FISHERY INDUSTRIES OF THE UNITED STATES, 1930 



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Among the important species by volume frozen in 1930, those in the 

 ground-fish group increased 114 per cent, salmon 28 per cent, whiting 

 7 per cent, and mackerel 2 per cent over the frozen pack in 1929. 

 Those of halibut and sea herring fared less well, the pack of each 

 decreasing 4 per cent under that in 1929. Unusual increases are noted 

 in the packs of some of the minor species, conspicuous among which 

 is the blue and sauger pike group, which increased 118 per cent over 

 the pack in 1929. That of suckers increased 68 per cent, and weakfish 

 62 per cent. Considered as a whole there were greater quantities of 

 the various salt-water species frozen in 1930 than in the preceding 

 year, and a trifle less quantity of the fresh-water species. 



That frozen fishery products are becoming an established article of 

 diet in the American household is attested by the fact that greater 



Figure 11.— Production of frozen fishery products in the United States 

 and Alaska, 1930 



quantities of frozen fishery products were withdrawn from cold- 

 storage plants and entered consumption in 1930 than during the year 

 1929. This is due, principally, to the increased amount of packaged 

 haddock fillets which entered consumption. 



As a general rule most species of fish are frozen during the season 

 when they are in abundance, which is generally during the late spring 

 and summer months of the year. During 1930 over one-half of the 

 frozen pack was put up during the months of May to August inclusive. 

 The amounts frozen during July and August were about equal, each 

 accounting for about 16 per cent of the total. The amounts frozen 

 each month from September to December, inclusive, varied between 

 5 and 10 per cent. The amounts frozen during the months of Janu- 

 ary to April, inclusive, were equal, each accounthig for about 3 per 

 cent of the total. 



