6 U. S. BUREAU OF FISHERIES 
through the Fishery Advisory Committee of the Secretary of Com- 
merce, H. R. 8055, a bill introduced in the Congress by Hon. S. O. 
Bland of Virginia. The bill, however, which had for its purpose the 
conduct of fishery economic research and market news and extension 
services by the Bureau of Fisheries, failed to become law. 
FISHERY TRADE IN SAN FRANCISCO BAY AREA 
This study conducted by Dr. Barton DeLoach, assistant fishery 
economist of the Bureau, was made for the purpose of providing market 
information on the supply of fresh and frozen fishery products in the 
San Francisco Bay area, marketing channels, nature of the consuming 
market, and on trade practices and problems. 
The survey revealed, among other things, that about 40,000,000 
pounds of fresh and frozen fish (round weight) are consumed in the 
area annually, making a per capita consumption of about 31 pounds 
or about 20 pounds in the edible portion or dressed weight. If the 
residents here consumed canned and cured fish at the rate of the 
average per capita of the United States—about 5 pounds (edible 
portion)—the total per capita consumption of all kinds of fishery 
products in the area then would be about 25 pounds. The average per 
capita in the United States of all kinds of fishery products is about 
13.3 pounds. 
The consumers’ demand for fish by species is principally for fillet 
of “sole’’, halibut, salmon, and certain species of rockfishes. About 
two-thirds of the trade is done in these varieties. 
About 90 percent of the fish handled in the area originates along the 
California coast, much of it being assembled in the branch houses of 
the various San Francisco wholesale firms located at several of the 
important fishing ports of the State. Only a very small amount of the 
fish handled is marketed to out-of-State points. 
From time to time quantities of certain fish are frozen and placed in 
cold storage pending sale when these fish are out of season or to pre- 
serve surplus supplies. The survey revealed that the average monthly 
cold-storage holdings of frozen fish in the Bay area equalled about 20 
percent of the average monthly supply of fresh fish entering the market. 
As to the location of the wholesale markets, the investigator found 
them well situated with respect to the landings of fish by vessels and 
the area to be served. 
There is some evidence that as local fishing grounds for certain 
popular species have become less productive, fishing activities for 
these fishes have been conducted farther and farther from port. This 
has tended to increase costs of production. In order to relieve this 
situation, it was suggested that attention be directed toward finding a 
market for some of the lesser-known species found nearer the San 
Francisco Bay area. 
The retailing of fish is done by exclusive fish dealers, meat markets, 
chain stores, and peddlers. Except for the exclusive retail fish dealers 
there js a tendency for the retailers to handle only a few well-known 
varieties. This has had a tendency to restrict consumption of fish in 
the area. 
Consumers in the area seem to prefer a white-meated fish with a 
mild flavor. They also desire to purchase filleted or steaked fish— 
free from excess bones and other inedible portions. This probably 
accounts for the large demand for fillet of ‘sole’, halibut, and salmon. 
