the average, fresh fish prices on February 15 decreased as compared to January 11, 1944, by 1.74 cents per pound. The changes in retail fish prices from January 11 to February 15, 1944, both in the number of items showing increases, decreases, and no change (expressed in the percentage of all comparisons) and in the actual average cents-per-pound are shown in the following table. Changes in Retail Fresh Fish Prices from Jan. 11 to Feb. 15, 1944, in 10 Selected Cities The decreases per pound are indicated in the following graph. As far as it could be determined by interviewing the retail dealers involved, the reasons for the greater cents-per-pound decrease in New York, Chicago, and Detroit, was the New York Chicago Detroit San Francisco Pittsburgh Boston Cincinnati Columbus Seattle Minneapolis Average Ton Cities Average Decreases and Increases of Controlled Fresh Fish better enforcement of the regulation by local authorities. If other reasons, for example, increased landings alone, had caused the decrease of prices, Boston certainly would have been affected not less, but probably more, than New York. But in New York, local OPA authorities caused an early publication and a precise determination of the ceiling prices under the regulation, while in Boston, local authorities apparently did not give clear instructions to retailers. The trade itself nowhere has complained about MPR-507, where enforced equally and explained clearly. As far as the comparison of prices of the two intervals, January 25 to February 15, and January 11 to February 15, is concerned, valuable observations can be made. At first, the number of price decreases was greater for the period January 25 to February 15 than for the period January 11 to February 15. This means that in the first excitement the pendulum of price movements swung toward the decreasing side more than could be maintained. The conclusion is permitted that psychological factors played an important part; namely, the fear that more species would be included, or the expectation of sharper enforcement, or the expectation that a large amount of frozen fish would flood the market. On February 15, there was a distinct recession of some price decreases which had taken place. The study shows that even in price administration the "soup is not eaten as hot as it is cooked." In this case, the soup became slowly but decisively cooler during the 20 days after it was served. +1 -1 -2 -3 Cents per pound Four other facts evolve from the study: -6 1. MPR-507 has had a greater effect on stores selling fish and seafood exclusively than on chain or combined food stores. On February 15, 1944, as compared with January 11, 1944, in specialized stores about 72 percent of all fish prices had changed; in chain stores only about 59 percent had changed; and in combined food stores about 66 percent had changed. The conclusion is permitted that combined food dealers may be able to balance repercussions caused by maximum price regulations by adjustments in other food departments. 2. Price regulation does not always decrease prices. Several marked price increases were found on February 15. This means that in some cities, the regulation increased the actual prices above 3. Some reports indicate that, in general, frozen fish prices have paralleled fresh fish price movements. This may have been only a temporary consequence caused by the same psychological reasons as mentioned above, but it is a fact which cannot be overlooked in view of future price regulation. 4. Sales have not been unfavorably affected. Records of the volume of sales were available in only a few cities. In Cincinnati, Columbus, and Pittsburgh, sales remained stabile during the period studied; in Minneapolis chain store sales decreased, while the small combined food stores increased their sales and the specialized stores maintained their sales volume. New York sales increased heavily, in some cases by 200 percent. Chicago sales increased in chain stores during the week preceding February 15 (125 percent on the average), while in the week preceding January 25, there was a decrease of about 49 percent. The other fish distributing stores in Chicago continued nearly the same sales volume during the whole period studied. It may be concluded that MPR-507 was a successful venture of the OPA, but still an adventure. Prices have decreased, while regular distribution channels have not been disturbed. The price decrease in the later part of the period studied was accompanied by higher landings, which again were caused by larger runs and by the ending of the fisherman's strike in the New England area. There is no doubt that the average Mrs. Smith could and did buy fish cheaper on February 15 than on January 11, 1944. From the standpoint of an advocate of the fishing and fish-processing industries, this is a welcome effect of MPR-507. On the other hand, no conclusion is permitted as to whether MPR-507 will continue to be salutary for productionconsumer relations if adverse runs or other production difficulties should cause a decline in market supplies. Still more the demonstrated sensitiveness toward price movements of specialized stores as compared with other types of retail stores makes it imperative to apply all precautions possible before changing price levels to which the highly specialized branches of the fishery industry have become accustomed. 