PRESH AND FROZEN FISHERY PRODUCTS 195 



and is to follow the trend of the fish business, which calls for improved 

 methods of handling fish in the wholesale fish markets, new buildings 

 will be necessary in the near futiu-e. 



SUMMARY 



The prime requisites for an up-to-date wholesale fish market that 

 is both a receiving and distributing center may be summed up as 

 follows : 



1. It should have direct rail communication with the important 

 railroads carrying fisher}^ products. 



2. If it receives fish from fishing vessels and boats it should have 

 suitable docking facilities. 



3. There should be ample room for adequately handling the volume 

 of present business and provision for future expansion. 



4. The market should be located within easy reach of retail 

 markets, hotels, restaurants, and population centers. 



5. It should be centrally located with respect to foreign import 

 and export facilities. 



6. Business should be conducted under the most sanitary condi- 

 tions possible, and devices for speedy and efficient handling of the 

 products should be provided. 



Fulton Fish Market already enjoys several of the prime requisites 

 noted above. It will be near the proposed inland freight terminal 

 and it is located on the water front, comparatively near the popula- 

 tion centers, and near import and export facilities." 



LOCAL MARKETING 



The wholesale fresh and frozen fisheries trade in New York City is 

 conducted in two separate markets. One, the Fulton Fish Market, 

 handles salt-water fishery products, while the other, known as Peck 

 Slip, handles fresh-water fishery products. Incoming fishery ship- 

 ments arriving at the various freight or express terminals are deliv- 

 ered by motor trucks or drays to these markets during the entire 24 

 hours of the day, including Sunday. The greater portion arrives 

 during the early morning hours. 



SALES METHODS 



Most of these shipments are sold on commission, the salt-water 

 varieties of fish being sold in the open market in competition, while 

 the fresh-water varieties are sold largely by auction to the highest 

 bidder. Quantities are sometimes bought outright from the pro- 

 ducers by the wholesalers, and the latter in turn sell on their own 

 account. 



With consignment goods, each container is labeled with a mark or 

 number before being placed in the section of the stand or depart- 

 ment handling that particular variety of goods. The retailer or 

 jobber visits the stalls of the various firms and selects the products 

 he wishes to purchase. When a sale is made the salesman calls to 

 the clerk stationed in the sales office the mark or number of the con- 

 signment, the weight", price, and name of the purchaser. If the 

 goods are sold to a dealer doing business in the metropolitan area 

 delivery is made by the wholesaler to the customer's truck, or if 

 sold to an out-of-town customer the package is prepared for shipment 

 by express or freight, as the case may be. 



