WALLEM ON AMERICAN FISHERIES. 89 



The ports from wliicli are exported the American fisli-products are 

 only partly the same which receive the greatest import of such wares j 

 exportation, for example, goes on especially by way of San Francisco, 

 which exports to the value of $1,500,000; New York to the amount of 

 about $1,000,000; Boston about $700,000, and Key West a little over 

 $100,000. 



It appears from this abstract that Americans get their greatest supply 

 of fish in oil from France and England, pickled herring from Canada, 

 Holland, and Germany, while all other fish-products come mainly from 

 Canada, China, and elsewhere. And exportation occurs chiefly to Eng- 

 land, the West Indies, Australasia, Eastern Asia, and South America. 



As it is probable that Norway cannot compete with America in these 

 foreign markets — the West Indies and the east coast of South America 

 excepted — so also it is likely that she will not readily be able to satisfy 

 America's demand for fresh fish, fish in oil, and the rest of the chief 

 articles. But it is more nearly certain that^ America can act in opposi- 

 tion to Norway as well in Europe as in other countries. It is of much 

 interest to know this. 



V. 



PEESERVING FISH WITH ICE, AND THE SIGNIFICANCE TO 

 NOEWAY OF THIS MODE OF TREATMENT. 



The fact that the Americans are able to furnish salted fish-products 

 so cheaply that it may become a serious apprehension that they will 

 compete with the Norwegians even in the markets of Europe, arises 

 partly from this, that the American fishermen sell their fresh fish so 

 readily and profitably, partly because the fishermen are better equipped 

 and more skillful in their calling than the Norwegians, taken as a whole^ 

 and finally for the reason that the kinds of fishes concerned abound in 

 the American waters, and besides they are comparatively little in demand 

 for the consumption of the country's own population. I shall next treat 

 of the factors here indicated. 



The first — the trafiic in fresh fish — I have previously treated in its own 

 chapter, in which I remarked that the preserving of fish with the help 

 of ice and frost ])lays a principal part in the business. But I shall now 

 enter more fully into this matter, because I will communicate all the in- 

 formation in regard to preserving fish with the aid of ice which I believe 

 at present may have practical interest. 



I have read with much attention the articles which have been published 

 on this subject in the Norwegian newspapers, and I have specially noted 

 the interesting information which the consul-general, Mr. W. Christopher- 

 sen collected. I hardly mistake when I think that the summa summanon 

 of the public discussion of the subject has been this, that for the present 

 it is neither practical nor advisable to encourage Norwegian fish-dealers 

 to attemj)t the exportation of fresh fish in ice from our great fisheries. 



