6 ■ U. S. BUREAU OF FISHERIES. 



last winter put up a quantity of oysters, but on account of the lack of 

 an effective sales organization the venture was not a success. 



Shrimps and spiny lobsters are not canned here, neither are they 

 shipped. The white bass, black bass, and red snappers are the only 

 varieties obtained in commercial quantities and at prices capable of 

 competing with the California products in the fresh state. 



The method employed by local fishermen in obtaining fish, either 

 for export or local consumption, is with hook and line, baited with 

 sardines and anchovies. During the fishing seasons about 20 canoes, 

 each containing two or three men, may be seen fishing near the 

 entrance to the Bay of Guaymas. The fishermen seldom venture out 

 into the Gulf for any distance. They leave early in the morning and 

 invariably return in the evening about sundown. 



A local English fisherman tried fishing with a seine but had to 

 abandon it, as this method requires too many men, most of whom are 

 inefficient and lack organization and teamwork. In seasons when 

 fish are quite plentiful it is believed that this method would be more 

 successful. It is interesting to note, as an indication of the way in 

 which the several varieties of fish are found in a mixed state, that in 

 a haul of 26 fish made this spring on the Morito Beach there were 

 25 different species. It will be observed that fishing is not carried on 

 here in a systematic or businesslike manner. 



As has already been pointed out, there are no fish canned at Guay- 

 mas. The only metnods of curing fish are those practiced by fisher- 

 men on the coast of California. In the case of steak fish, with thick 

 steaks, they are cut open about every half inch and salt rubbed into 

 the incision. They are then laid in the sun, either separately or 

 stacked, and left until the salt has penetrated the fish and all mois- 

 ture has disappeared. These fish are destined chiefly for local con- 

 sumption, although an occasional shipment is made to Mexico City 

 during Lent or other festivities. Smaller fish are simply opened, 

 rubbed with salt, and then laid on the ground or hung on lines in the 

 sun to dry. There would appear to be a good opening here for a 

 commercial venture in drying fish and sending them to other parts of 

 the country. It is also believed by a reliable local fish exporter that 

 a market for dried fish could be developed in Cuba and Central 

 America, where they could easily compete with codfish. Black bass 

 is said to make an excellent steak, even superior to codfish, and the 

 cost of the raw product is quite low. 



There are no canned fish or dried fish exported from Guaymas. 

 For shipping the fresh fish the California method is employed; that is, 

 100 pounds of fish to a box, packed in about 25 pounds of ice. The 

 high price of ice is a serious handicap to the industry. It retails at 

 about $1.35 per 100 pounds. These fresh fish are shipped to Hermo- 

 sillo, Magdalena, and Nogales in Sonora, also to Nogales, Tucson- 

 Phoenix, and a number of mining centers in Arizona, as well as to 

 El Paso, Tex. As a rule the shipments arrive in good condition. 

 Only white bass, black bass, and red snappers are shipped, iilthough 

 there are no exact statistics available as to the exports of fresh fish, 

 the leading exporter has furnished the consulate with the following 

 approximate figures: 



