'الملف 10/8 استفسارات بشأن التجارة الخارجية' [و‎‎٢‎١‎٠] (٤٩٥/٤١٩)

RMP. (Ot®?
26559/1952•
COPY.
PROD0CTS
OP THS
SHARK.
anSRAX IHPOHMATIOH AND
INSTRUCTIONS.
The Shark must be skinned as soon as possible
after being oaught. rhis is very important. Some speoies
spoil quicker than others, but any shark will spoil in 24
hours 01 less, ana the hides as well as the by*»produots have
to be cured and prepared within a few hours after the shark
is removed from the water* Avoid exposure to the sun, and
do not let the hides, or for that matter any shark products
coae into contact with fresh water. The following' speoies
Ox sharks are known to be commonly valuable:-
(1) Leopard or Tiger (6) Black Tip
(2) Dusky (7) Mackerel Shark
(5) Brown (6) Nurse
(4) Sand (9) Sawfish
(5) Sandbar (10) Hacinerhead
In addition to this there may be other sharks which
are valuable, or the species of sharks mentioned may be known
by different names in different countries.
Ths value ol" the hides depends on the size of the
shark, and the price schedule is the same for all species
mentioned. The hide is measured from tip to tip lengthwise
and the value is calculated on the number of lineal inches.
Xl^LD* The yield of oil per shark depends on the species,
and size, and the season of the year. When the oil is used
for industrial purposes, the value is the same for the oil of
all species. The livers from which the oil is rendered form
a very large part of the shark, and are practically all oil.
-^UALIT/. a'he quality of all shark products depends greatly
on the proper handling, curing, preparing and packing. The
instructions hereinafter given apply to all species of shark
as much as possible. However, the different species are only
slightly diilerent in form and shape, and the instructions can
be easily adjusted to these different speoies. likewise, the
diagrams are composite sketches of the different species.
DSTAIL INSTRUCTIONS FOR SKINNING, CURING AND PREPARING
SHARK HIDES
(1) The first operation is to remove all the fins and the tail.
This is done simply by cutting off the fins with a sharp knife.
They should be cut in a curve into the fin, which will thereby
leave little or no meat or skin on the fin. The fleshy part
01 the tin which now remains should be trimmed off as close as
possible to the carcase. The tail is then removed by cutting
same/