FISHERY INDUSTRIES OF THE UNITED STATES, 1930 129 



Yield of Food Fishery Products, By Value 



When considered according to value, 18 products accounted for 

 80 per cent of the catch in 1929. Listed in order of their importance 

 they were: Salmon, oysters, haddock, halibut, shrimp, tuna and 

 tunalike fishes, clams, lobsters, pilchard, cod, flounders, mackerel, 

 shad, crabs, sea herring, squeteagues, lake trout, and whitefish. 



It will be noted that the rank of species when considered according 

 to value differs considerably from that shown with respect to volume. 

 While pilchard ranked first in volimie, its place in value was ninth, 

 and salmon, which was second in volume, ranked first in value. 

 Considerable variation of this type is noticeable due to the difl'erence 

 in unit values. 



In the group of moderate importance, 26 products accounted for 

 15 per cent of the total value and in the group of least importance, 

 about 110 products accounted for the remaining 5 per cent of the 

 value. 



PRODUC 



OtiUSS 



nusoo 



ItALIBUI 



imsins 

 m 



MACKLRU 



l«ABi 



S(A (1[DfilNb 



^DUfUAWfi 



M leout 

 kfiiiririsn 



SCALLOPS 



.[I 



in tm 



II ADS 



CAW 



iWDRDflSH 

 ULTAlQ Fish 



BUlUDFISn 



m iHAPPCa 

 tOAIlEII 



LAK[ MERRIHG 



HAKE 



jCflSH 

 CHUBS 

 eAflRACUOA 



I PEficn 

 SiniPlDBlSS 



E WIVES 

 SPANISn MACAEDEL 



scut 



MCAFISnES 

 SUELHEAD inOUT 

 SMELI 

 AIL QIIIER 



18 PB0OUCI5-» 94.994.000 ■61)'; > 



ii PROOUCIS -8 17.300,000 -15^ > 



12 PBOOUCtJ -I 5,4SI.O0O- 



A 



Figure 7. 



-Value of edible fishery products taken in the United States 

 and Alaska, 1929 



