SEA GRANT COLLEGES 55 



standpoint there is not much difference between an anchovy and a bluefin tuna. 

 The amino-acid balance of the proteins is about the same in all fishes and it is 

 possible to take out most of the water and oil, grind the whole business together, 

 and come out with a stable product 85% protein that stores, transports, and han- 

 dles cheaply and is not much different nutritionally whether you start with an- 

 chovy or bluefin. 



The economics of what you want to do with the fish, however, is likely to be 

 controlling. If you are landing the anchovy in Pery for fishmeal production for 

 chicken feeding you can get nearly ten dollars per ton for your catch. If you are 

 landing your anchovy in northern Spain to be marinated and canned for the Italian 

 trade you can get something more than $100 per ton for your catch. K you are 

 landing your bluefin catch in San Diego for canning for the American trade you 

 can get about $240 per ton for it. If you are landing it in Tokyo, just before the 

 year -end holidays and it is very fresh, you can expect better than $2,000 per ton 

 for it in the round as it leaves your vessel, to be eaten raw in the sashimi trade. 



This barely indicates some of the great variety of problems susceptible to 

 improved technology which exist inthe field of harvesting food from the sea. 



EDUCATIONAL REQUIREMENTS FOR AUGMENTING THE USE OF FOOD 



FROM THE SEA 



If you have followed me this far you will have seen that there are broad 

 opportunities for increasing the use of the living resources of the sea by the 

 United States and man generally, that there are some good reasons for doing 

 this, and that there are some difficult scientific, engineering, legal, diplomatic, 

 technological, managerial, economic and social problems in the way of doing 

 this. 



In Japan there has been developed during this century a rather complete 

 educational system within the general educational system for the training of 

 people to go into the fishing business at almost all levels. There are grade 

 schools, and high schools that emphasize the sorts of training required for this 

 work. Beyond this level there are fishery colleges which train people for rather 

 more advanced positions in the fish business (vessel captains, administrators, 

 managers, etc.). Finally, there are graduate schools which train fishery oce- 

 anographers, fishery biologist, etc., for the scientific aspects of fishery work. 

 These levels of education are integrated into a whole. Some such complete sys- 

 tem has been developed in Russia also over the past fifteen years, and is more 

 or less being developed in Poland as well. 



I do not necessarily suggest that what is good educationally in Japan, Rus- 

 sia and Poland is either necessary, or necessarily the best, for the United 

 States. I do point out, however, that Japan (next to Peru) is the greatest fishing 

 country in the world and that her fishermen fish the whole world ocean using 

 sophisticated naethods of catching, preservation and marketing that we do not 

 employ. At every level of this operation from fishing to management and govern- 

 ment agency are found the graduates of this fishery educational system. Russia 

 follows behind Japan in world fish production and her production has grown, di- 

 versified, and is growing, and diversifying, even more rapidly. Also at all 

 levels of the Russian operation are found graduates of the Russian fishery edu- 

 cation system. Poland's fish production is much smaller, but has increased by 

 a factor of ten in the past eighteen years and is moving up rapidly now. In the 

 United States we give very little attention to fishery education outside our gen- 

 eral education system, and the domestic fish production here has stayed level 

 for thirty years. I think there is a relationship between these things. 



Where we are failing worst at the present time, in my view, is in trans- 

 lating back from the scientist, who has the information that could be used, to the 



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