Subjects 



Containers ( See also Packaged fish): 



canned fishery products, studies on 



substitute containers for. SSR 36; 

 Sep 35 



crab meat, fresh cooked, icing of. Sep 38 



crab nneat, spoilage, effect of packaging 

 methods on. Sep 37 



crab meat in fibre containers and in tin 

 cans, keeping quality. Sep 33 



fibre fillet boxes refrigerated with dry ice. 

 Sep 32 



fish meal, paper bags for. Sep 124 



frozen fish, wrapping materials for. 

 Sep 148 



sardines, packing, in Norway. Sep 175 



seafoods, fresh, suitability of non-tin 

 containers for. Sep 36 



shrimp, fresh -cooked and peeled, studies 

 on the icing of. Sep 83 



thermocouple seal for, new type. Sep 174 



use of glass, tin, fiber board, and wooden 

 boxes. RR 7 



used in shipping shucked oysters. EC 62 



war-time studies of. Sep 104 



wrapping materials for frozen fish. Sep 148 



Controlled Materials Plan with relation to the 

 fishery industry. Sep 15 



Cookery: 



basic recipes. CB 27; FC 19; FL 106; 

 TKS 2 



burbot. FL 21 



canapes and hors d'oeuvres. FL 275 



carp. FC 19; FL 19, 34 



chowders. CB 27; FC 19 



clams. CB27; FC 19; TKS 8 

 cod. FL 269 



cod, effect of cooking on nutritive value. 

 Sep 156 



composition of cooked fish dishes. Cir 29 



cosmopolitan fish cookery for the 

 Philippines. FL 377 



crabs. CB 27; FC 19; Sep 308 



croaVer, baked, nutritive value. Sep 171 



demonstration manual. FL 219, 320 



dried fish. FL 18 



fish cookery for one hundred. TKS 1 



fish cookery in camp; including recipes for 

 6, 32, and 100 people. FL 35 



fish for breakfast. FL 247 



fish recipes for school lunches. TKS 5 



flaked fish. CB 27; FC 19 



frozen fish preparations, pre-cooked 

 including recipes. FL 144 



garfish. FL 61 



king crab. Sep 308 



lingcod. FL 30 



little tuna. FL 416 



lobsters. CB 27; FC 19 



ocean perch. FL 285, 320; TKS 6 



oysters. CB27; EC 58; FC 19, 21; TKS 3 



oysters, baked and simmered, thiamine 

 and riboflavin in. Sep 158 



Pacific rockfish. FL 194 



pickled fish. CB 27, FL 18 



rosefish ( See Cookery, ocean perch). 



salmon. EC 48; FL 202; TKS 4 



salted fish. CB 27; FC 19, FL 18 



sauces for seafoods. CB27; FC 19; FL 53 



scallops. CB 27; FC 19 



shad. FL 30, IR 38 



shark. FL 30 



shrimp. CB 27; FC 19; TKS 7 



smoked fish. CB 27; FC 19; FL 18 



sources of information concerning the 

 commercial fisheries. FL 362 



South American fish recipes. FL 31 



165 



