Fishery Industries of the United States: Report of the Division of Statistics and Methods of the Fisheries for 1921 . Omaha, Kansas City, St. Louis, and principal markets are Chicago, Milwaukee, Omaha, and NewYork. Shipment is usually made in baskets or small boxes of varioussizes, carrying 200 to 500 crawfish. In the warmer months crushedice and sawdust are included in a compartment of the package duringperiods of high temperature or for long-distance shipment. An ingenious pot (Fig. 1) is used to capture the crawfish. Followingis a description of one of these pots: Four sides
Fishery Industries of the United States: Report of the Division of Statistics and Methods of the Fisheries for 1921 . Omaha, Kansas City, St. Louis, and principal markets are Chicago, Milwaukee, Omaha, and NewYork. Shipment is usually made in baskets or small boxes of varioussizes, carrying 200 to 500 crawfish. In the warmer months crushedice and sawdust are included in a compartment of the package duringperiods of high temperature or for long-distance shipment. An ingenious pot (Fig. 1) is used to capture the crawfish. Followingis a description of one of these pots: Four sides equal, 16 by 8f inches,of lj-inch lath, four laths to a side; ends square, each with a four-sided funnel that has an exterior aperture 4J inches square and amouth about H by 1 inch, with the upper board projecting over themouth about J inch; lower ends each with a triangular cement block, U. S. BUREAU OF FISHERIES. fitted around the funnel and extended upward to the middle of theend, to sink and hold the trap on the bottom; top removable, with awire hook projecting downward from center of top, on which the bait. Fig. 1.—Crawfish trap. (any inexpensive fish) is fastened. To one end is fastened about 8feet of f-inch rope with a short wooden float at the free end. IMPROVEMENTS IN MERCHANDISING FISHERY PRODUCTS. The bureau realizes the importance of rendering all possible assist-ance in effecting improvements in fish merchandising and has aidedas fully as practicable those seeking such assistance. It is hoped thatprovision may be made for more extensive aid in this field. There isspecial need for the assemblage of specific information on such sub-jects as the losses through shrinkage in the handling of fresh fish andits preparation for the consumer, in both the fresh and preservedstate. Many factors need consideration, such as the losses throughevaporation under varying conditions, the shrinkage factors for each FISHERY INDUSTRIES OF THE UNITED STATES, 1921. 7 of the species of
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Keywords: ., bookauthorradcliff, bookcentury1900, bookdecade1920, bookyear1922
