Fin Fish. While there are thousands of varieties of fish, the kinds most in demand are limited. There are probably not more than a hundred of these used in the country as a whole, and out of this number there is a heavy production of only a few kinds in the different fishing areas. This is due in part to the development of processing facilities to handle certain types of fish, such as the salmon of the northwest, and the tuna of the California coast, and also in part to the fact that consumer demand is largely limited to a relatively few kinds of fish. Consumers lack knowledge of new varieties and are unwilling to try unfamiliar varieties. Carson (see bibliography) pointed out that in New England, which has a yearly catch of over 600 million pounds, 85 per cent of the total poundage comes from 10 species. The remaining some 70 species taken from New England waters comprises only 15 per cent of the total catch. In 1940, haddock came first in the amount [244] produced. Rosefish and cod were poor seconds to haddock. In 1946 more rose- fish were produced then any other kind. Herring, whiting, flounder, pollock, and mackerel followed in a third group. The shellfish clams and oysters complete the list of the top ten. Similar conditions prevail in other areas. Add to the list above the pompano and red snapper from the Gulf and the South Atlantic, halibut and salmon from the West coast, and shad that wander up the rivers of the East coast during the spring months, and you have the varieties best known and most in demand among the fin fish coming from salt waters. Other varieties listed in Table XLV are abundant and could be made available in many markets at low prices. But the de¬ mand is for a few well-known kinds, and many good varieties are neglected because consumers are unfamiliar with them. The best- known of the fresh- water fish are the white fish and lake trout from the Great Lakes, smelts from the lakes or the Michigan streams, and the catfish, perches, crappie, and sunfish from the rivers. Shellfish. Fish with shells as distin¬ guished from fish with bones form two groups based on differences in the character of the shells. Oysters, clams, and scallops live in hinged shells. They have soft unsegmented bodies, and the whole body portion is eaten except in the case of scallops. In scallops only the muscle is used. Lobsters, crabs, and shrimp have a crust¬ like shell conforming to the shape of the body and the various appendages. Oysters are among the most valuable aquatic crops. The total crop ranks second only to salmon and tuna in the income it re¬ turns to the industry. Oyster-farming is highly developed. Not only are the beds seeded but the oysters may be transplanted to provide better growing conditions, and the collections have had economic guidance. Oysters are most abundant in East coast waters. The Chesapeake Bay area leads in their production. They are shipped in the shell, or fresh-shucked, to near-by areas. Frozen oysters are distributed the country over. Since oysters are often eaten raw, the beds must be protected from pollution, and are Federally inspected as a safeguard against contamination. Oysters are graded according to size as standards, selects, and counts. In some markets, certain sources are preferred.

AI-modernized reading of the original text

Fin Fish. While there are thousands of varieties of fish, the kinds most in demand are limited. There are probably not more than a hundred of these used in the country as a whole, and out of this number there is a heavy production of only a few kinds in the different fishing areas. This is due in part to the development of processing facilities to handle certain types of fish, such as the salmon of the northwest, and the tuna of the California coast, and also in part to the fact that consumer demand is largely limited to a relatively few kinds of fish. Consumers lack knowledge of new varieties and are unwilling to try unfamiliar varieties. Carson (see bibliography) pointed out that in New England, which has a yearly catch of over 600 million pounds, 85 per cent of the total poundage comes from 10 species. The remaining some 70 species taken from New England waters comprises only 15 per cent of the total catch. In 1940, haddock came first in the amount [244] produced. Rosefish and cod were poor seconds to haddock. In 1946 more rosefish were produced then any other kind. Herring, whiting, flounder, pollock, and mackerel followed in a third group. The shellfish clams and oysters complete the list of the top ten. Similar conditions prevail in other areas. Add to the list above the pompano and red snapper from the Gulf and the South Atlantic, halibut and salmon from the West coast, and shad that wander up the rivers of the East coast during the spring months, and you have the varieties best known and most in demand among the fin fish coming from salt waters. Other varieties listed in Table XLV are abundant and could be made available in many markets at low prices. But the de¬ mand is for a few well-known kinds, and many good varieties are neglected because consumers are unfamiliar with them. The best- known of the fresh- water fish are the white fish and lake trout from the Great Lakes, smelts from the lakes or the Michigan streams, and the catfish, perches, crappie, and sunfish from the rivers. Shellfish. Fish with shells as distin¬ guished from fish with bones form two groups based on differences in the character of the shells. Oysters, clams, and scallops live in hinged shells. They have soft unsegmented bodies, and the whole body portion is eaten except in the case of scallops. In scallops only the muscle is used. Lobsters, crabs, and shrimp have a crust¬ like shell conforming to the shape of the body and the various appendages. Oysters are among the most valuable aquatic crops. The total crop ranks second only to salmon and tuna in the income it re¬ turns to the industry. Oyster-farming is highly developed. Not only are the beds seeded but the oysters may be transplanted to provide better growing conditions, and the collections have had economic guidance. Oysters are most abundant in East coast waters. The Chesapeake Bay area leads in their production. They are shipped in the shell, or fresh-shucked, to near-by areas. Frozen oysters are distributed the country over. Since oysters are often eaten raw, the beds must be protected from pollution, and are Federally inspected as a safeguard against contamination. Oysters are graded according to size as standards, selects, and counts. In some markets, certain sources are preferred.

Foods, their selection and preparation