d. Dry salted . 



Undetermined but small quantities of grouper and snapper caught 

 off the Mexican coast which do not survive the voyage to consuming centers and 

 show signs of decay, as well as coastal fish unfit for sale fresh, are salted. 

 The fish are cleaned and placed between layers of salt in cases or barrels 

 where they remain for 2h hours, at the end of which the salt and moisture of 

 the fish turn into a liquid brine solution. The fish are then cured in the 

 sun and again aired at the pier on arrival at port. This fish is packed in 

 bundles of 300 pounds and sold to wholesale merchants in Habana who usually dis- 

 pose of it to sugar mills, cane-growers and general stores, for consumption 

 mostly by farm-hands. Production of dry salted fish in 19U6 is estimated at 

 roughly 200,000 pounds, of which about 50,000 or 60,000 pounds reportedly consist 

 of mullet. Some sardines are also salted and packed in 2$-pound boxes or 200- 

 pound barrels. 



Salted shark meat will be discussed in a separate report. 



e. Smoked and kippered . 



Nomadic fishermen at ports prepare undetermined small quantities of 

 smoked mullet and sell them to grocery stands in the two general markets in 

 Habana, as well as in other cities. 



PRODUCTION OF BY-PRODUCTS 



a. Fish oil . 



The only fish oil produced is that of shark, about which a separate 

 report is being prepared. 



b. Fish meal and fish fertilizer . 



None produced. See 7-b, Fish wasted . 



c. Other by-products . 



A number of shark by-products are produced, including livers, skins, 

 fins, etc. A separate report will be prepared. 



CONSUMPTION 



a. Fresh fish . 



Estimates place consumption of fresh fish in Cuba during 19U5 at about 

 26 million pounds, as compared to an average of U0 million in pre-war years. 

 Principal species consumed were roughly as follows (see 7-a and Appendix V): 



Kind 1937-1*1 19U5 



percent percent 



Red grouper 1*6 22 



Lane snapper 11 12 



Muttonfish 8 11 



16 



