vessels of the great fishery devoid of refrigeration, to compensate for a 

 scarcity of cod, and because it can be exported as cod. 



On the contrary, Canadians and American vessels, which fish close to 

 their home ports, carefully save haddock, for, after salting and smoking a- 

 shore, it furnishes a product, actually known in France as "haddock", which 

 is made and eaten in great quantity in the United States, Denmark, and espe- 

 cially Scotland. 



If its flesh does not have the delicate quality of sole or turbot, the hali- 

 but is nevertheless an excellent fish, considered fresh as an item of choice 

 in England. 



The French fishermen capture numerous halibut with the cod. But this 

 fish, unknown in the metropolitan markets, difficult to salt, ranks among the 

 "false fish", without interest to the outfitters who leave its disposition to the 

 crew. The latter consumes a part of the catch and salt a modest quantity 

 which, with a small amount of cod, is considered their personal property. 

 The rest, when abundant, is thrown back, while in England the price of hali- 

 but is 3 to 4 times that of cod! 



The Americans and Canadians undertake, on the contrary, special out- 

 fitting, with steam and motor vessels, for halibut, not only in Newfoundland 

 but at Iceland and Greenland. The fishing is done by trawls baited with fro- 

 zen herring, set by dories, sometimes even by the vessel itself when it is a 

 motor schooner. Preserved in ice until landing, the fish is sold fresh to the 

 consumer, after holding in vast freezers, or salted and smoked, operations 

 at the end of which the filets are marketed. The livers, preciously gathered 

 and treated ashore by modern methods of extraction, furnish a therapeutic 

 oil generally considered superior to cod liver oil. 



The Norwegians pursue this fishery around Greenland, with factory 

 ships of 6, 000 to 10, 000 tons, using 50 motor dories and sometimes more, 

 aboard which the fish is treated by quick-freezing. 



The great modern French fishery is actually outfitted to utilize, more or 

 less partially, the haddock and halibut captured with the cod. The progress 

 thus realized in the rational utilization of the accessory products of the cod 

 fishery is one of a number of aspects in the evolution of this very old indus- 

 try as the 20th century opened for the era of steam trawling. 



95 



