Contents 



Part I — Fishes and Fishery Methods 



1. Characteristics of Fishes, Dayton L. Alverson 3 



2. Conservation of Marine Resources, A. T. Pruter 13 



3. Distribution and Description of Fisheries, F. Reward Bell 22 



4. Fishing Gear and Methods, Dayton L. Alverson 41 



Part II — Description of Important Fisheries and Their Products 



5. The Bottom Fisheries, John A. Peters 63 



6. Lake and River Fisheries, Harry L. Seagran 79 



7. The Tuna Industry, Roland Finch 87 



8. The Salmon Fisheries, Walter V. Yonker 107 



9. The Halibut Fisheries, John A. Dassow 120 



10. The Sardine, Mackerel, and Herring Fisheries, Sven Lassen 131 



11. The Meiihsiden Fishery, Fred C. June 146 



12. The Shrimp Fishery, C. P. Idyll 160 



13. The Oyster, Clam, Scallop, and Abalone Fisheries, 



Lynne G. McKee 183 



14. The Crab and Lobster Fisheries, John A. Dassow 193 



15. Marine Mammals, Carl Ahegglen, Alton Y. Roppel, and 



Dale W. Rice 209 



Part III — Fishery Industrial Products 



16. Processing Fish Meal and Oil, Charles F. Lee 219 



17. Processing Animal Feed, Richard Nelson 236 



18. Processing Marine Plant Products, F. Bruce Sanford 240 



19. Miscellaneous Industrial Products, Maurice E. Stanshy 247 



20. Fish Meal Quality, Neva L. Karrick 253 



21. Uses of Industrial Fish Oils, Edward H. Gruger, Jr. 260 



Part IV — Preservation Methods 



22. Handling Fresh Fish, John A. Dassow 275 



23. Freezing and Cold Storage, J. W. Slavin 288 



