Fresh and Frozen Fish Buying Manual by bcinc

/\ RESH AND FROZEN FISH BUYING MANUAL

CIRCULAR

FISH AND WILDLIFE SERVICE UNITED STATES DEPARTMENT OF THE INTERIOR

FRESH AND FROZEN FISH

BUYING MANUAL

CIRCULAR ~o

Fish and Wildlife Service JohnL. FarleyI Director

United StatesDepartmentof the Interior Fred A. Seaton, Secretary For lole by the Superintendentof Documents, U. S. Government Printing Office Washington 25, D. C. - Price 25 cents

PREFACE THIS MANUAL is intended to help food buyers and dietitians selectthe types of fish and shellfish likely to be available in their localities, within the limita tions of their budgetsand their menus. The manual is arrangedto show, in order, the general market forms and containersin which fish and shellfish can be bought; purchasingcriteria; handling and stor age; and what, where, and when to buy. Since the Servicehas made availablea number of booklets on fish cookery, that subject is not discussedin detail here; andthis manualdoesnot coverpreparedfishery products. This manual is a revision of a Service publica tion "Fresh and Frozen Fishery Products Reference Manual," prepared by A. IV . Anderson, Chief, Branchof CommercialFisheries,as a supplementto Fishery Market Newsin August 1941. The revision has been preparedby the Educationaland Market DevelopmentSection of the Branch with the coop eration of other sections. Issued1954. Repriuted1955, 1956.

CONTENTS

Par: When to buy__________ 'I Fresh fish and shellfish__ _ Maine landings index_- - __ - - - - - - - - __ - - _ __ -_ __ _ _ _____ _ 4' Massachusetts landings index _ _ _ _ _ _ _ _ _ ___ __ _ __ _ ____ _ _ _ _ 41 New York, N. Y., receipts and landing index________________ _ Maryland (certain areas) r ceipt and landings index___________ Virginia (certain areas)receipts and landings index ___________ orth Carolina (Atlantic, Beaufort, and Morehead ity) receipts and landings index _______________________ . _ _ ___________ 4 Gulf tatesreceipt and landingsindex_______________________ 4 California landing index_ __ _ __ __ ___ ____ _ _ _ _ _ ____ _ _ _ ______ 4 Seattle,Wash., receipt and landing index_ _ _______________ _ Chicago, Ill., receiptsindeL________________________________ 4Frozen fi handshellfi h_ _ _ _ _ __ _ ___ _ _ _ _ __ _ _ _____ _ _ _ ___ _ __ _ ___ _ 41 Cold-storageholdings index: niled tatesand Ala ka __ ____ _ __ 41 Sourcesof commercial-fisheryinformation__ _ _ _ _ ____ _ ____ _____ _ ____ ___ 4'

FRESH AND FROZEN FISH BUYING MANUAL Each year about 3 billion pounds of fish and shellfish, comprising about 200 different speciesof fish and 40 kinds of shellfish and mis cellaneousitems, are caught commercially for food in the United States and Alaska. Of this number, however, only a few are well known as edible fish or shellfish. The following species accounted for more than three-fourthsof the United States production in 1950 for humanconsumption. FISH:

1. 2. 3. 4 5. 6. 7. 8. 9. 10. 11.

Landedweight (pounds)

Pilchard (California, sardines)___ _ 563, 422, 000 Tuna and tunalike fishes___ _ _ _ _ _ 392, 273, 000 Salmon_______________________ 328,645,000 Ocean perch________ ___________ 207,793,000 Seaherring (Maine sardines) _ _ _ _ 198,398,000 Haddock._____________________ 15~559,000 Flounder_______ _ ______________ 131,694,000 Whiting______________________ 67,332,000 Cod____________ ~_____________ 65,436,000 MackereL____________________ 54,754,000 HalibuL______________________ 51,630,000

Marketedmainly all

Canned.

Do. Canned,fro zen, fresh . Frozen. Canned. Frozen.

Do. Do. Do. Canned,fresh, frozen . Frozen.

SHELLFISH:

1. Shrimp_______________________ _ 2. Crab__ ____________________ ____ 3. Oyster meat___________________ _

191,474,000 Frozen, fresh, canned. 159, 278, 000 Cooked meat. . 76,415,000 Fresh, canned, frozen .

The fact that the averageconsumerhas little information about many speciesof fish and shellfish available, has contributed to the concentrationof consumptionon a few well-known varieties. Since many fish and shellfish are marketedunder severallocal names, the consumer has added difficulty in buying. To help consumersselect from the many namesand speciesin the markets,a guide is needed.

MARKET FORMS OF FISH Fresh and frozen fish may be bought in a variety of cuts, the more important of which are shown here. Knowing the cuts and their particular uses is important in buying or selling fish. The edible portion varieswith the type of cut, from 100 percentfor fillets to about 45 percentfor whole fish. 1

FISH AND WIL DLIFE CIRCULA R 20

Whole or round fish are those marketed just as they come from the water. In this form, the edible portion is about 45 percentof the whole, but varies with ize and kind of fish. To preparefor cooking, fish should be scaledand eviscerated and, if desired, head, tail, and fins should be removed. Fish then may be used for baking, or may be sliced, filleted, or cut into steaks or chunks. Small fish, like smelt, are often cooked with only the en trails removed. Drawn fish are those marketed wit.h only the entrails removed. In this form, the edibl e portion is about 48 percent, but varies with size and kind of fish. To prepare for cooking, they arc generally scaled. Head, tail, and fins may be removed, if desired, and the fish split, filleted, or cut into steaks or chunks. Dressedfish are scaled and eviscerated, usually with the head, tail, and fins re moved. Edible portion in this form is about67 percent,but varies with size and kind of fish. The sDlaller sizes are ready for cooking as purchased (pan dressed). The larger sizes may be baked as pur chasedor may be cut into fillets, steaks, or chunks.

Steaksare cross-sectionslicesof the larger sizesof dressedfish, usually about%of an inch thick. In this form the edible por tion is about 84 percent. Steaks are ready to cook as purchased.

Fillets are the sides of fish cut away from the backbone. They are practically boneless and have little or no waste. Fillets are ready for cooking. The skin may be left on or may be removed. A fillet cut from one side of a fish is called a single fillet. This is the type most generally seenin the market.

FRESH AND FROZEN FISH BUYING

MANUAL

Butterfly fillet s are the two sides of the fish corresponding to two single fillets held togetherby the uncut flesh and skin of the belly.

Sticks are piecesof fish cut lengthwise or crosswisefrom fillets into portions of uni form width and length, usually about 1 inch wide and 3 incheslong.

MARKET FORMS OF SHELLFISH Someshellfish are marketedalive. Other marketforms, depending on the variety, include cooked whole in the shell, fresh meat (shucked), headless,and cooked meat.

Shucked:Clam, oyster, and scallopmeats may be boughtfree of the shell, commonly known as shucked. In this form the por tion is 100 percentedible.

Headless:Only the tail part of shrimp is commonly marketed. Spiny-lobstertails are also a common market form. About 85 percentis edible.

Cooked meat: The edible portion is picked from the cooked shellfish. Crab, shrimp, and lobster meat is marketedin this way. Cooked meat is perishable, although packagedin containers,since it is not further processedby heat. I t is 100 percent edible.

FISH AND WILDLIFE CIRCULAR 20

CONTAINERS In general, a better product is received, prices are lower, and ship mentsare expedited,when the usual commercialfishery containersare ~ used. Fishery containersare only partly standardized,but most of the importantfresh and frozen fishery products are usually packedin the types that are listed here with the net weights contained in the various sizes. FRESH FISH:

Whole, drawn, and dres ed: Contal1ur 8 and net we/oM I Most varieties: Fresh-~'ate r _________ Boxes, 25, 40, 50, 60, 70, 100 lbs.; Church containers,300 lbs. Salt-water__________ Boxe, 1.5, 100, 125, 150, 200 lbs.; loose barrel , 200, 250 lb .; Church containers, 300 Ibs.; tight barrels, 150 lbs. Some small fi~h: Fresh-water_________ Boxes, 10 to 20 Ibs. Salt-wateL_________ Boxes, 1 to 30 lb .; tight barrels, 75 lbs. Fillets and steaks: Fresh-wateL ____________Tin , 25 Ibs. • Salt-water ______________Tins, 10, 15,20,25,30Ibs.

FROZEN FISH:

'Whole, drawn, and dressed: Most varieties: Fresh-\yateL________ Boxes, 60, 70, 100, 12.') lbs. Salt-wateL_________ Boxes, 50, 100, 150, 200 lbs. Somesmall fish: Fresh-wateL________ Boxe, 10,20 lbs. alt-watcL _________ Boxe andpackages,1, 5,10,15,20,251bs. Fillets and steaks: Fresh-wateL ____________Packages,5,10 Ibs. Salt-wateL_____________Package,1, 5, 10, 15, 20, 25 lbs.; Church containers,300 lbs. SHELLFISH:

Clams and oysten: In shelL ________________Bags, 100,225,250lbs. Shucked: Fresh______________Tin, 1 pt., 1 qt., ~, 1, 5 gals. Frozen_____________ Tins andpackages,12 oz. Crabs: Hard: Live ______ _______ Bushel baskets;barrels, 100 lbs. Soft: Live _______________Trunks, 60, 80 lbs. Frozen_____________Packages,up to l Ib. Crab meat, cooked: Blue ___________________ Tins, 1 lb. Dungeness______________ Tins, 1, 5 lbs. King ___________________ Packages,6 OZ., 3 lbs. Lobsters, live _______________Barrels, 50, 100 Ibs. Lobster meat, cooked________ Tins, 6, 14 OZ., lI b.

FRESH AND FROZEN FISH BUYING

MANUAL

SHELLFISH-Continued Scallops, sea: Containersand net weigh.ls Fresh meaL____________Ti ns, 1 gal. ; bags, 30, 40 Ibs. Fr ozen meaL___________ Tins, 1 gal. ; p ackages,1, 5, 10 Ibs. Scallops, bay: Fr esh meaL___ Tins, 1 gal. Shrimp, headless: Fr esh __________________ Boxes, 100 Ibs. Fr ozen_________________Tins and packages, 6, 12 oz.; packages,1, 2~, 5, 10 Ibs. Breaded,fr ozen_________ Packages,8,10, 12 oz., 2 ~, 4, 5, Ibs. Shrimp meat, cooked and Tins andpackage s, 4, 8, 12 oz., 1, 5 Ibs. peeled.

BUYING FRESH FISH Most varieties of fish are more abundantin some months than in others (seeWhento Buy, pp. 39-47). Local fish dealerscanusuallygive information about seasonalofferings, and indicate the varieties that can be obtained at the best price advantage. Lesser-knownspecies often may be as satisfactory as better-known, and higher-priced, speCles. Tests for whole and drawn fish -

Freshfish have the following characteristics: 1. FLESH: Firm, elastic fieshr not separating from the bones, indicatesthat fish are fresh and have beenhandledcarefully. 2. ODOR: Fresh.-and mild. A fish just taken from the water has practically no "fishy" odor. The fishy odor becomesmore pronounc ed with passageof time, but it shouldnot be disagreeablystrongwhen the fish arebought. 3. EYES: Bright, clear, and full. The eyes of fr esh fish are bright and tr ansparent;as the fish becomestale, the eyesbecome cloudy, and often turn pink. When fish are fresh the eyes often protrude, but wi th increasingstalenessthey tend to becomesunken. 4. GILLS: Red, and free from slime. The color graduallyfadeswith age to a, light pink, thengray, and finally brownishor greenish. 5. SKIN: Shiny, with color unfaded. When first taken from the water, most fish have an iridescentappearance. Eachspecieshas its characteristic markings and colors which fade and becomeless pro nounced as the fish losesfreshness. Tests for fillets and steaks

Fresh fill ets and steakshave the following characteristics: 1. FLESH: Fresh-cutin appearance;the color should resemblethat of fr eshly dressedfish. I t should be firm in texture, without tracesof browning about the edgesand without a dried-out l ook. 2. ODOR: Fresh andmil d. 258844째--54----2

FISH A 'D

WII~DLTFr~

C'rRClJLAR 20

3. WRAPPINO: If the fillets or atcnks nr wfupped, the wrappin' should be of moisture-vapor-proof rnatl'rinl. Thrre hOllld be littlp. or no air pace between the fish nnd til wrapping. How much to buy

Servingsof fish nr f;r.ncrnlly bnsrd on on -third to onl'-hnlf pound of the edible pnr for cnr.1l per, on ( (' Ediblr' J>orliCITl, p. 13). To provide this rnur.h dible fi h [or rnr.1t pl'T on, thl' nppr ximntr路 amount to buy of tb diff r nt [onns an' as folle ws: Fill ets,. tenk . or ti k _____________________ _ Dreg'l'd fi h _______________________________ _

f'OUfl~ 1){T

Pound. IJ'T 100

ptTfOn

on..

45 90

Whole or ro unrl. fi :h ____ _

BUYING FROZEN FISH Frozenvnrietie nre U \lully pncked durin's noon. o[ nbllndnnr. at rensonable pri r.e , and now arc flYflilubl tit路 y nr nr und in prnr.tir. Uy all secti on of th country (for Ii of peri e' [roz n, (,I'tubl n p. 46). inc fro zen fi h nre th q unl of fr sh fi h in npp IImnr fin ,or, nnd food , nIuc, the two form. mny be \J d in rr.hnn" nbl.'. Frcezing- nnd totnl hold i n~ of fi h in r lei l rfl~f' nr hown by months in the followin " g-rnph. From thi 'raph it i po ible l draw Borne coneIu ion about tl w month. \\-It n froZl'n fih nr in hI' t upply (for more cll'lniled information,. (' pp. 46- 41). I

MILLIONS

OF POUNDS

DJFMAMJJASOND

I 952

FRESH AN D FROZEN FISH BUYING

MANUAL

Tests for frozen fish

Frozenfish of good quality have the following characteristics: 1. FLESH: Should be solidly frozen when bought. Virtually all eteriorationin quality is preventedwhen fish is properly held in the frozen state. Unless care is taken, frozen fish thawed and refrozen is poorer in quality. There should be no discoloration, or brownish tinge in the flesh. 2. ODOR: Frozenfish should have littl e or no odor. A strong fishy odor meanspoor quality. 3. WRAPPING: Most frozen fillets and steaks are wrapped either individually or in packagesof various weights. The wrappingshould be of moisture-vapor -proof material. There should be li ttle or no air spacebetweenthe fish and the wrapping. 4. GLAZING: Whole fish frozen in the round or dressed forms are usually not wrapped,but coveredwith a glaze of ice to protect them from drying out, or from "freezer burn." This glaze should be on theseforms of frozen fish when bought.

How much to buy

In buying frozen fish, the allowancefor eachserving is the sameas forfresh fish (seep. 6).

BUYING SHELLFISH Shellfish are sold in many diff erent forms. Market forms of some of the most importantspeciesare describedhere. Shrimp

Shrimp are sold as follows: Fresh, whole (headson)- mainly around New Orleallil and near productionpoints. Freshor frozen, headless, but with shell s on. Fresh or frozen cooked, generally peel ed (shells removed) and cleaned. Frozen, breaded with a coating of crumbs or cornmeal after being peeledand cleaned. Fresh shrimp have a mild odor, and the meat is firm in texture. The color of the shell may be grayishgreen,pinlcish tan, or light pink. When cooked, the shells turn red, and the meat takes on a similar attractive reddish tint, with possibly some dark-red spots. When shrimp are sold as "green shrimp," this does not r efer to the color or species, but is a term used in the trade to describe shrimp that have not beencooked. Shrimp are usually sold on a size basis, with the larger sizes bringing the higher prices.

FISH AND WILDLIFE CIRCULAR

Clams and Oysters Clams and oysters in the shell should be alive-the shells should close tight when tappedgently. Shucked oysters should be plump and should have a natura creamy color with clear liquid. If in the original package or can there should be not more than 10 percent of liquid (by weight) Oysters with an excessamount of liquor should be avoided, as thi indicates that they have been improperly handled. Excessivewate results in bloating of the oyster meat, and partial l oss of flavor an food value. For purchaserswho use a chemical test for freshness the pH should be at least 6.0. Oysters are sold on a size basis. The price differential between the various sizes does not reflect their quality. The sizes generally adopted by dealers conform to the Government classifications and specificationsas shown on page38. Crabs and Lobsters When bought alive, crabs, lobsters, and spiny lobsters should show movementof the l egs. The "tail" of live lobsters curls under the body and doesnot hang down when the lobster is picked up. Spiny-lobster or rock-lobster tails, frozen, should have meat of clear whitish color. There are severalkinds on the market. Those from Florida, Cuba, and the Bahamas have a smooth,brownish greenshell, with white spots; those from South Africa, Australia,and New Zealand have a rough shell with the color varying from dark maroonto brown; thosefrom SouthernCalifornia and the west coast of Mexico are smooth and yellow green. As is true with other frozen fish and shellfish, frozen lobster tails should be hard-frozen when bought and should have no odor. Crabs and lobsters, cooked, should be bright red and should have no disagreeableodor. By lifting slightly the lid tmder the body sec tion of crabs it is possible to smell any strong, disagreeableodor very easily. Crab meat, cooked, is marketed from four varieties of crabs: Blue crabs: The meat from blue crabs is packed a s Lump meat-whole lumps of white meat from the large body musclesthat operatethe swimming l egs. Flake meat-smallpiecesof white meat from the body. Flake and lump-a combination of the first two kinds. Claw meat-brownish-tintedmeat from the claws. Rock crabs: Crab meat from the New England rock crab IS marketedin only one grade,and is brownish in color. Dungenesscrabs: Crab meat from the Dungenesscrabs of the Pacific coast includes that from both the body and the claws. The claw, or leg, meat is reddish; the body meat is white.

