REPORT OF THE COMMISSIONER OF FISHERIES. 27 



sale lirms who also retail and 12 firms engaged solely in the retail 

 business, half of whom are located on the same street. The disad- 

 vantages of this centralization are counterbalanced in part by the fact 

 that a large number of grocers and butchers handle fish on Fridays. 

 This market has a deci(Jed preference for fresh-water species and a 

 prejudice against salt-water forms, which must be overcome by educa- 

 tional means if the demand for salt-water forms is to be largely in- 

 creased. The estimated consumption of fish is about 6 pounds per 

 annum per person. 



INCREASING THE CONSUMPTION OF FISH. 



Owing to the lack of funds for continuing the demonstrations in 

 ■fish cookery and in popularizing the less-used fishes, the operations in 

 this field have been largely limited to the issuance of printed matter 

 and its judicious distribution. Economic circulars and placar^ls em- 

 phasizing the food values, good qualities, and low prices of haddock 

 and of pink and chum salmons were prepared for the use of the trade, 

 as were also a poster and a leaflet recommending frozen fish. 



With the introduction of steam trawlers there has been a heavy in- 

 crease in the production of haddock, the vessel landings at Boston and 

 Gloucester in the 11)18-1920 period being about double the landings 

 for 1908-1910. The haddock catch in Xew England in 1919 amounted 

 to 89,4O."3,G00 j^ounds, and the average price received for the fish was 

 2.84 cents per pound. The haddock is taken in quantity throughout 

 the year, can be distiibuted well if properly liandled. and is an excel- 

 lent white-meated fish similar to the cod. The demand for this fish in 

 some of the inland markets is increasing, but tlie prejudice against 

 marine fishes is a retarding factor. The economic circular contains 

 31 recipes for cooking this fish. 



The consuming public has been educated to tlie high quality of red- 

 meated salmon, but does not appreciate the excellence of pale-fleshed 

 fish. While pink and chum salmons usually have less fat than the 

 more highly colored forms, they contain as much tissue-building mate- 

 rial. IVfore than 3,250,000 cases of these fish were packed in 1920, and 

 at recent prices they represent one of the lowest priced protein foods 

 on the market. The l>urean has lent its assistance in educating the 

 public to an appreciation of these fishes, which may be kept indefi- 

 nitely when canned, are ready for immediate use, and may be pre- 

 pared in many ways. 



The Bureau has encouraged the wider use of frozen fish, as freez- 

 ing conserve.^ fish in times of abundance and cheapness for use in 

 times of scarcity, and as a rule lish are now frozen under excellent 

 conditions. The printed matter distributed through the trade 

 stresses the importance of keeping frozen fisli at a low temperature, 

 of never thawing and rcfreezing, of avoiding bruises and rises in 

 temperature, and of buying the fish while frozen and placing them in 

 an ice box or cool place for thawing before cooking. 



TECHNOIXJGICAL INVESTIGATION. 



Owing to lack of funds for operation, the fishery products labora- 

 tory in AVashington City was practically idle during the year, and 

 the temporary laboratory at San Pedro, Calif., was loaned to the 

 California State Fish and Game Commission. 



