384 



INDEX 



Bottom fish, 63-74. See also individual 



species as cod, haddock 

 Breaded fishery products. See also Fish 

 sticks and portions 

 fish portions, 74 

 fish sticks, 74-78 



battering and breading materials, 76 

 battering and breading operations, 



76 

 blocks for manufacture from, 75 

 cooking operations, 76-77 

 cutting, 75-76 

 freezing, 77-78 

 oil for cooking, 77 

 packing, 77-78 

 freshwater species, 85 

 oysters, 185 

 scallops, 191 

 shrimp, 178-179 

 Brine, refrigerated. See Chilled seawater 

 Brine salting 



before freezing, 66, 73, 285 

 for preparing salt fish, 329-330 

 Browning reaction, 359 

 Buffalo fish, 31, 83 

 Bullheads, 30 

 Butterfish, 31, 65, 74 

 Buttons, 248-250 



Calcium content, 256, 347 



Candling, 70 



Canning 



bibliographic references, 381 



cans for, 310-313 



clams, 188-189 



crab 



blue, 199-200 

 Dungeness, 202-203 

 king, 203-205 



equipment for, 317-322 



halibut, 129 



historical development, 309-310 



lobster, 207 



mackerel, 136-137 



methods for fish, general, 316 



oysters, 185-186 



processing conditions, 313-314 



salmon, 116-118 



sardines, California (Pilchard), 133- 

 135 



sardines, Maine (herring), 139-140 



shrimp, 172-175 



specialty products, 317-318 



statistics, 37, 314-315 



tuna, 93-98 

 Carnosine, 349 



Carp, 31, 83 

 Carrageenin, 245-246 

 Catfish, 30, 83 

 Chilled seawater, 280-281 



for halibut, 123 



for salmon , 114-116 



for sardines, 133 



for shrimp, 170 



for tuna, 91-93 

 Chinook salmon, 108. See also Salmon 



Cook Inlet fishery, 111-112 



Copper River fishery, 112 



description of, 108 



Kodiak Island fishery. 111 



Yukon fishery, 109 

 Chub 



freezing of, 303 



increase of in Great Lakes, 82 



smoked, 333 



statistics, 31, 324 

 Chum salmon, 108. See also Salmon 



Alaska peninsula fishery, 111 



Cook Inlet fishery. 111 



Copper River fishery, 112 



description of, 108 



Kodiak Island fishery, 111 



Prince Williams Sound fishery, 112 

 Clams, 186-189 



characteristics, fresh, 277 



chowder, 189 



composition, 189 



geographical distribution, 187 



harvesting, 43, 188 



processing, 188-189 



razor, 189 



season of harvesting, 39 



statistics, 27, 30, 189, 315 

 Closing machines, can, 317-319 

 Cod 



black. See Sablefish 



fresh and frozen, 65, 67 



meal and oil from, 220 



salt, 328-329 



salt content of, 329 

 yield of, 329 



statistics, 27, 30, 324, 325 

 Cold storage. See Freezing; Warehouses, 



cold storage 

 Color and discoloration 



crab, 199-200, 202, 204 



salmon, 108-109 



change during spawning period, 109 



shrimp, black spot, 168-169 



tuna 



green, 102 

 normal, 99 



