is, without doubt, among the important centers of cod consumption, being 

 farthest from where the cod is caught. It is unusual because of the unex- 

 ploited fisheries in the Saint-Paul and Amsterdam Islands nearby in the 

 Indian Ocean, which are able to furnish great quantities of a fish commonly 

 called "false cod" which can be prepared the same as the cod and which is 

 perfectly able to replace it. 



Exports are in varied forms, according to the customs of the clientele. 

 For France, green cod repacked in dry salt is shipped in barrels of 125 

 kilos. Dry cod is packed in sacks or under straw mats. 



For shipment to more or less distant regions by railway and by sea, 

 packing in sacks is used for Spain, under straw mats for Italy, in barrels 

 of 50, 100 and 200 kilos, and sometimes in boxes of 50 kilos for the colo- 

 nies. Certain markets demand shipment in boxes during the summer be- 

 cause the cod is then better protected, but will accept packing in bags or 

 under mats during the winter. 



In France, cod dried at Newfoundland was formerly received at the 

 different ports of outfitting from Dieppe to Saint- Jean-de-Luz. Green cod 

 brought back by the bank fishermen was sold everywhere from Nantes to 

 Bordeaux. During all the 18th century, Nantes, benefitting from its situ- 

 ation as an estuarine port at the mouth of the Loire, then navigable, pro- 

 vided green- salted cod to all the large interior cities where the consump- 

 tion was very considerable. 



During the 19th century, Bordeaux became the national cod market 

 while Nantes became less and less important. 



Bordeaux created this situation without ever having been, until very 

 recently, a great port of outfitting for the cod fishery. Its outfitters, 

 lacking marine fishermen, only rarely sent boats to Newfoundland. Its 

 navigation was turned toward more lucrative traffic requiring greater 

 capital, the products of the Indies, cotton, coffee, sugar, indigo. But if 

 not outfitting for the fishery, Bordeaux received, since the 16th century, 

 important quantities of cod. These were brought by the Basque and Brit- 

 ton fishermen who, certain of finding a market, came to sell their cargo 

 and to take on supplies for the following season. As the bank fishery 



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