FISHERY INDUSTRIES OF THE UNITED STATES, 1929 759 



Products of the menhaden industry, 1921 to 1929 



TIGHT-PACK CUT HERRING TRADE 



During 1929 there were 13,843 barrels of tight-pack cut herring, 

 vakied at S84,204, packed in Maryland and Virginia. Of this amount, 

 13,013 barrels, valued at $79,079, were prepared in Virginia, and 830 

 barrels, valued at $5,125, in Maryland. 



There were 26 firms engaged in the industry, 23 of which were in 

 Virginia and 3 in Maryland. Of those in Virginia, 21 were in 

 Lancaster and Northumberland Counties. 



PACKAGED-FISH TRADE 



Fresh, frozen, and smoked packaged fish were prepared in 1929 

 in 6 plants in Maine, 55 in Massachusetts, 1 in Connecticut, 28 in 

 New York, 9 in Virginia, 1 in North Carolina, 3 in Florida, 1 in 

 Alabama, 1 in Pennsylvania, 3 in Washington, 2 in Oregon, and 2 in 

 California — a total of 112 plants, or an increase of 27 over those 

 operated in 1928. The production of packaged fish in 1929 amounted 

 to 84,396,505 pounds, valued at $14,812,987, as compared with 

 65,245,376 pounds, valued at $9,790,024 for 1928. This represents 

 an increase of 29 per cent in amount and 51 per cent in value. It 

 has been estimated that to produce the packaged-fish products 

 prepared in 1929, 212,000,000 pounds of whole fish were utilized. 

 ' According to quantity, by far the most important fish packaged 

 was haddock, which accounted for 85 per cent of the total quantity 

 prepared. Following in order were cod with 4 per cent of the total, 

 hake with 3 per cent, squeteague with 2 per cent, and cusk with 1 per 

 cent. About 20 other species were packaged in smaller quantities. 

 Prominent among these species of less importance were flounders and 

 croakers. 



The combined production of Massachusetts and Connecticut 

 accounted for 85 per cent of the total output; New York, 9 per cent; 

 Virginia and North Carolina combined, 3 per cent; and Maine, 2 per 

 cent. The total production in all other States amounted to less 

 than 1 per cent of the total. 



Considered according to the method of preparation, fillets accounted 

 for 93 per cent; dressed or pan-dressed fish, 4 per cent; and sticks, 

 3 per cent. The production of steaks and tenderloins amounted to 

 less than one-half of 1 per cent. Of the total quantity, 72 per cent 

 were marketed fresh, 26 per cent frozen, and 2 per cent smoked. 



