'الملف 10/8 استفسارات بشأن التجارة الخارجية' [و‎‎٢‎١‎٦] (٤٩٥/٤٣١)

PRODUCTS.
OF THE
SHaRK.
GENERAL INFORMATION AND INSTRUCTION.
SKIMINC . The shark must be skinned as soon as possible
after bein^ caught. This is very important. Some species
spoil quicker tfien others,but any shark will spoil in 24
hours or less,and the hides as well as the by-products
have t9 be cured and prepared within a few hours after the
shark is memoved from the water. Avoid exposure to the
sun,and do not let the hides ? or for that matter any shark
products come into contact with freshwater, i'he follow
ing species of sharks are known to be commonly valuable:
(1). Leapard or Tiger. (6). Black Tip.
(2;. Dusky. f7). Mackerel Shark.
^3^. Brown. (8). Nurse.
(4). Sand. (9). Sawfish.
(5;. Sandbar. (10). Hammerhead.
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.
VALUE . The value of the hides depends on the size of the
shark,and the price schedule is tnexsame for all species
mentioned. The hide is measured from tip to tip length
wise, and the value is calculated on the number of lineal
inches.
YIELD. The yield of oil per shark depends on the species,
and size,and the season of the year. Khen the oil is used
for industrial purposes,the value is the same for oil of
all species. Tlie livers from which the oil is rendered
form a very large part of the shark,and are practically al
oil.
QUALITY . The quality of all shark products depends greatly
on the proper handling,curing,preparing and packing. The
instructions hereinafter given^apply to all species of ska
sharks as much as oossible. However,the different species
are only slightly different in form and shape and the
instructions can be easily adjusted to these different
species. Likewise the diagrams are composite sketches of
tne different species.
DETAIL INSTRUCTIONS FOR SKINNING,CURING AND
PREPARING
SHARK HIDES.
(1). The first operation is to remove all the fins and
the tail, 'i'his is done simply by cutting oft the fins
with a sharp knife. They should be cut m a curve into
the fin,which will thereby leave little or no meat or ski
on the tin. The fleshy part of the fin which now remains
should be trimmed off as close as possible to the carcase
The tail is then removed by cutting same completely off