INDEX 



391 



Quality 



bibliographic references, 378-380 



of flounder and sole, 73 



of haddock, 66-67 



of ocean perch, 71-72 



odor and flavor, 364-365 



regulatory agencies and, 366-367, 99- 



100 

 of salmon, 109 

 texture, 365-366 

 of tuna, 103-104 

 of whiting, 68-69 



Radio activity, 20-21 



Rancidity. See Oxidation of fish oils 



Red feed, 358 



Red snapper, 30, 59, 65, 74 



Refining of oil, 229-231 



Refrigeration of fish. See Freezing; Ice 



and icing 

 Reproduction, 9 

 Respiration, 10 

 Retorts, 320-322 

 Rice ponds, 82-84 

 Rigor mortis 



changes during, 358 



effect on quality after freezing, 290- 

 291 



fishing methods and, 277 

 River fisheries, 79-86 



fishing methods, 80 

 Rockfish, 27, 31, 65, 74 

 Rosefish. See Ocean perch 

 Rusting, 359 



Sablefish, 31, 65, 74, 129-130, 324 

 Salmon, 107-119. See also Chinook, 



Chum, Pink, Silver, and Sockeye 



canned, 116-118 



fishing methods, 109-113 



fresh and frozen, 118, 302-303 



geographical fishing areas, 109-113 



handling aboard vessels, 113-116 



history of industry, 107 



meal and oil from, 220 



migration of, 10-11 



mild cured, 118 



quality, 109 



regulations, 109 



salted, 118-119 



seasons of catching, 39 



smoked, 119, 332-333 



species of, 107-108 



statistics of, 27, 30, 315, 324 



vessels, 53-54 



Salt fish, 326-330 



bibliographic references, 381-382 



brine salt process, 329-330 



cod, 328-329 



dry salt process, 327-329 



principles of salting, 326-327 



production, 324-325 



production methods, 327-330 



properties of salt, 330 



salmon, 118-119 



salt content of, 329 



use of, 323-324 



yield of, 329 

 Sanitation, 281, 366 



fresh and frozen fish, 67 

 Sardines, 131-135, 139-140 



California (pilchard), 132-135 

 canning, 133-135 

 fishing methods, 132-133 



Maine, 139-140 



meal and oil, 140-145 



regulations, 133 



species canned as, 131 



statistics, 27, 315 



styles canned; as, 134-135 

 Scales 



characteristics of, 6-7 



for pearl essence, 247-248 



removal from fish, 64, 68, 69, 248 



uses of, 247-248 

 Scallops, 189-191 



byproducts from, 191 



harvesting, 190 



processing, 190-191 



season of catch, 39 



statistics, 27, 30 

 Scup, 27, 31, 65, 74 

 Sea bass, 31, 32, 65, 74 

 Sea lions, 215-216 

 Sea trout, 31 

 Sea weed, 240-246 



agar from, 244-245 



algin from, 245 



composition of, 241-242 



harvesting, 242 



light, effect on growth, 241 



supply of, 242 



temperature, effect on growth, 241 



uses of, 242-246 

 for agar, 244-245 

 for chemicals, manufacture of, 



243-246 

 as colloids, 243-246 

 as feed, animal, 243 

 as food, 242 



varieties of, 240 



