16 FISHERY INDUSTRIES OF THE UNITED STATES. 
within a short period of time has restricted the volume of production 
and confined the practice largely to the centers of consumption. To 
minimize these difficulties the canning of the smoked fish has received 
greater attention in recent years, much of the product being labeled 
as kippered fish. In the preparation of such fish a variety of practices 
have sprung up. For example, of 10 packs recently examined, in 1 
pack the fish were split through the back, in 2 they were unsplit, and 
in the remaining 7 they were cut lengthwise into separate sections. 
Nine packs contained headless fish; one, tailless. In Service and 
Regulatory Announcements No. 26 of the Bureau of Chemistry, 
issued December 30, 1920, the following tentative definitions are 
recognized by that bureau: 
Kipper.—A fish which has been split through the back from tail to head, eviscerated, 
lightly salted, and lightly smoked. Example, kippered herring. Kipper unsplit.— 
A fish which has been headed and eviscerated (but not split), lightly salted, and 
lightly smoked. Example, kippered herring unsplit. 
The characteristic appearance of kippered herring and bloater 
herring as prepared for the smoked fish market are shown in figure 4. 
INCREASING THE USE OF FISH AS FOOD. 
A summary of the conditions affecting the marketing of fish has 
been given in the introduction to the present report and attention 
called to the handicaps under which the Bureau has labored in meeting 
the menacing situation which confronted the industry. Efforts to 
obtain additional funds for demonstrations in fish cookery and similar 
activities were unavailing and the Bureau’s activities were limited 
almost wholly to the issuance of helpful economic circulars and 
placards and to furnishing informative matter. 
THE HADDOCK. 
With the recent increase in the number of trawlers operating in 
the New England fisheries, there has been a large increase in the 
catch of haddock, resulting in the production of this species in excess 
of the market demand. ‘To illustrate, the vessel landings at Boston 
and Gloucester for the three-year period 1918 to 1920 increased about 
50 per cent in comparison with the period 1908 to 1910, and for 
Boston, Gloucester, and Portland, the landings in 1920 were nearly 
30 per cent greater than in 1916, while the increase in the price to 
the fishermen was but $0.006 per pound. The landings of the vessel 
fisheries at these ports in 1920 amounted to 73,345,581 pounds. 
The Bureau has issued a placard and a small cookbook ? recom- 
mending the use of this fish. In this economic circular attention is 
called to the fact that the haddock is abundant on the great fishing 
banks which stretch from Cape Cod to Newfoundland, and at certain 
seasons frequents the shores; that it is a relative of the cod, one of 
the “‘dry”’ fishes, and possesses many of the same qualities, the 
average constituents of the two fishes, based on a number of analyses, 
being as follows: 
Proteins.| Fats. Ash. Water. 
Per cent. | Per cent. | Per cent. | Per cent. 
LAG COCK Rae a ee are Sree Ses re ee Se et oe ee 17.10 0. 26 125 81. 39 
Od S02 eae Bs Mae Pear ORT A FE Es EE AY SS Sa OEE A pg OBS TD 16. 00 .30 1. 24 82. 46 
2 Moore, H. F.: The Haddock: One of the Best Salt-water Fishes. With Recipes for Cooking It. Bureau 
of Fisheries Economic Circular No. 47, 8 p., issued Aug. 18, 1920. Washington. 
