(Oi course, this could be carried to excess, and I do not 

 attempt to defend any improper methods of controlling the 

 output of our edible fishes.) 



With the opening up of proper avenues of disposing of 

 fish, an enormous impetus would be at once given to produc- 

 tion (as represented by the fishermen); and if, coincidently 

 with these, large canning establishments were established 

 and these would inevitably result it would very soon be 

 found necessary, while it would be at once more convenient, 

 to go to the ocean waters with their inexhaustible supplies 

 of the fishes which are more especially eminently suitable 

 for preparation in canneries and " salteries," &c. I am 

 thinking here chiefly of such species as the Australian Pil- 

 chard, Sandy Sprat, Anchovy, Tailer (which is the American 

 Blue Fish), Samson Fish, Cowanyung, Kingfish, Trevally, 

 Mackerel, Horse Mackerel, Bonito, Little Tunny, Southern 

 Tunny, and the highly important Spanish Mackerel of the 

 genus S comber omor us fishes of ]arge size, known to be of 

 great edible value in the world at present, but which we 

 simply " do not bother about." 



In the development of fisheries at least as far as the 

 fishes themselves are concerned, canneries and large salting 

 establishments are almost a necessary adjunct; because at 

 times much larger quantities of fishes are captured than can 

 possibly be disposed of in the fresh or frozen condition within 

 a reasonably short period. 



That there is ample room for expansion in this direction 

 is fully demonstrated by a short review of our huge imports 

 of canned, salted, and otherwise preserved fish and fish- 

 products. The few attempts at the establishing of canneries 

 on this coast have been defeated, it seems to me, perhaps 

 more than anything else, by an intermittent supply (brought 

 about by conditions which need not be discussed here). I 

 might say, however, that all fish canneries here should employ 

 their own fishermen in order to ensure a continuous supply. 



I do not wish to discuss here special methods of prepara- 

 tion, but would like to draw attention to the already large 

 amount f Mullet and other species of our fishes (principally 



