Evening star., 1933-03-02
FISH SALES GAIN
IN LENTEN SEASON
Consumption Has Recently
Improved Due to Better
Handling and Prices.
Special Dispatch to The Star.

special Dispatch to The star.
NEW YORK. March with the
start of Lent the fishing industry
which directly and indirectly employs
500, 900 people and has an investment of
more than 81, ,OOo, 900 900 and an annual
turnover of more than $500, o,00o, 900
enters its greatest consuming season, q
period which will last until April IS.
Locally the Lenten season speeds up
sales in the Fulton Fish Market, which
handles more than 400,000,000 pounds
of fish and shellfish year. This mar
ket, which is outranked in the world
only by Billingsgate, in London, yearly
handles more than so separate varieties
of seafood. This contrasts with some
is varieties usually handled at Boston,
which, in poundage, is the second largest
fish market in this country.
Fish Eating Increases.
Nationally the use Of fish is said to
be on the increase because Of greater
production, better handling and lower
prices. Average quotations In this
country today are is per cent below
those a year ago. The mountaineering
qualities of fish, the speed with which
it is brought to the table or packing
plant and marketing efforts of the in
dustry are making fish eaters out Of the
inlanders, though there are still some
towns within 800 miles of this city that
sell fish or shellflsh only on holidays.
The volume of edible fish, according
to Harold F. Turner, editor Of Fishing,
Is about half the annual production Of
beef and about three times the yearly
output Of veal About one person out Of
~, Tptt Ctoto tc
ly concerned with the prosperity of the
fishing industry.
Part Of the increased popularity Of
flsh throughout the year, especially
along the Atlantic Coast, and adjoining
territory, Is due to the fact that the
New England fishing fleet has trans
ferred its Winter activities from those
grounds to the waters of the Virginia
CapeA AS result, although the average
housewife still believes she Is getting
frozen rather than fresh fish, numer-
GUS varieties are available in this mar
ket the year round-a development Of
the last three years.
Truck Shipments
About 80 per cent Of the fish handled
In the Fulton Market according to w.
A. Winant, one Of the veteran whole
salers there, is consumed In the Metro
politan area, including Newark and
WestcheSter. The rest Is sent to Penn
sylvania. Connecticut, Rhode Island,
New Jersey. and upstate New York.
Every week Florida trucks, whose lin
ngs are dry-iced, bring seasonal fish
from the Sunshine States coastal wa
tiers. Daily trucks arrive here with Vir-
ginia fish, the drivers relaying at Phil
adelphia. Truck shipments are rushed
70 such an extent that they are rapidly
replacing arrivals by freight and ex-
press. The Fulton Market Fish Asso-
clatlon, some Of the member firms of
which are more than 100 years old, ma
turally encourages vessels to dock here
directly. This trade has shown no
tendency to decrease. Fulton Market
itself largely specializes in salt water
and shell fish, while the nearby Peck
Slip Market handles fresh water fish,
The two markets, however, for sta
1lstlcal reasons, are considered together.
workers directly.
OF the 200-odd varieties of edible
nsh on this continent, only God
salmon Of all varieties, pilchard, had
dock herring, founders and soles.
halibut and mackerel eastern va
vriety-bulk large in total poundage.
Along the Atlantic Coast haddock and
mackerel rank first and second in the
commercial production of edible fishes.
The former belongs to the cod family
and originated In Scotland. The TOP
OF the head Of q haddock and the back
down to the lateral line are dark
purplish gray, paling below the latter
to beautiful silvery gray with pink
ish reflections. It's black blotch on
the shoulder, according to the French
Canadian fishermen, is the thumb
mark of St. Peter" so the Bretons call
them st. Peters fish.
Haddock here are frequently sold
whole or filleted, though for inland
trade they are frozen fresh as steaks or
matted or cooked with live steam,
during which process they are boned
and faxed. The latter product is
"flnnan haddie," originally called
"Findon haddock" from the place
where it was first prepared.
The upper surface Of the mackerel
ranges from dark steelly to greenish
blue or black near the head. Its body
is barred with umber transverse bands,
while its lower sides are white. with
silvery, coppery or brassy reflections
that possess unusual irridescence. Con
siderable mackerel here Is sold fresh,
though it also is fileted salted and
smoked.
copyright. 1881