THE VKNSZUEXAN SALT-FISH INDUSTRIES 



flesh has a relatively high water content, and red flesh is found along the lateral line. 

 Experiments conducted by the nission disclosed that sawfish f] esh, properly salted and dried, 

 .-nakes a first-class product e-^uivalent at least to high-grade white codfish. Bacterial 

 reddening, as far as can be learned, is absent or very negligible. One company is now en- 

 gaged in salting this meat. Hydraulic presses are used to expel some of the moisture after 

 preliminary salting nnd the pressed fish is then sun dried. The product, however, is re- 

 latively high-priced and production is not great. 



Many types of bagre are to be found in Lake Maracaibo but they are seldom produced 

 except for the very lowest-priced markets. Enormous quantities could be taken with present 

 gear. All the bagre in the lake are catfish — some marine =nd some brackish-water species, 

 and sizes range from 7 to 8 inches up to 2 or 3 feet. The flesh is white, rich, and flaky. 

 Bagre may be taken in quantities during the entire year. They would probably be best pre- 

 pared as a low-priced dry salt-fish. 



Table 15 - Actual 1942 and Estimated Poiiential Production of Salt-Fish in the Western 



Zone of Venezuela 



Tiburones and cazones are now taken in only insignificant numbers, chiefly for liver 

 oils. The catch could be increased with present gear and much more could be caught with 

 the addition of some specialized gear. They occur -.Midely in the area and can be taken dur- 

 ing the entire year. The flesh of all types is white, somewhat fibrous and tough, but not 

 oily. The characteristic "shark" odor can be overcome by a simple technique provided re- 

 frigeration Is available. Shark meat would ~be best dry-salted, and as far as is known redden- 

 ing does not occur. When correctly prepared it can compete with high-grade salt cod, but 

 it is not as good a yroduct as dry-salted pez-espada. 



In addition to the species listed above there are many other species in both eastern 

 and western Venezuela which could be produced commercially, depending on markets and prices. 

 Practically all Venezuelan species are now under-utilized. The ones listed above are abun- 

 ■dant and are comparatively little used in a commercial sense, 



DEVELOPMTNT OF NEW AREAS 



New areas that can be developed with present methods and facilities are few. While 

 unused or underused fish populations are present, their development would require the es- 

 tablishment of new facilities and service. 



SALT 



Present salt-producing capacity is ample to care for practically any increase in de- 

 mand. Salt from the Araya works, near Cumana is generally conceded as the best in Vene- 

 zuela for fish-salting purposes. The analyses of this salt indicate that chemical impuri- 

 ties are contained in relatively small quantities but that too much insoluble material, 

 such as dust and grit, is contained. 



Under a special permit, salt for the fisheries may be purchased at Araya at Bs 3,50 

 for a sack of 50 kilos (about $21.00 U. S, per ton of 2,200 pounds). Under present condi- 

 tions, however, the average fishermen is not able to travel to Araya to obtain his salt 

 and must secure it from a middle"Tan. Prices then rise and often fishermen have to pay from 

 Bs 6 to 9 per 50 kilos ($36.08 to $53.90 U, S. per ton). 



35 



