22 U. S. BUREAU OF FISHERIES. 



local fishermen for the local fresh-fish market only. The method 

 employed in fishing for turtle is by nets, which are set where the 

 turtles run, while the harpoon is employed occasionally. Fresh fish 

 are caught on a very small scale in nets made locally by the natives, 

 who go out in small dories, mostly singly. There is no curing of fish 

 for nlarket. 



Hawksbill and green turtles are exported from the cays along this 

 coast, finding a market generally in Tampa, Fla., bemg conveyed in 

 small fishing schooners that ply in this trade. The total value of 

 turtles exported during the year ending December, 1920, was $27,530. 

 The price paid locally for green turtles ranges from $10 for females to 

 $14.50 for males, full grown. Hawksbill turtles are often sent out 

 alive, and the meat is then used as well as the shell, but the value is 

 based entirely on the size and is arbitrary. 



The fishery products imported are salmon in tins, all from the 

 United States, price in New Orleans, La., from $1 to $3.25 a dozen; 

 codfish and hake put up in 40 to 100 pound boxes, from the United 

 States, at 9 cents a pound; sardines in tins, the cheaper grades from 

 the United States and the better from France, Norway, and vSpain, 

 American from $4 to $9 a case, French about $16 a case, and Norwe- 

 gian about $22 a case; fish flakes and tuna fish all in tins, 6^ to 7 

 ounces, mostly from the United States, fish flakes $1.40 a dozen, and 

 tuna fish $2.10 a dozen. 



All fishery products imported are for local consumption only. 

 Sardines are imported from France, Norway, and Spain, as the local 

 opinion is to the effect that these countries produce a finer grade and 

 that they are better put up in olive oil or tomatoes. The other 

 products, such as codfish, canned salmon, etc., all come from the 

 tlnited States and are very popular. It is probable that, in the case 

 of sardines, an educational campaign by the manufacturers would 

 be advisable. The fresh-fish trade is taken care of locally, and there 

 is not much opportunity for expansion. There should be a much 

 larger trade in codfish and hake, which are very popular food prod- 

 ucts in this district. 



CORINTO. 



By Henry S. Waterman, consul, September 21, 1921.] 



The fishery products taken in this district are for local consumption 

 only. They are salted and dried, the business being conducted in a 

 very primitive manner and flourishing principally during and just 

 before Lent. At that season of the year coast natives fish for what- 

 ever they can catch, clean the fish, salt them, and hang them over 

 poles to be sundried. The fish usually caught on the Pacific coast of 

 Nicaragua, in the order of their abundance, are the yellowtail (ureles), 

 rooster fish, red snapper, Spanish mackerel, pike, and barracuda. 

 None of these products are exported. On the two large lakes, Mana- 

 gua and Nicaragua, there is a more or less permanent industry of 

 salting fish, locafly called sardines, in a similar manner. These are 

 small fish, about 4 niches long, which when salted are sold in the 

 market by the basket. 



