THE VENEZUELAN SALT-FISH INDUSTRIES 



I 

 Bagre or quinche are now taken only in very small quantities because the present markets 

 will not absorb a laa"ge yield. It is probable that more than one species is included under 

 this cofflfflon name, but all seem to belong to a family of marine catfishes. Some individuals 

 seem to be identical, or at least similar, to the gafftopsail catfish of North American 

 waters. The size averages about 8 inches and the flesh is dark, rich, and oily. Quinche 

 are very numerous at points around Isla Margarita, in the Gulf of Cariaco, and elsewhere, 

 where they seem to be abundant during the entire year. Very large quantities could be secur- 

 ed with present gear if a demand existed. These fish would be suitable only as a low- 

 priced, bulk dry-salted item. 



Cabana are caught in fair quantities in the Gulf of Cariaco. Although no fresh speci- 

 mens were observed, it is the opinion of the mission that this fish is the false albacore 

 ( Qynmosarda alleterata ) . It is a freely migratory species of the mackerel-like family of 

 fishes which seems to enter the Gulf of Cariaco regularly in January, February, and March. 

 It is understood that a considerable quantity is canned and marketed as "tuna". Dry-salt 

 cabana, while well-liked in Venezuela for its high content of oil, would not be a suitable 

 product for export since the color of the flesh is too dark and the odor, caused by oxi- 

 dized oil, is usually too strong. Chinchorros and mandingas now catch practically all of 

 the cabana taken in Venezuela. Probably nets of the purse-seine type would also be successt- 

 ful in capturing these fish. There is no doubt that catches can be increased considerably 

 with present methods and gear. 



Cachorreta are not taken in gi^at numbers since the only market is to supply the can- 

 neries and the demand from that source is small. No fresh specimens were observed, but evi- 

 dence indicates that the Venezuelan cachorreta is a close relative of the common mackerel 

 of the Atlantic Coast. The average size seems to be about 12 to lU inches. Large schools 

 of cachorreta are found in the Gulf of Cariaco from January to June or July, and it is also 

 found to a lesser extent in other areas during this same period. The fish are definitely 

 migratory and do not occur throughout the year. While the flesh is delicate, oily, and 

 well -flavored, cachorreta are not esteemed by the fishermen because they do not keep well. 

 Some are caught for canning and a small quantity for salting, but catches could be increased 

 greatly by present methods. Cachorreta probably are best as a canned fish, salmon style, 

 but they should be excellent brine-salted. The quality of the flesh in dry-salted form is 

 questionable. The bulk of the catches are now made incidentally in making hauls for arenque, 

 Jurel and other species. 



Carite, in 19A2, headed the list of varieties both for salt-fish and fresh-fish. While 

 the common name, carite, is usually taken to denote the Spanish mackerel, it is without 

 doubt often used as the name for kingfish as well. Carite, either salted or fresh, are 

 esteemed by Venezuelans. The flesh is white when cooked, it is flaky,, and it has a good 

 flavor. While carite does not contain as much oil as other species such as anchoa, Jurel, 

 and cabana, it turns yellow through oxidation after only a fairly short storage time. Its 

 appearance and flavor, however, are such that it would be favorably received on Caribbean 

 markets. Carite are caught quite universally in the Eastern Zone with particularly large 

 takes around Isla Margarita, Isla Coche and in the Gulf of Cariaco. The chief method of 

 capture is by trolling, but live-bait fishing, "guapeando", and haul-seining also contrib- 

 utes considerably to the catch. The period's of abundance are irregular as might be exf- 

 pected of this type of fish, but, in general, the greatest catches are made in the months 

 from January to August or September. The catch of carite doubtless can be increased con- 

 siderably with present gear and methods. Some carite is canned but it is usually considered 

 best as a fresh-fish. Brine-salting would probably result in an excellent product and ex- 

 periments conducted elsewhere have shown that smoked carite is very good. 



Comparatively little is known of the carrachana, but from samples of dried specimens 

 observed by members of the mission it is evident that it is a member of the mackerel family — 

 possibly a bonito. The flesh is very dark, almost black, very bloody when fresh, and oily. 

 As a salted product it is doubtful if it could be sold outside of Venezuela, The greatest 

 catches seem to be made around Pampatar, and Isla Margarita, but this species is also taken 

 at other places as well. The times of abundance are simllsir to and methods of capture are 

 almost identical with those of the carite although it is by no means as abundant. Possibly 

 brine-salting of this fish would produce an item which could be assured of an export market. 



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