Preface 



''Industrial Fishery Technology" aims to give the reader an insight into 

 the operations of the commercial fisheries, especially as currently prac- 

 ticed in the United States. In Part II the major individual fisheries are 

 described and in Part III the principal by-products and industrial prod- 

 ucts industries are covered. This treatment is followed by Part IV in 

 which the subject is developed from a somewhat different point of view 

 by a description of the principal preservation methods employed in the 

 commercial fisheries. 



Whereas some books in this field have covered not only the fisheries but 

 also other products derived from the sea such as solar salt and other 

 minerals, except for a short chapter on seaweed, the present work is 

 restricted to coverage of the major fish products of industrial importance. 

 While some brief consideration is given to world fisheries, the chief 

 emphasis is upon fisheries of the United States. 



The book is not intended as a treatise on research in fishery technology. 

 The material in Parts I and V on fishes and fishery methods and on food 

 science applications is included primarily as background information. 



As is inevitable with a book written by a large group of specialists, 

 there is some duplication, and certain areas are not covered as thoroughly 

 as are others of perhaps somewhat less importance. Specialists tend to 

 emphasize those areas in which they are especially interested. While these 

 problems are partially overcome by editorial limitations on the fields to 

 be covered, unless the editor imposes his ideas to an unwarranted extent 

 upon the specialist, some duplication as well as gaps in coverage are 

 bound to occur. 



Yet some duplication is not entirely valueless. Approaching the same 

 subject from several points of view gives a broader perspective to the 

 processes involved. Thus, although California sardine meal, oil, and 

 solubles are no longer produced in any great volume, a fairly extensive 

 discussion of this field has been retained in the chapter which includes 

 sardines since we should all be interested in the views of the author of this 

 chapter who did so much of the early pioneer development of fish soluble 

 production. 



