Indiana daily times. [volume] (Indianapolis [Ind.]) 1914-1922, 1920-10-27

thing like the amount Of sea food the
fishermen could catch. and back from
the shore fresh fish has always been
the same as a foreign delicacy.
Hoover did his best in his food con-
servation campaigns to interest the coun
try in the advantages and pleasures o,
consuming larger quantities of both sea
and river food, and the Bureau OF Fish,
cries has pushed the cause of fish from
every angle as far as its appropriation
would permit
The result of these efforts ana of
normal progress in the fishing industry
Is shown by figures.
In 1917 the United States consumed
twenty pounds Of fish per person, and
now it consumes twenty-eight pounds.
The insignifcance Of our achievements
in eating fish is not noticeable from this
! until you compare our record with those
Of other sea coast countries.
In England the average person eats
| 100 pounds a year; in Norway and
Sweden, 100 pounds, and Japan heats
them all with about 800.
1t is true our average would be much
more creditable if we counted only the
area in this country over which it has
| been possible to transport fresh fish, as
practically all parts Of these other coun-
tries are reasonably accessible to fishing
ports.
An average Of only half a pound of
fish is eaten by persons in some parts OF
this country and this offsets the com
paratlvely large amount consumed In
the real fsh-eating districts.
FISHING BEHIND
THE TIMES.
The fishing interests here in Boston
say they are practically in the position
in which the beef business found itself
when it began to organize fifty years
ago.
Then beef was handed out TO the pub
lie by the same happy o-lucky methods
which now characterize fishing.
Beef cattle were trailed sometimes
! 1000 miles to the nearest market, for no
/ body would eat beef unless it was fresh
( killed.
Then organization was developed, and
/ refrigerator cars invented and beef has
been distributed from a central point
ever since.
The fisheries industry here hopes to
get on a basis similar to that OF the
/ beef organization.
1t has started by collecting a feet OF
twenty five modern trawlers instead Of
maintaining a feet of schooners and
miscellaneous craft
These steam trawlers are said to
bring in as many fish in one short cruise
| as a schooner can catch in a year.
Then the company is taking fisher
mans luck and Harvesting it to efficiency
by means of wireless.
When several trawlers set out on
cruise for swordfsh or cod, one is apt
to strike waters where the large fish are
plentiful, while the others may get moth
| ing but a few hauls OF small, less valu-
able fish
Formerly there was nothing for any
Of the craft to do but take what fortune
sent.
Now a vessel in good fishing waters
sends g. wireless message to the land
station and the message is forwarded to
/ the company's other ships.
With this innovation hauls of large fish
have become so much the rule that extra
boats occasionally have to be sent out
! just to bring in smaller varieties.
This is regarded as a remarkable turn
OF affairs, as hitherto small fish have
made up the bulk of the catch, whenever
the big fellows proved elusive.
USE ALL
But THE SMELL.
At the company's plant in Maine, where
fish which are not sold fresh are timed
and cured. new machinery is revolu-
tionizing the processes of packing.
Sardines. for instance, are now be-
headed by thousands in huge chopping
machines. instead of in the old way by
| hand operated k..3ves.
/ new method III kes 1t possible to
salt cod in eighteen ours instead OF
/ eighteen days.
| At every point handling fish is rapidly
/ being reduced to a science.
And progress is expected to continue.
The company maintains a laboratory
with industrial chemists in charge TO
study new uses for by-produets, new
methods of packing, and anything else
that will increase efficiency and profits.
Glue, hshmeal, oil and leather are a
few Of the by-products which this com
pany is making every effort to use to
advantage.
The packers have been able to utilize
every part of a pig except the squeal
the fisheries aim TO conserve ali parts
Of fish except the smell