290 



IIETHOD OF CATCHING SHARKS. 



Sharks are princiijall)' caught b}' the Moros, although the}' are captured 

 in considerable numbers in cori'als and nets throughout the Islands. The 

 Moros usually spear them, or catch them with hook and line, using 

 stale iish for bait. The observer can not fail to be impressed b}' the 

 number and size of the sharks caught b}' the Samal Moros in the vicinity 

 of Sitanki Island. 



A number of Philippine sharks will take the trolling spoon, especially 

 if it is painted red on one side; they afford very good sport. In India, 

 sharks are captured in large nets for the sake of the oil secured from 

 the liver; the}' are also used as food by the poorer classes. In the Phil- 

 ippines the Moros alone seem to relish shark-meat, and the manufacture 

 of fish oil is an entirely neglected industry. If we consider the great 

 number of sharks caught in these Islands, it is a matter of surprise to 

 find that the making of fish-oil is not carried on in connection with the 

 shark-fin industry, as this would very materially increase the revenue 

 . derived from each shark. 



THE PREPARATION OF SHARKS' FINS. 



The fins are cut from the shark as soon as possible after its capture, the 

 thick fleshy portions of the larger fins are slit open to facilitate their drying, and 

 they are then spread out in the sun. It requires from three to six days to 

 dry the product depending upon the amount of sunshine. After the fins are 

 thoroughly dry they are assorted into two grades: Tlie white fins, or first class 

 variety, in which are placed all the large dorsal fins: and the black fins, or 

 second class, which includes all the small fins. They are then packed tightly 

 in bales of about 100 kilograms each and are ready for export. 



These fins are further prepared by being soaked in boiling water for a short 

 time and the skin removed. Tliey are then shredded into small cartilaginous 

 rods, somewhat resembling a very fine grade of sphagetti. These are waxy white 

 and attractive in appearance (Plate III. fig. 2). 



At this stage they are either made into soup, or dried and reexported to all 

 parts of the world at considerably more than double the original price. To make 

 this prepared fin into a savory and wholesome soup it is soaked in cold water one 

 day, then placed in hot water for one hour, this causes all the rods to separate. 

 Eggs and some chicken or beef stock, salt, pepper, and butter are added and the 

 mixture boiled for two hours. That the above receipt produces a most delicious 

 soup was the unanimous verdict of the staff of the Bureau of Science after testing 

 a sample prepared by Sing Fat, a well known Chinese cook of Manila. 



No great Chinese feast is complete without a dish of this soup and I believe 

 it is worth while to call the attention of our large soup manufacturing estab- 

 lishments to the possibilities of this industry in the Philippines. I believe that 

 an almost unlimited market could be found in China. 



THE AMOUNT AND VAITIE OF SHARK -FIN EXPORTED FROJI THE PHILIPPINE ISLANDS. 



Sharks' fins weighing 173,610 kilograms, valued at 85,000 pesos (42,500 

 dollars), were exported from Manila during the year 1910. The current 

 price of shark-fin at Zamboanga, which is one of the centers of the trade, 



