HANDLING FRESH FISH 287 



handled trawl fish. It is at this end of the chain that the care taken along 

 the line to assure good chilling procedures and sanitation pays dividends 

 in terms of quality. Restaurants and institutions are major consumers of 

 fresh fillets and are increasingly aware of the need for specifications in 

 fillet purchases in order to assure consistent quality and satisfaction. 



LITERATURE CITED 



1. Anon., "Fresh and Frozen Fish Buying Manual," Circular 20, Washington, U.S. 



Fish and Wildlife Service (1944). 



2. Anon., Frosted Food Field, 32, No. 5, 31(1961). 



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



eration of Fish— Part 2," Fishery Leaflet No. 428, p. 27, Washington, U.S. Fish 

 and Wildlife Service (1956). 



4. Castell, C. H., and MacCollum, W. A., J. Fisheries Research Board Can., 8, 



111(1950). 



5. Cutting, C. L., Eddie, G. C, Reay, G. A., and Shewan, J. M., "The Care of the 



Trawler's Fish," Food Investigation Leaflet No. 3, London, Department of 

 Scientific and Industrial Research (1953). 



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



7. Power, E. A,, "Fisheries of the U.S., 1961," Commercial Fisheries Statistics, No. 



2900, Washington, U.S. Fish and Wildlife Service (April, 1962). 



8. Roach, S. J., 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). 



9. Stern, J., and Dassow, J. A., Com. Fisheries Rev., 20, No. 2, 17(1958). 



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



eries Research Board Can. (1960). 



11. Thurston, C. E., and Groninger, H. S., J. Agr. Food Chem., 7, 282(1959). 