AL'

King crab:

rab lrl(lO,t from the kirw nub [~\la k1 tnk,lt m stly from the lpg. then froz 'n [\ nd p l~k d. Th '11 tiI lp T " dioll , C o){('d find [roZl'Il, IUP oj 0 Illllrk£'tC'o. Soft ('ntbs arc Atlantic-coa t bIll crab that 11ft," ,h 0 their old, huru 'hell Th y should b. aliy' wh n hourrht [re h. Th yar al obtaillHbl frozen. t

Scallops

,'cullop mats ollBist [ nly th mu Ie that ·10 e th·.hell of tln' 'aHop r th bay cullop. The m at of the lurcr> . a 'ullop i \\ hi t ; tIt) III 'aL of tit mall r bay sellHop i cr('amywhi [ '.Ji .... h t tUll, or pink.i·11. Fre 11 . ('uHop , and frozen . ('allop when thn\\ 'd, h uld ha 11 s\\' tisb dor. ' Vh n bought in package, tll 'y houle! b pra ticall y f re of l iquid. How much to buy

The quantity of h 11fish to buy vari s con id >rably wilh the 1Il thoe! of cooking and t)pe of recipe u d. Th f 11 \\lug table i a g·nerul guid . rabs: Hard :

1'0

ar~

To un t 100

G to 12 pound. (l Uo to lOa pOllnd . . to 3G crab ). 1 pound___________

'ooked meat. Dung n s , cooked.

4 to G pound (3 to

1" pound.. 50 pound.

(i cral)~).

Lohstcr. : Liv

_________________ _

ook d meaL __ _

_______

4 tu (j pouud l~ pOllnd __

t('rs and Ja.lll.: In shelL __________________ _ 3 dozen________ , huckc(L___________________ _ 1 quarL_________ _ ______________________ _ I pound________

callop~

75 to 100 pound 12 pllund~. 2

bu hel

'\lun, 13 pound.

Shrimp: lIendle~s

(fre"h or fro z'n) ______

00kc d llWfI

L ________

I t~ pound __ }l11111 II

2 to 30 pound. I..:! to III pound

HANDLING AND STORING F is-h b'ing 11 peri habIt· (' nunotli ty, .110111<1 h h'p! 11IIrlt'f ('efri er ntion nt all time . Only in thi. wily Clln till I(lInlit.) of f1' II M fro'!. Il fi'h be mnintninetl. Th' thn'l' prilll!1r'y 'UII. of br I d w:n in qunlity of fish ry protlu ,[:-; ar ( 1) 1>: ·t rinl Hl'tit 11, (~) xidntioll of th' il or flit in th' ill-sh, and (3) ('Ilzymi' a tion in th 11 h, Ba ferial action <:ontnlllillt t(' fl. hery product \ hI n th r i l111itati( 11 in hun llin~ and hirTh tl'mlllrnt un ft th 1 11 h \ f'mond £1' III tIl ,,'utcer, It i' altno l~l tir 1_' urr t [1' zon and 'I red ul \""ry 1 \\. tl'mpl'f.\tuft It I n pra ticall. liminat 'J US Ion· , t h fuh r k pt in this c t

FISH AND WILDLIFE CIRCULAR 20

O;t'idation of the oil or fat can cause spoilageof frozen fish even in cold-storagerooms of low temperature. Oxidation is indicated by a yellow discolorationon the surfaceof the skin or on the flesh in area exposedto the air. This action is greatly retardedwhen the fish are properly glazedwith a thin coating of ice, or are coveredwith any 0 several moisture-vapor-proofwrappings availabl e. Enzymesresponsiblefor the third type of spoilageare substances' the flesh which build up and tear down the body tissues during th normal life processes. These reactions are common to all forms 0 animal life and are automatically controlled as long as life is main tained. Although the temperatureat which fish are stored has a definite effect on the speedof the digestive reaction of the enzymes after death, the enzymic action cannot be stoppedcompletelyduring handling and storage. Under good storageconditions, however, the actionhasno importanteffect on quality. Detailed information on the care and handling of fishery products is containedin the following leaflets, available without charge from the Fish and Wildlife Service, Departmentof the Interior, Washing ton 25, D. O. RefrigeratedLocker Storageof Fish and Shellfi h (FL 128). Wrapping Materials for Frozen Fish (FL 213). Fish Refrigeration (FL 214). Retailing Fish (FL 258). Stepsin the Handling of Frozen Fish in FreezerWarehouses(FL 286). PackagingFrozen Fishery Products(FL 324).

In addition, two motion pictures producedby the Service give in formation on the care and handling of fish. Theseare available for loan from the above address,without charge except cost of return transportation. They areFilleting and Packagingof Fish (Part II). 16-mm., black-and-white,sound, ~I 10-minute picture showing methods of filleting fish. Retailing Fish. 16-mm., color, sound, 18-minute picture showing how to select, handle, display, and merchandisefresh and fr ozen fish in the retail store.

HANDLING AND STORING FRESH FISH

Fresh fish should be kept constantly below 40째 F., and preferably at 31째 or 32째 F. to ensuremaximum storagelife. I ce is the best pre servativeyet devisedfor keepingfresh fish, since it not only holds the temperaturebut also keeps the surfaceof the fish moist and in good condition. Shipments of fresh fish should be examined immediately upon receiptfor signsof spoilageand body damage. They should be packed in ice for delivery, and should be well iced when received. Finely crushedice is preferableto large pieces,as it does not bruise the fish. Fishedpackedin orderly arrangementhold their natural shape longer

FRESH AND FROZEN FISH BUYING

MANUAL

and better. Rough handling should be avoided, since bruises and puncturesof the flesh induce and hastenbreakdownin quality. HANDLING AND STORING FROZEN FISH Frozen fish shouldbe kept solidly frozen until readyfor use. Do not refreeze fish that have been thawed. Maximum storagelife can be obtainedby maintaininga temperatureof 0째 F. or below, and by pro viding adequatemoisture-vapor-proofwrapping or glazing. In com mercial practice, frozen whole fish, and sometimes dressedfish, are coatedwith a layer of ice by dipping in cold water after freezing. If fish are placed directly in the refrigeratedspacewithout suitablepro tective treatment, undesirablechangeswill take place during cold storage:a graduallossof moistmewill occm until the fish are shrunken and dried; this dehydrationnot only causesan unsightly appearance and alterationin texture, but also resultsin loss in weight and flavor. Thawing frozen fish

Frozenfish, fillets, and steaksmay be cooked as though they were in the unfrozenform, if additionalcooking time is allowed. Whenfish are to be breaded and fri ed, or stuffed, it is more convenientto thaw them first to makehandlingeasier. Thawing is necessa r y when whole or drawn fish are to be cleaned <?r dressed. Methodsof thawing fish are as follows: 1. Thawing at.refrigeratortemperature(40째 to 45째 F.) is the recom mendedmethod. The fish should be held at this t emperature only long enoughto permit easein preparation. A I-pound fill et will thaw in about 18 hours. 2. Whole or drawnfish may be thawedby immersingin cold running water. This is the quickest method. Thawing time will vary with size and shape of fish. Fillets and steaks can be thawed in about one-half hour in cold water, but should not be removed from the packagewhile being thawed. 3. Thawing at room temperature,althoughsometimespracticed, is not recommended. In this method,the thinner partsof the fish, such as the section near the tail, thaw faster than other parts and may becomesubject to spoilage if the thawing period is too long. A 1pound packageof fillets takes3 or 4 hours tothaw by this method. 4. Whole or drawn fish may be thawed by being embedded111 crushedice, but this methodis much slower than the others. HANDLING AND STORING SHELLFISH When storing fresh shellfish, the temperatureshould be maintained near 32째 F. A few degreeshigher can causea considerableloss in quality in a few hours. Shellfish meats,either fresh or cooked,should not be exposedto bacterialcontamination.

FISH AND WILDLIFE CIRCULAR

. Frozen shellfish should receive the same care as that given frozen fish. Thawing methodsfor frozen shellfish are the sameas those for frozen fish.

CLEANING, DRESSING, AND FILLETING Most dealers,on r equest, will clean, dress,or fillet fresh fish for their customers. With their equipment-properknives and scaling ma chines-andtheir experience, they can perform these tasks very quickly at little expensecomparedto the time and effort involved for a consumerwho doesnot engagein cleaning and dressingfish as a fuU time occupation. An experiencedfishcutter also can usually securea greateredible portion from a given fish or shellfish than can a novice. Therefore,it is recommended that this task be delegatedto an expert. Buyers of fresh and frozen fish who are interestedin methods for cleaning, dressing, or filleting are referred to either of two Service publications, Basic Fish Cookery or Fish Cookery for One Hundred. Each of thesebooklets contains a section on cleaning, dressing, and filleting fish. Another Service publication, How To Cook Oysters, containsinformation on shuckingoysters. For information on how to obtain thesebooklets, seepage 14.

FOOD VALUE OF FISHERY PRODUCTS Fishery products are excellent sourcesof highly digestible protein. In addition, many contain fat, mineral matter, and vitamins. Fish and shellfish can be included in the diet with full confidencethat they supply high-quality food. Proteins build and repair body tissues. About one-third of the protein consumeddaily should come from animal sourcesto balance the less-efficientproteinsof cerealsand vegetables. An averageserv ing of fish or shellfish supplies enough animal protein to satisfy this daily requirement. Fishery proteins are from 85 to 95 percentdiges tible and contain all of the so-called essentia l amino acids. Protein comprisesabout 18 percentby weight of the edible portions. These values are about equal to thoseof meat. Minerals are essentialfor the performanceof certain functions of the body and the maintenanceof teeth and bones. In general, the mineral content of fish is similar to that of beef, although the iodine contentis much greaterin fish. The edible portions of most fish are satisfactory sources of magnesium, phosphorus, iron, copper, and iodine. Shellfish are particularly rich in these minerals. The flesh of both salt-waterand fresh-waterfish are quite low in salt content. Vitamins are important for growth and the maintenanceof general well-being. Fat fish, like salmon and mackerel,are excellentsources

FRESH AND FROZEN FISH BUYING

MANUAL

of both vitamins A and D, an averageserying supplying about 10 per cent of the daily allowance of vitamin A and all of the vitamin D required. An averageserving of either lean or fat fish will supply about 10 percentof the thiamine, 15 percentof the riboflavin, and 50 percentof the niacin neededeach day. Fats are used by the body for flesh and energy. The fat content of fishery productsvaries with the kinds of fish and the season of the year. Very lean fish may contain only 0.5 percent fat, while some fat fish may average20 percentor more. The tabl es on pages16-21 classify the more commonfishes as to fat or lean. Either fat or lean fish can be used in diets since the amount of fat and calories can be adjustedthrough choice of cooking methodsand type of sauceused. Researchhas shown that the nutritional propertiesof fish flesh are approximately equal for all species. So far as those eating fish are concerned,flavor, texture, and color can determinethe choice.

EDIBLE PORTION Servingsof fresh and frozen fishery productsgenerallyare basedon portions of one-third to one-half pound for each person. The edible portion varies with the form in which the fishery product is bought, the season,and the variety of fish. The percentages,particularly those for fish, in the following table are only approximate. These percentagesshow how much of each form of fishery product, as pur chased,is edible. FISH:

Whole or round _________________ _ Drawn (evisceratedonly) _________ _ Dressed (eviscerated,head and fins renloved)_____________________ _ Steaks__________________________ _ Fillets__________________________ _

Produdian area

Edible Pt!"-

untage

AlL _ _ _ _ _ _ _ _ _ _ _ _ _ _ 43_ to _ _47. _ AlL _ _ _ _ _ _ _ _ _ _ _ _ _ _ 46_ to _ _50. _ AlL _ _ _ _ _ _ _ _ _ _ _ _ _ _ 65_ to _ _69. _ AlL _ _ _ _ _ _ _ _ _ _ _ _ _ 84 _ _ to _ _88. _ All ___________________ 100.

SHELLFISH:

Live in shell: Clams: IIard ___________________ _ Do ________________ _ Do ________________ _ Do ________________ _ Do ________________ _ Soft____________________ _ Do ________________ _

New England __________ Che apeake____________ fiddle Atlantic ________ South Atlantic _________ Pacific_______________ _ Tew England__________ Middle Atlantic ________

Oysters: Eastern________________ _ X ew England and ~Iid dle Atlantic. Do ________________ _ heEapeake____________ Do ________________ _ ..,outh Atlantic _________ Do ________________ _ Guli ________________ _ Pacifi c __________________ 2~

844路--64----3

14 to 20. 7 to 8. 10 to 12. 6 to 8. 24 to 28. 23 to 33. 27 to 32. 8 to 11.

6 to 7. 4 to 6. 5 to 7. 10 to 14.

FISH Al'ID WILDLIFE CIRCULAE

SHELLFISH-Continued Cookedin shell: Crabs: Production area Hard____________________Atlantic and GuIL _____ Dungeness___ _ _ __ _ _ _ _ _ _ _ _Pacific_______________ _ Lobsters_____ ___ _ _ _ _ __ __ _ _ ___ New England__________ Shucked: Clams, oysters, and bay AlL _________________ _ and seascallops. Headless,raw: Shrimp___ _ __ _ _ _ _ _ South Atlantic and GulL Cooked meat: Crabs, lobsters, and AlL __________________ _ shrimp.

Edible per路 ~ntage

10 to 18. 22 to 26. 35 to 37. 100. 50 to 60. 100.

FISH COOKERY The basic rules for cooking fish are few and easy. A few basio methodsmay be used for cooking all fish if allowanceis madefor fat content, which varies with the species(seepp. 16-21). Usuallyf at may be addedby bastingwhen cooking lean fish. Fat fish lose some of their fat in cooking. Fish are too often overcooked. Just enoughcooking to enablethe flesh to be flaked easily from the boneswill leave the fish moist and tender, and bring out the delicateflavor. Recipesfor cooking fishery productsmay be obtainedas follows: From Superintendentof Documents,U. S. GovernmentPrinting Office, Wash ington 25, D. C. (at prices shown; there is a 25-percentdiscounton orders for 100 or more): Basic Fish Cookery (TKS 2) __________________20 centsa copy. How to Cook Oysters (TKS 3) ________________10 centsa copy. How to Cook Salmon (TKS 4) ________________15 centsa copy. How to Cook OceanPerch (TKS 6) ____________ 10 centsa copy. How to Cook Shrimp (TKS 7L _______________15 centsa copy. How to Cook Clams (TKS 8) _________________20 centsa copy. Fish Cookery for 100 (TKS 1) ________________30 centsa copy. From Fish and Wildlife Service, Departmentof the Interior, Washington25, D. C. (no charge): Basic Recipesfor Cooking Fish (FL 106). Fish for Breakfastand Why Not? (FL 247). Fish Cookery in the Open (FL 35). Saucesfor Seafoods(FL 53). Fish and Shellfish Canapesand Hors d'Oeuvres(FL 275). Cod-TheBeef of the Sea (FL 269). Rosefish (Ocean Perch) Recipes(FL 285). Recipesfor Pacific Rockfish (FL 194). Salmon, Succulentand Savory (FL 202).

FRESH AND FROZEN FISH BUYING

MANUAL

WHAT TO BUY Some fishery products are known by diff erent namesin different. areas,but most fishery products have one name that is more widely used than the others. In the following table the commoncommercial fishery productsarelisted alphabeticallyby their most commonnames. Other commonor local namesof somespecies,and the scientific names of all the species,are also given. The table shows the main produc ing areas for eachspecies. For salt-waterfish, and shellfish, the pro ducing areasare-1. New England.-Maine,New Hampshire, Massachusetts , Rhode Island,

Connecticut. 2. Middle Atlantic.-New York, New Jersey, Delaware,Maryland, Virginia. 3. South Atlantic.-North Carolina, South Carolina, Georgia, east coast of Florida. 4. Gulf.-West coastof Florida, Alabama, Mississippi, Louisiana, Texas. 5. Pacific coast.-California,Oregon, Washington. 6. Alaska. 7. Imported.-Fromoutsidethe United States,without indication of partic ular countriesof origin.

For fresh-waterfish the producing areasare1. Great Lakes. 2. Other United States lakes. 3. Inland rivers. 4. Imported.

