FISHERIES OP PORTO RICO. 5 



is customary for home or northern demand. They should be well but 

 not too heavily salted, and well dried. Small-sized cod that will pack 

 in tierces and drums without bending are preferred to large fish, except 

 for the small amount packed in boxes, these being for the local city 

 trade, in which large fish are desirable. 



In past years consumers of dry and pickled fish in Porto Eico have 

 apparently been more concerned as to prices than quality, much inferior 

 fish being consequently sent to this island. Natives often buy fish, if 

 of low price, that would not be used in the United States. Occasionally 

 fish are condemned and destroyed by the city officials. The present 

 indications point to a demand for a better quality of goods. 



December, January, February, and March are the best months for 

 keeping fish in good condition in Porto Rico. The largest demand is 

 in January, February, March, and April. 



Pickled fish are not much used. Split herring are preferred to round, 

 on account of keeping better, and bring $1 a barrel more. 



Alewives are not desired and are seldom received. 



Mackerel are too high-priced to have an extensive sale, the few re- 

 ceived being usually of small size, on account of being the cheapest. 



Smoked herring receipts are light, and comprise both "scaled" and 

 "lengthwise" fish. 



The total value of canned fish imported in 1897 was only $151,408. 

 High j)rices and duties may account for this small amount, which con- 

 sisted chiefly of sardines from Spain, receipts from that country having 

 been free of duty, except wheu shipped under a foreign flag, which was 

 seldom. If canned fish could be furnished at a low j)rice, their sale 

 would no doubt largely increase as their good qualities became more 

 fully understood. 



Boneless fish are almost unknown. Their introduction would be slow 

 at first, and only small initial shipments would be advised. 



CUSTOM-HOUSES AND IMPORT DUTIES. 



Under Spanish rule custom-houses were of first and second grades, 

 the former i)ermitting both imports and exports, the latter being 

 limited to exports. Fishery products were considered in three classes, 

 as follows : 



Salt cod and stockfish; also fish fresh, salted, smoked, or marinated, including 

 weight of salt and brine. 



Fish and shellfish in oil, or preserved in any way in tins, including the weight of 

 immediate receptacles. 



Oysters of all kinds, and shellfish, fresh or dried. 



Duties were assessed as to weights, regardless of values, being at so 

 much per 100 kilograms of each of the three classes. Entries did not 

 specify siiecies, simply showing imports as consisting of so many pack- 

 ages of so many kilograms of the various classes. 



Since the change in government a number of former custom-houses 

 have been abolished. Those now open continue the old method of 



