CANNED FISHERY PRODUCTS 



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the canned product) : tuna, salmon, animal or pet food, sardines, shrimp, 

 clam products, oysters, mackerel, and crab meat. 



While the total value of canned fishery products in the United States 

 in 1960 was in excess of 387 million dollars^ tuna (45 per cent) and salmon 

 (22 per cent) accounted for over two-thirds of this value. Salmon and tuna 

 along with the remaining products listed accounted for almost 96 per cent 

 of the total. Table 24.1 summarizes information on United States pro- 

 duction of the more important canned fishery products in 1960. 



Table 24.1. Summary of Production — IQeO*^ of Selected Canned 

 Fishery Products 



" Data from U.S. Department of Interior.'^ 



* The OOO's have been omitted from these data. 



<= Exclusive of duplication. 



'' No specialty products are included. 



« Drained weight. 



Z Drained weights are given for whole and minced clams and net can contents for other clam products. 

 Whole and minced clams are figured at 15 pounds per case while chowder and juice are figured at 30 

 pounds per case. 



Raw Product Handling 



While the methods of catching, holding, and preparation of fishery 

 products for canning may vary widely with species, equipment, etc., one 

 point is common to all canned products. The ultimate canned product will 

 be of no better quality than the raw material from which it comes. While 

 this statement is certainly self-evident, its importance cannot be over- 

 emphasized. With the exception of tuna, which is usually held frozen until 

 canned, most other species are held in ice or refrigerated sea water from 

 catch to can. The length of time and the temperature of the fish or shell- 



