In introducing to the public nc ashes, such as those mentioned 
above, not the least obstacle is the J rejudice of people against a sug¬ 
gestive name, or an unattractively appearing fish. As a matter of 
fact, almost every fish taken from pure water is fit to eat, in the sense 
that it furnishes food and is not injurious to health. Some have a 
coarse or tough texture, or are without distinctive taste, but such 
defects can usually be remedied by proper cooking. Sharks, for 
instance, furnish an abundance of meat, wholesome and of good flavor. 
The food of the shark is less questionable than that of pigs and 
chickens. There is nothing against it except the fact that it is a 
shark. Smoked shark recently received and examined by this Bureau 
was of both attractive appearance and agreeable taste. A fish like 
the common toadfish or the goosefish, of unattractive appearance, is 
discriminated against, while the appearance of the flounder is con¬ 
sidered no obstacle to the extensive utilization of its excellent flesh. 
The difference is, of course, in custom. This psychological factor 
must be recognized and overcome by emphasizing the unwisdom and 
waste and ill-found dislike. People must he pursuaded to eat a fish 
if it is wholesome, and to disregard unpleasant names. 
The people of the United States, especially in the inland States, do 
not eat much fish. In the case of fresh fish, there is possibly a good 
reason. Yet, locally caught, and even locally propagated, fishes from 
lakes, streams, and millponds may add considerably to the supply 
of fresh fish at a low price. Canned and pickled fish are always 
available, are wholesome and of a comparatively low price. Salt 
fish are particularly recommended for people in the inland States. 
The scarcity of tin plate prevents unlimited increase in the output of 
the canneries, and this fact, together with the probable necessity of 
shipping much of the canned output to Europe, makes it advisable 
for inland people to use salt fish. This Bureau is assembling a 
number of recipes for preparing salt fish for the table, thereby helping 
to make available a palatable and wholesopie food. 
In addition to the natural sources of fish—the ocean, lakes, and 
streams—there are great possibilities for pond culture of fish in the 
United States. Ponds already in existence and ponds made for the 
purpose can be stocked with rapid-growing fish that can he managed 
with little trouble. Such ponds would add a great amount of meat 
to the food supply. 
The one-day-a-week nature of the fish business is one of the most 
serious deterrents to an increased consumption of fish. The fisher¬ 
man’s business is largely governed by wind and tide—conditions 
beyond his control. He must catch fish whenever he can, but hold 
them against the risk of spoiling and by expensive icing until the one- 
fish day of the week. The consumer must buy when everybody else 
is buying and the dealer must obtain from one day’s sales a profit to 
cover six days’ expenses. Cheaper and better fish will he obtainable 
if the dealer and consumer will cooperate to make every day a fish 
day. 
Fish are often looked upon as not being meat. There is no charac¬ 
teristic difference between fish flesh and the flesh of any other animal. 
The bulk of it is protein and water. Pound for pound there is 
nearly, if not quite, as much protein in fish meat as in beefsteak. 
Fish could be substituted for all other kinds of meat every day in 
he year without ill effects. Oily fish, like shad, herring, and eels, 
^ especially nutritious, affording a large quantity of fat for fuel 
• 
D* t>f D. . j 
OCT 6 1917 
