130 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PRODUCTS 



cent by weight in the edible flesh) and the firm, flaky white flesh that 

 yields one of the best smoked fish products. The body is elongate, tapers 

 into a rather long caudal peduncle, and tends toward a slate-black to 

 greenish-gray coloration on dorsal surfaces. Sablefish have been caught on 

 halibut banks down to 170 fathoms and up to 40 pounds in weight, 

 although 5 to 10 pounds is a common weight range in commercial landings. 

 Sablefish caught in the long-line fishery are dressed and iced similarly 

 to halibut and sell at a premium price compared to sablefish landed in 

 the round by the trawl fishery. The dressed fish are most commonly 

 sold to markets as frozen dressed fish in the sizes: under 5 pounds, 5 to 

 8 pounds, and over 8 pounds. Steamed hot-smoked sablefish is a favorite 

 menu item in many fine restaurants. 



LITERATURE CITED 



1. Anon., "Report on an Experiment into the Freezing of Fish at Sea," p. 51, Bull. 



of Whitefish Authority, London (1957). 



2. Anon., Annual Report of Torry Research Station, p. 9, London, Dept. of Scientific 



and Industrial Research (1959). 



3. Anon., Annual Report of Torry Research Station, p. 15, London, Dept. of Scien- 



tific and Industrial Research (1960). 



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



5. Magnusson, Harris W., Com. Fisheries Rev., 17, No. 7, 9(1955). 



6. Peters, John A., and Slavin, Joseph W., Fishing Gaz., 77, No. 4, 33(1960). 



7. Roach, S. W., Harrison, J. S. M., and Tarr, H. L. A., "Storage and Transport of 



Fish in Refrigerated Sea Water," Bull. No. 126, Ottawa, Fisheries Research 

 Board Can. (1961). 



8. Rollefson, Gunnar, "Halibut Grading," unpublished report, Seattle, Washington, 



Fishing Vessel Owners Association and The Deep Sea Fishermens Union of the 

 Pacific (1959). 



9. Stansby, M. E., and Dassow, J. A., Pacific Fisherman, 46, No. 3, 65(1948). 



10. Tarr, H. L. A., "Antibiotics in Fish Preservation," Bull. No. 124, Ottawa, Fish- 

 eries Research Board Can. (1961). 



