12 



U. S. BUREAU OF FISHERIES. 



COLD STORAGE. 



The city's combined sharp-freezer capacity is upward of 200 tons 

 in a 24-hour period. Two companies engaged in the wholesale fish 

 business operate large cold storages, two general warehouses are 

 equipped with facilities for fish freezing, and the Seattle Port Com- 

 mission maintains a freezer and storage. These plants are the 

 reservoirs in which a great part of the North Pacific's fish surplus- 

 ages are frozen and held for foreign and domestic distribution. In 

 addition to the above all wholesale establishments are provided with 

 insulated cold rooms. No regulations obtain in this city as to the 

 length of time fish shall be allowed to remain in storage, which in 

 most instances is comparatively brief. 



The following table shows the number of pounds of the different 

 varieties of fish in storage at the beginning of the year, the number of 

 pounds frozen, received frozen, and withdrawn during the year, and 

 the number of pounds on hand at the end of the year, for the year 

 ended December 15, 1921. 



Cold-storage Jish record at Seattle, Wash., for year ended December 15, 1921. 



> Frozen herring are used in the halibut fishery for bait. 



WHOLESALE AND RETAIL TRADE. 



In Seattle the fish business is carried on by 15 wholesale houses, 4 

 wholesale and retail firms, 48 retail fish markets, 14 peddlers, 4 mail- 

 order houses, and 72 grocery stores and meat markets handling fish 

 part of the week. Fresh and frozen fish are handled by 17 whole- 

 salers, oysters by 12, other shellfish by 14, salt fish by 16, smoked fish 

 by 12, stockfish by 4, and canned fish by 4. In the retail trade fresh 

 and frozen fish are handled by all dealers, oysters by 56, other shellfish 

 by 53, salt fish by 65, smoked fish by 94, canned fish by 22, stockfish 

 by 24, meats by 61, delicacies by 8, and groceries by 20. Stores and 

 meat markets handle fish as a side line. 



DIRECTORY OF SEA-FOOD DEALERS. 



In the following directory the names of the sea-food dealers in 

 Seattle have been listed alphabetically under the groups designated 

 above; that is, wholesale, wholesale and retail, retail only, mail-order 

 houses, and butchers and grocers handling fish part of the week. 

 The products handled are shown for each group except the last. 



