. The total value of all domestically produced, 

 cured fishery products in 1959 was 40 million dollars. 



The production figures do not give a true picture of the total con- 

 sumption of cured fishery products in the United States since a some- 

 what larger quantity is imported than is domestically produced. Table 

 25.2 gives figures on such imported cured products. These figures, when 

 compared with the domestic production, reveal that on a consumption 

 basis the order of importance in the United States is salted fish, pickled 

 hsh, and smoked fish. 



