the price obtained never covered the coat of small-scale production /l. 



PRODUCTION AND METHODS OF PROCESSING, 1937 TO DATE * 



a. Fresh or frozen fillets . 



Fresh fillets are prepared by fish vendors only upon request. The 

 fish is cleaned and the head and bones removed, all by hand. The limited 

 demand for fillets is mostly of grouper, codfish, red snapper, muttonfish and 

 kingfish. Small quantities have been shipped sporadically to the United 

 States, and then only when the local market was congested and prices were low. 

 In the past, very small quantities of glazed fillets were also exported to the 

 United States. 



Frozen fillets ,are not prepared or sold in Cuba. 



Fish ready for packing in ice. (Courtesy of frevista 

 Industrie Pe3quera, Habana) 



b. Canned . 



Fish was canned in Cuba for the first time in 19U0 by the largest 

 lobster cannery a t La Coloraa. In 19hh a factory at Batabano and in 19h$ 

 71 See Report No. 188, ibid. 

 *T9li6 12 



