198 American Fisheries Society. 



of curing and preserving is that they show very little variety, and 

 are conducted by the same methods as were practiced many years 

 ago. A majority of the varieties cured in large quantities consists 

 of the so-called ground fish, herring and mackerel, while practically 

 all varieties lend themselves admirably to various methods of 

 curing. Curers and smokers cater principally to the popular taste, 

 to the practical exclusion of creating demands for some of the 

 other, and in many instances, cheaper varieties. The varieties 

 smoked consist chiefly, in our eastern markets, of haddock and 

 herring. There is no doubt that if many of the other varieties 

 were smoked they would soon become as popular as the finnan 

 haddie and the bloater or kippered herring. 



It is rare for a new variety of canned fish to appear on our 

 markets. Considering the vast quantities of numerous varieties 

 produced during the seasons of abundance, when the value of these 

 fish is at its lowest and the supply is far greater than the current 

 demand, canning of every variety suitable for this purpose should 

 be one of the means of relieving the condition of over-supply. The 

 farmer when he reaps his harvest has an outlet for his produce in 

 the canning factory as well as in the markets. There are very few 

 varieties of fruit or vegetables, grown in the entire country that are 

 not preserved in cans to become the staple supply until the next 

 harvest. 



Canning is the most economical means of preserving fish for 

 future consumption. After the fish is canned it does not demand 

 the same care as that required by frozen or cured fish, the ordinary 

 storage warehouse affording ample protection for the pack. 



UTILIZATION OF BY-PRODUCTS. 



The waste in connection with the fisheries industry is almost 

 beyond comprehension. The actual average of fish-flesh consumed 

 as food is about 33 per cent of the fish as it comes from the water, 

 the head, tail, scales, skin, bones and viscera, comprising the other 

 67 per cent, being waste material. The value of fish waste and 

 of varieties unfit for food, as a by-product of a great fishing in- 

 dustry, is hardly realized and the nitrogenous fertilizer, oil, glue, 

 fish-meal, etc., derivable from these are mostly lost. 



To encourage the destruction of the dog-fish that roam the sea 

 like packs of wolves and do untold harm to fish and gear, and also 

 to utilize their carcasses and other fish waste, the Canadian Govern- 



