30 



U. S. BUREAU OF FISHERIES 



I 



necessarj'' to produce the amounts of the marketed products given in 

 the statistics. 



The opinions of eight representative fish firms were obtained in an 

 effort to gain accurate knowledge of the quantitative conversion 

 factors involved in the preparation of the various products from 

 fresh fish. Certain tests also were made under the author's super- 

 vision. The results are given below : 



Finnan haddie. — One hundred and fifty to 180 pounds of fresh 

 haddock (average 167 pounds) were given as necessary to produce 100 

 j)0unds of smoked finnan haddie. Variations are due to differences 

 in trimming and in the condition of the fish — fat fish lose less 

 weight. 



Dried haddock. — Three hundred to 450 pounds of fresh haddock 

 were given as necessary to produce 1 quintal (112 pounds) of dried 

 haddock. Variations are clue to the degree of salting and drying 

 -and. the condition of the fish. In tests conducted by the author at 

 Ingonish, Cape Breton, in June, 425 and 450 pounds of fresh gutted 

 haddock produced 1 quintal dried. 



Fresh iiUets. — Two hundred and fifty to 360 pounds of fresh fish 

 was considered necessary to produce 100 pounds of fresh fillets, de- 

 pending largely on the method of cutting and trimming. 



These figures show the lack of agreement on the quantitative 

 factors involved. The following were regarded as the best available 

 ap]:»roximations to average conditions: 



Finnan haddie. — One hundred and sixty-seven pounds fresh to 100 

 pounds finnan haddie (smoked haddock). 



Dried. — Four hundred pounds fresh to 1 quintal (112 pounds) 

 dried. 



Fillets. — Three hundred pounds fresh to 100 pounds salted. 



Canned. — One hundred and sixty pounds fresh to one case canned. 



The Canadian haddock catches calculated, using these relations, 

 are ffiven in Table 2. 



Table 2. — Canadian haddock catches 



' In order of importance— smoked fillets, canned and fresh fillets. 



