344 U. S. BUREAU OF FISHERIES 
4,000,000 pounds, or 1 per cent, were used on railroads and steam- 
ships departing from New York City; and 4,000,000 pounds, or 1 per 
cent, were exported. The population of Greater New York in 1924 
was about 8,500,000, giving a per capita consumption of these prod- 
ucts of 31.8 pounds. 
The bulk of the trade, or 70 per cent, is based on 31 varieties. 
Twenty varieties, or 20 per cent, were of moderate importance, and 
55 varieties, or 10 per cent, were in small demand. 
The wholesale fish trade in New York City is conducted on the 
lower east side of Manhattan Island, along the East River, in the 
area known as Fulton Fish Market. This market has no direct rail 
communication with any freight or express terminal, but for the 
accommodation of fishing smacks and steam trawlers there are two 
piers extending into the Kast River from the rear of the market. 
New York City is the second most important fishing port on the 
Atlantic coast. Direct landings of fresh fish by fishing vessels of 
over 5 tons net at the market piers during 1924 amounted to over 
Soy pounds, being exceeded only by the landings at Boston, 
ass. 
Due to the isolation of this market from rail facilities, and being in 
the congested district, problems of intracity transportation have 
become acute. During 1924 about 322,000,000 pounds, or 82 per 
cent of the total tonnage of fresh and frozen fishery products received 
in New York City, arrived by rail at 16 terminals. A study of the 
movement of these goods from terminals to the wholesale market 
revealed that 10 per cent of these products were carted over 10 miles 
from the terminal to the market; 2 per cent, 5 to 6 miles; 38 per cent, 
3 to 4 miles; 4 per cent, 2 to 3 miles; 38 per cent, 1 to 2 miles; and 8 
per cent, less than 1 mile. Based on a. transportation charge of 
20 cents per 100 pounds, about $644,000, or about 2 per cent of the 
wholesale value of the fishery products sold in 1924, were expended 
in cartage charges for fishery goods moving between rail terminals 
and the wholesale market. j 
Fresh and frozen fish in package form.—As a result of the demand 
for more convenient forms of retailing fresh fish, a new and improved 
method of preparing fish for the market has been developed. This 
consists in placing the edible portions of fish in packages of suitable 
sizes for retail purchase. Fish put up in this manner are termed 
“package fish.’’ Package fish are put up at production points, and 
the development of this phase of production promises to be the most. 
important advance in fresh and frozen fish distribution since the 
introduction of refrigeration. It began in a small way in 1921, with 
filleting of haddock and has expanded since to other varieties of fish 
as well as to other ways of cutting the fish for packing, though 
filleted haddock is still the most important product in this class. 
Recognizing the importance of this development, a survey was 
made to determine its present nature and extent. During the course 
of the survey firms engaged in this trade were interviewed in Portland, 
Me., Boston, Gloucester, and Provincetown, Mass., and in New 
York City, these being the principal localities where package fish 
are produced on the Atlantic coast. 
During 1926, 17,800,000 pounds of fresh and frozen package-fish 
products were produced in the cities canvassed. These, in round 
weight, would amount to about 45,000,000 pounds. The prepared 
