172 



U. S. BUREAU OP FISHERIES 



PACKAGED FISHERY PRODUCTS TRADE 



In 1930, fresh, frozen, and smoked packaged fishery products were 

 prepared in 7 plants in Maine, 55 in Massachusetts, 1 in Connecticut, 

 29 in New York, 4 in Pennsylvania, 7 in Virginia, 1 in North Carolina, 

 5 in Florida, 1 in Alabama, 5 in Texas, 2 in Ohio, 1 in Michigan, 3 in 

 Washington, 1 in Oregon, and 6 in California — a total of 128 plants 

 or an increase of 16 over those operated in 1929. The production of 

 packaged fish in 1930 amounted to 80,013,572 pounds, valued at 

 $12,579,664, as compared with 84,396,505 pounds, valued at $14,- 

 812,987, in 1929. This represents a decrease of 5 per cent in the 

 quantity and 15 per cent in the value. It has been estimated that to 

 produce the packaged-fish products prepared in 1930, 200,000,000 

 pounds of whole fish were utilized. 



According to quantity, by far the most important fish packaged was 

 haddock, which accounted for 78 per cent of the total quantity pre- 

 pared. Following in order they were cod, with 8 per cent; hake, 3 per 

 cent; cusk, 2 per cent; and shrimp, and squeteagues or "sea trout," 

 each, 1 per cent. About 30 other species were packaged in smaller 

 quantities. Prominent among these species of less importance were 

 flounders and croakers. 



The combined production of Massachusetts and Connecticut 

 accounted for 83 per cent of the total output; New York, 7 per cent; 

 Virginia and North Carolina, 3 per cent; Maine, 3 per cent; and Texas, 



2 per cent. The total production in all other States amounted to less 

 than 2 per cent of the total. 



Considered according to the method of preparation, fillets accounted 

 for 92 per cent of the total; dressed or pan-dressed fish, 3 per cent; 

 steaks, 2 per cent; and sticks, 1 per cent. In addition, shellfish, 

 accounting for 2 per cent of the total, were packaged. Of the total 

 quantity, 69 per cent were marketed fresh, 28 per cent frozen, and 



3 per cent smoked. 



Production of fresh, frozen, and smoked packaged fishery products in the United 



States, 1930 



See footnotes at end of table. 



