78 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PRODUCTS 



In some newer plants, the fish sticks go directly from the cooker to a 

 continuous-blast freezer. The frozen sticks are then machine-packed into 

 end-loading cartons which are glue-sealed. No overwrap is used in this 

 method. 



LITERATURE CITED 



1. Anon., "Fishery Resources of the United States," Senate Document No. 51, 



Washington, D.C., U.S. Government Printing Office, 1945. 



2. Anon., "Fresh and Frozen Fish Buying Manual," Circular 20, Washington, D.C., 



U.S. Department of the Interior, Fish and Wildlife Service, 1954. 



3. Bigelow, H. B., and Schroeder, W. C, "Fishes of the Gulf of Maine," Fishery 



Bulletin 74, Washington, D.C., U.S. Department of the Interior, Fish and Wild- 

 life Service, 1953. 



4. Butler, C, Dassow, J. A., Carlson, C. J., Carver, J. H., and Heerdt, M., "Refrig- 



eration of Fish — Part 2. Handling Fresh Fish," Fishery Leaflet 428, Washington, 

 D.C., U.S. Department of the Interior, Fish and Wildlife Service, 1956. 



5. Castell, C. H., "Refrigeration Temperatures and the Keeping Time of Fresh 



Fish," Fisheries Research Board Can; Progr. Rep. Atlantic Coast Sta. No. 44, 

 1949. 



6. Castell, C. H., and MacCallum, W. A., /. Fisheries Research Board Can., 8, 



111(1950). 



7. Crowther, H. E., Com. Fisheries. Rev., 13, No. 3, 6(1951). 



8. Dassow, J. A., Pottinger, S. R., and Holston, J. A., "Refrigeration of Fish — 



Part 4. Preparation, Freezing, and Cold Storage of Fish, Shellfish, and Pre- 

 cooked Fishery Products," Fishery Leaflet 430, Washington, D.C., U.S. Depart- 

 ment of the Interior, Fish and Wildlife Service, 1956. 



9. Holston, J. A., and Pottinger, S. R., Corn. Fisheries Rev., 17, No. 10, 21(1955). 



10. Knake, B. O., "Icing of Fish at Sea," Fishery Leaflet 189, Washington, D.C., 



U.S. Department of the Interior, Fish and Wildlife Service, 1946. 



11. Linda, A. H., and Slavin, J. W., Com. Fisheries Rev., 22, No. 1 19(1960). 



12. MacCallum, W. A., "Fish Handling and Hold Construction in Canadian North 



Atlantic Trawlers," Bull. No. 103, Ottawa, Canada, Fisheries Research Board 

 Can., 1955. 



13. Power, E. A., "Fishery Statistics of the United States," Statistical Digest No. 51, 



Washington, D.C., U.S. Department of the Interior, Fish and Wildlife Service, 

 1959. 



14. Puncochar, J. F., and Pottinger, S. R., Com. Fisheries Rev., 9, No. 12, 10(1947). 



15. Reay, G. A., and Shewan, J. M., "The Spoilage of Fish and its Preservation by 



Chilling," Advances in Food Research, Vol. 2, p. 343, New York, Academic 

 Press, Inc., 1949. 



16. Stansby, M. E., Pottinger, S. R., and Miyauchi, D. T., "Refrigeration of Fish — 



Part 3. Factors to be Considered in the Freezing and Cold Storage of Fishery 

 Products," Fishery Leaflet 429, Washington, D.C., U.S. Department of the 

 Interior, Fish and Wildlife Service, 1956. 



17. Tresslcr, D. K., and Evers, C. F., "The Freezing Preservation of Foods," Vol. 



1 — "Freezing of Fresh Foods," 3rd Edition, Westport, Conn., The A^'I Publish- 

 ing Co., Inc., 1957. 



18. Tressler, D. K., and Lemon, J. M., "Marine Products of Commerce," 2nd Edition, 



New York, Reinhold Publishing Corp., 1951. 



