156 REPORT OP COMMISSIONER OP PISH AND FISHERIES. 



remain. A great many are killed in emptying the nets, and the dead 

 bodies often thickly cover the shores and bottom. They are also 

 destructive to the nets, owing to slime which accumulates on the twine 

 when large numbers of fish are crowded into the pounds. 



Small quantities of salted whiting have been prepared for sale at 

 Provincetown and other jdaces on Cape Cod, although most of the fish 

 thus preserved have been for home consumption. Mr. Henry T. Lewis, 

 of Provincetown, pickled 80 barrels of whiting in 1892 and sent them 

 to Cayenne, South America, on a whaler, where they sold for $7 per 

 barrel. In 1893 it was his intention to prepare several hundred barrels 

 for the West Indian or South American trade. 



When split and pickled the fish keep well, retain a good color, and 

 will bear shipment to the tropics. When dry-cured, however, they 

 become very hard, turn yellowish, owing to the oil they contain, and 

 lose their market value. 



Mr. Morgan, of South Truro, a fish-canner of much experience, states 

 that the experiments made in canning whiting have shown that the 

 fish is not well suited to that method of preservation; the flesh is 

 flaky and breaks up in the canning process. 



The possibility of utilizing whiting for salting was suggested, and it 

 seemed probable that in Central and South America a market might be 

 created for this cheap fish. It was, therefore, determined to secure an 

 expression of opinion from a number of dealers and to have some sam- 

 ples of salted whiting prepared for a distribution with a view to test 

 their edible qualities. Mr. W. A. Wilcox, agent of the Commission, who 

 was then in the Cape Cod region, was instructed to make arrangements 

 for the preparation of the fish, and Capt. Atkins Hughes, of North 

 Truro, was engaged to select and cure them. It was intended to have 

 them prepared in a number of different ways — as pickled, kench-cured, 

 and smoked — but it was found feasible to have only the pickled fish 

 prepared. Through some misunderstanding, the fish intended for 

 pickling were not eviscerated and split in the best manner, and the 

 samples presented a less inviting appearance than might otherwise 

 have been the case. Several hundred pounds were distributed in 

 Gloucester and Boston by agents of the office, and at the same time 

 the following letter, in Avhich the objects of the inquiry were explained, 

 was addressed to the principal firms by the Commissioner: 



The United States Fish Commission is desirous of securing an expression of your 

 opinion as to the economic value of the fish known on the New England coast as 

 the whiting, silver hake, or Old England hake. As you are doubtless aware, it 

 occurs abundantly on our shores, and is taken in large quantities in traps and pound 

 nets. Owing to real or supposed difficulties in shipping it to market iu a fresh con- 

 dition and the low price which it commands, only small quantities are utilized for 

 food purposes, and in many places it is regarded as a nuisance. It has occurred to 

 me that the financial condition of many of our fishermen might be materially 

 improved if means could be devised to utilize the whiting, either in a fresh or pre- 

 pared state; and it is with a view to secure the benefit of your experience and advice 

 in this matter that this commuuication is addressed to you. 