0-0-0 THE ANGLERFISH By Henry M. Bearse* For many years, anglerfish has been eaten by Italians living along the East Coast of the United States. Possessing the scientific name Lophius piscatorius, this fish belongs to the family Lophidae--the Anglers or Fishing Frogs. Other common names for the species Goosefish, monkfish, angler, bellows fish, all mouth, molligut, and fishing frog. The Food and Drug Administration has approved the term "Anglerfish" as acceptable and appropriate for labeling L. piscatorius. This name has been selected by Fish and Wildlife Service personnel, after consultation with the trade, as the most descriptive and appropriate for use. The anglerfish never has been widely used, attributable perhaps to its grotesque appearance and unusual cooking requirements. Recently, however, because of wartime need for new food supplies, attempts have been made to develop a wider market for the species. Under the supervision of the "Committee for Increased Utilization of Sea Food Resources"1/ a program to develop interest in this fish was initiated in 1942. *Aquatic biologist, Division of Fishery Biology, Cambridge, Mass. 1/ This Committee, composed of representatives for New England fishermen, fish wholesalers, the U. S. Fish and Wildlife Service, the U. S. Food and Drug Administration, the Massachusetts Division of Marine Fisheries, and the Gloucester Chamber of Commerce, was formed to stimulate development of fisheries for little-known species of fish which could be landed and marketed in increased quantity. In spite of the fact that large quantities have been marketed in France and England and that recipes prepared by the Committee have shown promise, it has been difficult to get processors to utilize this species. This condition has been caused partly by a shortage of experienced help in processing plants, but is more directly attributable to complications of preparation for food. When used fresh, the white and firm flesh tends to become stringy and tough unless special precaution is taken in cooking. Italian families recommend parboiling as a preliminary to frying and some families of Polish descent have used this fish successfully in the form of a stew. Smoking either in the form of a "Scotch haddie cure" or in the usual "finnan haddie" type of preparation appears to remove the objections mentioned above. When smoked, experiments have shown that the anglerfish makes an excellent product with qualities approaching the best of our smoked fish products. As landed ex-vessel, the anglerfish consists of only the tail portion. The very large and cumbersome head is removed at sea. Taken by either otter trawl, trap, or line, the fish range in size from 1 to over 50 pounds. Notes collected by a Service biologist during a trip on a fishing trawler in January 1943, show that anglerfish composed about 5 percent of the species usually marketed and about 15 percent of the estimated total of edible waste fish. The average weight from a total of 17 specimens weighed at sea was 18 pounds with a range of 6 to 28 pounds. Some specimens were observed that were close to 50 pounds. From a total round weight of 308.5 pounds, 95.8 pounds of dressed anglerfish was produced, a recovery of 31 percent. The tail portion of the anglerfish, known commonly to New England fishermen as the "Monk tail," needs further processing before marketing. Experimental packs in which drastic trimming operations were employed, gave a recovery from the tail portion of 51 percent in the form of steaks and fillets, and when dressed for smoking in one piece, about 70 percent. From the entire fish, these represent recovery of about 16 and 22 percent, respectively. The following are the methods employed experimentally for processing this species: I. Fresh or frozen anglerfish. Steaks--The steaks, about " thick, are cut at right angles to the long axis of the anglerfish tail. The single bone running throughout the length of the tail is soft and the appearance is improved when this center ring of bone is included in the slice. This style of preparation lends itself to a neat and attractive package. In addition, it eliminates objectionable long fibers which appear in fillets. If steaks are to be cut, it is possible to freeze the entire portion and then use mechanical saws or cutters for slicing. Fillets or chunks--The anglerfish is difficult to fillet neatly due to the shape of the tail. When dressed for fillets, the flesh is cut away from the long soft bone running throughout the length of the tail, leaving two fillets, thick at the forward end and thin at the tail end. Each of these can be divided lengthwise, producing four long fillets from each tail. These can be cut into portions best suited for the packaging methods selected. II. Smoked anglerfish. Smoked as a whole or in the form of a "fish ham"--For this purpose, it is desirable to use Smoked fillets--To produce smoked fillets, the usual smoking procedures have been followed, Range, Seasonal Occurrence, and Abundance--The anglerfish occurs commonly from Newfoundland to at least as far south as Delaware Bay, and it has been reported as far south as Barbados. In New England waters, it appears to leave shoal shore waters for deeper water during the winter months. During the warmer months of the year, it is common enough to be a nuisance to shore fishermen. Trap operators as far south as Delaware Bay have to cull out Receipts of Fresh and Frozen Fishery Products--Salt-water Market, New York City* Receipts of fresh and frozen fishery products in Chicago during February were 3 percent over January, but were 4 percent less than February 1943, according to the Service's Fishery Market News office in Chicago. Although considerable quantities of Canadian winter-caught fish were received, fresh fish, in general, showed substantial declines. Truck shipments decreased 4 percent from January, while rail freight showed an increase of 30 percent. Rail express shipments declined 21 percent from January, but compared to February 1943, showed a substantial gain of 22 percent. |
