FISH FOR THE FEW

Evening Post, Volume CXXXVI, Issue 86, 8 October 1943, Page 4

FISH FOR THE FEW

Fish is recognised as one of the most important items in a properly-balanced diet. Since the Health Department started its admirable campaign to educate the public on food values this fact has been brought prominently to the notice of the public. Yet for several weeks it has been practically impossible for Wellington housewives to buy fresh fish. They must often wonder why, especially when they learn that hotels and restaurants apparently experience no difficulty in securing adequate supplies for their customers. Obviously there is something radically wrong with the methods of distribution. If fresh fish is available, even in limited quantities, surely it is reasonable to expect that there should be an equitable distribution, and that people who wish to include this valuable article of food in their diet should not have to patronise restaurants and hotels in order to secure it. The public will recollect that when eggs were in such short supply much the same position obtained. Eggs could not be purchased for home consumption, but anybody who chose to eat in a restaurant or a hotel could be fairly certain of being served with at least one, perhaps two, and possibly even more. This meant that people who had their meals away from home received a preference which, was entirely unfair and unreasonable. Now the same position applies with fresh fish. Many people are anxious to follow the excellent advice that the Health Department is giving, but the conditions in Wellington make that quite impossible, especially in homes where there are young families. The public are entitled to an explanation on two points: why, in the first place, there is an apparently chronic shortage of fresh fish, and, why, in the second place, patrons of restaurants and hotels can satisfy their needs while those who eat at home cannot.