196 American Fisheries Society. 



among consumers by selling fish of poor or inferior quality and also 

 by representing some of the cheaper and inferior grades to be 

 more popular and expensive varieties. The unsanitary conditions 

 of many fish markets is another factor in discouraging a more ex- 

 tensive use of sea-foods. The average housewife makes her pur- 

 chases of fish only one day in each v^eek, many believing fresh fish 

 can be obtained only on Thursday or Friday. Due to this fact, 

 the dealer's expenses and overhead for the entire week must come 

 out of one or two days' business. 



The housewife in making her purchases of meat does not 

 consider quality, knowing it is up to the standard set by the Gov- 

 ernment or it would not be offered for sale ; but, in purchasing sea- 

 food, usually the first question she asks is in regard to its quality. 

 She is invariably assured that the fish is absolutely fresh. 



Practically all of the abuses retarding the wholesome increase 

 in consumption could be eliminated by the cooperation of every 

 branch of the industry, together with the Fisheries Bureau, in 

 educating the public by various methods of advertising, distribution 

 of literature describing and picturing seasonable varieties of fish 

 and sea-food, methods of ascertaining quality and recipes for pre- 

 paring the fish for table. 



PRESERVING. 



Freezing and Cold Storage. — The subject of preserving fish is 

 of immense importance to the industry and is one that should be 

 given extensive consideration. Very nearly all salt-water fish are 

 of the migratory type and must be taken while on their migrations 

 to shoal water. During seasons when the fish are most abundant 

 the selling price is such that in many instances the producer does 

 not receive enough for his fish to pay the cost of production. At 

 these seasons dealers usually purchase for storage and preserving 

 purposes the quantities they deem adequate to supply their trade 

 during seasons when the varieties are not produced. 



Much of the fish frozen in the past has been of indifferent 

 quality. Frozen after having covered long distances from the point 

 of production, exposed for sale for indefinite periods in markets, 

 it is finally placed in cold storage for future use. Fish will not 

 be improved by freezing and will not be in better condition when 

 defrosted than before going through the process. 



Little consideration has been given to the varieties of fish 



