FISHERY INDUSTRIES OF THE UNITED STATES, 1930 



127 



Part 2. FISHERY STATISTICS 



REVIEW 



As the scope of fishery statistics has widened with frequent surveys 

 being made, more definite analyses, and trends have been made 

 possible. 



GENERAL 



The catch of fishery products in the United States and Alaska during 

 1929 exceeded that during the previous year. The value of the output 

 of canned fishery products and by-products in 1930 decreased as did 

 the production of packaged fish. The production of frozen fish 

 increased over 1929, and both imports and exports of fishery products 

 decreased as compared with 1929. 



In 1929, the domestic fisheries employed more than 191,000 persons, 

 of whom about 123,000 were fishermen, 4,000 were employed on trans- 

 porting craft, and 64,000 were engaged in wholesale and manufacturing 

 industries. The catch amounted to about 3,567,000,000 pounds, 

 valued at $123,054,000. 



In 1930, the production of canned fishery products amounted to 

 576,685,000 pounds, valued at $82,858,000, and the output of by- 



Figure 5.— Production and value of the fisheries of the various sections of the United States and 



Alaska, 1929 



products was valued at $23,721,000. Cold-storage holdings of fish 

 averaged about 62,400,000 pounds monthly, while 139,297,000 pounds 

 were frozen. The production of fresh, frozen, and smoked packaged 

 fishery products amounted to 80,014,000 pounds, valued at $12,580,- 

 000. Fishery products imported for consumption were valued at 

 $50,830,000, while domestic exports were valued at $17,276,000. The 

 production of cured fish in 1929 amounted to more than 119,000,000 

 pounds, valued at $18,000,000. 



Yield of Food Fishery Products, By Volume 



The yield of food fishery products in the United States and Alaska 

 amounted to 3,098,000,000 pounds in 1929. About 155 products 

 contributed to this poundage. When considered by individual pro- 

 ducts, it was found that 80 per cent of the entire yield consisted of 

 11 groups of products. First in importance among these were pil- 

 chard, which is utilized in California for canning as sardines. Of 

 second importance was salmon, which is the basis for a valuable 

 canning industry on our Pacific coast from California north to the 

 Bering Sea. Sea herring was third in importance. These fish are 

 used extensively in Maine for canning as sardines, in Alaska and New 



