42 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
have long been established. The old leading firms have a high rating for integrity 
and financial standing. 
The manner of receiving and handling fish is similar at all ports, with some 
variations due to port charges, different climatic conditions, etc. 
Dry and pickled fish are received more or less regularly throughout the year, 
mostly from Halifax and Lunenburg, Nova Scotia. A few cargoes arrive from Yar- 
mouth, Nova Scotia, and occasionally a cargo comes from St. Johns, Newfoundland. 
The total receipts of dry and pickled fish in 1897 amounted to 33,449,422 pounds, 
from the following localities: 
Pounds. 
North American British Possessions 28, 048, 735 
United States 4,909,141 
All other sections 491, 546 
This amount approximated 85 per cent of dry fish and 15 per cent of pickled 
fish, the proportions of dry fish by species being 90 per cent cod, 7 per cent haddock, 
and 3 per cent hake. The proportion of a cargo of 2,000 quintals would be about 
as follows: 425 tierces, 100 to 150 drums, 100 boxes, 100 half-boxes. Tierces contain 
450 pounds net, drums 125 to 140 pounds, boxes 100 pounds, half-boxes 50 pounds. 
The climate of Porto Rico, with its months of warm, damp weather and much 
rain, is very trying on dry fish. If not properly cured they will soon turn red or 
become soft and otherwise unmarketable. Fish from the United States would prob- 
ably have to be cured harder than is customary for home or northern demand. They 
should be well but not too heavily salted, and well dried. Small-sized cod that will 
pack in tierces and drums without bending are preferred to large fish, except for the 
small amount packed in boxes, these being for the local city trade, in which large 
fish are desirable. December, January, February, and March are the best months 
for keeping fish in good condition in Porto Rico. The largest demand is in January, 
February, March, and April. 
In past years consumers of dry and pickled fish in Porto Rico have apparently 
been more concerned as to prices than quality, much inferior fish being consequently 
sent to this island. Natives often buy fish, if of low price, that would not be used 
in the United States. Occasionally fish are condemned and destroyed by the city 
officials. The present indications point to a demand for a better quality of goods. 
Pickled fish are not much used. Split herring are preferred to round, on account 
of keeping better, and bring $1 a barrel more. Alewives are not desired and are 
seldom received. Mackerel are too high-priced to have an extensive sale, the few 
received being usually of small size on account of being cheaper. Smoked-herring 
receipts are light, and comprise both “scaled” and “lengthwise” fish. Boneless fish 
are almost unknown; their introduction would be slow at first, and only small initial 
shipments would be advised. 
The total value of canned fish imported into Porto Rico in 1897 was only $151,408. 
High prices and duties may account for this small amount, which consisted chiefly of 
sardines from Spain, receipts from that country having been Tree of duty, except 
when shipped under a foreign flag, which was seldom. If canned fish could be fur- 
nished at a low price, their sale would no doubt largely increase as their good qualities 
became more fully understood. 