Thereis generallya considerablerangein the marketablesize of any species, and there are usually several forms in which they mu,y be bought. This information is shown for each species. Some fish are consideredfat, others l eu,n. For fish, the table shows the fu,t-or-Iean category intowhich each speciesfalls. All shellfish are lean.

SALT-WATER FISH: NAMES, PRODUCING AREAS, WEIGHTS, AND MARKET FORMS Usualmarket form

Main producingBreas

Most commonname

Other commonnames

Sclentlflc name

.£

~ .£ .!!l ~ .!!l

:a .c: :; ~ 0

""c: ~., :< ~

lz ... ~

- ""~" 2l ~ Jj

.!l

< oS

en 0

I Fat-<lr-Iean category

r:l

1 !1~1 ~ I~

Barracuda_ _ ___ _ _ _ __ _ ___ _ ___ __ __ _ _ __ _ ___ _ Sphyraenasp___________1_-1_ -1_ -1_ -I e l- _1 __ I 5-10_- - - - - -Iel- -I ele l- -1- -- -I e Bass (see Seabass). Pomato1nussaltatrix ________ e e'e __ ,___ _ 1-7 ---------- e' e -- __ Bluefish_________________________________ e I f· L _________ ele __ __ __ ____ e Blue runner-_________ Crevalle___________ Cara71x crysos___________-- -ee le l ' 11 ' Butterfish____________ Harvestfish_________ Poronotus Iriacanthus_____ -- e Gadus morhua___________e e -- -- -- -- e 1!~ - 10 __________e e e e .- ___ e Co d - - - - - - - - - - - - - - - - - C0 dfi Sh - - - - - - - - - - - -{ Gadus macrocephalus _____ ________ e e e , 1%- 10 __________e e e'e ____ e Croaker____-- ____--- IIardhead________-- MICrOpO(lon undulalus__-- __ e e,-___1_ - -- \~-2 ____ ______ ele -- -- e .---_ e Cusk_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Bros _ _me _ _bros _ _me _ __ __ __ __ __ _ _ _ _ _ _e _ __ _ _ e 1*"10 __________e __ e e' ---- e Drum: Black___________ Oyster cracker, OyR e Pogoniascromis_- - - -- -- -1- -I elei e .- -. -- .-- 1-40_________ e e l-- -ter drum, sea drum. Red_____________ hannel bass, red- Sciaenopsocellata________I__ I__ le, e l __ I__ le 2-25________.I e: el--I--I e l----I e fish. Eels, common_______1_ -----------Anguilla bostoniensis_____ e e e -- -- -- -- 1-5 -- ------- e -- e -e ---Flounders: Pseudoplruronectes amcrie e ________ e a, 2 ________ e ______ e ____ e Blackback__ _ _ _ _Winter _ flounder-___ _ canus. aralichOIYSdelllaills e e __________ 2- 12_________ e ______ e ____ e Fluke____-- _-- __I Summerflounder--Dab_____________ Seadab_____ _ llippoylossoides plat~ssoe ____________ ~~ - 2H- _______ e ______ e ____ e ide.,. Gray sole________. ___________________ _ lyptocephalus cynoglos- e __________ e ~~-L _________e ______ e -___ e sus. Lemon sole _______.___________________ _ PSClLdopieuronectes digna- e __________ e '~--L e ______ e,---- e bilis. Southern_________,___________________ _ Paralicllthus lethosti(lmIlS__ ____ ei e ______ 2-12 _________ e __ -- -- e -e yellowtaiL _______ Rusty dab__________ Limanda/-TTugtnea______ ei ei--I-- ______ ~~-~ --------. _ -- a:.

1_+___

--Ie'--I-_1-- ---- ---- , ,-------- I -- -- -- ,-----

-J----I

_________

Californiahalibut. _ _

.c;,

..1'rhth.ulI ca4fllrnic ••

-:..;:

Usual marketsite In pounds

~ 8

I-'

-~ -

•

~ ~

~t"'

tl t"'

:;j l'.l

o ...... ::0

~ t,;)

1500e ~ Cr' aCln"J

I-r-,-, ..

- -- -I ",~crA

....

'- F'~~. ~-.-t=; . I!!!IIP' r l - I ~ I -r-rI dover, or l!.ng I I I sole. _ _ _ _ _ _ _ _ Epinephelus __ _ Grouper_____________ I_________ operca sp. Bp., Myceter- __1__1__101__ 1__1__15-12_________ 1__101010101____1 •

Haddock______________ -----------------Hake: Fted_____________Mud hake__________ White___________ Common, squirrel hake. Halibut___________________ ------- ---- -- --

Melanogrammusaeglefinus _ __________0

1*"7 _________-_ • -- __ 0 ---- •

IOIOI __ I__ I__ I__ I__ 1

101°101 __101 ____1 0 -- 0 -___ 0

Urophycis chusS-________ 2-5 __________ Urophycis tenuis_________ 0 0 ______ - ___ 2-5__________• 0•

HippoglossussP7--------1 0 1--1--1--101010 5-75 (some __ 0 0 0 --

--1--1--1--

larger).

--I •

•

Herring, sea__________1{Ath~,ntic he~ring __ - -- Clupea harengus_________ • 0 -0 -- -- -PaCIfic herrmg______ Clupea pallasii __________________ 0 • 0 %-7.1--------~~X--------0 -5-20 ___________ 0 --- -0 -__ •0 King mackereL_______ Cero, kingfish _______ Scomberomoruscavalla, S. ____ 0 0 -_ -- -regalis. King whiting _________ Kingfish, ground Menticirrhus sp____________0 0 0 ,--, -- ,-- %-3-----_____loI 01_-I_-I_J____1 0 mullet, whiting. Lingcod______________ -------------------- Ophiodon elongatus_______ -- -- -- -- 01010 5-20___________0 -- __ 0 ----I 0 MKia~kerel d(seSe al.shO} {scomberscombru8____~--0 0 ________ 0 0 -- -- -- -ng ani) pallis -------------------- Pneumatophorusdiego____ ________0 ___ _ ~*"2~--------2%------• __ -- __ __ 0 ---mack ere. Mullet _______________ Jumping, striped, or Mugil sp_____________ __ -- -- 0 0--,--,-- Yz-3---------- • -- -- -- __ --- - • silver mullet. Oceanperch__________ Ftosefish____________ Sebastesmarinus_________ • __________0 yrlX-- ______ • -- __ -- • ---- • Pollock_____________ _ Boston bluefish______ Pollachius virenL ________ 0 __ ________ 0 1 ~- 12 ------- __ 0 • • •---- • Pompano____________ Great pompano_____ Trachinotus sp_ _ _ _ __ _ _ __ __ _ _ 0 ______ %-3%________• __ _ _ ____ 0 -- -Ftockfish (see also Ftock cod, red cod, Sebastodessp____________________ 0 -- 0 2-5____________0 -- -- 0 ---- • snapper. Striped bass). Sablefish____________ _ Black cod_________J Anoplopomafimbria ______I __ 1__ 1__1__1 010101 5-15_--- -- -- -1__ 1. 1_ -1- -101 • Salmon: Atlantic ____________________________ _ Salmo salar_ _ ____ ___ _ _ _ _ _ • _ _ _ _ _ _ _ _ _ 5-10 0 _________0 0 __ __ __ 0 chinook____ ___ _ _ King ______________ _ Oncorhynchustshawytscha 5-30_____________0 • 0 0 _ ________ 0 0 • Chum___________ Fall ______________ _ Oncorhynchusketa_________ __ ____ 0 0 0 5-1L ____________• • • • Pink_ _ _ _ _ ____ _ _ _ Humpback_________ Oncorhynchus gorbuscha__ ________• 0• 3-6______________0 0 e 0 SilveL___________ Coho_____________ _ Oncorhynchus kisutch_____ ________• • 0 5-12_____________0 0 0 0 Scup________________ Porgy_____________ _ Stenotomu s sp___________0 • 0 ________ ~-IYz-------• _ -- -- __---- • Seabass: Stereolepisgigas-________________0 __ ., 50-600_______-- -- -- 0 01____ • Centropristesstriatus__ _ _ _ 0 0 0 ________ Yz-4----.. _____ 0 0 -- -- 0 ---- 0 bass. White ______________________________ _ Cynoscionnobilis- _______________ • __ 0 Up to 50___________. 0 - - - - .,

