392 



IXDEX 



Seals, 209-213 



description of species, 209 



meal, 213 



oil, 213 



skins, preservation of, 210-211 



skins, processing of, 211-213 



statistics, 210 

 Seines. See Gear, fishing 

 Sense organs, 7-8 

 Shad, 31 



Shape of fish, 3-4 

 Shark 



migration of, 10-1 1 



protective covering, 7 



skin for leather, 250 

 Sheepshead, 31 

 Shellfish. See individual species as Crabs, 



Oysters 

 Shells, 248-250 



for button manufacture, 249-250 

 harvesting mussels, 249 

 manufacturing methods, 249-250 

 mussel shell industry, 249 



as poultry feed, 248 

 Shrimp, 160-182 



breaded, 178-179 



canning, 171-175, 317 



characteristics of fresh, 276-277 



discoloration, 168-169 



fishing methods, 166-168 



freezing, 170, 175-179, 301 



gear, 167 



geographical fishing areas, 161-163 



handling aboard vessel, 168-170 



season of harvesting, 39 



species, 160-161 



statistics, 27, 30, 162-166, 171 



vessels, 57-58, 166 

 Silver salmon, 108. See also Salmon 



California Coast fishery, 113 



description of, 108 



Kodiak Island fishery, HI 



Oregon Coast fishery, 113 



Washington Coast fishery, 113 

 Skins, fish, 250-251 



glue from, 251 



leather from, 250-251 

 Skipjack, 90, See also Tuna 

 Smelt, 32, 81 

 Smoked fish 



bibliographic references, 381 



chub, 333 



halibut, 129 



herring, 333 



principles of smoking process, 327 



production methods for, 330-333 



salmon, 119, 332-333 



smokehouses, 330-331 



statistics, 324-325 



types of smoked fish, 331-332 



wood for, 331 

 Snapper, red, 30, 74 

 Sockeye salmon, 108. See also Salmon 



Alaska Peninsula fisher}^ 111 



Bristol Bay fishery, 110 



British Columbia fishery, 112-113 



Cook Inlet fishery, 111-112 



Copper River fishery, 112 



description of, 108 



Kodiak Island fishery. 111 



Oregon Coast fishery, 113 



Puget Sound fishery, 113 

 Sodium content, 347, 363-364 

 Sole. See Flounders and sole 

 Sounds. See Air bladder 

 Spanish mackerel 



handling, fresh, 137 



statistics, 31 

 Specific heat, 297 

 Specifications, 367 



bibliographic references, 380 



for fish meal, 253-255 

 Spices, 334 



Spoilage. See Bacterial decomposition 

 Spot, 31 

 Squalene, 347 

 Squid, 32 

 Standards, 367 



for tuna, canned, 99-100 

 Statistics, 23-39 

 Steaks, 128-129, 340 

 Stickwater. See Solubles 

 Storage of frozen fish. See also individual 

 species as Shrimp, Tuna 



bibliographic references, 381 



effect of freshness on, 289-291 



equipment, 298-306 



glazing and, 294-295, 302-303 



packaging and, 293-294 



relative humidity and, 295-296 



suitability of different species for, 

 289-290 



time-temperature and, 292-293 

 Striped bass, 27, 31 

 Struvite 



in canned shrimp, 175 



in canned tuna, 102-103 

 Sulfur content, 347 

 Sun drying, 179-181, 326 

 Swordfish, 31 



