PROGRESS IN BIOLOGICAL INQUIRIES, 1926 Walt 
conserve those species that are being depleted by agencies under the control of 
man. Until this is accomplished, we will not know the exact status of our 
fisheries 
Hr. Hears. I think that in addition it would be desirable for us 
to consider, from the angle of the fishing industry, some of the prob- 
lems that need early solution. I believe that there is no one more 
closely in touch with the industry itself than Captain Wallace, editor 
of the Fishing Gazette, and he has consented to discuss with us some 
of these problems. 
OUTSTANDING PROBLEMS OF THE FISHING INDUSTRY 
By Capt. F. W. WALLACE 
Editor, Fishing Gazette, New York 
The outstanding problem confronting the fishing industry to-day is that of 
providing a profitable market for all that our fishermen catch. The prosperity 
of the industry rests upon two things—(1) larger markets and (2) utilization 
of inedible fish and fish waste. 
Dealing with the subject of larger markets, it undoubtedly is a fact that 
the people of this country are not consuming as much fish as are the citizens 
of other nations. This condition is all the more remarkable when it is con- 
sidered that the United States possesses and has ready access to more prolific 
and more varied fishery resources than has any other nation. 
In presenting my ideas to a body of men well versed in the history of the 
fishing industry, it will not be necessary for me to go into the details of 
present-day conditions. We all know that the demand has been for certain 
species, many of which are becoming scarce. The task before the industry is 
to expand the market for those varieties of fish than can be produced in 
abundance and at a reasonable price. On the Atlantic coast the haddock, cod, 
hake, pollock, cusk, skate, flounder, herring, whiting, and mackerel fall into 
this class, and there are many others—good, edible fish, but not appreciated 
as such—for which a market should be found. 
Any expansion in the domestic market is not going to be made entirely by in- 
sisting that the public use more fish in their diet, but is more likely to be 
brought about by a radical change in current methods of marketing. Acquaint- 
ing the public with the value and variety of fish as a food is necessary. Ad- 
vertising campaigns are being conducted by various branches of the fishing 
industry, and these are worth while and comparable with the high quality of 
salesmanship employed by other food-producing industries. However, the main 
plank of the expansion platform is to give the public what it wants, and it 
doesn’t want bones. 
To my mind, fish bones, more than anything else, have deterred people from 
eating fish. Prehistoric man may have delighted in sharpening his teeth upon 
the bones of his rude provender, and some of our near ancestors were not 
averse to worrying a herring, but in this day of mush foods, seedless and 
stoneless fruits, filet mignons, and similar ‘“ easy-to-eat” fare, anything that 
has to be dissected upon the plate is regarded with disfavor. I have questioned 
children, asking them if they like fish. In most cases the answer was “ Yes, 
but I don’t like the bones.” This fact has a great deal of influence with the 
mothers. They are always fearful that the children will get fish bones in 
their throats. As a result, fish very often is passed by in favor of other foods. 
The same is true of older people. They consider fish messy when they are 
compelled to separate meat from bones. In this hasty age, extra labor in 
cooking and eating is avoided. 
Personally, I am very fond of fish. I invariably have fish for lunch at the 
lunch club maintained by the dealers in Fulton Market. At this club, naturally, 
we have the best of fish at all times, but I have noticed that my preference, 
and that of most of the members, is for filleted fish. Canned salmon, fresh 
salmon steaks, cod steaks, halibut, and swordfish owe much of their popularity 
to the fact that they are devoid of small bones; while the haddock fillet, the 
greatest advance made in the fish business in recent years, is now being 
marketed so extensively largely because it is boneless. 