_1---

~~~~~~~~=====

==1- Bla~kfi;h~

-bla~k-

"'1 ~ ~

~ ~

I::;j

t.".l

Z ~

ffi td

Z o

~~a-

.....

'-l

......

SALT-WATER FISH: NAMES, PRODUCING AREAS, WEIGHTS, AND MARKET FORMS-Continued Usual market form

Main producingareas

Mo9t commonname

Other commonname~

Scientific name

ffi

~ I~~I~ .:l §

I'?.c

: ~1~1 ~ ~I~ .1 . -- __

Seatrout: Gray____________

'" I'll

=== ====

.1 .1__.'--__ ------- ---

~;:; ,~ ~ ~~ j ~~I ~~

~~I~~~.§

Weakfish___________ ynoscionregaliL _ ------ -1__1__ Spotted__________ SpeckledtrouL _____ ynoscionTlebulosus______ __ . , • • ______ White __________ White trout, sand ynosctOn arenanuL____ ____ • ______ trout. Shad___________________________________ _ Alosa sapidissima ________ • • •__ . , __ , __ Sheepshead _____________________________ _ lrchosargu8 sp_ _ _ _ _ _ _ _ _ _ • _ _• _ _____ _ _ Skate(rajafish) __________________________ _ Raja sp _______________ •• ___ _ smerusmordax_________ • __________• Smelt _______________ = Thaleichthys pacijicus____________• __ • Silver______________ llypomesusprrliosus_____ ________ • __ • Snapper,red ____________________________ _ uti anus blackfordii______ ______ • ______ Sole (see Fl ounders). SpanishmackereL _______________________ _ _____ _ Scomberomorusmaculatus_ ____,. '. ______ Spot _ _ _ _ _ _ _ _ _ _ _ ___________________ LetOstomllsxa~lhuru8 _____ -- . 1. ' __ -- -- -Strip ed bass__________ Rockfish____________ Roccus.'~a..catllls. _________-Swell fish _____________ Puffer, swell toad, Sphcroldcs maculatus_____ -globefish, blowfish. Swordfish_ ________ ___ BroadbilL __________ Xiphias qladius________:-_ • •1__ -- • - - • Til efish_________________________________ _ opholaillus ch&meleontl- • • __________ ceps. Tuna: Al bacore_________ Longtin tuna________ Germo alllllmga __________-- __ 1__ -- • - - • Bluefin_____________________________ _ Thunnussp___,_________• • __________ Little _______________________________ Butltynnus alll'ieratlls ____ • • __________ Whiti ng_________________________________ MerlllccillS bilinearis _____ • •,__________ Wolffis h _____________ Ocean catfish_______ Anarhichaslupas _______ • __________•

{E-ul~~h~~~~=

Fat-{)r-Iean category

Usual marketsize In pounds

~,~g3~~:4

CIJ

~;j

- - - - - - - - ffi

.1 .-- -- ------ •

1-6_________-' 1 .1. _________ • • •__ __ ____ • ~lH--------

l~ii---------

• ____ -_ __ ____ • • • __ __ __

•

___ _

~4-10_______,. 1-20_________

__ ________ • __ . ________ •

};n-}L- ______ •

- - __ - _______

~ld'_------_

• -- __ -- __ •

•

___ _

}18-H ________ • - - -- -- -- • - - - 2 20 ___________• __ • • ____, • 1-4 __________1• • __ __ __ }~-HL

•

_______ • • __ __ __ ____

___ _

•

2-2.,_________ • ___ • __ ____ • 2-10 per lb ___ -- -- • __ 1__ ---- •

1.______ •

50 200___________• • __ ____ • -1 1S_________ • • •

_~--

12-25 _____ • _ _ • • 75-1,000_____ • ' • _ _ I, • 1-10___________ \.

______j

• ,

_________ • • •__ • ____ • 8 ____________ --'----. . . . .~ l----I · 1 ~ lS

•

~t:1 ~..... t< t:1 t< ..... ":j t=j

('")

.....

::0

('")

5 t.J

FRESH-WATER FISH: NAMES, PRODUCING AREAS, WEIGHTS, AND MARKET FORMS Usual market form

Main producingareas

Fat-or-lean category

Most commonname

Othercommonnames

Scientific name

.bI

:rl

.bI

'" i...

21 ai ~

... Q)

Usual marketsize in pounds

.,...

;:: '0

s:1

t".l

'0 CD

~I~ ~I~I~I

Cfl

~ !

Po -5 0 tl'" .§ 1 1-,-,-,-,-,-,- -- - --I %-L _________• ______ • ____I • ________I •

Blue pike_______--- -- -,- - - ---- - - ---- -- - -- Stizostedion vitreum glau- • cum. Brook trout_____-- - - - - -- -- - - - - - --- - -- -- Various sp. (hatchery ____ ____ ____ • raised in U. S.). Buffalofish_ __ __ _ ___ ___ Winter carp______ Ictiobus sp_____________~ ____ ____ • carp________________ - Summer or Ger- Cyprinus carpio_ ___ _ _ _ _ _• • • man carp. Catfish and bullheads___________________ _ Ameiurus sp., Ictalurus • • • sp. Chub______________ ___ Longjaw, blackfin, Leucichthys sp_________ _ - - -- -- -bluefin. Lake herring___________ Bluefin, cisco_____ Leucichthysortedi________ ---- -- -Lake trout- _________-- - -- - _____________ _ Salvelinus [= Cristivomer1 - - - - ---namayeush . PickereL______________ Jack, grasspike__ _ Esox retieulatus, E. lueius_ ---Sauger___ ___ __ ___ _____ Sand pike________ Stizostedioneanoden15e ___ _ - - -- - - - Sheepshead_____ ____ ___ Fresh-waterdrum, Aplodinotusgrunniens___ _ gaspergou. Smelt ________________ __________________ _ Osmerusmordax_________ - - -- - - - - - - - Suckers_____ __ _______ _ Mullet- _________ _ Catostomidaesp_________ whitefish_______________________________ Coregonusclupeaformili ___ -------Yellow perch___________________________ _ Perea flaVeSCenlL____ _____ Yellow pike___________ Pike perch________ Stizostedion vitreum vit---reum.

• • •• •• •• • •• • ••• •• • • • ••• •• • •••

%-2______________ • __ __ • 3--25 _________ • • • • __ ____

___ _ •

2-8__________• __ __ __ __ ____ •

~t:I ~

o ~

t".l

1-40_________ • __ • __ __ ____ •

::! ~

3-10 per lb _______ • ____ •

til

___ _

%-L _________• • ____ • ____ • 1~1O------

__ • • __ • • ___ _

2--10_________ • __ • __ • ____ • 1-1~-------• ______ • ____ • 1~-8--------• ______ • ____ • 10-20 per lb __ • __ __ __ __ ____ • 1~-6--------• • •__ __ ____ • 1~-6--------• • •__ • • ___ _

~ ~

71-%--------- • -- -- -- • ---- •

nH--------- • -- • -- • ---- • ~

RHELLFISH: NAMES, PRODUCING AREAS, WEIGHTS, AND

MARKET

Scientific D1\me

" 1~1.9

" .:l .:l - .:l " .. <

ti .,

~ 8. .9

." Clams: ButteL __________________ _ Hard_______ Quahog, hardshell clam. _ Littl e neck________________ Razor _ _ _ .. _ _ _ _ _ ___ _ Soft ________ Raft-shell clam __ SurL_______ Skimmer _______ Crabs: Blue: lIard___ lIard-shell crab_ SofL___ SofL -shell crab_. _________________ _ Klng _____________________ _ ~~ng

Usual marketcondition

Main producingareas

Most common nllme I Othar commonnllmes

FORMS

Shuckt'd rnmts (numberper &lIUon)

LI\"Bln sheU (wright In

pounds)

1 - - ----I

Saxidomus nullali __ _________ , _ _ 100 per gack_1 l'enus melccnUr/IJ __ • _ _ ________ l:)0 p N hu___

Cookedmeats (size contalners)

Hl'sdlel!S. raw (\\'el~ht)

'%j

1--

-1----------------------

100 -::!50 "--- -- - - - - - 10() 2;'0 l ____________

j_____._.------1------------·-----------------------1------------

Paphia. staminca ___ - - - - - - - - ___ G.IO per bU ___ Siilqua patula ___ .. ____ _ _ _ 80 pur hox__ _____ _ -- - - - - - - - - - - - - ' - - - - - - - - - - - Mya arena:i'!'_~--_ _ __ -- -- -- -- 411 pl'r bu___ ::!00-700 M actra Sc;/tdISSIlTIO_ __ _ __ __ __ __ __ ____________ 100--300 - - - - - - - - - - - -- - - - - - - - - - - -

1--1-_1__

I -lb. tins. _ - - - - - - - - - __________

-------------1---------_ _ _ _ _ _ _ _ _ _ _ _1- , 5-lb. • tin~" I '~-·~n--------------- 1____________ l1-or:., 3-lb. Paraiitlwdt's camt- ___________ . __ li-20 ______. - - - - - - - - - - - - p k~. sC/lIltira.

'ancrr irroratu8 ___ _

Cutt~~ ~ ~______________________ ==== = ==1- Se p il~_-: ~ ~ === ==_~ Lobsters

Sepia AP ________ ;-_ II omurlt8

alller l-

1__ 1__ 1__ 1__

-- -- -- -- __ 11__ -

_ ________,__ ,_

caml.'. J> Clnl l ~rI/S a T g ml .I/I ~ u____ ____, ____ _ _ _

1_-'_"_'--1-- : I}

--~-----'

I-lb. tini;.

----------1-------------1----------1-------'-________________________________ f>-. 1·!-(lz ...-lIb. tin".

1 -1 ________' ____________-' ~i- 2 lbl'l __ - _, ____--- -- --Lobsters spiny { Sea crawfish, , -rock lobster. TUI' I I/s. Mussels, sea_____. M ytlill., /'Iil/lis _____ _ _ [Ir, Pl'f bu ___1_ ------------I- - -- --• - - - -1-----------.. rtoplIlI Ap __ _____________ • _ Octopus__ _ _ _ _Pulpi, devilfi sh _1------------ -------. . - -.----- --------.--Oysters: SO pl'r bu ___ 1 50 1 200 . __________1___________ _ Eastern____1_ a ;ra ssollt rl',.,v iTgias ll iw, e l_ I' _1_1.-1--1~O ti 1 210 . _____________________ _ Ill' r sack_ Ta S8o strc (l gIg _________ _ __ _ P cific _ _ _ _ _Japanese___ _ _ _________ __ _ 120Ill'rsack_ I, 500 I, GOO ._________- - - - __ - -- -- -Olympia___ _ W estern _______ _ Ostrealunda.

{

P anl/lIT1t~

I 1--1--1--'--

~t l ~ .....

t1 tl t1

:;; t"l

~~-I ______ -- _____________ al/inectc8.8!I Bopidl/8 _ _ _ _ _ iJus_ __ _ _ _ ____ -:alliTLtctcs anCCI maglstIT P ____ ________ _ _ _ ~f_I.,------r '. • _.

e n ess

;;

~ t-.1

Scallops: ~

01 CIl CIl

shrimp, prawn.

Pink grooved shrimp.

-1- -----------I

~~ :~======I================ White

Shrimp _________I ~ Brown grooved shrimp. Alaska pink shrimp. California gray shrimp. 8Quid __________

_______________ {i

Pecten ___., 8 8, 88,8,8,250-350 ,- __________-, ____________ Pectenirradians magellanicus _ _ _ __1_ _ _-1_ _ •_ _ _ _ _ _ _ _ _ _ _ 100-150 _ Penaeu8setijeruL_____1 8 8 -- -- 8, - -- -- -- - -- - -, ------ --- -- -- 12-70per lb_ 6-,8-, 12-oz., 1-, 5-lb. tins. PenaeU8duorarum-l_-1_ -1 8181 __1__ 181___ -- _____ - -1 _______ -- ____ ! 12-70per lb_ 6-,8-, 12-oz., 1-, 5-lb. tins. PenaeU8aztecuL_ -1_ -1_-1 8181__ 1__ 181_____ -- --- __ 1_____________ I 12-70per lb _ 6-, 8-, 12-Dz., 1-, 5-1b. tins. Pandalussp________________ 8 _______________________ ____ 150-275per 1-, 5-1b. tins. lb . Crago sp _________________ 8 _____________________________ 125-250per lb.

~i: ~~ ~~~ll~~~e_;s===

~ ~ == == . == ~ ============ ============= ===========X===========

MISCELLANEOUS: NAMES, PRODUCING AREAS, WEIGHTS, AND MARKET FORMS Usual marketcondition

Me1n producingareas

~ "'.l

::tJ

o N

Z ~ f:rj to

Most co=on ruune

Other co=onruun6S

Sc1ent11lc name

l:il"'" <=l

.oJ

:;; ~:;;

':l0 ~

"'" " oil ~ -e "'<=l" OJ ~ "a :§ Po. :;: ....

Size (In pOUDds)

Form

0 - -

Frogs ----------- ------------------------ Rana sp__________-- -- -Terrapin . _______ Diamondback terrapin ___ Malaclemyssp________ 8 Turtlcs: Frcsh-wateL___ Soft-l>heUedturtle _______ Trionyx sp______________ Salt-water____ . ______________. __________ Various sp______________

8 -- -- 8 • {~l1_p~i;p~~lb==== t~;·andsaddles. • ________ }f-2 ______________ Live.

~ ~

• ______ 8 2-100____________ Live, dressed. 8 ________ 10-200___________ Live, dressed. t:--.:)

.......

FISH AND WILDLIFE CIRCULAR 20

MARKET CLA SSIFICATIONS AND SPECIFICATIONS No size standardsfor fish are fixed by Federal statute. Some ~ States have regulations only on the minimum length or weight at which certain fisb or shellfish may be caught or sold. In various sectionsof the country, general terms denoting classificationsof size andweight havebeendeveloped.by tbe fishing trade. In Boston and Seattle,where there are excbangesfor selling certain speciesas landed by the fishing vessels,terms with definite specifica tions havebeenset by the trade. New York and Chicagoal'e examples of large terminal wholesale markets that receive fishery products from many producingareasin the United States,Alaska, and abroad. For ease in trading in these markets, the wholesale dealers have agreed on certain specifications and classifications for tbe major specieshandled. This is true also of most other terminal markets in the United States. The following tables show the market classificationsand specifica tions of the fishery products commonly sold in the larger consuming markets or areas. The trade practice in five markets-Boston, New York, the Gulf States,Seattle, and Cbicago-isused as repre sentativeof the trade practicein most markets of tbe United States, though some other markets, such as Philadelphia,Pittsburgh, Balti more, Wasbington,St. Louis, San Francisco,and Portland, may use some local classifications and specifications different from those shown in the table. As an exampleof variationsin trade practice, it will be noted that drawn haddockis available on both tbe Boston and the New York wbolesalemarkets: in Boston "large" haddock are tbose 2X pounds and up, whereasin New York "large" baddock are those 2 pounds ~ I and up.

FRESH AND FROZEN FISH BUYING

MANUAL

BOSTON WHOLESALE MARKET CLASSIFICATIONS The terms and classificationsin this table are those developedand commonly acceptedby the trade in Boston, Mass. An asterisk (*) denotesmarket sizes and weights as establishedby the New England Fish Exchange. Market classification

Species

SALT-WATER FISH

Approximateweight, size, or number

Usual marketforms 1 (aslanded2)

Large-- - - - - - -- %lb. and over______ Round. Butterfish_______ Mixed ________ _ Ys lb. and over_______ Do. SmalL_________ Under %lb _________ Do. Whale__________ Over 25 lbs_________ Drawn. Large__________ 10 to 25 lbs_________ Do. Cod* ___________ Market________ 2Yz to 10 lbs ________ Do. { Scrod__________ 1% to 2Yz lbs________ Do. Snapper_______ _ Under 1Yz lbs________ Mostly round, very few drawn. Over 3 lbs__________ Drawn. Cusk*--------- - - {S----- ---- --_ 1711 to 3 lbs__________ cro-d--_________ Do. Flounders: _ Blackback* __ {Large__ - - --- -- %lb. and over_ _ _ _ _ Round. smalL_________ Under %lb_________ Do. Dab_______________________ _ lIb. * and over_______ Do. Do. {Large__________ 2 lbs. and over______ I G ray so e --- SmaIL _________ Under 2Ibs________ _ Do. Lemon sole* ________________ _ 3 lbs. and over______ Do. lIb. and over______ _ Do. Yellowtail * __ {Large_ ---- - - - -small__________ Under 1Ib__________ Do. Large---------- Over 2711 lbs______- __ Drawn. Haddock*_______ Scrod__________ 11/z to 2711 lbs________ Do. Snapper________ Under 112 lbs________ Mostly round, very few drawn. Hake: Red_______________________ _ 7ll to 1711 lbs________ _ Round. Wh't * {Large__________ 6 lbs. and oveL _____ Dressed. I e ------ SmaIL _________ 2Yz to 6 lbs__________ Do. Whale_________ Over 125 lbs________ Drawn. Halibut: Large__________ 60 to 125 lbs________ Do. Eastern*3___ Medium________ 12 to 60 lbs_________ Do. { Chicken________ 7 to 12 lbs__________ Do. Snapper________ Under 7Ibs_________ Do. Whale_________ Over 80 lbs_____----- Dressed. Western_____ Large__________ 60 to 80 lbs____-- _ -Do. Medium________ 10 to 60 lbs ________ _ Do. { chicken________ 5 to 10 lbs__________ Do. Herring, sea_____ Sardines________ Mixed sizes_________ Round. Large__________ 2X lbs. and over_____ Do. Medium________ 1Yz to 2X lbs______-Do. Mackerel*____ _ _ _ SmalL _________ 1 to 2711lbs_________ Do. Tinker_________ 7ll to 11b __________ _ Do. { Tack or spike__ _ Under 7llIb--------Do.

Seefootnotesat end of table.

FI II

o WII,DLIFE eIR T LAR 20

BO TON WHOLE. ALE ;\fARKET

C'L

ontinued

Speclea

SALT-WATER ~ISH-con.

to 3 II> _______ _ Ocean perch_____ Mi. cd _________ k* {Large _________ 4 II! . and ()v r ___ _ o oc -- - - - - - .. crolL _ _ _____ 1 ~ to t Ib ________ • hark .__ ;\T acker I hark_ 2:; to 20f) II! •• _____ kate (rajafi h) __ 1 to 10 Ib _ melt : • 'alive ___ . Gre n: l\Tf'dill!Il ____ _ (12 to I~

P 11

no HId. Dr

ddlc)

Itouud

malL ___ _

Large _______

~ea________

Do.

o Canadian_ _

D Do. JUmbO________

Do. D.

' tripe ' db a 's _____ LnrF:C ------.~l,..dillm _______ { ___ • __

D. Do.

~rnnIL

wordfi 11 *_ _ _ __ {Lnr P up e____ ---_ Tuna_________________ • __ _ ROUnd_____ __ Whiting _________ Dre cd. _______ { teak__________ Wolffish (catfi h) ________________ _

Do. 75 to 1,000 III ______ Houn or dr t{) Ib __________ noun. to 4 Ib __________ Dra~n. ~ to 4 Ib __________ Dr d. 2 to 30 Ib __________ Drawn. ~

SHELLFISH

Clams: 100 to 125 per gaL __ hucked. harp__________{ 160 t 200 b Hard_______ 0 per u ___ _ In hell. Do. { Cherrystone__ _ _ 325 to 360 per bu ____ Littleneck______ 500 to 640 per bu ____ Do. Large__ _ _ _ _ _ _200 _ _ to 300 per gaL __ hucked. SoiL _______ :'.ledium________ 350 to 500 per gaL __ Do. 500 to 700 per gal_ Do. {S maIL_________{ 00 to 1,000 per bu __ In shell. Crabs, rOck______ ~ to ~ lb., dependLive. ing on the season.

I________________ I

Seefootnotesat end of table.

ed.

FRESH AND FROZEN FISH BUYING

BOSTON WHOLESALE

MARKET

Market classification

Species

MANUAL

CLASSIFICATIONS-Continued

Approximateweight, size, or number

Usual market(orms 1 (as landed .)

SHELLFISH-con. fFlake-_________ %- and I-lb. cans__ _ _ Fresh-cooked. -)B l rok"en_________ I-lb. can___________ Do. TWO claw: Jumbo_______ 3 lbs. and over______ Live. Select________ 17~ to 3 lbs _________ Do. Lobsters_____ -Chick en______ lIb. average________ Do. Weaks_______ All sizes____________ Do.. One claw, cuIL __ All size ____________ Do. 1\1 ussels________________________ _ Preferredsize 2~~ in. In shell. Crab meat -----

and over. 45 lbs. per bushel. Sold by pound. 135 to 160 per gaL __ Shucked. 180 to 230 per gaL __ Do. 300 to 350 per gaL __ Do. 500 per bbL ________ In shell. 700 to 750 per bbL __ Do. 900 to 1,050 per bbL_ Do. 1,050to 1,200per bbL Do.

Count__________ Select__________ tandard_______ Oysters_ _ _ _ _ _ _Large _ _ __________ Medium________ SmaIL _________ Extra smaIL___ _ Scallops: Bay ________~ _ _ _ _ _ _ _ _ _ _ _500 _ _to _ 850 _ per gal. (9 Shucked. lbs. per gaL). Sea_________________________110 to 170 per gaL__ Do. 1 Round=ascaught; drawn=eviscerated; dressed=evlscerated and headsofr.

, Most o( the groundfishand floundersare filleted after landing. , All sizesaregraded(or weight and color. Gradeso( color, other thanwhite, arelight gray and dark: gray

FISH AND WILDLIFE CIRCULAR 20

NEW YORK WHOLESALE MARKET CLASSIFICATIONS The terms and classificationsin this table are those developed and commonly acceptedby the trade in Fulton Fish and Peck Slip markets, New York, . Y. Species

Market classlfication

Approximatewelgbt. slzo or number

Usual markettorms I

SALT-WATER FISH

Large_________ 2~ Ibs. and up ______ l\fedium_______ 11~ Ibs. and up ______ Bluefish_________ SmaIL _________ r.I to 1~ Ibs_________ { Snapper___ _ _ _ _ Under %Ib _________ JUmbO_________ ~ lb. and up________ Large_________ Butterfish_______ â&#x20AC;˘'1, ed'IUm ______ _ 200 to 300 per 100 lbs_ 300 to 350 per 100 Ibs_ { SmalL _________ Oyer 350 per 100 Ib __ Whale________ 20 Ibs. and up_______ Large_________ to 20 lbs__________ Cod____________ l\larket________ ~~ to 8 Ibs_________ { Scrod__________ 11'2 to 2 liz Ibs________ SteaL_________ 5 Ibs. and up________ Large__________ 1~ lbs. and up ______ ~ledium ________ % to l~ Ibs_________ Croaker------- - - Srna 11 _________ _ ~ to % Ib ___________ { Pins___________ "Cnder 12 Ib _________ Large_________ 2 Ibs. and up________

Round and drawn. Do. Do. Round. Do. Do. Do. Do. Drawn. Do. Do. Do. Dressed. Round. Do. Do. Do. Round (live, dead), dre ed, a.nd Eels, common___ _ skinned. { l\Iedium_______ _ 1 to 2 Ibs___________ Do. SmalL _________ Under 11b ____ ______ Round (live, dead). Flounders: Large__________ 1~ lbs. and up ______ Round. Blackback___ Medium________ 3'4 to l~ Ibs_________ Do. { SmalL_________ Under 3 lb _________ 4 Do. JUmbO_________ 4 lbs. and up________ Do. Fluke_______ Large__________ 2 to 4Ibs___________ Do. { l\Iedium________ l~ to 2 Ibs _________ Do. Dab, sea____________________ lib. and up ________ Do. Gray sole____ {Large __________ 2 Ibs. and up________ Do. SmalL _________ Under 2 Ibs_________ Do. Lemon sole_________________ _ 3 lbs. and up________ Do. Y 11 t il {Large __________ 2~ Ibs. and up ______ Do. e ow a --- Mixed _________ Jr2 to 2 ~ Ibs_________ Do. Large________-- 2 Ibs. and up________ Drawn. Haddock_____ ___ Scrod__________ 1 to 21bs___________ Do. { Small scrod_____ Under 11b __________ Do. Hake: Red_______________________ _ ~ to 21bs__________ Round. Wh't {Large __________ 3 Ibs. and up________ Dressed. I e______ Medium________ 1 to 3 Ibs___________ Drawn. Seefootnoteat end of table.

I~ I

FRESH AND FROZEN FISH BUYING

MANUAL

NEW YORK WHOLESALE MARKET CLASSIFICATIONS-Continued Species

Market classification

Approximateweight, size or number

Usual marketforms I

SALT-W A'l'ER

FISH-continued Halibut:

Whale_________ Over 80 Ibs_________ E ast e r n , Large__________ 50 to 80 Ibs_________ Medium________ 10 to 50 Ibs_________ white. { Chicken________ 5 to 10 Ibs__________ Snapper_______ Under 5Ibs _________ Whale_________ Over 80 lbs_________ W t Large__________ 60 to 80 lbs_________ es ern_ -- - l\1edium________ 10 to 60 lbs_________ { Chicken________ 5 to 10 lbs__________ H . {Large __________ ~ lb. and up________ errlllg, sea_____ SmaIL _________ Under % lb _________ JUmbO_________ 12 Ibs. and up_______ Ki k I Large__________ 8 to 12 Ibs__________ ng mac ere --- Medium________ 5 to 8Ibs___________ { SmaIL _________ Under 5 lbs_________ King whiting {Large __________ Over 1Ib ___________ (kingfish). SmaIL _________. Under 1Ib __________ Large__________ IX lbs. and up ______ M k I Medium________ %to IX Ibs_________ ac ere -------- Tinker _________ ~ to %Ibs__________ { Small__________ Under ~ Ib _________ Large__________ lIb. and up ________ MulleL _________ Medium________ %to 1Ib ___________ { SmaIL _________ Under %Ib _________ Steak__________ 4lbs. and up________ Pollock_________ Market________ 4lbs. and up________ \ Scrod__________ 1 to 4Ibs___________ Large__________ 1% to 2~ Ibs________ Pompano________ Medium________ %to IX lbs_________ \ Small__________ Under %Ib _________ Salmon: Atlantic _____________________SIbs. and up________ Chinook {"Large__________ 10 lbs. and up_______ (king) ____ Medium________ 5 to 10 Ibs__________ Chum (fallL _______________ _ 7 to 10 Ibs__________ fLarge_- - - - - - - 7 to 10 lbs__________ Sil ver (coh0) - )M l ed"lum ________ 4 to 7Ibs___________ Large________-- 1 to 2Ibs___________ Scup (porgy) ____ Medium________ %to 1Ib___________ { SmaIL _________ Under ~ lb _________ Seefootnote at end of table.

Dressedand drawn. Do. Do. Do. Do. Dressed. Do. Do. Do. Round. Do. Drawn. Do. Do. Do. Round. Do. Do. Do. Do. Do. Do. Do. Do. Dressed. Drawn" Roundand drawn. Round. Do. Do. Round, dressed, drawn. Dressed. Do. Do. Do. Do. Round. Do. Do.

FISH AND WILDLIFE CIRCULAR 20

NEW YORK WHOLESALE MARKET CLASSIFICATIONS-Continued Market cl:lssltlcation Approximate weight, size Usual market forms J S I ______ p_e_c_es_____I_______________ I_______ or_n_u_ID_b_er______I________________

