THE VENEZUELAN SALT-FISH INDUSTRIES 



Further analysis of Tables U and 5 follows, in order to determine the most important 

 species in the production of fresh and salt fish for each area. Since 1942 is the latest 

 year for which complete statistics are available it is used throughout the following sections. 



Thus, of 98 varieties listed for the entire country, 9U are sold fresh and 59 are used 

 to prepare salt-fish. Varieties sold only as fresh-fish number 39. Four varieties are 

 used exclusively as salt- fish and 55 are used for both salt and fresh-fish. 



Table 6 - Utilization of Varieties of Fish for Salting and For Fresh-Fish 



(Number of varieties) 



1942 



To determine the most important varieties in each Zone for fresh-fish and for salt 

 fish, the five varieties showing the greatest landings are selected. 



Having calculated the totals of the five most important salt and fresh fish varieties 

 for each Zone and for all Zones combined it is now possible to calculate the contribution 

 made by each selected group of varieties to the total production (Table 8). 



Table 8 - Contribution of Five Most Important Varieties of Fresh and Salt 

 Production. 1942. (in kilos: 2.2 pounds) 



Fish to Total 



Item 



Fresh Fish 







N 



Central 



Western 



Eastern 



All Zones 

 Combined 



Total of 5 most important varieties 



Total of all varieties 



Percent 



Total of 5 most important 



veirietiesi'' 

 Total of all varieties 

 Percent 



615,181.75 



679,727.00 



20_ 



592,222.21 

 826,200.00 

 72 



1,918,830.00 

 5,214,290.00 

 37 



2,823,755.99 



6,720,217.715 

 42 



Salt Fish 



452,447.00 

 476,195.00 

 95 



668,595.60 

 781,335.75 

 85 



3,548,324.00 

 6,354,625.00 

 56 



4,232,018.25 

 7,612,155.75 

 56 



lA)ry, cleaned, salt-fish weight. 



