52 Commercial Shark Fishing in the Caribbean Area 



should be two or three feel a hove the ground and erected 

 at some distance from where the skinning, fleshing and 

 trimming of hides and fins is done or from any other offal 

 that would attract flies. 



The fins should never be exjposed to rain. During the 

 Brsl few days they should be turned periodically, and 

 they should be taken in at night and packed to protect 

 them from the dew. Later, when the fins are partially 

 dried, these precautions can be relaxed, but they should 

 never be exposed to rain. 



It takes about 14 days of good weather with plenty of 

 sunshine to dry the fins properly. When properly dried 

 they are absolutely stiff and hard and, when struck to- 

 gether, ring with a dry sound. 



Packing and Shipping 



Fins can be packed in bags, cases, barrels or almost 

 anything, but do not use watertight or air tisrht con- 

 tainers. Pack the "Eastern Shark" fins separately from 

 the Sawfish Shark fins. Always send complete sets of 

 fins from each shark (except, of course, the ones already 

 noted as valueless) as complete sets bring a better price. 



Mark each package clearly with a number and the 

 initials of the shipper and mark it "Fins" and "Product 

 of . . . (insert country of origin) ". Bills of lading and so 

 forth should be sent on by air mail. Information con- 

 cerning consular invoices and other documents which 

 may be necessary may be obtained from United King- 

 dom Trade Commissioners or local Colonial Govern- 

 ments and from the nearest consular office of the country 

 to which, the fins are to be shipped. At present there is 

 a United States duty of VA cents per pound on shark 

 fins. 



Estimating the Value 



A good sized shark will yield about 2 pounds of dried 

 fins. These fins are usually sold through agents on a com- 

 mission basis. As with all shark products, the price de- 

 pends upon the quality, and this depends upon the fresh- 

 ness of the shark and the care with which the products 

 are handled. 



