STATISTICAL TABLES. 



TABLE A. 



Means of Capture. page 



I. — Return, for the year 1921, showing the Number and Value of the 

 Boats and Vessels engaged in the Scottish Fishing Industry ; the 

 Number of Persons employed thereon ; and the Value of Fishing 

 Gear. . .. v , •> ,k .. p t • ? i * * J" : ;■*<.•- • • ^ 

 II. — Return showing Particulars regarding the State of the Fisheries at 

 each Fishing Creek or Station on the Scottish Coasts during the 



year 1921 16 



III. — Return, for the year 1921, showing the Number of Boats and Persons 

 engaged in the Herring Fishing Industry in the various Districts in 

 Scotland during the week of greatest activity 52 



TABLE B. 



Total Quantity of Fish Landed. 



I. — Statement of the Total Quantity and Value of Herrings landed in 

 Scotland by Steam, Motor, and Sailing Boats respectively in the 



year 1921 53 



II. — Returns respecting Vessels arriving and Fish landed in the various 



Districts during the year 1921 56 



III.— Summary of Means of Capture and Fish landed for the years from 



1889 to 1921 inclusive 120 



TABLE C. 



Fish Used in a Fresh State. 

 Statement showing the Estimated Quantity of Fish consumed Fresh in 



Scotland, or dispatched from Scotland in a Fresh State, in the 

 year 1921 121 



TABLE D. 

 Fish Cured. 



I. — Return showing the Quantities of Fish Cured, and the Modes of 



Cure, in the year 1921 122 



II. — Statement showing the Number of Barrels of Herrings Cured, Gutted 

 and Ungutted, on the East and West Coasts of Scotland, for the 

 Hundred and eleven years ended 31st December 1921 . . .124 



TABLE E. 



Cured Fish Inspected, and Exported, and Value of Same. 



I. — Return showing the Number of Barrels of Cared Herrings Branded, 

 distinguishing the different Selections, and the Amount of Fees 

 collected during the year 1921 128 



II. — Return showing the Total Quantity of Fish Exported to England, 

 Ireland, the Continent, and Places out of Europe, during the year 



1921 .129 



H 



