INDEX 



Abalone, canned, 253-254 



drying of, 253 



fishery for, 252-253 



mother-of-pearl from, 110 



industry, California, 252-254 

 Acetone, manufacture from 



kelp, 69-70 

 Agar, composition of, 88-89 



manufacture of, 86-89 



use as food, 82, 89 



uses, 89 

 Alaska, fisheries, 158-160, 203 



salmon canning industry of, 

 203 

 Alewives, salting of, 192 

 Algse, burning of, 63, 68 



distillation of, 64-65, 68 



manufacture of iodine from, 

 50-69 



nature of, 24, 61 



use as cattle feed, 74 



use as size, 72-74 



utilization of, 32-33, 59-89 

 Algin, manufacture of, 69-72 



nature of, 70-72 

 Amanori, manufacture of, 83- 

 84 



use as food, 83-84 

 Ambergris, 41, 305 

 Amino acids, of fish proteins, 

 175 



B 



Blanc-mange, use of, 81 

 Blister pearls, nature of, 110 



utilization of, 110-111 

 Bloaters, preparation of, 198 

 Brine freezing, fish, 184 

 Bureau of Fisheries, conserva- 

 tion of fur-seals, 309-313 



Cameos, coral, 126-127 



pearl shell, 109 

 Canada, fisheries of, 154, 258, 



265 

 Chank, use in India, 94, 109-110 

 Chiton, 256 



Clam chowder, preparation of, 

 248 

 extract, preparation of, 248 

 industry, 37, 241-248 

 canning of, 247-248 

 culture of, 243-244 

 fishery methods, 244-247 

 hard, fishery, 245-246 

 life history of, 243 

 production in America, 242 

 razor, fishery for, 247 

 soft, digging of, 245 

 species of, 242-243 

 Cockle, 256 



Cod, early importance of, 28-29 

 salting of, 188-191 

 salting of, hard dried, 191 

 Cod-liver oil, hydrogenation of, 

 219 

 manufacture of, 218-220 

 vitamine content, 178-179, 220 

 Cold storage, of fish, 183-185 

 Coral, fishery for, 117-127 

 medicinal value of, 117-119 

 precious, composition of, 121- 

 122 

 grading of, 125 

 nature of, 119-122 

 utilization of, 125-127 

 superstitions concerning, 117- 

 119 

 Coral fisheries, importance in 

 history, 119 

 Italian methods, 123-124 

 Japanese methods, 124-125 



335 



