TRADE IN FRESH AND FROZEN FISHERY PRODUCTS 501 
about 20 cars at one time. Two of these warehouses are within 
one-half mile and one warehouse within three-fourths mile of the 
majority of the wholesale fish houses. 
SIZES OF FISH 
Virtually every variety of fish received in greater St. Louis is sold 
according to a certain size. Usually each variety is divided into three 
size classifications—viz, small, medium, and large. Some varieties, 
however, have only two classifications, and where the size of the fish 
is fairly uniform no sizes are stated. This is the case with salmon, 
as each variety has a fairly uniform size. 
' FORM IN WHICH FISH ARE RECEIVED 
While many of the varieties of fish are sold as steaked, filleted, or 
skinned fish in this market, comparatively few of these varieties are 
received in this condition originally. Possible exceptions are the 
fillet of haddock, a few skinned whiting, fleeced buffalo fish and carp, 
and skinned catfish. Fish received in the round, fresh or frozen, are 
prepared by the wholesalers for the consumer in the style that he 
prefers. Wholesalers in greater St. Louis are of the opinion that 
their trade would be benefited if more of the varieties were prepared 
at the point of production to suit local needs. A variety could be 
more nearly standardized and the force, as now required by these 
inland wholesalers to prepare these fish, could be reduced. By 
properly preparing the fish at the point of production the waste 
products would accumulate at one central place and the utilization 
of this waste for making by-products could assume greater and 
possibly more profitable proportions. 
SHIPPING CONTAINERS 
Inasmuch as the greater St. Louis market handles standardized 
and graded varieties of fish, it follows that most of the fish are received 
in standard containers. Boxes predominate for shipments from the 
west coast, the Great Lakes, Canadian points, Massachusetts, and 
New Jersey, ranging from the 10, 15, and 25 pound smelt boxes and 
the 100-pound ‘‘Lake Erie”? box to the large 200 and 350 pound 
North Pacific halibut boxes. Except for filleted and skinned fish 
shipped from New York City, the shipments of fish from the Middle 
Atlantic States arrive in standardized sugar and flour barrels having 
an approximate capacity of 200 pounds. Shipments of fish from the 
South Atlantic, Gulf, and Mississippi River States also usually arrive 
in sugar and flour barrels, but the capacity is restricted to 150 to 175 
pounds of fish, due to the large amount of ice required to keep the 
products fresh while in transit. Some of the southern shippers place 
up to 200 pounds of fish in the barrels. This overcrowds them and 
leaves a smaller space for ice, with the result that these overcrowded 
shipments do not arrive in as good condition in St. Louis as those 
containing less fish and more ice. Dealers in St. Louis suggest that 
less fish and more ice be placed in the barrels when shipped from 
southern points, especially during warm weather. 
Incorporated in the table following are the fresh and frozen fishery 
products received in this market, the sizes in which received, form in 
which received, and the usual containers. There is shown also the 
style in which the products usually are sold and the sizes and styles 
preferred by the consumer. 
