54 



U. S. BUREAU OF FISHERIES. 



PUERTO CABELLO. 



[By Wm. P. r.arrety, consul, September 22, 1921.] 



The latest statistics of imports into this district are those for the 

 first six months of 1920. The classification given is that of the 

 customs regulations of Venezuela. 



Country of origin. 



Fish and shellfish. 



Sardines. 



United States 



Spain 



Holland 



France 



Great Britain 

 Italy 



Total... 



Pounds. 

 164,399 

 3,060 

 1,496 

 1,522 

 6,413 



177,286 



Value. 

 $22,763.19 

 1,312.40 



492. 92 

 1,096.82 

 1,252.18 



413. 02 



Pounda. 



150,436 



120, 8fl 



5,335 



4,132 



19, 897 



27,330.53 



300, 681 



Value. 

 $21,303.53 

 28,951.35 

 3,860.00 

 3,060.98 

 5,250.95 



62,426.81 



From the above statistics it appears that although the quantity of 

 sardines imported from Spain is somewhat less than from the United 

 States the value is considerably greater, indicating that the Spanish 

 article is more higlily valued. If the Spanish article is really no better 

 than the American, it might be possible to educate the consumers to 

 a knowledge of this. It is difficult to greatly increase the imports of 

 fishery products, as there is an abundant and excellent supply of 

 fresh fish always available. No fishery products are reexported. 



LA GUAIRA. 



[By S. J. Fletcher, vice consul, November 8, 1921.] 



Fish are abundant along the northern seacoast of Venezuela, ana 

 one of the chief industries of the island of Margarita, the islands of 

 the Tortugas, and the coast of the mainland from Cumana to Carupano 

 is the catching and dry-salting of fish. Many of the immediate 

 tributaries of the rivers of the coastal Andes are destitute of fish, 

 and the coastal fisheries find a ready sale for their products through- 

 out the Andes as well as in the interior of the country. Certain 

 small quantities are also exported, mainly to the neighboring islands 

 of Trinidad and Curasao. Fresh fish of many varieties are consumed 

 in the coastal villages and cities, but for the preparation of salt fish 

 the species most commonly used are the dogfish, sawfish, anchovy, 

 shad, and sarcUnes. 



Nets, baited drop lines, and fish traps made of local reeds are used 

 in catching fish. As a rule, fishing is done by groups of men in small 

 boats, often nothing more than Indian dugouts, who watch for the 

 appearance of a shoal of fish and then hastily arrange their nets. 

 Various-sized nets are used, the mesh and size depending upon the 

 size of the fish it is desired to take. The transparent waters of the 

 Caribbean enable the fisherman to see the fish from great distances. 

 The hauls are taken ashore to the houses of the fishermen, where the 

 whole family helps in the cleaning and dry-salting of the catch. 

 There are many small settlements on the northern coast of Venezuela 

 and on the Island of Margarita and the Tortugas devoted entirely to 

 the catching and drying of fish. 



