S36 



INDEX 



Cosmetics, from whale, 304-305 

 Crabs, American fishery for, 

 265-273 



blue, classification of, 269-270 

 marketing of, 270-271 



canning of, 272 



fishery for, 268-269 



life history of, 266-268 



species of, 266, 272 

 Crinoids, fossil, 21-22 



living, 21-22 



D 



Deep-sea animals, nature of, 24- 



25 

 Depth finder, use of, 7 

 Devil-fish, utilization of, 256 

 Dolphin-jaw oil, 307-308 



oil, manufacture of, 307-308 

 Dolphins, 307 

 Donax, 256 

 Dried fish, preparation of, 200- 



202 

 Dugongs, 307-308 

 Dulse, use as food, 81-82 



E 



Eel-grass, use of, 75-76 



Eggs, fish, 148-150 



Eskimo, walrus hunt, 320-321 



F 



Fat, fish, nutritive value of, 173- 



174 

 Fertilizer, use of fish scrap as, 

 221-222 

 use of seaweeds as, 73-74 

 use of whale scrap as, 302 

 Finnan baddies, preparation of, 



199 

 Fish, air-bladders of, 140 

 Fish, canning, 35-36, 182, 202- 

 210 

 mackerel, 210 

 salmon, 202-207 

 sardines, 207-209 

 tuna, 209-210 

 cbaracteristics of, 129-141 

 cold storage of, 183-185 



Fish, color of, 17-18, 141 



at various depths, 17-18 

 composition of, 172-174, 175- 



176, 177-180 

 digestibility of, 174 

 digestive systems of, 140 

 drying, 200-202 

 eggs of, 147-150 

 eyes of, 137-138 

 fins of, 133-135 

 food of, 141-143 

 form of, 129-131 

 freezing, 183-185 

 gills of, 139 

 hearing of, 138 

 life history of, 128-152 

 migrations of, 145-147 

 mineral constituents of, 175- 



176 

 mouths of, 135-136 

 nature of, 128-152 

 nutritive value of, 171-181 



iodine content, 177-178 



vitamine content, 178-181 

 preservation, 182-211 

 reproduction of, 147-150 

 salting of, 185-192 



alewives, 192 



cod, 188-191 



herring, 187-188 



location of industrv, 186- 

 188 



methods, 187 



salmon, 192 

 scales of, 132-133 

 sense of smell, 138 

 smoking of, 192-199 



haddock, 199 



herring, 193-199 

 teeth of, 136, 137 

 Fisheries, ancient importance of, 

 26-28, 153-154 

 by-products of, 29-31, 36, 212- 



229 

 Canadian, 154, 258, 265 

 conservation of, 151-152, 258 

 importance of, 35-42, 153-170 

 Japanese, 155 

 Newfoundland, 154 

 of United Kingdom, 154 

 Fishery methods, gill nets, 168 

 hand-line, 161-165 



