THE VENEZUELAN SALT-FISH INDUSTRIES 



Cazcn is the generic name applied to many kinds of small sharks and dogfish which occur 

 rather widely in the entire zone and are taken more or less throughout the year. The flesh 

 of cazon, either fresh or salted, is well-liked . by coastal Venezuelans and a great quantity 

 is consumed, 'ir/hen dried the flesh is Inclined to be a little tough and fibrous, but that 

 characteristic is more than compensated by the light color and lack of oxidized oil odor 

 and flavor. The salted and dried meat is more resistant to reddening and decomposition 

 by molds than most Venezuelan salt-fish products. When carefully prepared, its appearance 

 is much like that of imported salt cod, and it usually carries no suggestion of "shark" 

 odor or flavor. While shark meat cannot be sold as such in some West Indian communities, 

 it is highly esteemed in others and sufficient demand exists to afford a market for all 

 Venezuela surpluses. Cazones are caught by hook and line, in gillnets, by haulseines, 

 and by special line trawls or palangres. A considerable increase in catch could be effected 

 with present gear, particularly if shark fishing for livers were carried on simultaneously. 

 Flesh of the cazon is best as a dry-salted product. 



Corocoro are now taken in large nuabers, usually in conjunction with other species. 

 This species belongs to the grunt family and some individuals attain a length of 15 inches 

 or more. Corocoro are not highly esteemed and are not usually fished for if better-regarded 

 fish are available. The meat is white and flaky and contains some oil. Salted corocoro 

 usually assume a light yellow hue after storage and would be vary suitable as fish for ex- 

 port to the Caribbean markets. Examination of several samples of salted corocoro indicated 

 that reddening and molding is retarded considerably. Corocoro are numerous around Isla 

 Coche, Isla Margarita, and from Carupano to Chacopata as well as at other localities. There 

 is no greatly marked seasonal abundance although it is reported that vast schools are some- 

 times observed. This might be expected since this species is more or less sedentary — concen- 

 trations being for spawning purposes, Corocoro would be most suitable for dry salting al- 

 though they would provide excellent fresh or frozen fillets. Small corocoro, in common 

 with several other little-esteemed species are known as "peces de bulto." 



Chicharro is the common name usually applied to a type of sardine, while chicharra 

 is applied to~the scad. In this case it is assumed that chicharro refers to the scad a 

 member of the jack family. Chicharro are not highly regarded either as salt or fresh-fish 

 because they are rather small and do not have a great deal of flesh. The meat, however, 

 is white and tasty and makes a good salted product. The fish occur in large schools at 

 irregular intervals during most of the year, but in greatest abundance from about April 

 to September or October. These schools are very seldom, if ever fished, for there is not 

 an extensive market. Dry-salted chicharroc should be a very acceptable product for export 

 to Caribbean markets and large quantities could be caught with present methods. 



The Jurel of Venezuelan waters seems to be the common Jack ( Caranx hippos ) , While 

 these fish are caught and used extensively in Venezuela for dry salt-fish, it is doubtful 

 if many Caribbean markets would import them. This is because of the dark, almost black 

 color of the flesh, and the presence of a great deal of oil which quickly oxidizes. In 

 past years, several hundred tons have been exported to Trinidad. The season of greatest 

 abundance coincides with that of the other pelagic species in this zone — from February un- 

 til July or August, Considerable numbers are taken during other months as well, however. 

 The mainland coast from Carupano west to Puerto de la Cruz seems to offer the best fishing 

 areas. Jurel are caught chiefly in chinchorros, but a few may be taken with handlines. 

 Also, it is reported that Jureles rdll enter a fish pot, even at some depth. Considerably 

 larger catches can be made with present gear and methods. 



The variety of fish called lamparosa in Venezuela is without doubt the moonfish (Vomer 

 setapinnis ) which has a very compressed body and does not reach an average size of much 

 more than 12 to Ik inches. A considerable catch is taken in this zone and practically all 

 is salted and dried. The flesh is delicate, flaky,, light-colored, and not excessively 

 oily. Dry-salted lamparosa should enjoy a ready market outside of Venezuela. The season 

 and locality of abundance and the migration routes are much the same as have been described 

 previously for the other pelagic species. The largest quantities seem to be taken at Isla 

 Coche and in the Gulf of Cariaco. Practically the entire catch is made in chinchorros— 

 most often mixed with other pelagic species of fishes. The lamparosa is really at its best 

 as a fresh-fish for the flesh is very delicately flavored, white, and flaky. Some in- 

 crease in production can bo attained with present nets and fishing 'methods. 



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