Consumption increases remarkably during Lent and, in normal times, 

 during the tourist season. 



The scarcity of oil and lard reportedly restricts consumption of fish. 

 Most Cubans cook fish by frying and are faithful to a local saying that H good 

 fish must swim three times - in water, in oil and in wine. H Considerable 

 quantities, however, are U3ed in baking and some in soup. 



Popular belief ascribes curative qualities to the grouper. The head 

 of the fish is avidly sought after for those with weak nervous systems. Commer- 

 cial fishermen, however, attribute the larger consumption of grouper to its 

 abundance. 



Consumers usually select the fish they want from the lot on display 

 at the stands in the markets and have it weighed, cleaned and scaled. They 

 are wary of ready-made fillets because they fear the meat might have originated 

 from diseased fish. This is one reason why grouper sdins are not recoverable 

 commercially. 



Salt-fish is consumed principally by the rural population in areas 

 where the facilities for the distribution of fresh fish are inadequate or non- 

 existent. The demand for salt fish is greater during Lent. 



Of the imported fish, codfish is preferred above all others because 

 it is cheaper and also because the population, through years of usage, has 

 become accustomed to it. During the war the salting of shark meat and swordfish 

 developed to some extent and these, as well as salted grouper and snapper, sub- 

 stituted for codfish on many tables. 



A small variety of oyster, reputedly from Sagua, is prepared in a 

 peppery tomato concoction and served raw in large quantities at typical stands 

 at the entrance of bars and cafes. 



IMPORTS AND EXPORTS 



a. Fish, other sea food and by-products constitute only about one percent 

 of the value of all imports into Cuba. The total import value rose from an 

 average of l.U million dollars during pre-war years to 2.5 million in 19U5; and 

 the average value per pound rose from 6.2 cents to 23.7 cents. The quantity, 

 however, dropped from an average of 22.7 million pounds in 1937-Ul to only 10.6 

 million in 19U5 (see Appendix XI). 



Codfish, stockfish and canned sardines comprised 85 percent (19 million 

 pounds) of the total imports in pre-war years, but only 51 percent (7.5 million 

 pounds ) in 19U5. Imports of herring and canned tunny combined increased from 

 about one million pounds before the war to 2.U million pounds in 19U5. 



Substantial quantities of canned squid, oysters, shellfish and cod- 

 liver oil were also imported. Among the fish of lesser importance in Cuba's 

 imports are hake, salted skate and haddock, and canned salmon and mackerel. 

 Appendix IX shows imports of fish by kinds, averages for 1937-Ul and annual for 

 19U2 to 19U5. 



18 



