58 



U. S. BUREAU OF FISHERIES. 



quality, hang the flesh on racks, and allow it to dry. If it is desired, 

 tney simply add the salt. Dried-smoked is prepared by covering 

 the fish with the fine leaves and foliage of the goiabada tree or other 

 aromatic plant, which, when it catches fire, creates an intense smoke 

 and some heat, about sufficient to cause the fat to drip, which in 

 turn keeps the fires going. When sufficiently smoked, the fish are 

 packed in lots and sent to market. 



Within the last two years the Government of Brazil has under- 

 taken to develop the fisheries and has called in foreign advisors to 

 study and report upon their possibilities. The Government also 

 maintains a special steamer that visits the different fishing colonies 

 and is doing much to consolidate these and make them effective as 

 food producers. 



There is little or no foreign exportation of fish products, but within 

 the last two years considerable quantities of fish have been exported 

 to Maranham, Ceara, Pernambuco, and other States to the south. 

 No statistics are available to show the amount of this exportation, 

 but it is increasing monthly and is reported to be affecting the im- 

 portation of codfish from the United States and Canada. This market 

 IS a small importer of American codfish and salmon, but at the present 

 time is importing nothing on account of adverse exchange and the 

 fact that it is well supplied locally with fish almost as good. Sardines 

 are imported from Portugal and France, but the former country sup- 

 plies by far the most. There are no reexports of imported fish. 



As to preference, the largest colony (foreign) in this district is the 

 Portuguese, and they are very patriotic, insisting upon having as 

 many as possible of the products of their own country. Canned 

 salmon and cod they expect from the United States, and as both 

 are luxuries the amount consumed does not figure heavily in their 

 sustenance account. French sardines are well and favorably known 

 to the British colony, which is probably their largest consumer. 

 This preference is not a matter of advertising or superior selling 

 ability or price, but a preference based upon a liking created years 

 before the consumer reached Brazil. 



Fish that is not sufficiently cured to withstand the tropical chmate 

 should not be shipped, as it only means loss to the importer and no 

 doubt to the exporter as well. The best advertising that can be 

 devised for this industry is the sending of good fish, for the people 

 like codfish, especially the Portuguese. FolloAvuig is a statement 

 showing receipts of fish prepared at this port for the years 1917 to 

 1921. The weights are in metric tons: 



PERNAMBUCO. 



(By C. R. Cameron, consul, September 27, 1921.) 



The fishery products of this district consist almost exclusively of 

 fresh sea foods, such as salt-water fish, mostly, and in a lesser degree 