SALT-WATER FISH--COn.

Large--- -- - - - -- 1~ { lbs. and up ______ Round. Seabass________ Medium________ % to Ilb ___________ Do. SmalL _________ Under ~ lb _________ Do. Seatrout: Large__________ 3~ lbs. and up ______ Drawn. Large-medium__ 1}~ to 3~ lbs________ Do. ~Iedium ________ I ~ to 1~ lbs________ Do. SmalL ________ _ % to 1% lbs_________ Do. Gray_______ Pin____________ Under ~ lb . ________ Do. Large__________ Over 3~ lbs_________ Round. ~1edium _______ _ IX to 31~ lbs________ Do. SmalL_________ % to IX lbs _________ Do. Pin____________ Under 11Ib _________ Do. Large__________ Over 3~ lbs_________ Round and drawn. Spotted_____ Medium_______ _ 1~ to 3}~ lbs________ Do. { SmalL _________ Under 1I~ lbs _______ Do. 3 lbs. and up ________ Round. l~ lbs. and up ______ Do. Shad - - - - - --- CuL ___________ 2 lbs. and up________ Drawn. Skip ___________ % to 1~ lbs_________ Round. JUmbO_________ 14 oz. and up _______ Per pair. Sh d Large__________ 10 to 14 oz _________ Do. a roe________ 11edium________ g to 10 oz __________ Do. { Small__________ Under g oz _________ Do. Skate (rajafish)_ _ Wing __________ Any size____________ Dressed (saddles). Smelt: JUmbO_________ 7 in. and over_______ Round. New Bruns- No. L ________ _ 5% to 7 in __________ Do. wick. :Medium________ 4~ to 5% in _________ Do. { SmalL _________ Under 4~ in ________ Do. Do. JUmbO--------- 4 to 6 fish per lb ____ Great Lakes_ No. L ________ _ 7 to 10 fish per lb ____ Do. Medium________ OYer 10 fish per lb ___ Do. Large---------- 5 lbs. and up________ Drawn. Snapper,red_____ Medium________ 2 to 5Ibs___________ Do. SmalL _________ Under 2 lbs_________ Do. Do. SpanishmackereL {Large_ - --- - - - -- 1~ lbs. and up ______ SmalL _________ Under 1~ lbs_______ Do. Large__________ % lb. and up________ Round. Spot____________ Iedium________ ~ to % lb ___________ Do. { SmalL _________ Under ~ lb _________ Do. JUmbO_________ 15 Ibs. and up_______ Do. Striped bass_____ Large__________ 5 to 15 lbs__________ Do. { Medium_______ . 2 to 5 Ibs___________ Do.

{~~~k~-_-~=======

Seefootnote at end of table.

FRESH AND FROZEN FISH BUYING

MANUAL

NEW YORK WHOLESALE MARKET CLASSIFIC ATIONS-Continued Species

Market classification

Approximate weight, size or number

Usual marketforms I

SALT-WATER FI

H-con.

Swellfish_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _All_ _sizes_ _ _ __ __ __ _ _ _ _ _ D_ _ res _ sed skinned. wordfish: F h {Large__________ Over 100 Ibs_______ _ Dressed. res - ---- -- Pups___________ Under 100 Ibs_______ Do. Over 100 Ibs_______ _ Do. Dressed-------Frozen___ _ _ _ Fillet or split __ _ 50 Ibs. and up_______ Sides. Chunk_________ 40 to 100 Ibs_______ Portion. Tautog________________________ _ ~ lb. and up________ Round. Large---------- 7lbs. and up_______ _ Drawn. Tilefish _________ :-.IediuID________ 4 to 71bs___________ Do. Kitten _________ Under 41bs________ _ Do. Tuna: B1uefin______ ________________ 75 to 1,000 lbs ______ Chunk. Little _______________________ 2 to 10 Ib __________ Drawn. Whiting _________________________ Ytlb. and up________ Round.

and

I I

FRESH-WATER FISH

Ibs and up____ _ __ Do. to l ~ Ibs_________ Do. % Ib_______________ Do. B k t t { Third_---- -- -roo rou ----Quarter________ J,{ Ib_______________ Do. JUITlbO---- ---- 7 lbs. and up_____ ___ Round, dressed, or skinned. BufIalofish -----TO. L ____ ____ _ Do. 4 to 71bs___________ JUIDbO_________ 7 Ibs. and up________ Round. Carp_ _ _ _ _ _ _ _ No. _ _ _L ________ _ 4 to 71bs___________ Do. { MediuID _______ _ Under 41bs_________ Do. 3 per Ib __ __________ Do. {Large_ --------路 L ak e herrlllg ____- R eguIaL _______ 4 per lb. and up_____ D o. Sauger____ ______ _______________ _ ~ to 1~ Ibs_________ Do. Sucker (IDullet) _ _ Mixed _________ 1 to 3 Ibs___________ Do. Do. JUIDbO--------- 3 Ibs. and up _______ _ Do. Wh't fi h No. L _______ _ 1 ~ to 3 Ibs _________ Ie s ------- Mediuill _______ _ 1 to 1~ Ibs_________ Do. Dressed________ Mixed sizes_________ Dressed. Large________-- 3 ~ Ibs. and up __ ___ _ Round. Yellow pike____ _ o. L ____ __ ___ 1~ to 3 1bs__ _______ Do. { No. 2 __________ 1 to l~ Ibs ________ _ Do.

'k BI ue pI e-------

{JUIDbO _________ R eguIar________

See footnote at end of table.

l ~

FISH AND WILDLIFE CIRCULAR

NEW YORK WHOLESALE MARKET CLASSIFICATIONS-Continued Species

Market classltlcatlon

Approximateweigbt, 5ize or number

Usual market(orm! I

SHELLFISH, ETC.

Clams: H

d ar -------

ChOWdcr, Jargc__ l\1edium____ _ Cherrystone ___ _ { Li ttlcneck______ Large__________ ;\1 e diu m

125 per bu__________ In shell 1 0 per bu __________ Do. 300 to 325 per bu ___ _ Do. 450 to 650 per bu ____ Do 400 per bu __________ Do. 600 to 800 per bu____ Do.

0 r steamer. Large ___ _ 200 to 250 per gaJ__ _ hucked. ;\fedium_______ 350 to 400 per gaL __ Do. malL _________ 600 to 700 per gaJ__ _ Do. Conchs_______________________ _ All ize ____________ In shell. Crabs: Hard________________________All size ___________ Alive. Jumbo_________ 5!1 in. acrossbacL__ Do. Large prime___ _ 5 to 5}f in. acros back_ Do. Prime_________ 4l Ho5in.acro back_ Do. Do. Soft_________ HLotPI primd.e---- 4 to -1 ~ in. acro- back_ arge me IUm __ 3)2to4in.acro baCk_I Do. ;\fedium _______ Under 31{ in. aero Do. back. Culls___________ All ize ____________ Do. Jumbo lump __ _ All large lump ______ Cooked. Lump__________ Lump only _________ Do. ;\Iixed, mostly ;\lore than ~ lump__ _ Do. lump. Crab meaL_____ ;\Iixed, mostly Topped with lump __ _ Do. flake. Flake__________ All white flake meaL Do. Claw___________ Claw meat______ _ _ _ _ Do. Cuttlefish(sepia)________________ _ 11 to 3ft lb. and up_ _ _ Round. Lobsters: JUmbO_________ Over 3 lbs__________ Live. Large__________ 1~ to 2~ lbs________ C Do. ommOD____ Quarter________ 1l,{ to 1~ lbs________ Do. { Chi cken________ S{ to Ilb ___________ Do. JUmbO_________ 16 oz. and ovec _____ Tail. 12 to 16 oz-________ Do. S . Large_--------plny_______ 11edium________ g to 12 oz__________ Do. { SmalL _________ 6 to g oz __ ___ _ ____ _ Do. Lobster meat___________________ _ 6 to 14 oz. per can___ Cooked. 11 ussels,sea__ _ _ _______________ _ _ All sizes___ __ _ _ _ ____ In shell. Octopus (pulpiL ________________ _ ~ lb. and up________ Round.

Soft ________

Seefootnote at end of table.

FRESH AND FROZEN FISH BUYING

MANUAL

NEW YORK WHOLESALE MARKET CLASSIFICATIONS-Continu ed Species

Market classification

Approximateweight, size or number

Usual marketforms 1

SHELLFISH, ETC.

continued

Box ____________ Medium________ Half sheIL______ o t Blue point______ ys ers_________ Count__________

150 per bu__________ In shell. 200 per bu __________ Do. 325 per bu__________ Do. 400 per bu__________ Do. Under 160 per gaL __ Shucked. Extra selecL___ _ 160 to 210 per gaL __ Do. Select__________ 210 to 300 per gaL __ Do. Standard_______ 300 to 500 per gaL __ Do.

% in. in diameter___ _ Do. to %in.indiameter_ Do. Do. Under ~ in. in diameter. Se8._________________________All sizes____________ Do. Under 15 shrimp per H eadless. lb. Do. 15 to 20 shrimp per lb. 路21 to 25 shrimp per Do. lb. 26 to 30 shrimp per Do. lb. 31 to 35 shrimp per Do. S lb. hrimp _________--- ------------- 36 to 40 shrimp per Do. ~

Squid__________________________ _ Extra large____ _ Large__________ Frog legs_______., M ed'lUm _______ _ { Small __________ 1

lb. Do. 41 to 45 shrimp per lb. 46 to 50 shrimp per Do. lb. 51 to 60 shrimp per Do. lb. Over 60 shrimp per Do. lb. All sizes___________ Round. 2 to 3 pairs per lb __ _ Legs and saddle. 4 to 5 pairs per lb __ _ Do. 6 to 8 pairs per lb __ _ Do. 9 to 12 pairs per lb __ Do.

Round=ascaught;drawn = eviscerated;dressed=eviscerated and headsoff,

FISH AND WILDLIFE CIRCULAR

GULF STATES WHOLESALE MARKET

CLASSIFICATIONS

The terms and clas ~ifi cations in this table are those developedand commonly acceptedby the trade in the Gulf Stateswholesalemarkets,especiallyat New Orleans,La. Species

Market classitlcation Approximate weight, size, or number

Usual market forms I

SALT-WATER FISH

Bluefish________________________ _ 1 to 6 Ibs__________ Round or drawn. Blue runner____________________ _ ~ to 1Ib ___________ Round. Croaker_ _ _ _ _ _ _ _____________ ____ _ ~ to 1 Ib __ _________ Do. Drum:

BUllS _________ Black_. _______ Large________ Medium______ { SmalL _______

15 to 40 lbs_________ Round or drawn. 4 to 15 lbs__ ________ Do. 1 to 4Ibs__ _________ Do. 7:1 to 1Ib__ __ _______ Round. BullS- - ----- -- 15 to 40 lbs__ _______ Round or drawn. Red__ _ ___ _ _ _ _ fedium______ 3 to 15 Ibs__________ Do. Rats_________ 1% to 3 Ibs _________ Round. FI d {Large________ 1 to 5 Ibs___________ Round or drawn. oun er__________ SmaIL_______ ~ to 1Ib ___________ Round. Grouper________________________ _ 5 to 15 Ibs__________ Drawn. Kin g w h i t in g _____________ _ 7:1 to 1 lb ___________ Round. (ground mullet). Mullet ______________ __ __________ ~ to 2Ibs__________ Do. pompano_______________________ _ ~ to 37~ lbs_________ Do. Seatrout: Large-------- 1 to 4 lbs___________ Round or drawn. Spotted__ _ _ _ _Medium _ ______ % to 1Ib ___________ Do. SmalL_______ ~ to % Ib ___________ Do. White______________. _______ ~ to 1~ lbs_________ Round. Sheepshead _____________________ _ %to 10 lbs___ ______ Do. Snapper,red_________________ ___ _ 2 to 20 lbs__________ Drawn. SpanishmackereL_______________ _ 1 to 3Ibs__ _________ Do.

FRESH-WATER FISH

Buffalofish ______________________3 to 20 lbs__________ Catfish__________________________1 to 40 Ibs__________ Sheepshead (gas- ______________ 1 to 5Ibs__ _________ pergou).

Do. Do. Do.

SHELLFISH, ETC.

Crabs: Hard_______________________~ to % lb ___________ Live. Soft________________________Ys to %Ib___________ Do. Crayfish__ _ _ _ _ _ _ _ _ _ ___________ _20_ to 25 per Ib _ _ _ _ _ _ Do. Seefootnoteat end of table.

FRESH AND FROZEN FISH BUYING MANUAL

GULF STATES WHOLESALE MARKET CLASSIFICATIONS-Con. weight, size, Market classification Approximate or number

Species

SHELLFISH

Usual market forms I

ETC.-

continued

{COW'________

1~ to 2Ibs___ ______ Live. Diamondback ter- Heifers_______ 1Ib________________ Do. rapin. Bulls _________ ~ to 1Ib___________ Do. Frogs_____________ ~ to 1Ib___________ Do. -------------(Large______-- Under 18 per lb _____ Headson. Shrimp___________ Medium______ 18 to 35 per lb ______ Do. SmalL_______ Over 35 per lb ______ Do. Turtles: Fresh-water___ - - - - - - - - - - - - - - 2 to 100 Ibs_________ Live or dressed. Sea___________ Do. -------------- 10 to 200 lbs________

Round=ascaught;drawn=eviscerated; dressed= evisceratedand headsoff.

SEATTLE WHOLESALE MARKET CLASSIFICATIONS The terms and classificationsin this table are those developedand commouly acceptedby the trade in Seattle,Wash. Market classification Approximate weight, size, or number

Species

SALT WATER

Usual market forms I

FISH

Cod_ _ ___ _ _ __ __ _ _ _ ____ __ __ __ _ _ _ Ibs. 3 and over_ _ __ _ _ Round, dressed. Flounders: D {Large_ - - -- -- 24 to 30 in __________ Round. over- - - - - Small________ 10 to 23 in_______ _ __ Do. fLarge________ 13 in. and over______ 路h Do. E ngI IS - - --- - -)S II Do. l rna - - - - - - -- 11~ to 13 in________ Petrale _____________________ _ 16 to 18 in__________ Do. ReL ______________________ _ 11~ in. and over___ _ Do. Rock___________________ ____ _____do__ ____ _______ Do. Sanri________________ ____________do _______ ______ Do. Turbot______________________ 3 to 4lbs. and oveL_ Do. Whale_______ Over 80 Ibs_________ Dressed. Large________ 60 to 80 lbs_________ Do. H alib ut .--------- M ed'lUm______ 10 t 0 60lbs_________ Do. { Chicken______ 5 to 10 Ibs__________ Do. Herring, sea_____________________4 to 6 fish per Ib ___ _ Round. Lingcod__ _ _ __ __ __ _ _ __ __ _ __ __ _ __ 5lbs. and over______ Dressed, some Round. Rockfish________________________ _ 4 to 5Ibs___________ Round, dressed. 5 lbs. and over______ Dressed, some round. Sablefish(black cod) Under 5 Ibs_________ Do.

{: :~~ ~ ~ ~ ~ ~ ~ ~

Seefootnote at end of table.

FI 'H Al"D

WILDLIFE

IRCULAH 20

EATTLE WHOLE ALE MARImT CL •• IFI

!'.lnrkct rlnS!llIcatlonl Approxlmnlll "eight, frc, I • or numb r I

Species

---------------I------------i SALT-WATER

TIOif;.-Continued lJaunJ

rkct f rtDS 1

,---------------

FISH

continued Salmon: Large red_____ 12 Ibs. and O\'cr____ Drawn. lIlall red_____1 •"ot und"r 26 in. and Do. lIptJ12lb. { ""hite _______ 2G ill. and over______ Do. hum (fall)_ __ ____________ 5 to 11 Ih _________ Pink (hump____________ 4 to 6lb ___________ TIoulld, few dra\vn. back) . • il\'er (coho) _____________ (l to 121b _______ _ ound, dra o. ole Cee Flounder ). melt. Eulnchon__________________ _ •'5 to fi h p r lb ___ _ Do. H\'cr _____________________ _ 5 to 12 Ii h per lb __ Do. Tuna, albacore__________________ _ 10 to 15 lb. __ _ Do. ' k(k') Cbmoo ' 'lng_

SHELLFI II,

ETC.

lam: ack-IOO lb~ _______ In .hell. { Rox- 0 lb ________ Do. ~ack--l00 lb _______ Do. Littleneck__ B x - Olb-________ Do. Razor_________ _ _ _______ 3 1 • in. and o\'er. ___ _ Do. Crab, Dungene _ {Ocean_______ 24 lb. per doz ______ Live. Pugct ound __ 22Ib:. per doz__ ___ _ Do. Crab meat· Dungene '5 and king_ _ Regular_ _ _ _ _ 1_ and 5-lb. can _ _ _ _Fre b cooked. Oy ters: 1,500 to 1,600 count hucked. Olympia_____ _ per gal. [ 'ack-120lb, ______ 10 hell. Large X ot more tban 64 bucked. per gal. Medium Do, 65 to 96 count per a1. malJ _ _ __ _ 97 to 144 count per Do. Pacific______ gal. Extra smalL _ :\lore than 144 count Do. per gal. _____________ ack- 0 Ib ________ In sheli. Do. Scalio b { ack-60lbs ___ --- -ps, ay ______ -------------- Gallon- l~ lbs______ bucked. hrimp _ _ _ _ _ _ _ _ _ LocaL _ _ __________________________ _ Fre h cooked. Shrimp meat____________________1- and 5-lb. cans___ _ Do. Octopus____________________________________________ _ Round. Squid___________________________ 5 to 6perIb _________ Do. Butter

{

Round=ascaught;dISwncevisceratedonly; dressed-evisoel1lted &Dd headsoft.

FRESH AND FROZEN FI SH BUYING MANUAL

CHICAGO WHOLESALE MARKET CLASSIFICATIONS T he terms and classificationsin this table are those developedand commonly acceptedby the trade in Chicago, Ill. There are no fixed legal standards except-those arrived at by mutual agreementamong dealers in the market; the sizes shown have generally been acceptedby fishermen and purchasers. Fish will vary in weight according to seasons,owing to fatness. In all cases, irrespectiveof weight, small fish must meet legal requirementsof the various States, for weight or for length. Species

Market classification

Approximate weight, size, or number

Usual market forms 1

SAL'l'-WATER FISH

Large andwhale__ _ Over 60 lbs_________ Dressed. Halibut_________ 1edium__________ 10 to 60 lbs_________ Do. Do. l Chicken__ ________ 5 to 10 lbs__________ MackereL__ _ __ _ _ ________________ _ _ ~ to 2~ lbs_________ Round. 5 lbs. and oveL _____ Dressed,some Sablefish (black lLarge---- -- - - -- round. cod). Small____________ Under 5 lbs_________ Do. Salmon: Large red_________ 12 lbs. and over_ _ _ _ _Dressed. Chi n 0 0 k Small red_________ Not under 26 in. and Do. up to 12 lbs. (king). { White___________ ~ 26 in. and oveL_____ Do. Chum (fall) ___________________ _ 5 to lllbs__________ Do. Silver (coho)__-________________ _ 6 to 12 lbs__________ Do. Snapper,red ______________________ _ 2 to 20 lbs__________ Drawn. FRESH-WATER FISH

Blue pike _______{-~Plns -- ____________ -- -- -- -- -- - --_ Jumbo----------Buffalofish ______ No. L ___________ l Medium__________ JUmbO___________ Bullheads_______

{ Large____________

Jumbo----------Carp___________ No. L __________ _ l Medium__________ Large____________ Catfish__________ { No. 1 ____ _______ _ Large-----------Chub__ _ _ __ _ __ _ _ Medium__________ SmalL _____ ______ l Regular-- - --- --Lake herring_____ Bluefin (Minne sota).

Seefootnoteat end of table.

%lb _______________ Round. 5 to 6 fish per Ib ___ _ Do. Over 8 lbs__________ Do. 4 to 8Ibs___________ Do. 2 to 4Ibs___________ Do. Over %lb ___________ Dressed and skinned. lb __ _____________ Do. Over 8 lbs__________ Round. 4 to 8Ibs___________ Do. 2 to 4 lbs___________ Do. Over 3 lbs_ __ __ _ _ _ _ _ Dr e ssed 8 n d skinned. l~to3Ibs-------Do. 3 to 4 per lb ________ Drawn. 5 to 7Ib____________ Do. Over 7 per lb_______ Do. 4 to 7 fish per lb_ _ _ _ Drawn mostly. 3 to 4 fish per lb_ _ _ _ Do. ~

FI H AXD WILDLIFE

IRCULAR 20

Continued SpecIe!

~f8rkct

Bhe·1 UlWll market('JTlDII

lftcutlon

--F-R-E-S-II--~--A-T-B-R--I-----------------I------------------I FIsH--continued

8 to 10 Ib __ 'lLarge--- - - ___ Il> __ 1\1 di1llD ___ Lake trouL ______ , " 0 . L - - (hl'r "Headl!' "_ _ IIalflmcc\ and flll _ A II iz _ _ _ _ _ _ OVf'r 3 Ih ________ _ P 1 {Lar g!' - - - - ickere -----

auger___ __

I (lium __ _

Lake I ~ rie __ _ \\hlllipcl> ___ _ [ ,\lanitoba___ _ lIard au(1 soft meat.

Lar e

heep head______

:\!edium __ _

:malL Lake I:rie __ _ JumhO_

meIL__________ • " o. 1 _ {

Jllmb _________ [

;\[cdiulll____ _ _

"hllleL___ __

O\'l'r 5 Ibs _________ Round. _ 1~ to ;i lbs ________ Do. " to}1 Hr _______ _ Do.

,\1"dium ____ _

ucker _,_

Drawn. Do Do. Dr I'd. l)r \'0. Dr d. Houlld. 1 ~to3Ib--Ih ___________ _ Do. 1.0 IL __________ Do. to 1 Ib _ _ _ _ _ _____ Do.

JUmbO __________ _

Whitefish_ _ _ _ _ _ ;\IedilllD-larg" _ ___ _ { ,·0.1___________

Ito5Ib __ _ Do. Do I. than 7 fi h p r IL. 7 to 10 fi h per Ib __ _ Do. 0\' r 10 fi h p r Ib __ Do. ! t() li Ibs____ _ Dra\\n. l'nd r -1 III __ Do. \11 izf' ________ Hound. O,er -! lIJ ._______ .10 tly drawn. 3 to -1 Ib ___________ Do. 1 to 3Ib- ___________ Do.

• Oathe:

Jumbo_______ _ to Ib _________ Round. Large________ ,\ppr x. 3 fi h per Ib __ Do. ;\Iedium______ 4 fi h perlb________ Do. Yellow perch___ _ mall ________ 0, r 4 fi ·h per Ib ___ _ D o. Canadian: Ib ______________ _ Jumbo __ ____ _ D o. Large________ Approx. 2 fi h per Ib __ D o. Jumbo___________ Over 4 Ibs__________ ;\Iostly round. Large____________ 2 to 4 Ibs___ _ ______ D o. 2H to 3 Ibs________ Do. Yellow pike _____ J. • o. 1 hard (Lake Erie). Do. X o. 2 hard (Lake 1 to 2~ Ibs _________ Erie). 3~

See footnote at eDd of table.

FRESH AND FROZEN F1 H

BUYING :MAKtiAL

CHICAGO WHOLESALE MARKET CLA SIFI CATIO. 'S-Cootioued Specie"

M arket classification

Approximate weight, size or number

Usual marketCorms I

SHELLFISH, ETC.

Clams: Hard ____________. _______ In shell, shucked. Soft ________ - ____________________________________ _ 10 shell. Frog legs___ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _Legs _ _ _ _and _ _ saddle . Lobsters: Common ______________________________________ Live. Spiny_______ - _ _ _ _ _ _ _ _ _ _ ____ _ _ _ _ _ _ _ ____ _ _ _ _ _ _ _ _ _ _Tails. Oysters _________- -_ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _In _ _shell, _ shucked. Scallops_________-- ____________________________________ Shucked. Extra jumbo____ _ _ Less than 15 shrimp Headsoff. per lb. Jumbo___________ 15 to 20 shrimp per Do. lb. Large____________ 21 to 25 shrimp Do. p rIb. Do. Shrimp_________ Large-medium__ _ _ 26 to 30 shrimp per lb. 1Iedium__________ 31 to 42 shrimp per I Do. lb. SmalL ___________ 43 to 65 shrimp per Do. lb. Very small or bait_ 66 shrimp or more per lb. ; II

ROunu=DS caught;drawn=eviscerated; dressed= evisceratedand headsoff.

GOVERNMENT CLASSIFICATIONS AND SPECIFICATIONS T here are few r egulations pre cribing detailed standardsfor fresh and frozen products of the fisbing industry. Federal Specifications,as approvedby the Commissioner,Federal Supply Service, for the use of all Departmentsand establi hments of the Governmentin buying fresh and frozen fisheryproduct,represent an approach to F ederal standards. The fishery products for which thesespecifications e).'ist are as follows: Fish: TrIpe Sptcijica.tfon Type I. FreRh (Chilled)----------------}PP_F_3Ie. Type II. Frozeo______________________ _ Clams: Typee II. I. Fresh (chilled) - --- - - - - ----- Typ Frozen _____________________ _}PP-C-401a.

FI SH AN D W ILDLIFE CIRCULAR 20

Crabmeat: 'Iype Specification Type I. Lump _____________________ ___ } Type II. Flake______________________ __ PP-C-656 and Amendment I. Type III. Claw __ ____________________ _ Oysters: Type I. . Fresh--------- ---- -----------}PP_0-956b. Type II Frozen______________________ _

Copies of the detail ed specificationslisted above may be obtained from the Superintendentof Documents, Government Printing Office, Washington25, D. C., for 5 cents each. The United StatesFood and Drug A dministration administersthe FederalFood, Drug, and Cosmetic Act which applies to aU food prod ucts that move in interstatecommerce. Among the importantadult teration provisions of the Act appli cable to fi shery productsare those prohibiting the addition of poisonous substances, the production, packing, or handling of a food under unsanit ary conditions, and the shipmentof foods that are in whole or in part filthy, -putrid, decom posed,or otherwiseunfit for food. One of the sections of the Act re quires the label to bear the commonor usual name of the food, and makes it illegal to label one fish with the name of another. The law providesfor the declarationof standards of identity, quality, and fill of containerfor food products. At present only a few standardsfor fishery productsare effective: Raw oysters___ ________________ _____________Standard of Standard of anne oysters _______________________ _______ { Standard of C d Cannedshrimp ___________________________ ___ Standard of

identity. identity. fill. fill.

Sizesfor raw, shuckedor opened, oysters are as follows: Easternor Gulf oysters:

Tr ade name

Counts Ext ra selects ____________________________ _ Selects SmaIL _____________________________ _ Standards Very small__________________________ _

