106 U. S. BUREAU OF FISHERIES 



PRESERVATION OF FISHERY PRODUCTS IN THE VIRGIN ISLANDS AND 



PUERTO RICO 



The fisheries of the Virgin Islands and Puerto Rico are only slightly 

 developed, and the inhabitants import considerable quantities of 

 cured fishery products. After comprehensive economic surveys of 

 these islands by Norman D. Jarvis and the writer it was determined 

 that the quantity of fish caught locally could be increased, and that 

 the market could be expanded (1) by building up the market for fresh 

 fish through the introduction of improved methods of handling and 

 the use of ice; (2) by the establishment of a local fish-curing industry 

 to provide a home product to replace imported cured fish. 



It was found that methods of handling were primitive and unsani- 

 tary and that the use of ice was almost unknown. For these reasons 

 fish less than a day old are believed to have caused food poisoning 

 and considerable quantities of fish have had to be thrown away 

 through spoilage. Experimental studies by N. D. Jarvis on icing and 

 handling fish indicated that fresh fish products superior to any then 

 marketed could be prepared, with a greatly extended period of preser- 

 vation, and that local fish could be cured successfully. 



Series of experimental packs of dry-salt fish were prepared in both 

 St. Thomas and Puerto Rico. A method was developed, based on 

 previous studies b.y the bureau on the salting of fish, by which a 

 product equal to any imported dry-salt fish can be prepared from fish 

 caught locally around these islands. Data obtained indicate that 

 this fish will not spoil readily. It was found possible to utiHze almost 

 all of the larger food fish in the preparation of dry-salt fish, but dry- 

 salt barracuda was found to be the best all-around product. 



The disposal of smaller food fish is a problem to the local fishermen 

 and dealers. The study indicated that smoking might be utilized for 

 the curing of these smaller fish, and a product prepared for wliich 

 there would be more demand. Several lots of fish were smoked by a 

 method suited to local conditions. 



Instruction was given to fishermen and others in the islands for the 

 proper handhng and icing of fresh fish, the preparation of dry-salt 

 fish, the construction of a smokehouse and the preparation of smoked 

 fish, all of which should lead to placing the fishing industry on a 

 sounder basis. 



PRESERVATION OF FISHERY BY-PRODUCTS 



In the fall of 1930, the bureau discontinued operation of its by- 

 products laboratory at Reedville, Va., and installed larger and more 

 complete equipment for by-products' studies as a part of the tech- 

 nological laboratory established at Gloucester, Mass. This move 

 entailed the shipping of all equipment to Gloucester, the renovation 

 of the new quarters, and the assembly and installation of the equip- 

 ment shipped from Reedville as well as the assembly and installation 

 of additional equipment for use in the new laboratory. 



With the installation of the equipment in the Gloucester Laboratory, 

 Roger W. Harrison assisted by Andrew W. Anderson and Samuel R. 

 Pottinger initiated four major by-products investigations. These 

 were: ^1) A study of improved methods of manufacturing fish meal 

 from nonoily fish waste, (2) a study designed to develop, from fillet 

 waste, a fish flour which would be suitable for human consumption, 



