TUNA FISHING 



fishermen, armed with strong gaffs, having 

 appeared in boats, the inner gate is closed. 

 After hauling in the slack of the stout net, 

 the slaughter begins. I was told the fishing 

 at Palermo some years would net $10,000, 

 notwithstanding that the installation of the 

 nets cost a like amount, and the yearly rental 

 of twenty miles of shore water was $4,000. 

 The fish run up to 500 pounds in weight, 

 but the majority are much smaller. It is 

 said that a 100-pound tuna is worth 100 

 francs ($20) at the factory, which seems 

 excessive, though every part of the fish has 

 a commercial value. The meat is salted and 

 canned, and is a staple article of food. The 

 trade is protected, no tunny products being 

 allowed to pass the customs into Italy. 



Along the southern and western coasts of 

 Spain and the western coast of France the 

 tuna are caught by fleets of small seaworthy 

 vessels with strong lines rigged on outrigger 

 poles. Bait is used, with large, strong 

 hooks. 



[45] 



