THE FISHERY INDUSTRIES OF THE UNITED STATES. J 



are in reality dry salted products which are afterwards dried in the open 

 air on flakes or in specially constructed driers. Such products are 

 especially well adapted for marketing under adverse climatic conditions 

 and therefore widely distributed in the world's markets. 



Preservation in salt brine is commonly employed with such_fisiies as 

 mackerel, herring, salmon, ciscoes, and mullet. This is also an effective 

 means of preserving fish temporarily which are to be used for smoking 

 and the like. The degree of preservation sought for and the variations 

 in processes are numerous. In the case of Scotch-cured herring the fish 

 are allowed to cure in their own blood pickle which imparts to the product 

 a distinct flavor. In the mild curing of such fish as salmon, caught in 

 temperate climates, preservation is only partially effected by the rela- 

 tively weak brine, the fish being held in cold storage. Neither of these 

 processes are well adapted to warm climates. 



SMOKING. 



Smoked fishery products may be classed among the most delectable of 

 foods, but because of the fact that the product will not keep for long 

 periods in the open, the industry is quite localized in character. For 

 smoking, oily fish, such as herring, salmon, ciscoes, sturgeon, and white- 

 fish, are preferred. Of the less oily fish used for smoking, the haddock 

 is the most important. To supply the smoke flavor with permanent 

 preservation, large quantities of fish are now preserved by canning after 

 being lightly smoked. 



CANNING. 



This important means of preservation is extensively employed in the 

 United States, particularly for salmon, sardines, tunas, shrimp, oysters, ; 

 clams, and crabs. In 1921, the value of canned products produced/ 

 exceeded $46,000,000. 



REFRIGERATION. 



Freezing is important as conserving fish in times of abundance and 

 cheapness for use in a fresh state in times of scarcity. This method of 

 preservation is employed on a large scale in the United States, from 

 about 80,000,000 to 90,000,000 pounds being frozen per annum. In the 

 past it has been customary to freeze fishery products in air. At the 

 present time much interest is revealed in the possibilities of freezing in 

 brine. 



BY-PRODUCTS AND MISCELLANEOUS PRODUCTS. 



In the United States extensive use is made of unmarketable fish and 

 the waste in preparing fishery products for market. These yield large 

 quantities of fish scrap which is used as an ingredient for fertilizers ; fish 

 meal used as a stock feed ; fish oil used for making soap and paints, for cur- 

 rying leather, and for medicinal and lubricating purposes ; fish glue ; etc. 

 The hides of sharks and other aquatic animals are used for tanning into ex- 



