16 FISHERY INDUSTRIES OF THE UNITED STATES. 



within a short period of time has restricted the vohime of production 

 and confined the practice largel}'' to the centers of consumption. To 

 minimize these difficulties the canning of tlie smoked fish has received 

 greater attention in recent years, much of the product being hibeled 

 as idppered fish. In the preparation of such fish a variety of practices 

 have sprung up. For example, of 10 packs recently examined, in 1 

 pack the fish were split through the back, in 2 they were unsplit, and 

 m the reniaining 7 they were cut lengthwise into separate sections. 

 Nine packs contained headless fish; one, tailless. In Service and 

 Regulatory Announcements No. 26 of the Bureau of Chemistry, 

 issued December 30, 1920, the following tentative definitions are 

 recognized by that bureau : 



Kipper. — A fish whicli has been split through the back from tail to head, eviscerated, 

 lightly salted, and lightlv smoked. Example, kippered herring. Kipper unsplit. — 

 A fish which has been headed and eviscerated (but not split), lightly salted, and 

 lightly smoked. E.xample, kippered herring unsplit. 



The characteristic appearance of kippered herring and bloater 

 herring as prepared for the smoked fish market are shown in figure 4. 



INCREASING THE USE OF FISH AS FOOD. 



A summar}' of the conditions affecting the marketing of fish has 

 been given in the introduction to the present report and attention 

 called to the handicaps under which the Bureau has labored in meeting 

 the menacing situation which confronted the industry. Efforts to 

 obtain additional funds for demonstrations in fish cookerj^ and similar 

 activities were unavailing and the Bureau's activities were limited 

 almost wholly to the issuance of helpful economic circulars and 

 placards and to furnishing informative matter. 



THE HADDOCK. 



With the recent increase in the number of trawlers operating in 

 the New England fisheries, there has been a large increase in the 

 catch of haddock, resulting in the productipn of this species in excess 

 of the market demand. To illustrate, the vessel landings at Boston 

 and Gloucester for the three-year period 1918 to 1920 increased about 

 50 per cent in comparison with the period 1908 to 1910, and for 

 Boston, Gloucester, and Portland, the landings in 1920 were nearly 

 30 per cent greater than in 191 G, while the increase in the price to 

 the fishermen was but $0,006 per pound. The landings of the vessel 

 fisheries at these ports in 1920 amounted to 73,345,-581 pounds. 



The Bureau has issued a placard and a small cookbook ^ recom- 

 mending the use of this fish. In this economic circular attention is 

 called to the fact that the haddock is abundant on the great fishing 

 banks which stretch from Cape Cod to Newfoundland, and at certain 

 seasons frequents the shores; that it is a relative of the cod, one of 

 the "dry" fishes, and possesses many of the same qualities, the 

 average constituents of tne two fishes, based on a number of analyses, 

 being as follows: 



' Moore, H. F.: The Haddock: One of the Best Salt-water Fishes. With Recipes for Cooking It. Bureau 

 of Fisheries Economic Circular No. 47, 8 p., issued Aug. 18, 1920. Washington. 



