Mode of Fishing 



Fishing for tuna in the autumn and winter is by means of 

 harpoons. Fish traps installed along the Bosphorus are not suited to 

 catching this fish. In the spring and during July some fish traps along 

 the European and Asiatic coasts of the Sea of Marmara catch amounts vary- 

 ing between 250 and 350 tons. These fish traps, although installed at 

 hundreds of fathoms from the coast, are in reality not in the course of 

 the migrating tuna. Tuna caught in these traps are those which have 

 abandoned the regular course while searching to find their way into the 

 Bosphorus. For this reason, only an insignificant fraction of the 

 migrating tuna are caught in Turkish waters. 



Processing, Sale, and Consumption 



Although this fish is excellent for canning, local plants are 

 unable to process it in a way which can even remotely compare with canned 

 tuna prepared in other countries; •'■her ef ore, for the present, the bulk of 

 export sales is in the fresh form. Local consumption of fresh tuna in 

 Turkey has been limited to the poorer classes as it has always been sold 

 at extremely low prices in comparison with other fish. This is due to the 

 absence of cold storage facilities which does not allow producers to keep 

 this fish for export or local consumption. Since 1938 when two cold 

 storage warehouses were installed, equipped with freezing chambers, sales 

 have increased in volume; however, only a small number of exporters have 

 access to these installations. 



Anchovy 



Anchovies descend from the Black Sea towards the middle of 

 December, and substantial amounts are caught during their migration in 

 some years. They ascend to the Black Sea towards the month of March. 

 They are fished for the most part in the Bosphorus and the region of Sinop 

 and the Black Sea. 



Mode of Fishing 



Anchovies are caught in small-meshed purse seines. 



Processing and Sale 



No data are available showing production of anchovies along the 

 Black Sea coast; however, most of the anchovies caught in that region are 

 consumed fresh. The trade estimates the average production of salted 

 anchovies at 250 tons per year. In addition, there is an annual produc- 

 tion of about 120,000 tubes of anchovy paste, each containing 60 grams. 

 Tubes employed in this industry are imported mainly from Italy and 

 Czechoslovakia. Anchovy paste has not been shipped abroad up to the 

 present time. 



Trade circles estimate exports of salted anchovies at 50 tons 

 for the year 1948. Exports of salted anchovy, which used to be made in 



IS 



