. Commercial fisheries review. Fisheries; Fish trade. Round-trip driving and unloading time to Monterey averages 17-19 hours, to San Francisco 21-23 hours. For a great part of the run the trucks travel through the Salinas Valley, where daytime temperatures in September and October average a- round 90 F., and if the trip is during the daylight hours at least 2 tons of crushed ice are carried. If it is a night trip about 1 ton of ice is used. One of the canners also requires salt, using 200 to 400 one-pound sacks per load. When loading, ice is blown along the base of the truck about 2-4 inches t
. Commercial fisheries review. Fisheries; Fish trade. Round-trip driving and unloading time to Monterey averages 17-19 hours, to San Francisco 21-23 hours. For a great part of the run the trucks travel through the Salinas Valley, where daytime temperatures in September and October average a- round 90 F., and if the trip is during the daylight hours at least 2 tons of crushed ice are carried. If it is a night trip about 1 ton of ice is used. One of the canners also requires salt, using 200 to 400 one-pound sacks per load. When loading, ice is blown along the base of the truck about 2-4 inches thick, the fish are then loaded in the tank for a depth of about three feet, more ice is blown on top of the fish, the canvas is lashed on, and the truck is ready to roll. The fish ar- rive at the cannery in excellent condition, and there is very little loss due to the long trip by truck. During the 1957 sardine season 10,377 tons of sardines and 5,586 tons of mackerel were transported by truck to Monterey and FIG. 4 - TYPICAL TRUCK WITH CANVAS LASHED San Francisco, and if fish had been available Weighed! °we{ of'truck'takeI'puce the quantity would certainly have beenhigher. BEFORE AND AFTER ICE IS ADDED. This trucking operation, which repre- sents a 25-percent deduction from the sar- dine ex-vessel price to the vessel-owner and crews, has nevertheless enabled the Monterey canners and vessel owners to survive. It has made little difference to the canners since the price they pay for the fish is competitive with that paid by San Pedro packers. The vessel owners and crew members although operating out of Port Hueneme, although bearing most of the cost of trucking, make out as well as those operating out of Southern Califor- nia ports because they handle a larger vol- ume. The greatest benefit, however, is probably derived from the fact that tiie trucking of fish has permitted a few Mon- terey and San Francisco canneries to sur- vive, where they would have otherwise gone out
Size: 1606px × 1556px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., book, bookcentury1900, booksubjectfisheries, booksubjectfishtrade