~~~~!~~~~========================== ~lcdium

Nu mber per gallon

160 or less. 161 t.o 210. 211 to 300. 301 to 500. Over 500.

.Pacific oyste rs: Nu mber per gallon Large__ _ ___ _ _ _ __ _ _ ____ _ _____ _ _ _ _ _ __ ________ ___ _ ___ _ __ 64 or less. Medium_____________ ___ _________ ___________ ___________ 65 to 96. Small____ _ ___ __ ______ ___________ ______ _______________ _ 97 to 144. Extra smalL________________________ ______________ ____ Over 144.

Whereno standardhasbeenissued, the generalprovisionsof the law apply. Provision is also made for the packing of seafood products under the continuoussupervision of the Food and Drug Administra tion. The industry has the option of requesting the service. The only continuous-inspectionservice being conducted is at the plants of somepackersof cannedshrimp and canned oysters.

FRESH AND FROZEN FISH BUYING

MANUAL

The United States Public HealthServiceis particularlyinterestedin shellfish. Through cooperativearrangements, this agency endorses the sanitationcontrol programof the States meetingthe minimum re quirementsit specifies. These pertain mainly to sanitary control, origin, labeling, and shipment. The FederalTrade Commissionin preventingdeceptiveadvertising and sales practices, issues cease-and-desist orders against unfair r e straint of trade. I t in eff ect fixes standardsof identity by limiting the use of certain names to particular species. The United StatesDepartment of the Interior administersthe Black Bass Act. On July 16, 1952, this act was amendedto include the interstate shipment of any fish, and now makes it ill egal to ship, transport,possess, purchase,or sell fish "at any time, contrary to the law of the State, Territory, or the District of Columbia, in which it was caught, killed, taken, sold, purchased, or possessed." For ex ample, a fish, illegal in size or weight in one State, cannot be shipped to another Stateand sold, even though the secondStatedoesnot im pose the samelimitations. SomeStatesimpose standardsof weight and length with respectto the minimum sizesof certain fish that may be caught and marketed, but very few have any standards.of either quality or measurefor fresh and frozen fishery products.

WHEN TO BUY FreshFish and shellfish Seasonalvariationsin the supply of fresh fishery productsin a num ber of the more importantareasmay be determinedby referring to the following tables. In someinstancesthe tablescover large areas. In others they are limited to single cities that are inlportant markets, distributing centers, or landing ports. The seasonalvariations for thesecities usually hold true for surroundingterritory for considerable distances. For each variety received, the month in which the largest receipts occurredhasbeengiven a value of 100; receiptsin other monthshave been expressedas percentagesof the largest month. An average index numberfor the yearis also given. The higher the index number, the greateris the availablesupplyof the particularspeciesand, usually, the more reasonablethe price. In general, it should prove advan tageousto buy a fresh fishery productin any month in which its index numberis higher than the averagefor the year. These sectional and city tables show fresh fishery products only; for frozen fishery products,seepage46.

FISH

WILDLIFE CIRCULAR 20

A.~D

MAINE LANDI 'GS I TDEX [Basedon data tor landIngs,1952, as reportedto FI.h and WlIdllfe ServlCl'] Landings In largest

PercentageoC largestmonth'slandIngs

'-.----.-------;.----.----.-------;:------.1---.----..------. ----.---month ..'JuI y Aug. 'B ver(pounds) Jan. Feb. Mar. Apr :'ora, June ~ ept. 0 ct.lTD ov. ec. Aage

Item

SALT-WATER FISH

Cod_______________ _ 9H,085 Cusk____________ 166,526 Flounders: 187,104 Blackback Dab ________ ~,919 Gray sole ______ 24 ,474 Yellowtail __ 12, ().In Haddock_________ 741,050 Hake: Red____________ 60, 75 White __________ 9~2, 710 Halibut ____________ 31,752 MackereL__________ 66C., 955 Oceanperch________ S. 078,174 Pollock____________ SmelL_____________ 1,166,130 33, f086 Tuna______________ _ 28,7it Whiting ____________ 0, ,135,327 Wol.fl!sh ___________ 37,919 SHELLfISH

(,Jams: Hard___________ 114,588 So!L___________ 718,145 Lobsters.___________ 4,719,6&1 Mussels,Bea--------i

c:,.,.lIops, sea________

104,815 241,304

~IA

17 1 14

W ,1

G5 11 24

.J5

19 47

7 8 7

8 8 8

8 J9

100 100

70 31

60 100' 47 18 51

99 81 100 71 45

4.~ I !~ I

~ ~9 ~

22 100

32 90 4

17 100 100 100

7ft 65

6S [,,1 100 8 56 00 32

~~ I ~ 11~ 10

ETT

21 g

20 11 68 14 84

76 10 51 [,3 100

61 , 80

g 4 44 80

2 51 71

100 100 34

~ 1~ I }l

20 70 12 100 41

13 41 29

SACH

--- I --7

n1 1~

_~_

7 71

15 9 12 55 100 30 _ __ _ 30 75 I 0 36 57 40 7U J5 19 49 6

18 72

17 11 36

5t 51 100

LA.TDLTG

100

20 29 20

11 17

100 4.~ 95' 69 80 100 82

3r,

100 7 13 100

15 82 71

10 &7 45

3t,

&I,

8 __________

24 16 12 6 3 4 .

