500 U. S. BUREAU OF FISHERIES 
are as low, if not lower, than in some other stores, and the products 
sold are of the best grade. 
While the interior of the building is well arranged for the display 
of food products, the exterior lacks the appearance of a market. 
One can not see into the interior except through the exits. It is 
believed that patronage would be encouraged if show windows or 
ordinary windows were placed around the entire four sides, so that 
one might see into the interior. People passing the market could then 
see the bountiful display of food products and possibly might be 
induced to enter and purchase. Replacement of the heavy, cumber- 
some doors at the entrance with some less heavy would make access 
and departure easy for a person with a market basket. 
GROCERY AND MEAT STORES 
Fishery products are also handled by grocery and meat stores 
throughout the city. It is in these stores that the gentile trade 
makes most of its purchases. Some of these stores handle fish only 
one or several days a week and some every day during Lent. Be- 
cause of the large number of such stores, no survey was made of these 
outlets for fish to determine existing conditions, although a few were 
visited. The fish usually is kept in an ice box or ice chest. Generally 
there is no display. Standardized varieties constitute the bulk of 
the trade. In most cases these varieties already are prepared and 
sometimes wrapped. Large quantities of whiting ‘‘sticks,”’ fillet of 
haddock, and steaked fish are sold by these retail stores. 
To the author it seems that the grocery and meat stores are to 
become one of the main outlets for fishery products. Not many 
years ago one bought only meat in a meat shop and groceries 
in a grocery store. At present there are few meat shops conducted 
as such, but usually they are combined with a grocery store. As 
has been shown, the bulk of the trade in fishery products in a store 
handling fish 6 or 7 days a week is confined to the end of the week. 
In other words, the fish store is open 6 or 7 days to do a 3-day, and 
in some cases, even a 1-day business. When conducted along with 
another business, the overhead on each of the consolidated lines of 
business can be minimized. However, to induce the grocer or meat 
dealer to handle fish, the product must be made attractive, standard, 
and easy for him to handle, and he must make a profit from its sale. 
This inducement is being given him in greater St. Louis, where such 
varieties as whiting, halibut, and haddock, either skinned, filleted, 
or eteeeed in packages, or in bulk, are supplied by the wholesale 
trade. 
COLD-STORAGE FACILITIES 
During 1926, 6,761,000 pounds of frozen fish were handled in this 
market, consisting mainly of halibut, salmon, Spanish mackerel, and 
whiting. In most cases these fish are frozen at the point of produc- 
duction. Excellent sharp-freezing equipment is available in St. 
Louis and quantities of fish are frozen there. Cold-storage ware- 
houses are favorably situated with respect to connection with railroad 
lines and the large wholesale houses. 
Carload-freight shipments of frozen fish intended for cold storage 
and fresh-fish shipments intended for freezing are switched directly 
to a siding at any one of the three cold-storage warehouses, where the 
contents are unloaded from the freight car into the warehouse. These 
three cold-storage establishments have siding space in which to unload 

: 
