Proceedings Forty-seventh Annual Meeting 71 



the young may be removed to other places where it is desired to 

 propagate the bass. In a similar manner the perch eggs may be 

 collected and all these measures tend to give the trout a better 

 chance. The carp has been introduced into many New York 

 waters that are not particularly suited to them, but the general 

 fisheries laws protect them during the breeding season. If pro- 

 vision was made to permit taking them during the breeding season 

 they would be valuable for food and at the same time their num- 

 bers would be reduced in favor of more desirable fishes which are 

 better suited to these waters. 



Fish Waste, Past and Present. 



BY DR. S. P. BARTLETT, 



U. S. Bureau of Fisheries, Quincy, 111. 

 (For this paper, see Transactions, Vol. XLVII, No. 1, Dec, 1917, pp. 22-27) 



Professor Henry B. Ward, in discussion, called attention to the 

 fact that the public are often misled into the belief that carp, 

 bowfin and other cheaper fish are worthless as food, or are even 

 dangerous, while as a matter of fact the choice between salmon or 

 whitefish and carp has no bearing on the question of nutrition. 

 One is as wholesome and nutritious as the other, yet many people 

 have been prejudiced to the extent that, when they cannot afford 

 to buy the higher priced fishes, they refuse to take any. Professor 

 Ward praised the merits of smoked carp and bowfin and cited a 

 demonstration by an expert in home economics which proved to a 

 group of previously prejudiced women that these fishes when 

 smoked are preferable to finnan haddie. Experts in fisheries 

 matters especially should be careful, praticularly in these days of 

 high prices, that the public is made to understand that these 

 cheaper fishes are as nutritious as any others and that they can be 

 prepared in ways to make them highly desirable. 



Mr. Carlos Avery, of Minnesota, mentioned the need in his 

 state of a campaign of education on the edible qualities of the 

 carp, especially in the fresh condition. Millions of pounds of 

 carp are being shipped outside the state, but they are not being 

 utilized at home as they should be. 



Mr. John P. Woods, of Missouri, stated that the U. S. Bureau 

 of Fisheries is glad to furnish recipes for cooking the various kinds 



