It might also be possible to extend fishing operations to new localities by developing 

 the methods of obtaining sufficient supplies of other types of live bait than the anchovj', 

 which is the mainstay of the industry in the Palaus and at Ssiipan, small goat-fish should 

 be especially good for this purpose. 



There are several reconimendations in regard to bonito fishing. First, it is believed 

 that the sampans could be operated efficiently with a crew of 1^ to 16 men instead of the 

 26 to 28 now used, thus providing an extra crew for an additional boat. Second, if it is 

 found necessary, the sampans should be allowed to remain out overnight urtien they have 

 found no fish during the day. 



This would pei'mit them to replenish their bait supply before dark so that they could 

 begin searching for fish at dawn the following day, it being well known that the best fish- 

 ing time is early morning. This would serve the additional purpose of getting the catch 

 back to the dock in a fresher condition, as they would be caught during the coolest part 

 of the day. Consideration should also be given to the desirability of the sampans carry- 

 ing at least half a ton of ice for the preservation of the catch which is made earlier in 

 the day, especially since in many cases it is the middle of the afternoon before the boats 

 return from fishing. A half ton of ice would be sufficient to preserve up to 1,000 pounds 

 of fish for twenty-four hours if the hold is properly insulated. 



D. DhlED BONITO STICKS— JAPANESE IffiTHOD 



Ihe bonito sticks, as prepared originally in Japan and subsequently In some of the 

 former mandated areas have many advantages. Chief among them is durability. Vftien the 

 process is finally completed, the sticks may be kept without refrigeration for months. 

 Packaging is simple, as it is only necessary to wrap the individual sticks in paper and 

 ship them in wooden boxes or barrels. The process is a simple one cind requires only 

 facilities for cooking, although, in order to take advantage of large runs of fish, some 

 type of refrigeration is essential. It takes about two weeks to finish the various steps 

 involved. 



A number of women were enployed in butchering, skinning, scraping, trimming, and 

 packing. In some cases they were paid a flat monthly wage, of around ¥40 to ¥60, but 

 ordinarily they were paid a basic wage, plus a bonus for piece work. In addition to their 

 salaries, they obtained discarded parts of the fresh fish for their own use. Native 

 women were en5)loyed as well as Japanese and Okinawans. Native men were not commonly em- 

 ployed. 



Broi;! the fishing vessels the bonito are brought in to the butchering tables, where the 

 head is cut off and the guts removed. Gutting is generally accomplished by cutting off the 

 entire abdominal section of the fish. Tivo fillets are then cut from the backbone and these 

 strips again cut lengthwise, making four pieces from each fish, unless they are quite small, 

 in which case there may be only two pieces; or, if the fish is extra large, they may again 

 be cut across. The strips are then placed in a single layer in steel trays, which are 

 stad<ed in the boiling kettles. Ihe teinperature of the water is below boiling when the fish 

 are put in. Usually it is between 170° and 190° F. It is then slowly raised to boiling 

 point and cooking is continued for about an hour. Cooking is done at as low a temperature 

 as possible to prevent the flesh from splitting. Fresh fish requires somewhat lower temper- 

 ature than stale fish. V»hen the cooking is completed, the fish are allowed to cool slowly 

 and then the skin and small bones are reiaoved and, in order to maintain the original shape 

 of the individual pieces, any cracks in the flesh or broken-off pieces are carefully re- 

 placed with a paste of cooked flesh. After these repairs are made the fish are ready for 

 drying. 



Ihe ovens were made of brick, six feet in height, of which four feet was underground, 

 and other dimensions convenient to take the drying trays. The latter v/ere of wood v.-ith a 



69 



