SOME PROBLEMS OF THE FISHERIES 763 



ing fish, and an increase in fish production alone naturally did not afi'ect the de- 

 mand for fresh material. In such cases eflForts have to be made to introduce fish 

 into the diet of the population and also to secure an adequate distribution system. 

 The other choice is, of course, to attempt to establish processing industries which 

 can manufacture staple products for which there is a ready market elsewhere. 

 It is evident from this that any research which will contribute to the improved 

 or extended distribution or utilization of commercial marine products is just as 

 important as any research regarding fisheries resources or fishing methods. 



Handling and Distribution 



Some of the primary problems are those related to the handling and distribu- 

 tion of fresh fish. Fresh fish are still preferred to frozen fish in a great many mar- 

 kets, partly due to taste preferences and partly also to the somewhat lower price 

 and easier distribution. Most fish-processing industries are also dependent on re- 

 ceiving their raw material in as fresh a condition as possible, which makes im- 

 provement in fresh-fish handling equally important for them. The high perisha- 

 bility of fish is the main obstacle, and continued research has to be carried out 

 to improve sanitation, refrigeration, etc. Research might also reveal that it would 

 be possible to add small tasteless and harmless bactericidal substances which, 

 even in very small concentrations, are known to prolong the storage life of fresh 

 fish 50 to 100 per cent. There have been attempts in recent years to bring about 

 partial sterilization by various means of irradiation, supersonic treatment, etc. 

 No such method has been commercially successful so far, but research might still 

 find a means of improving such processes or overcoming the difficulties which 

 they have encountered. 



In the long run the trend will undoubtedly go toward the development of more 

 and more staple food products. Salting of fish has for many years been the main 

 method of preservation. It seems, however, that as technical development gives 

 the consumers access to more varied food products their interest in salted fish 

 products will decline; but it is not unlikely that products could be treated with a 

 combination of salt and spices, etc., which would be much more palatable than the 

 cruder prepared products which have heretofore made up the bulk of the salt- 

 fish trade. For instance, the so-called delicatessen products are highly palatable 

 and very popular in certain countries; they are prepared from the same type of 

 herring which is otherwise used mainly for salted herring, a product which is sold 

 at much lower prices to less discriminating groups. 



Of other staple or semistaple fishery products fermented fish sauces have a 

 wide market in the Far East. Little technological research has ever been carried 

 out with a view of rationalizing the manufacture of these products to improve the 

 fermentation cultures, etc. In addition to these products there are in the Far East 

 a number of other staple fishery products prepared according to methods which 

 vary greatly compared to those used in other parts of the world. Research and 

 improvements in this field would be particularly important because these prod- 

 ucts are used extensively in some parts of the Orient. It is likely that they would 

 be much more acceptable in other parts of that region than, for instance, many 

 of the customary European or North American fishery products. Therefore, re- 

 search regarding their manufacture, nutritive value, etc., would be highly useful. 



