10 U. S. BUREAU OF FISHERIES 



WHOLESALE FISH STORES 



The wholesale fish stores are conducted in the down-town business 

 section almost solely within the block along the St. Johns River 

 water front, between Ocean and Newnan Streets. Some of the 

 establishments are in quarters on piers that extend into the river; 

 others are across the street. A belt-line railroad occupies the middle 

 of the street, with spur tracks leading to several of the fish piers. 

 Being situated down town, the wholesale section is near to many 

 of the hotels, restaurants, and retail fish stores. One private fish- 

 freezing and cold-storage plant is in this section, although it does 

 not make a practice of catering to the general wholesale trade; it 

 manufactures and sells ice. Wholesalers have ample room for con- 

 ducting their present business, and should conditions warrant 

 additional space in the immediate vicinity is available for expansion. 



The equipment and appurtenances of the majority of the wholesale 

 fish stores are such that products can be handled in an efficient and 

 sanitary manner. In most cases insulated cold rooms refrigerated 

 with ice or mechanical devices are provided for holding fish. The 

 floors are usually of concrete. 



The majority of the products are marketed in the form in which 

 received by wholesalers. However, some dealers prepare fillets, 

 steaks, or other products for marketing to the restaurant and hotel 

 trade. 



Wholesalers make purchases from producers outright or on com- 

 mission. Local sales are made over the telephone or by direct con- 

 tact at a stated market price. Delivery of city sales is made free of 

 charge by bicycle, motor cycle, or truck. Orders of this nature are 

 wrapped in several layers of paper. They are delivered without 

 refrigeration en route, although some dealers add a few pieces of 

 crushed ice to the package. 



Out-of-town sales are made by letter or telegraph. These ship- 

 ments are forwarded, f . o. b. Jacksonville, in boxes and barrels refriger- 

 ated with ice. Sometimes out-of-town consignees are charged for 

 containers. Occasionally shipments are made on consignment by 

 wholesalers. 



Packing. — Upon being received at the wholesale store the fish are 

 dumped on raised-edge, metal-covered tables. Here they are sorted 

 and any not in good condition are discarded. They are weighed and 

 washed with ice water. In packing barrels a layer of crushed ice is 

 put on the bottom, then alternate layers of fish and ice. The last 

 layer of crushed ice is heaped about 5 inches above the rim. Within 

 about an hour of the time the barrel is to be shipped (by this time the 

 ice has melted somewhat and the contents has settled) ice, crushed or 

 in 12-inch blocks, is added and the barrel is headed with matting, 

 burlap, or burlap tarred to paper, which is fastened securely with a 

 hoop nailed around the head. The same procedure is followed in 

 packing boxes, except that it is not possible to add blocks of ice. 



The requirements for the efficient handling of fish at a wholesale 

 market of the type of that in Jacksonville may be summed as follows: 

 It should be situated on the water front and have facilities for unload- 

 ing fishing boats and vessels; it should have rail communications 

 with main-line railroads; it should be near public cold-storage facili- 

 ties and comparatively near consumer trade; it should have ample 



