THK VENEZUEUN SALT-FISH INDUSTRIES 



3 Partial drying in the sun for one day. 

 h» Partial removal of moisture by pressing. 



5. Further drying in the sun for 2 to 3 days. 



6. Cutting the "hard-dried" flesh into rectangles of 3 by i. inches. 



7. Wrapping in heavily-waxed paper. 



A "light-salted" fish product is also prepared. It is a regular practice among fresh- 

 fish dealers, particularly at the municipsil fish markets, to utilize unsold fish for this 

 purpose. Considerable quantities of this type of wet-salted fish also are processed at 

 the rancherias around Maracaibo and elsewhere. The fish are dressed and a light sprin- 

 kling of salt is distributed in the cuts and over the surfaces. Fish prepared in this way 

 may be sold wet or may be partially dried in the sun. In any case, fish prepared by these 

 methods will keep only for 3 or 4 days at the most. The product is considerably more moist 

 than the dry-salted type and contains a much lower percentage of salt. The preparation and 

 sale of fish of this type is gradually developing into a vicious circle; which, if continued 

 will only act to the detriment of the quality of Venezuelan-produced salt-fish. This condi- 

 tion is particularly marked in the Maracaibo region. Here producers of salt-fish believe 

 that they obtain a greater return if their fish is sold wet, for it is evident that wet 

 fish weighs more than dry fish. One hundred kilos of fish as landed would result in about 

 UO kilos of wet salt-fish but only in about 25 kilos of dry salt-fish. Also, less salt 

 and less labor is required in preparing wet salt-fish. On the other hand, however, the 

 keeping quality of the wet salt-fish is so poor that it must be sold as soon as possible. 

 The need for rapid disposal of the product places the producers under the control of the 

 buyers who take advantage of them by cutting the prices. As the prices paid to the producers 

 drop, the care taken in preparation of the salt-fish slackens and consequently the quality 

 also declines. Since there is a large, steady demand for salt-fish in the Venezuelan Andean 

 coiununities and since these markets do not demand fish of good quality, the type of fish 

 prepared is becoming more inferior. It is quite probable that little can be done toward 

 bettering the quality of fish sold in the interior markets since the consumers seem well 

 Satisfied with the present quality of the fish sold to them. For more discerning markets, 

 however, and for consumers who can and will pay a greater price for well-prepared, dry salt- 

 fish, the producers in the Maracaibo region can and should prepare better-conditioned salt- 

 fish. 



Very little, if any brine-salted fish now is prepared and consumed in Venezuela. Other 

 Caribbeaui countries, however, do consume appreciable quantities of this type of product. 

 Several species of fish such as herring (arenque), thread herring (machuelo), and chlcharra 

 (scad) are not utilized for salting in Venezuela. These species and others may be later 

 utilized for brine salting. Also, species such as Spanish mackerel (carite) and bluefish 

 (anchoa) now utilized only for dry salting could be brine-salted. The Caribbean markets 

 normally import brine-salted fish such as-alewives, salmon, herring and other species and 

 these meet with excellent consumer acceptance. The Venezuelan species listed above, being 

 quite similar, should also be well received. 



MERCHANDISING 



The salt-fish now produced in Venezuela is processed at many points in the Individual 

 rancherias along the coast . This fish is sold to buyers who often pick it up at the rancheria 

 with their own boats or trucks. In other cases the fish is delivered to the buyer's place 

 of business. Sometimes the head-man (armador) of an area, for example at Coche, supplies 

 or owns most of the, nets and gear. He also advances salt, food, and other essentials to 

 the fishermen in the area against their future production. By these means, most of the 

 salt-fish produced in his particular region is controlled and sold by him. He may carry 

 it direct to wholesalers or he may sell to a middleman who performs this service or who 

 sells it outright to retailers. Some individuals own outright boats, gear, and rancherias 

 and supply slLI necessities to the fishermen and workmen who receive a daily wage instead 

 of a share of the proceeds of the production. Very little, if any, of the production is 

 sold on long-range contracts and prices fluctuate greatly with the supply and the demand. 

 Since the salt-fish produced in the majority of the rancherias does not keep for extended 

 periods little warehousing or storage is engaged in. Even the largest buyers purchase suf- 

 ficient stocks only for a week or so in advance. Thus, during periods of fish scarcity, 



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