. Canadian grocer January-June 1921 . r Every Grocer There is a splendid opportunity forevery retail grocer to take advantageof this occasion to boost the sales offish. If he sells but little fish through-out the year, the day before Good Fridaypresents a chance to make fish salesreally worth while, and the man whoputn in a good stock will have littledifficulty in getting them disposed Mr. Greenaway states, everyoneats fish on Good Friday, and there isno reason why every grocer should notmake a profitable turnover in prepara-tion for this day. Discussing the sale of fish throughoutthe Le
. Canadian grocer January-June 1921 . r Every Grocer There is a splendid opportunity forevery retail grocer to take advantageof this occasion to boost the sales offish. If he sells but little fish through-out the year, the day before Good Fridaypresents a chance to make fish salesreally worth while, and the man whoputn in a good stock will have littledifficulty in getting them disposed Mr. Greenaway states, everyoneats fish on Good Friday, and there isno reason why every grocer should notmake a profitable turnover in prepara-tion for this day. Discussing the sale of fish throughoutthe Lenten season, Mr. Greenaway toldthe repi-esentative of Canadian Grocerthat there was a certain amount of in-creased buying, but their experience hasbeen that fish sell well throughout theentire year, and Lent sees very littledifference in the consumption, apartfrom the heavy sales on the one bigday, as already referred to in thisarticle. Some Weekly Fish SalesI find that if you give the people thebest in fish that you can secure, your. Illustrating the fish department of Barron, Yonge St., Toronto, whereWeekly fish sales are heavy. trade is assured, and people will pur-chase fish just as consistently as anyline in the grocery trade. We bring ina lot of our fish direct from the sea,and in this way believe we have themfresher, enabling us to give better qual-ity. We do not handle any storage fishat all. This has been the first winterthat we have had fresh spring salmon,but we are bringing it direct from Brit-ish Columbia, and we are disposing offrom four to five hundred pounds of itevery week, in spite of the fact thatthe price is a fairly high one. Salesof this amount of such a high-pricedfish proves my contention that if- yougive the public quality, they will notgrumble about the cost. We are alsobringing in fresh cured boneless bad-dies, and selling them at a figure thatpossibly in the ordinary run of pricesfor haddies represents a high quotation,but in reality is good value in
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