29 78 4

37 77 50

41 51 17

---- --- _I _________

12 1

17 57 3-1 9

10 31 22

47 49 1 47

46 47 32 35

64 35 31

L'DEX

[Basedon data tor landings,1952, as reportedto Fish and Wlldli!e Service]

Hem

Landings in lar~tSt month (pOl:ntl.~)

Percentageof brgest m{JOth'slandin.,"S I

hn, Feb.

;\hJ.

~lay

Apr_

! J ulyl Aug, 'opt. Oct. â&#x20AC;˘ 'ov. I 'ceo A\er-

age

- -- - - -- - - - - - ---- - - -

-----

-:-1:

SALT-WATER ilSH

JUllt

Cod________________ 5,191.616 33 41 Cusk_______________ 245,39-1 43 36 49 F)ounders: Blackback______ 17 12 19 Dab____________ 1,961,447 18 16 1,302,937 Fluke__________ 1,090,450 65 47 100 15 Gray sole_______ 848,855 35 25 Lemon sole_____ 5-l.tl,O~ ~g 12 15 Yellow ,aiL ____ 2,408,206 27 26 27 Haddock___________19,318,656 33 82 68 Hake: Red____________ 730,9-15 64 14 11 White___________ .08,120 3-1 21 57 HalibuL ___________ 65, g7 27 62 18 Mackerel.__________ 3,073,809 1 1 Oceanperch________ 19,464,142 20 ----17 17 Pollock_____________ 2,886,479 100 31 59 Scup (porgy)_______ 207, 90 34 67 - - . - Swordfish__________ 89,944 Whiting ___________ 10,42"2,144 - - . 1- - . - .3- - - - .3WolJlish____________ 423,934 16 29 65

40 34 73 100 ~5

28 100

69 91

45 89

48 89

39 100

34 82

100 100 28

59 57

68 18

100 63

49 32 19 25 51 81 61

35 70

80 64

38 38

50 80 28 58

100 44

67 26 33 50 72 100 44 95 12 100 ---45 77 100 32 47 47 9 57 100 . - . - - - .. -- ----95 8 50 72 100 28

-----

22 22 60

20 61

7 15

41 g 46 100 12

31 33 100 65

100

15 i5 59 59 100 93 9 i5 75 39 22 23

64 5

37 72

29 77

48 27 9

41 12 42 22

35 30 8 67

78 47

71 32

43 42

44 35 37 42 46 51

23 11 75 100 92 39 5 8 11 61 5 3 75 39 29 37 69 70 15 2 2 96 - - . - - ._--52 31 4. 4. 5 5

58 46

60 31

33 55

50 36

66 40

SHELLFISH

Scallops,sea________ 1,690,368

66 1

FRESH AND

FI H

FROZE~

NEW YORK, N. Y., RECEIPTS AND LANDI. TG

L TDEX

IBasedon 1952 dllta for salt-watermarketonly, lIS reported to Fish and Wildlife S~r.lcc; thoso u~unlly having an annunl volume of 50,000 pound,or morel

SALT-W.ITER

Item shown are

FI~1J

flIuclisll fluttcrftsll Cod:

.55.1,032 22 936,140 100

2;' 90

Mark~t __ 840,270 100 Steak _____ 89 565.917 Croakers__ . ______ 9~, 865 ZO Eels, ('(lmmon _____ 184,655 10 Flounder5: B1ockback_____ 1,315,887 36 Dab__________ 403,150 100 Fl uke __ 1,129,477 40 Gray sole._____ 47 553,619 Lemon ~ole ____ 27 189,950 Yell owtaiL __ _ 634,283 64 Haddock.__________ 638,853 37 Hake: Red__________ _ 310,108 62 Whito _________. 433.824 IIalibut ____________ 597,891 32 Herring: Sardine_________ 75,989 18 Sea,l arge_ _____ 53,801 100 Kinll mackerel (kmgflsb)_________ 116,765 100 MackereL_______ 789,981 75 Mullet. ____________ 238,774 49 Poll ock ____________ 292,221 100 Salmon: Cbinook (king)_ 614,109 Cbum (fall) ___ _ 92,325 Silver (cobo)__ _ 266,436

6.5 73

2,710,948 861,974

~~'b~~~~:::::::

49 41

Soo trout: Gray___________ 74,2.56 6 Spotted _______ 40,003 28 Shad______________ _ 1,016,302 1 SmcIL ___________ 68, 921 49 napper, red _______ 74,784 fi9 Sprulish mnckereL_ I1S,O,;l\ 100 SpoL____________ 117, 551l Striped bass_______ 287,IM; 39 Swellflsb__________ 167,752 Swordflsll _______ _ 116,545 Tilefish ____________ 13 TWla______________ _ 625,963 76,483 Wbiting_. __________ 1,142,096 49

9tl

100 14

79 100 41 11

flO

4R 24

3:; 7.5 Ii4

.1 2'2 76 59 100 51 55

83 1 70 6 13 53 .17 41 37 87 53

19 27 27

33 39 47

76 87

4.1

30 26 55 R9 21 49 57

4{)

100

4.1 100 44 26 72 100

58 90 100 37 4 61

73 43 4

100 33 11

45 78

41 85

fiR 76 15 58

10 61

- 13 56

26 52

21 72 7~

Clnms, in shell: I Hard_________ Soft ___________ Crab meat _______ Crabs: liard___ ___ Soft__________ Lob tcrs._________ Lobster meaL___ _ Mussel , bn~ ,_____ Oysters: lnshcll l _____ -----Shucked _ Sl'U 1_____ _

brinlp ____________ Squid___________

83 54 48

:;3

100 4

li7 32

3:' &\ 52 62 IVi 52

66 6

16 r>8 7 02

1 100 14

r,1

IlS

1 51j

4.1 31 62 71

91)

IOU

100 51 21

I 3520

100

67 100

;,2

24 5

59 1

100 51

15 19

5 80

1 1 40 83

43 1

23 43

20 11

6 10 100 11 22 6

100

97 8

11;

19 1 ~.,

100

31 70 ]"

1 11 33 2 1 31 91

25 10 8 91

1>269 4

31 6 44 12 10 100

91 1 100 100 ~1 91 100

14 Ii f.J 100

;.'l

18 41 73 92

1 30 3 1 100 22 I 14 86

__ .1 ___ - _ _ _ _ _ _

100 5

10 77

47 95

3'1 67

4{)

100

3'1 52

:11

100

3:J 34

11 lfi

71 47 ti-l H M 43

30 100 1 100 100

3'1

·5

10 12

3'> :JIl ~1

'i;l

4" I

5!1 .;t,

I ~

iI6 II

54 5

tjj

[I~

96 ~

73 90

90 100 'i6

117,523

91 95 50 1

79 60 3:2 [:3

70 67

100

" ti2

, Poullds\:,'is bMcd on Delu.•1 wdghl (,r me ts r r sbeUG h

31 :J~

4263 6

100

[03

[,ll

I 1~

I 100 23

~l(l

fi~

3ti 61 r.9 91 45

59 1

69 I 2 I 53 I

301i, C50

39 21

100 2

4~. 51" ISi,OOS

1,:~1.

7S2, OtiU 11(1,2\, 30,650 121,400 3:!\1,4l.

74 7 30

,iO

70 4q 27

7S 13 50 32

fiG II 10

2 62 72

I ~I

1 17

16 2-1

2 54 100

49 51

78 73 43

0' 41

52 ;.9

I 361,19G 29.536 99, 1

47 33 33 32

r.r.

S7 53

31 54

z·

,i!;!

SHELLFISH

cul1ops,

BUYl. TG :\IA. TAJ;

100

94 100 (jij

11 ill tbe shell

12 I

It'l

FRESH AN D FROZEN FISH BUYING

MANU AL

VIRGI NIA (CERTAIN AREAS) RECEIPTS AND L AND I NGS IND EX [Based on 1952 data as repor ted to Fish and Wildlife Service] Percent age of l argest monlh's receipts and l andings

Receipts and landings in lar gest month

I tem

...,g I"<'" .ci

EasternShore: Salt-wa ter tl sh: Pounds Croaker _________________ 137,700 Fl ounder, tluke__________ 26,900 M ackereL ______________ 591, 100 Seatrout, gray __________ 72,900 Spot_____________________ 165,400 Shell fish: Crab meat _______________ 29,770

...;

'" " ...,a ...,'3 p.

-<'"

---- ---- ---- ---- ---19 9 26

32 100 ---- 18

---- ------- ---- ---- ----

92 100

43 16 100 4

40 12 52 3

..; <>

A'"

~Il) ~"" -<"

96 100 74 19

32 33

8 17 66 100

7 26

86 100

39 31 42 56 100 55 13 18 8 2 5 11

31 3 11 2

4 23 2 28 32 51 1 100

35 35 35 12 52 43 43 37 70 46 24

99 100

72 100

38 100 2

27 28 100

----

.. ..'" ::l

::;;:

----

20 37

56 35 46 31 40

Gallons

Oysters, shucked________ 39,086 HamptonRoads: Pounds Salt- water fi sh: B uttertl sh _______________ 241,300 Cro aker _________________ 540,400 Fl ounder, tluke__________ 326,500 K ing whiting ____________ 59,400 M ackereL ______________ 20,600 Scup (por gy) _____,_______ 1,884,000 Sea bass_________________ 2,439,300 Seatr out, gray __________ 281,400 Shad ____________________ 199,400 SpoL ______________ ______ 387,000 Stri ped bass_____________ 57,200 Shell tlsh: Crab meat _______________ 347,651 Oysters, shucked ________ Squid___________________ Lower N orthe rn Neck: Sal t-water tl sh: Cr oaker _________________ Seatr out, gray ____: _____ Shad____________________ Spot_____________________ Striped bass_____________ Shell fish : Cr ab meat_______________ Oysters, shucked ________

---- ---- ----

100 9 37 27 64 22 5 2 100 ---100 29 66 46 2 50 90 20 11 ------100 31 9

15 17 43 1 4 40 61 90 75 98 100 g 01 5 ---- ---- 100

---- ------- ----

43 63 6 2

---- ---- ---- ---- ---5 ---- 8 17

---- ---37 41 I 2 7 31 37 76 100 60 8 49 ---- ---- ---- -------- -------30 38 92 100 55 I 2 1 5 3 7 28 51

1 39

82,565 73

59 24

Gallons

Pounds

20,500 10 - 2 143,600 22,000 148,400 319,800 13,900 68,881

-------------------

-------- 14 ---- ---- ------- 35 100 ---- ---- ------- 24 100

---- ---- ----

Gallons 96,710 100

14 100

13 83 100 67 18 -------41 100 9 15 10 6 ---- ---33 ---- ---- ---- ---- -------- ---I 12 49 100 43 10 ---- ---6 6 ---- ---- -------- ---- ----

49 30 56 36 34

87 100

---- ---- ----

NORTH CAROLINA (ATL AN TIC, BEAUFORT, AND MOREHEAD CITy) RECEIPTS AN D LANDINGS INDEX B asedon 1952 dataas reported to Fish and Wildlif e ServiCl'j Receipts Percentageof largestmonth'sreceiptsand landings and landings Item In lar gest month Jan. Feb. Mar. Apr, May June July Aug. Sept. Oct. Nov. D ec. ~~~r. (pounds) - - - - -1 -路 - - - - 1 - ---------- -- -- -- -- ---SALT-WATER FISH

Blue fish ____________ Bu tter tlsh__________ Cr oaker ____________ Fl under, ftuke______ King whitln g_______ MulleL ____________ Seatrout: Gray Ji__________ ---------Spott Shad ______________ _ Spanish mackereL. _ Spot________________

109,100 ----- ----30,300 100 12 128,800 27 18 347,900 62 6 52 176,600 100 395,000 ----- -- ---

2 1 75 1 5

13 28

27 51

14 37

2 15

6 3 3

5 2 56

5 3

--36-

----- ----- -----

131,600 11 4 15 33,200 ----- ----- --63 100 15,900 44 37,500 --.-- ----- ----328,500 --.-- ----1

-----

8 48 4 4 2 16

5 82 2 3 3 53

25 3

100 4

1 1 64

4 6 100

12 100 100 70 13

8 14

13 4

6 25

19 100

24 99

100 5

18 32 6R 54 33

-----

----- ----- ----- ----- ---16 ---- ---- 1002 69 74- 100 _._-11 5

10 97

1 2 16

----- ------.-- ----49 --._-

20 31 35 18 32 37

SHELLFISH I

Shrimp _____________

355,200 .----

-----1-----

I No dataavailableon shellfis h other than shrimp.

100

l(tUl

T. r

rnl:

n·~

TER rl

Carp •.•• • Catllsh

••

IInEurun Ab310ne

Crabs..

L()~t • pin)" ShTlmp ••••••••

S uld ...•••••••

FRESH AND FROZEN FISH BUYING MANUAL

SEATTLE, WASH., RECEIPTS AND LANDING S INDEX [Based on data for wbolesalemarket receiptsand landings, 1952, as reportedto Fisb and Wildlife Service; r eceivedweight of fresb productsonly, excluding fillets and frozen fisb]

Item

Receipts P ercentageof largestmontb'sreceipts and landings and landings in l argest montb Jan. Feb. Mar. APr .I May June July Aug. Sept. Oct. Nov. D ec. Aver age (pounds)

-- -- -- -- -- -- -- -- -- -- --

SALT-WATE R FISH

Cod________________ 489, 578 46 68 100 98 92 Flounderand soIQ__ 819,276 25 100 58 72 85 HalibuL ___________ 3,438,395 ----- ----- ----1 92 Lingcod____________ 309,142 31 56 100 54 54 Rockfisb__ _________ 717,896 68 91 100 85 88 Sablefisb___________ 836,536 ----- - - - - - - - - - 1 1 Salmon: Chinook (king)_ 2,542,378 1 1 9 28 46 Cbum (lall)- ___ 2,836,178 - - - - - - - - - - - - - - - ----- ----Silver (cobo)___ 2,360,650 - - - - - ----- --- -SmelL_____________ 235,276 ----- ----1 51 7 5 -----

59 58 86 48 33 8 65 -----

7 41

65 67 100 34 27 11

60 55 65 19 51 24

82 67 55 76 2 2 27 29 61 65 62 100

100 60 ----- - - - - 57 100 100 15

35 33 23 43 1 - ---18 48 24 47 37 1

67 6a 44

43 62 27

25 6 87 16

11 50 71 3

2 100 25 4

1 7 6 3

29 41 50 19

1 45

58 69

16 59

24 99

45 59

SHELLFISH

Crab meaL________ Oysters, sbucked___

74 208,239 158,760 100

72 85

66 70

100 67

69 49

43 31

19 24

1 16

CHICAGO, ILL. RECEIPTS INDEX [Basedon datafor wbolesalemarket receipts, 1952 as reported to Fisb and Wildlife Service; fresh products only, excludingfillets andfrozen fish]

Item

l?ercentageof largest montb'sreceipts Receipts in lar gest month (pounds) Jan. Feb. Mar. Apr. Mayi Junc July Aug. Sept. Oct. Nov. Dec. Average

- -- -- -- - - -- -- - - - - -- -- ---

SALT-WATER FISH

H alibuL ____________ 200,943 - - - - - ----- ----- - - - - - 20 100 M ackereL __________ 13,063 93 41 100 57 79 30 Salmon: Chinook (king) __ 100,044 ----- - - - - - ----5 37 100 Silver (coho)____ 45,850 - - - - - - - - - - ----- ----- - - - - Snapper, red________ 37,881 ----50 27 68 76 100 57

-----

34 52

6 ----- ----100 18 8 84 27 79

32 38 62

15 39 88 57 67 83 81 53 56 91 46 6 100 55 80 64

91 35 22 42 72 41 67 19 31 12 41 5 57 37 57 30

24 58 43 67 53 52 67 25 43 89 30 8 48 59 75 69

28 64 52 64 W 69 69 52 50 48 52 25 62 66 73 64

62 87

56 97

42 78

44 93

54 86

60 21 29

87 70 1

100 100 100

76 54 23

10 15

7 21

30 31 33

26 25 65

19 49 82

1 ----1 87 100 66 21 27 38 41 57 72 92 53 37 73 96 100 47 70 63 81 62 98 100 23 28 51 39 23 32 81 28 11 4 6 48 53 79 94 100 71 93 65 100 100 67 80

1 56 50 53 37 73 67 100 55 63 37 3 68 60 67 64

----- -----

----45

FRESH-WATER FISH

Blue pike___________ 92,292 - - - - - ----- 100 BufIalofish__________ 471,912 34 50 68 Bullhead____________ 67,589 56 36 66 Carp________________ 472,836 61 75 65 Cattish______________ 177,232 37 40 30 Cbub_______________ 508,975 65 73 50 L ake herring ________ 3,,9,511 100 73 65 Lake trouL _________ 559,668 19 21 18 PickereL ____________ 129,660 39 87 54 Sauger ______________ 208,897 100 91 13 Sheepshead __________ 471,452 46 27 61 Smelt _______________ 434,342 24 71 100 SuckeL _____________ 137,738 42 61 44 Whitefish ___________1,018,302 63 60 64 Yell ow percb________ 237,437 57 46 59 Yell ow piJre_________ 497,759 48 26 60

14 93 100 100 100 60 74 53 48 5 100 41 88 45 91 85

9 78 78 79 86 58 55 70 41 2 97 18 56 79 86 75

32 69

50 97

SHELLFISH

Clams, bard (in sbell ) ______________ 112,140 25 Lo bsters_____________ 43,519 100 Oy ste

46 91

52 70

72 98

100 84

72 67

r ~:

In shell__________ 243.876 Shucked_________ 350,594 Scall ops__ . __________ 49, 061

77 4

74 88 441 47 1 21

39 - - - - - - - - - - ----- - - - - 10 ----- ----- ----- ----21 31 21 17 37

FISH AND WILDLIFE CIRCULAR 20

Frozen fish and shellfish Suppliesof frozen fishery producLsarc built, up during the peakof th runs and generally are avnijnl)le throughout the year. Most frozen fish and shellfish are more widely distributed than the fr e h products. The following table sho\\s for the country a a \d101e the relati ve volume of frozen stock of fishery productsin neh month, xpres cd as percentagesof the largest month's holdings. COLD-STORAGE lIOLDI l TGS IXDEX: 11. ITED [Lines Indlcated by asterisk rC'prescnt 1951 data, all other .ht incllldpd]

Tl"I'lJII~~

Item

).lr~

month (polll1.is)

J'-fl.

llsbery product.

import~d

P"recnt:'"l' n( l'Irg, st rn"nth 's h"If]ln~s

---,---

TATES A.'D ALASKA

re (or 1052;

-,....--

.\ wr· D"c. I age

Feb. Inr. \pr. Mny Illn

-1---SALT·WATER nSll

r.g 4t~. 110 Bluetlsh" Buttertlsb·...._. . . . 9S3, W3 I 35 Cod, baddock, hake.and polloek (excluding fillets). 1,455,72.; Go 279.Il."fi Croaker·. . . . . . 99 3S0, 773 37 Eel'.. ' ' ' ' Fillets: 16, 52'1, 3L1(] Cod . . . . 22 I'lounder and sole ____._ 7, 1G;l, gfif 79 Haddock 12.709.1M 45 136,12' Lingcod' ~5 :-'Iackerel . . ._ 917,17U 42 I Pollock 2, 618. 21~ Oceall perch_ . 20,828.354 100 Whiting ([n· eluding split butterfly) 63 3,176,251 Flounders (includ· ing sole, fluke, and CaliIornia bnlihut) . . . . . . . ._. 2,570 970 37 Ralibut..______. . . . 27,410,4 0 47 Hcrring, sea_. . ._. . . I, ~10, 705 83 :'Mackerel (e,cJud· ing tllIets, Span· isb, and King) .. 2.811. tlU4 43 Mullet·_ . . . . . . . . . . 1. 07f.. 559 47 Sablefish. . . . . . . . . 2,811,004\ 100 Salmon: Cbinook (king) 6, 34fI, 892 48 Cbum (fall) .. 2, 121, 669 91 Pink (hump back).____. _. 288.768 16 Silver (cobo) __ . 5, 972. 741 73 Scup (porgy) . . . . . . . 894.245 47 Seatrout·. . . . . . . _. . 353.0:;9 100 Sbad·. . . . . . . . . ._... 227.734 100 Smelt._. . . . . . . . . . . .1,272, III 48 Swordtlsb. . . . . . . . . . 5.474, 3 97 Tuna............. __ 7,050,369 14 Wbiting: Round..... _._. 2,815,868 1 58 Headed and gutted (ex. eluding fil· lets). . . . . . . . . .18, 520, (j96 g9

37 8

.~2

·13

f)()

IOQ

112

100

61 41

gr· 100 32

!\(J

100 76 100

66 57 37

100

\1.1

12 95 39

aa I

511 2S

[,2

2.1 1

57 I

l;/)

73 27 32

;- I

70 8-1 5~

74 :li'

37 35 100

43 24

44 82 12 06 46 33

99 43 100 4 98

51 34

166 I

:1 4

100

53 14

f,1

60 73

83 80

IIl0 100

14 17 70

15 12 0 551 51

8 54

25 55

33 41

571 32

15 ,

7 67

2 36 75

2'2 37

71 69 68 10

2 30 91 2!l 81 75 58 lO

96 45 93

100

26 70

3 45 49 55 75 56 72 13

!J9

74 f,2 49

74 45 2' 74

18 85

72 64

20 ;j3

28 100

28 95 95 49 3 76

100 95

741

100 100 92

171

iii

100 100

5 6 56 32

100

100 91 95 44

99 32 80 91 55 41

61 7i 46 7

\1.1

58 73

75 1

26/ 27

97 1 100

95 '

61)

FISH AND WILDLIFE CIRCULAR 20

COLD-STORAGE HOLDINGS INDE X: UN ITED STAT ES AN D ALASKA-CoD tin ued Percentage o f largest month'sholdings

Hold ings

It em

in largest

month (pounds) Jan. Feb. Mar. Apr. May June July Aug. Sept. Oct.

Nov路ID"~

Aver-

age

FRESH-WATE R FI SH

Blue pike and sauger (excluding fillets)'_____________ 461,884 bullCatfisb head'__and __________ Chub______________ 1.644,396 1,259,805 Fill ets: Bl ue pike' __ ___ 271,601 L ake herring' __ 76,125 YeJlow percb'__ 538,647 Yell ow pike' ___ 113,618 L ake herring and (exclucling cisco fil lets)____________ 1. 637. 984 Lake trouL ________ 1,057. 646 Pickerel' ___________ 133,543 Sturgeonand spoonbill cat'__________ 3.50,464 T ulli bee'___________ 178,236 Yell ow percb (excluding fil lets)'___ 916,279 Yell ow pike (excluding fill ets)'___ 300,888 Whitefish__ ________ 2,291,784

100

100 76

68 72

47 44

27 31

45 24

50 25

62 43

83 64

64 78

61 100

73 81

61 68

67 78 45 96

49 34 27 93

59 5 29 100

15 2

15 43 36

67 1 30 44

79 16 48 38

100 8 58 39

80 100

18 3 26 48

53 18

17 2 38 39

871 81 100 83

52 23 46 63

70 71 100

64 69 91

54 47 59

27 41 34

23 44 35

21 30 28

37 32 54

26 34 34

24 43 25

22 7g 23

20 100 79

100 99 64

40 57 52

64 100

53 52

34 27

28 18

27 10

46 54 6 -----

69 2

83 46

90 68

90 57

100 68

62 39

100

80 47

73 41

80 46

75 44

67 45

72 37

71 50

83 73

65 79

68 97

80 100

100 97

75 0.3

SHELLFISH

Clams' _____________ 417,359 89 Crabs (including crab meat)_______ 781, 779 89 Lobster tails (spiny lobster)___________ 2,579,755 100 Oysters_____________ 479,789 42 Scall ops____________ 2,823,453 78 Sbrimp (including sbrim p meat)_____ 100 Squld______________ 27,552,429 1, 736,689 92

100

94 54 79

81 75 44

73 63 32

56 92 39

70 100 41

55 99 61

43 72

83 30

52 75 98

86 84 100

69 76 63

84 54

72 37

60 18

56 30

57 25

52 58

46 68

45 52 80 100

60 80

65 59

SOURCES OF COMMERCIAL-FISHERY INFORMATION Federal DEPARTMENT OF AGRICULTURE, AGRICULTURAL ]\I ARKETING SERVICE: Agricultural Statistics.-An annual su mmary of statistics on production and trade in agri cul t ural and rel ated pr oducts. Containsa section on fisheries. Cold Storage RepoTt.-A monthly report showing movement and holdings of principal f ood commoditiesthroughoutthe country. Nati onal Food Situalion. - A quar terly summary of food-marketingconditions for the United States. Contai ns a section on fisheries. DEPARTMENT OF COMMERCE, BUREAU OF THE CENSUS: Quarterly Summary of Foreign Commerceof the United States.-Report on quantity and value of products i mported and expor ted. U. S. Imports of l1I tJrchandise for Consumption.-ReportFT 110. A monthly report containing statistics on exports, by commodity and country of destina tion.

FISH AND WII,DLIFE CIRCULAR '20

Foreign Commerceand Nal'igation of the United States.-Annualreport on imports and exports, listed by commodity and country. Facts for Industry, Fats and Oils.-A monthly statementon factory production and stocks, and consumption of animal and vegetable fats and oil~, also a quarterly statementof quantity used in various processes. Animal and VegetableFats and Oils.-An annualsummaryof factory production, stocks, imports, exports, and consumption. Statistical Abstract of the UnitNI States.-Anannual summary of statistics on population, trade, production, finance, and numerousother subjects, with a section devoted to fish and the fishing industry. DEPARTMENT OF COMMERCE, BUREAU OF FOREIGN COMMERCE:

Foreign CommerceTreekly.-Atextual and statistical rpport by country, industry, and commodity, prepared in the interest of foreign trade. World Trade in Commvdittes.-Includes special reports on United States foreign trade in fish and fishery products. DEPARTMENT OF THE INTERIOR, FISH AND WILDLIFE

SERVICE:

Current Fishery Statistics: Lanriings of fishery products in important fishing areas. :Monthly and annual detailed data for Maine, M!lssachusetts, ew Jersey, Florida, ~Iississippi, and Texas. Freezings and holdings of fishery produrts.-Monthlyand annual reports for the United States and Alaska. Imports and Exports of Fishery Products. An annualsummary. Canned Fish and Byproducts.-Annualreport on the quantity and value for the United States and Alaska. Packaged Fish.-Annualsummaryfor the United States. Fish Meal and Oil.-Monthly and annual summary for the United States and Alaska. :ManufacturedFishery Produds.-Annual information for United States and Alaska on production of fresh and frozen packagedfish and shellfish, cannedand cured fishery productsand byproducts. SectionalSurveys.-Annual information on numberof commercialfishermen, type and quantity of gear operated, quantity and value of catch, employmentin fishery wholesale and manufacturing establishments, for: Tew England, Middle Atlantic, ChesapeakeBay, South Atlantic, Gulf, Pacific Coast, Great Lakes and Mississippi Riyer, and Alaska. Annual StatisticalDigests: Fishery Statistics of the United Sfates.-Annualsummary of current fishery sta tistics listed above,usually in greaterdetail. Alaska Fishery and Fur Seal Industries.-Annualreport containing detailed in formation on the fisheries of Alaska and the Pribilof Islands fur-sell I industry. Fishery News: Market News Reports.-D aily, monthly, and annual mimeographedreports on production, movement, prices, storageand canning of fishery products from field offices in Boston, New York, Hampton, New Orleans, Chicago, Seattle, and San Pedro. Commercial Fisheries Review.-Amonthly review of developmentsand ne~s of the fishery industries,both domesticand foreign. Quarterly Outlook Report.-A quarterly review and forecast of the snpply and demandof the fisheries in the United States.

FRESH AND FROZEN FISH BUYING

MANUAL

L sts of Firms ProcessingFishery Products: WholesaleDealers.-Namesand addresses,and products,by producingStates and certain inland cities. Canned Fishery Products and Byproducts.- Namesand addresses,by product and State, for producingareasin the United States and Alaska. Packaged Fish Producers.I-Lists of firms filleting and steakingfish. Locker Plants.I-Namesand location by States. Abstracting Service: Commercial Fisheries Abstracts.I-Monthlysummary of important developments abstractedfrom technologicalreports and articles; preparedfor ready reference and filing. For further information: Fishery Leaflet 9.-List of available Fish and Wildlife Service publicationson the fi sheries. FisheTY Leaflet 160.-Partial list of trade journals and newspapersconcerning fisheries. Fishery L eaflet 168.-Commercialfishery laws and regulations. Fishery Leaflet 197.-Detailed list and short descriptionof the various statistical pUblications availablefrom the Fish and Wildlife Service. Fishery L eaflet 254.-Fisheryassociationsin the United States and Alaska. Fishery Leaflet 255. - F ishery motion pictures. Fishery Leaflet 292.-Fisherycooperativesin the United States and Alaska. Fishery Leaflet 293.-Fishermen'sand fish shore workers' unions in the United States, Alaska, and Hawaii. Fishery Leaflet 352.-United Statesper capita consumption of fishery products. Fishery Leaflet 362.-Information sourcesfor studentsof commercialfisheries. Fishery Leaflet 393.~Preliminary review (statistical) of the fisheries of the United States. Fishery Leaflets 407 and 408.-Fishand shellfish preferencesof household con sumers,1951. Fishery leaflets may be obtaiIied free from the Fish and Wildlife Service, De partmentof the Interior, Washington25, D. C. DEPARTMENT OF LABOR, BUREAU

OF LABOR STATISTICS:

Average Wholesale Prices and Index Numbers of Individual Commodities.-A monthly index sho'wing primary market prices charged by manufacturersor producers, or thoseprevailing commodity exchanges. Consumer Price I ndex and Retm:l Food Prices.-Amonthly textual and statistical report showing average changesin retail prices of foods, apparel, rent, and servicespurchasedby wage earnersand lower-salaried workers in large cities. Retail Food Prices by Cities.-Amonthly statistical report showingthe retail prices of principal articles of food by cities. THE NATIONAL

ARCHIVES:

Federal Register.-Daily publication containing regulatory orders issued by all Governmentagencies. Available by subscriptionfrom the Superintendentof Documents, U. S. GovernmentPrinting Office, Washington25, D. C. I

Rrotricted generallyto distribution In the United Statesand its possessions.

FI H

A TD WTJ,DLlFI<.

IRe' LAR

TARIFF COM nSSION:

Periodic ReporI8.- Inclnd S stud!eson Bp cific fishprip or Ii hp.ry problem, TREASURY DEPARTMENT, BURF.,.. II

CUSTO fS:

Imporl of Commodities lIaving Quota LimilaliollB. - l \lollthly rp!pa data on import!! of fr (rosefitih) ,

h or frozlHl fillet,(\ groundfi h inl'llJdinj.(

conto.inini/: pprrh

OCP/ln

State Mo. t tat have a depnrtlIlPllt, corr pOl1dillg to the nitN\ . I a Wildlife en'ice, from which illforrlllLt iOJl on l'omrnf'rcial Ii lIerie ran be obtained. ( ee Fi~hery Ll'af\pt Hi above\

Interstate Compact Commissions o IMI If)', 22 \\'1' I·ir ., ;\lount • T.\1bS :\IAI1 'J. FI 11~R1L Vernon, • T, Y. G LF ~I \TES;\1 HI 't~ FI IIElla; (1)\1 II 10'1, '131 a n a l " Tew Orlean 16, La. outhPAI'IF'I<' :'II RI 't; Fr ·m:RII::" II I II 10,', 310 'to. c CJffice Building, 14.0 we t Fifth Av(' " Purt!anrl 1, Or" , \Tl,A:>ITIr.

Internati onal FOOD ,'D AClRlel I.TURE OnCl.\.'IZ Tlf) T rme di raracalla, Rome, Ilnly:

•

OF 1I1E

'.ITED ,·.... TIO.·S,

delle

\'ia!f~

l'carbook of l'tshrrics ,'llltistic8, A 1l1IHllary of tati ti on production and foreign trade in "orld Ii herie , Fisheries Bulltlin,-,\ bimonthly report on dcvelopmell . in world Ii heri . World Fishery .tbstracls.-Abimonthly review of t chnical lit ra ure on Ii heric and related indu"tric . Periudic reports. Include ,tllfli and fi hery problem . criPil ('f'anographic In ti1. 'TER-A~IERII'A.' TROPIC LTv.' tlltc, La Julin, Calif. I. ·TER.·\TIO,' I. OM l. '10.' FOR THE _. ORTHWE ·T ATLA.' rIC FI:IIERJES, Fi hand "'i!cllife en'ice, .:. Department of the Interior, "'11 hington 25, D. C. INTER.'ATIO 'AL .,:ORTI{ PACIFIC I'ISfIERIE all I .'10.', 'niver ity of British Columbia, \' anCOllYer, B, anada. INTERXATIO,'\L P\CIFIC llALIB T O~Dll' lOX, Fi herie' Hall ,'0. 2, uh'cr it)' of Washington, ":eattle 5, \Va·lI. INTERNATIO.'.\L PACIFIC AL~IO'" FI 'IlERIES COllllJ 10.', Dominion Building . ... -ew 'We'tlllill ter, B. ., Canada. . ,Talional :o.lu eum, Washington 25, INTERNATIONAL '''HALING o~nlI 10.',

D. C. Nongovernmental AMERICAN EAFOOD DISTRIBUTOR ASSOCIATION, 917 Fifteenth t. TW., Washington 5, D. C. NATIOXAL CANNERS As oeIATION , 1133 Twentieth t. TW., Wa hington 9, D. C. NATIONAL FISHERIES INSTITUTE, 1614 Twentieth t. TW., Washington9, D. C. THE OYSTER INSTITUTE OF J ORTIl AMERICA, 6 Mayo Ave., Bay Ridge, Annapolis, Md

U I

.OvtRNN!NT P'RIHT1HG OHIC!

It. .